After seven years of research UKM’s scientists with the cooperation of MARDI’s research officers have successfully produced a variety of rice which not only can increase paddy yield and farmers’ income but also has properties with low glycemic index suitable for diabetics.
We create values through product research and development to scientifically evaluate the goodness of our rice. We have vast experience of both small and large scale research projects.
Here are our completed research projects
The neurotransmitter γ-aminobutyric acid (GABA) is a functional food ingredient of growing importance in the preparation of GABA-enriched germinated brown rice. Eating GABA rice helps to stimulate motor learning and subconscious motor control. This analysis was carried out via high-performance liquid chromatography (HPLC). The crossbred red rice variety UKMRC-9 produced the highest level of GABA content (411 μg g–1). Highest sprouting percentage was obtained after soaking the dehulled rice in water at 35 °C for 6 hours, drained and left overnight.
Resistant starch (RS) is the starch portion resistant to enzymatic hydrolysis and will partially or wholly ferment in the large intestine. It positively influences the functioning of the digestive tract, gut microbial flora, blood cholesterol level, glycemic index (GI) and assists in the control of diabetes. Microbial fermentation of RS in the colon produces short chain fatty acids that are beneficial to colonic health. Applying a method of enzymatically degrading starch samples according to the Association of Official Analytical Chemists (AOAC 2002.02), the RS content of cooked UKMRC-9 rice was 8.5% whereas the cooked-chilled UKMRC-9 rice was 9.3 % with the raw UKMRC-9 rice being 14%.
The objectives of this study is to evaluate the effects of replacing white rice with UKMRC-9 on the glycemic, lipid and inflammatory profiles of Malaysian T2D patients. The project also aims to characterize the blood plasma metabolome in relation to acute dietary exposures to UKMRC-9 constituents / metabolites and assess the changes in mitochondrial structure and circulating exosomal microRNAs among T2D patients upon replacing white rice with UKMRC-9. Findings from a clinical trial show that eating Primera Red Rice for six months can lower blood sugar, help in weight loss and reduce patients’ waistlines.
We strive to produce the best product with the best technology through as many channels as possible to reach our valued healthy consumers.
Please click the button below to download our latest brochure.
[Download] Official Primera Brochure
[Download] Primera Rice Cooking Guideline
[Download] Primera Rice Quick Facts
Thank you for your interest in Primera.
English
Malay