STUDY ON THE DIGESTION RATE OF CARBOHYDRATES IN COOKED RICE OF DIFFERENT VARIETIES OF RICE

In this paper,we sludied the digestion characteristics of cooked rice of different varieties of rice by simulating gastroenteric environment of human in vitro to provide reference for food selection for diabetes patients. Selecting the variety of Ltiyuqian rice as reference,the method comprised preparing cooked rice from samples each containing 1g available carbohydrates in the same cooking manner;chewing the cooked rice; adding protease into the chewed rice;incubating at 37℃for 30 min;adding to a dialysis bag;adding amylase, incubating at 37℃for 30 h,and sampling from the dialyzate at a fixed time interval of 30 minutes during incubation; and determining the content of reduced sugar in the sample by DNS method.The results showed that the glyeemic index of Liiyuqian rice was set as 100;the glycemic indexes of other three kinds of rice were respectively: bridge rice(23.96±1.11),red rice(5 1.28±1.77 ),and Hemeizhan rice(79.44±3.02 );and the glycemic index of bridge rice was remarkably smaller than those of the red rice and Hemeizhan rice.Accordingly, bridge rice has lower glycemic index and is an ideal food for diabetes patients.