KMITL Research, The Innovation of the Rice of Low Maltose, suitable for better health, comfortably eaten without being worried about starch overdose, avoid risky diabetes.

KMITL Research, The Innovation of the Rice of Low Maltose, suitable for better health, comfortably eaten without being worried about starch overdose, avoid risky diabetes.     

The Innovation "Low Maltose Rice" KMITL’s research for Diabetes Patients; Asst.Dr.Napatrapee Luengsakul, Associate Dean of Faculty of Agro-Industry,KMITL.   From the disease statistics of the Department of Disease Control. Ministry of Public Health, it appears annually higher rate of non-communicable disease in Thailand having the main cause of the disease from eating habits such as that of blood pressure (Hypertension), mini stroke (Transient Ischemic Attack), diabetes, kidney disease (Nephropathy), etc., and it is the serious cause of huge loss of life and property every year. Notably, a large number of "diabetes" patients of the nation becomes over 600,000 or about 1 diabetes out of 11 people with tendency of higher sickness rate yearly.


Asst.Dr.Napatrapee Luengsakul, Associate Dean of Faculty of Agro-Industry,KMITL, said that  "Rice" was the main meal of Thai people. It was grouped into carbohydrates that could provide bodily energy, when having been digested it turned into glucose or sugar and was absorbed to be used as metabolic bodily energy.

Consuming too much rice together with other foods could be a major sickening factor of diabetes. From such reason, the related research dealing with developing of the rice of low sugar or maltose was done. The produced one must be helpful for controlling of blood sugar effectively. And it also could be optional food consumption without worrying about excessive starch and sugar eating habit.

Asst.Dr.Napatrapee Luengsakul, added that KMITL has researched and discovered the modification technique of rice chemical structure to return into the rice of low GI (Low GI: Low Glycemic Index) by applying suitable steaming heating process to the paddy rice at proper temperature before passing sudden chilling process, and finally passing drying process. Such systematic processes could turn chemical structure of the processed paddy rice to be able to withstand against stomach gastric juice and resulted in slower digestion. The digested starch and maltose could be more slowly processed through the absorption metabolism, such the process could result in feeling of longer being full.

Asst.Dr.Napatrapee Luengsakul said that "Normally, the rice we eat can provide blood sugar index or glycemic index at least 85 which is considered to be that of rather high one. However, lately, the research team can practice such the processed through the paddy rice to turn it to be that of 65-75 one, which is classified into that of the middle glycemic index depending on the type and species of the rice. The species of rice that can be processed to provide least GI is that of Sao Hai rice. Having processed to be flour, it could provide the lower GI of 50-55 classified into that of the low group. Such the told processes are done through nonchemical related ones and can be proved of no toxic harmful meal, certainly.”  

Asst.Dr.Napatrapee Luengsakul, added that although there were products of Brown rice - Rice Berry ones which had low GI  in the market, it still had some conditional problems for being meal of diabetic patients for the fact that such the patents cannot eat that kinds of rice products. It was because of too high amount of phosphorus and calcium in such products for the diabetes case. Diabetic patient having excess intake of such one could result in harder metabolism of kidney and might be the cause of kidney stone disease or urolithiasis, and also being risky of renal failure condition which was part of the top primary incurrent diseases.

Asst.Dr.Napatrapee Luengsakul, added more that the innovation of low glycemic index rice could be the solution to the problem of rice consumption control, especially in diabetic patients. Actually, on the research, it was under the process of Clinical Test on the diabetic patent group, and it aimed to going to be widely tested and commercially available to be helpful for reducing of the amount of sugar or maltose level, such as product of paddy rice flour for cooking and healthy snacks or that of semi instant low-sugar rice ready to eat. It was for being optional meal and for reducing of the risk of diabetes group in the future.


overdose, avoid risky diabetes.     

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