Effects of Black Rice Anthocyanin Enrichment on Bread Digestibility and Glycemic Index

摘要

By incorporating black rice anthocyanins into a carbohydrate-rich food matrix, this project aims to assess the changes in in-vitro carbohydrate digestibility, and the glycemic index (GI) of the enriched carbohydrate-rich food. We hypothesize that the bread enriched with black rice anthocyanins will retard carbohydrate digestibility, and have a lower GI.