A PREPARATION METHOD OF BOILED RICE FOR CONTROLLING BLOOD SUGAR BY ADDING HYDROCOLLOIDS TO RICE DURING COOKING

摘要

A method for preparing boiled rice with controlled GI by adding gum is provided to supply low-GI boiled rice for overweight people and diabetics and high-GI boiled rice for immature infants, old people, and patients. A method for preparing boiled rice with controlled GI by adding gum comprises the step of adding 0.01-10.0wt% of gum to rice when boiling the rice to reduce blood sugar levels. The gum is one selected from the group consisting of xanthan gum, gellan gum, alginic acid, locust bean gum, gum arabic, carrageenan, pectin, gum karaya, corn fiber gum, arabino galactan, hemicellulose, carboxymethyl cellulose, hydroxymethyl cellulose, methyl cellulose, and modified starch.