Raw Material Formulation Optimization of Low GI Composite Extruded Rice and Verification of its Hypoglycemic Function
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Here, low glycemic index (GI) composite extruded rice was prepared using twin-screw extrusion technology, with rice flour as the main ingredient and white kidney beans, chickpeas, mulberry leaf extract, and soy protein isolate (SPI) as auxiliary ingredients; further, the hypoglycemic function of this rice was verified in mice. Optimization of the raw material formulation of the low GI composite extruded rice using the response surface method revealed the following addition percentages to be the best: white kidney beans, 39.3%; chickpeas, 30.4%; mulberry leaf extract, 4.6%; SPI, 1.0%. Among these, white kidney beans and chickpeas significantly affected the GI of the raw materials of the composite extruded rice. The inhibition rates of the low GI composite extruded rice in the context of α-amylase and α-glucosidase activity were 33.4% and 53.2%, respectively. Experiments in diabetic mice showed that continuous consumption of the low-GI composite extruded rice could effectively reduce fasting blood glucose levels, maintain blood glucose balance, and significantly improve the glucose tolerance in a mouse model of streptozotocin-induced diabetes. This study provides ideas for research on extruded rice with high nutritional value and good quality so as to meet the low GI staple food needs of individuals with diabetes.
