关键词: 糯性加工食品, 血糖反应, 血糖指数, 饱腹感

Abstract:

To investigate the postprandial response of glutinous rice foods, rice, rice cake, oil rice, oil rice cake made from two varieties
of glutinous rice, short-grained and long-grained, were selected. The blood glucose and satiety within 120 min were measured after
ingestion of the samples and then glycemic index (GI) and satiety index (SI) were calculated. The GI of short-grained glutinous
rice is 94.42, long-grained glutinous rice 84.47, short-grained rice cake 125.47, long-grained rice cake 110.87, short-grained oil
glutinous rice 89.66, long-grained oil glutinous rice 80.13, short-grained oil rice cake 112.34, long-grained oil rice cake 99.10.
The results indicated that all samples were foods with high GI values. Compared with glutinous rice foods, glutinous rice flour
foods had higher GI value. Similarly, long-grained rice foods had higher GI value than short-grained rice foods. The addition of
lard could decrease the GI value, but could not increase the satiety. The SI values of all glutinous samples were similar. Therefore,
the postprandial glycemic response of glutinous rice foods could be regulated by rice variety, food particle size and fat addition.
Considering that all the samples have high GI values, people who need to control blood glucose should be careful about eating them.

Key words: glutinous rice foods, glycemic response, glycemic index, satiety response