抄録
This study investigated how different combinations of xanthan gum and rice affect blood sugar levels after rice consumption. The addition of ≥1.0% xanthan gum during rice cooking (XGP-added groups) suppressed blood sugar levels 15 and 30 min after rice consumption. The glycemic index (GI) was significantly lower in all XGP-added groups than in the standard rice group. In all groups where xanthan gum sol was mixed with the cooked rice (XGS-mixed groups), blood sugar levels at 15 – 60 min were significantly lower and GI was lower than those in the standard rice group. Suppression of blood sugar levels by xanthan gum sol was more effective when consumed concurrently with rice than when consumed before or after consumption. The above findings revealed that blood sugar levels after rice consumption are suppressed most effectively when the rice is coated in xanthan gum sol.
