Impact of Post-Cooking Storage on the Glycemic Profile of Boiled Rice: Integrating Glycemic Index, Resistant Starch, and Post-Technological Stability.

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

2 authors.

Rodica SiminiucFaculty of Food Technology, Technical University of Moldova, 168, Stefan cel Mare Bd., MD-2004 Chisinau, Moldova.ORCID 0000-0003-4257-1840

Anna VîrlanFaculty of Food Technology, Technical University of Moldova, 168, Stefan cel Mare Bd., MD-2004 Chisinau, Moldova.

Funding

Agenția Națională pentru Cercetare și Dezvoltare 25.80012.5107.11SE

6 · The paper itself

Abstract

Post-cooking storage may modify the glycemic response of starchy foods; however, this effect is usually assessed only through the glycemic index (GI), without capturing the temporal dimension of the metabolic response. In this study, the effect of post-cooking storage on boiled rice was investigated using an integrated approach based on GI, resistant starch (RS) content, and the post-technological stability coefficient (PTSC). Storage significantly reduced GI, from 83.03 ± 15.02 (SD) in the freshly prepared sample to 43.55 ± 6.99 (SD) after prolonged freezing, while concurrently increasing RS from approximately 1.8% to nearly 4.0%. A strong inverse linear relationship was identified between RS and GI (r = -0.935,

Indexed as

carbohydrate digestibilitycold storagefreezingincremental area under the curvepostprandial responsestarch retrogradation

Identifiers

PMID42121416

DOI10.3390/foods15091472

PMCPMC13163673

What OpenQuestion holds

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LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.