Effect of Different Additives on the Digestibility of Extruded Rice

Indica rice was used as the main material in this study,rutin and chromium rich yeast were added as auxiliary materials to prepare extruded rice. Indica rice and extruded indica rice were used as control group,the color changes of extruded rice with different auxiliary materials,the inhibition of α-glucosidase and α-amylase,and the glycemic index and digestion in vitro of extruded rice were discussed. The results showed that when more than 0.05% rutin or chromiumadd rich yeast was added,the color of extruded rice was significantly different from indica rice and extruded indica rice. When 0.35% rutin was added,the inhibition rates of α-glucosidase and α-amylase were 38.54% and 62.09%,respectively. When 0.09% chromium rich yeast was added,the inhibition rates of α-glucosidase and α-amylase were 17.93% and 40.14%,respectively. When 0.35% rutin or 0.09% chromium rich yeast was added,the GI results was closely to the marketed indica rice,which was 77.02 and 78.29,respectively. Adding 0.35% rutin or adding any proportion of chromium rich yeast,the contents of RDS,SDS and RS were significantly different from the extruded indica rice,indicating that adding 0.35% rutin or adding chromium rich yeast could improve the digestion in vitro and slow down the absorption of blood glucose in vitro.