ข้าวกล้องพองจากข้าวหอมไชยาขึ้นรูปด้วยแผ่นความร้อน : องค์ประกอบและค่าดัชนีน้ำตาล

Supaporn Apirattananusorn

Authors

Supaporn Apirattananusorn Program in Food Innovation and Nutrition, Faculty of Science and Technology, Suratthani Rajabhat University, Muang, Suratthani 84100, Thailand.

Keywords:

Hom Chaiya rice, puffed brown rice, glycemic index, glycemic load

Abstract

The purpose of this research was to determine the proximate composition of Hom Chaiya rice, and glycemic index (GI) and glycemic load (GL) using in vitro starch digestion model of puffed brown rice from Hom Chaiya produced with a heated plate. The moisture content was found to be greater in raw white rice (14.40%) and raw brown rice (13.80%) than that in puffed brown rice (4.07%). Raw brown rice and puffed brown rice contained significantly (p<0.05) higher levels of protein, fat, dietary fiber, and ash contents of 8.69-8.76%, 2.76-2.87%, 3.65-3.89%, and 1.16-1.25%, respectively - than raw white rice, which contained 8.05% 1.30%, 2.28%, and 0.70%, respectively. The carbohydrate content of puffed brown rice (79.6%) was higher than that of raw white rice (73.27%) and raw brown rice (69.50%). Cooked white rice contained 85.21% starch, which was higher than that in cooked brown rice (78.98%) and puffed brown rice (82.11%). Puffed brown rice showed a slower starch digestion rate than both cooked white rice and cooked brown rice. The GI value of puffed brown rice was 75.43, lower than that of cooked white rice (97.00) and cooked brown rice (89.89). In addition, the GL value of puffed brown rice was 18.27, lower than that of cooked white rice (40.32) and cooked brown rice (45.30). Therefore, consumption of Hom Chaiya puffed brown rice is likely to be beneficial for individuals seeking to control blood sugar level based on its GI and GL values.

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