Effects of Agar on Thermal Property, Sensory Characteristic and Glycemic Index of Cooked Rice

Abstract

The effect of adding 0-2.5% agar to cooked rice was examined by measuring the preference characteristics, thermal properties and blood sugar level to control the rise in blood sugar level after eating cooked rice. The taste, flavor and appearance of the cooked rice with agar added to a high concentration were evaluated to be poor, and the hardness was graded to be high. The endothermic peak of the highest temperature in the heating DSC curve for the rice grains was shifted to a higher temperature, and the enthalpy of this peak was reduced by increasing the level of added agar. The blood sugar response curve for 120 min after eating the cooked rice showed a less rapid increase in the blood sugar level by adding agar, and the maximum blood sugar level was decreased. The glycemic index of the cooked rice was high when agar was not added, and decreased with increasing concentration of added agar.