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32
User Manual
How we tested it
Objective
To test for the reduction of digestible starch in rice varietals when
using the CarbReduce
™
function.
Samples
The following commonly available, national brands of rice were tested.
Long Grain White/Riceland | Long Grain White/Verde Valle |
Long Grain Brown/Iberia | Short Grain White/Rice Select |
Basmati White/Mahatma | Arborio White/Rice Select
A total of 4 multi-grain cookers were used in the testing.
• Quantity = 2, 12 Cup machines
• Quantity =2, 20 Cup machines
Laboratory
Testing was conducted by:
Eurofins S-F Analytical Laboratories
2345 S. 170
th
St.
New Berlin, WI 53151
Procedure
Samples of rice were cooked by the traditional method using the White
Rice and Brown Rice functions and compared to samples of rice cooked
in the CarbReduce basket using the CarbReduce function.All tests use
tap water unless otherwise specified.
Cooked rice samples are analyzed for their resistant starch by “Official
Methods of Analysis of AOAC International (2005), 18th Ed., AOAC
International, Gaithersburg, Maryland, USA, Official Method 2002.02”
and digestible starch by “Official Methods of Analysis of AOAC
International (2005), 18th ED, AOAC International, Gaithersburg, MD,
USA, Official Method 996.11 (mod.)”
Results in percent reduction of digestible starches are provided.
Conclusion
Using the CarbReduce cooking method can reduce the carbs in cooked
rice by up to 40%.
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