Preparation and Characterization of Extruded Rice with a Low Glycemic Index
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Abstract:
Rice is the primary staple food for people in China. However, people with obesity and the diabetes are discouraged from consuming rice due to its high glycemic index (GI). A low-GI extruded rice was prepared using the extrusion technique. The rice had good appearance, quality, and taste. Extrusion technique was employed to ensure that the extruded rice closely resembles natural rice. Rice flour was used as the main material, and a mixture of mulberry leaf extract and resistant starch was added for their bioactive function of GI reduction. Monoglycerides, oat bran, and soybean polysaccharides were added to modify the properties of the extruded rice. The glucose release rate during in vitro digestion significantly decreased (from 0.060 to 0.025 min-1) when the mixture of mulberry leaf extract and resistant starch was added, and the estimated GIs for the finished extruded rice samples were ≤ 46.93. Moreover, their structure was compact and tightly packed and their morphology was intact. The addition of monoglycerides and oat bran enhanced the hardness of the extruded rice and reduced its adherence, whereas the addition of soy polysaccharides improved its appearance and made the extruded rice softer and more glutinous. The total sensory evaluation score for the extruded rice prepared with soybean polysaccharides, mulberry leaf extract, and resistant starch as the functional components was the highest, and its sensory characteristics were closest to that of natural rice amongst the modified, low-GI versions. This suggests that this preparation method is superior and more suitable for low-GI extruded rice.
