The effect of technological processing on the glycaemic index of rice porridge

Abstract

Food with high glycemic index (GI>70) is a risk factor of developing the chronic diseases specific to contemporary society: obesity, diabetes, cardio vascular diseases. In this respect the investigation and identification of technological processes that contribute to reduction of GI is of utmost importance. Rice is a high GI cereal widely used in nutrition. This study aims to investigate the effect of some technological parameter s for rice porridge cooking (ratio of groats to water, heat treatment duration, fat combination) on the glycemic index value. The experimental results show that combination of boiled rice with butter reduces the GI value more effectively as compared to the rmal treatment duration and the groats to water ratio.