LAUSR

Although an international table of glycemic index (GI) values has been published, most listed values pertain to single foods. However, in recent years, mixed-diet GI has been widely studied. This study determined the dose-response and mixture interaction effects of food processing supplements (gluten protein, canola oil, and dextrin fiber) combined with white rice on glycemic response and GI. Twelve healthy adults aged 18-26 years were fed a test or reference food containing 50 g of available carbohydrates. Venous blood samples were collected before the meal and at 15, 30, 45, 60, 90, and 120 min after the meal. The results showed that white rice has a GI value of 93.8±2.8. Supplementation with various amounts of lipids and dextrin reduced the GI slightly, whereas gluten supplementation significantly (p < 0.05) reduced the GI from 93.8 to 84.9 and 83.1, respectively. Analysis of the interaction of gluten, lipids, and dextrin on GI using three-way ANOVA revealed that significant effects on GI value were found with gluten (p < 0.01) and dextrin (p < 0.05). Moreover, adding a gluten protein and dextrin fiber mixture yielded a larger glycemic control effect than adding a lipid and dextrin fiber mixture did. In conclusion, adding gluten protein supplements to rice products may reduce overall postprandial glycemic response and induce a lower GI in healthy people.