Formula Optimization of Low Glycemic Index Instant Rice and Determination of GI Value
To develop low glycemic index(GI)instant rice to meet the dietary needs of diabetes and overweight/obese people.Low GI instant rice was used rise as the main raw material while added white kidney bean α-Amylase inhibitors(α-AI),konjac flour,resistant dextrin,and mono-diglycerol fatty acid esters,which were prepared by twin screw extrusion method.Sensory evaluation and in vitro digestion experiments were used as evaluation indicators,and the optimal formula was determined through single factor and orthogonal experiments as follows:1.00%α-AI,4%konjac flour,8%resistant dextrin,and 0.3%mono-diglycerol fatty acid ester.In the condition,instant rice achieved the lowest glucose release rate with 36.72%.And The sensory scores,available carbohydrate content,dietary fiber content,and rehydration time of instant rice were 85.38,74.6%5.94%,and 11.33 minutes.According to the human body GI value test,the GI value of instant rice in this formula was 32.18,which belongs to low GI food.Instant rice can reduce the fluctuation of blood sugar after meals,which help stabilize insulin and delay hunger,which is an ideal staple food for people with overweight/obesity and diabetes.
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