Contribution of Pumpkin Powder Addition on Dietary Glycemic Index and Quality of Fresh Extruded Rice

Abstract:

The high content of soluble carbohydrates in rice causes the blood sugar to rise quickly after eating, and thus rice is not suitable for diabetic patients. In this experiment, oat flour and potato whole powder were used as the main raw materials to develop a kind of fresh extruded rice(FER) suitable for diabetics. The results showed that the glycemic index of in vitro digestion experiment was the lowest and the GI value was 68.36 when the addition of pumpkin powder was 15%. The cross section was smooth and the structure was tight under scanning electron microscopy. After cooking, the heating water absorption rate and expansion rate were as high as 191.35% and 266.67%,respectively. The soluble solid content of rice soup was only 26.042 mg/g. The texture of FER was good, the grains were full and the sensory score was the highest.