Effect of carboxymethyl cellulose and rice varieties on physicochemical characteristics of chilled rice products

Abstract

Waxy varieties of rice is a type of rice that contains high levels of amylopectin. Issues related to the glycemic index, foods with high content of amylopectin have high score of glycemic index which mean the foods can give the effect of the body’s blood sugar to rise quickly. The purpose of this study was to determine the effects of addition 0.6% CMC into the glutinous rice-based chilled foods (rice burger and sushi rice), that expected to provide good effects on the digestive properties include decline in glycemic index value. Three rice varieties, RD6(11.38% amylose), Luem Pua(10.16% amylose) and Koshihikari(21.28% amylose) were studied. Cooked rice with 0.6% CMC proved to have a higher resistant starch content than control. This was found successively reduced the estimated glycemic index of chilled rice products. Results indicated that CMC slower the amount of glucose released based on in-vitro digestion. Starch digestive properties also affected by amylose content of each rice variety. However there were no pronounce effects on total polyphenol content and antioxidative properties of the products. Luem Pua rice has highest score of antioxidant properties compared to RD6 and Koshihikari because it naturally colored bran. Keywords: glutinous rice, chilling, carboxymethyl cellulose, glycemic index, digestive properties