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.