Abstract:

In order to explore the effect of mixed cooking for common grains and beans on response of blood glucose and satiety, glycemic index and satiety index of adzuki bean porridge (A), adzuki bean-rice mixed porridge (AR), black bean porridge (B), black bean-rice mixed porridge (BR) and rice porridge (R) were determined. Ten healthy human subjects were given iso-energy (300 kcal) food to determine and record blood glucose and satiety levels of these food samples during 240 min with glucose as the control sample. Glycemic index of black bean porridge, red bean porridge, bean-rice mixed porridge and rice porridge were 16, 24, 70 and 102, respectively. Glycemic index exhibited a negative correlation with satiety index (r =－0.924, P ＜ 0.01). Moreover, the satiety index was positively correlated with the meal time (r = 0.908, P ＜0.05). Therefore, the grain-bean mixed porridge with moderate glycemic index can provide higher satiety feeling, which are good diets for people who need to control blood glucose and body weight.

Key words: porridge, adzuki bean, black bean, glycemic response, satiety