Influence of the liquid phase composition on the glycemic index of boiled rice

Abstract

The present study aimed to explore the influence of the composition of the liquid phase (water, water-milk, milk) used for the boiling of rice groats on the GI value of the finished product. The results obtained proved that the rice boiled in the milk is a product with moderate glycemic index (IG 57), and the rice boiled in water or in a mixture of water and milk with a ratio of 1:1 - products with high glycemic index -respectively GI 95 and GI 85. The data obtained match with the result of researchers regarding the overboiling coefficient and the swelling degree of boiled rice samples, as well as with results regarding the satiety period after the consumption of the products. The understanding of the GI is important for the prevention of diabetes and obesity.