Abstract: This study investigated the influence of supplementary materials with hypoglycemic effect such as inulin, oat bran and soybean polysaccharides on the eating quality and glycemic index of extruded artificial rice. The results showed that inulin could increase the brightness of extruded artificial rice; however, the cooking loss rate was markedly increased when it was added at more than 5%. Soybean polysaccharides and oat bran could reduce the brightness of extruded artificial rice, but had no significant effect on the cooking loss rate. We found that the hardness decreased with increasing addition of supplementary materials, and inulin could significantly reduce the stickiness of artificial rice. All three supplementary materials had little impact on the springiness and cohesiveness, while they decreased the sensory quality of extruded artificial rice, with oat bran having the least effect. Electronic nose results showed that there was a significant change in the odor of extruded artificial rice when the supplementary materials were added at 50% rather than at lower than 25%. According to scanning electron microscopy analysis, the addition of inulin loosened the microstructure of the artificial rice leading to the formation of tiny voids, while tiny voids were observed only at the high addition level for soybean polysaccharides and oat bran. In vitro digestion experiments indicated that low glycemic index was obtained by adding oat bran or inulin at 50% and soybean polysaccharides at more than 35%. In conclusion, different additives have different effects on the eating quality and glycemic index of extruded artificial rice, and the appropriate additive should be chosen according to the demand.

Key words: inulin, oat bran, soybean polysaccharides, extruded artificial rice, glycemic index