| The blood glucose and insulin levels of human are closely related to chronic diseases such as diabetes, obesity and cardiovascular diseases, while the glycemic responses of staple foods can be predicted from the digestion rate of carbohydrate components.The research optimized a in vitro simulated digestion protocol based on the time course of enzyme hydrolysis reaction. Using this protocol, the influence of species and cooking condition on digestion rate of rice and legumes, and the reduction of digestion rate after the addition of legumes in porridge were investigated. Four rice food were tested in human volunteers in terms of the glycemic and insulinemic response, as well as the correlation between the cooking properties, physico-chemical parameters and the metabolic parameters.The in vitro research indicated that the species and cooking condition greatly affected the digestion rate of carbohydrates in food. However, this effect could not be fully explained by the content of amylose in food. The rice-legume mixed food showed reduced digestion rate than rice food did, while the Azuki bean (small red bean) was the most powerful in slowing the hydrolysis process among the legume species.The human blood test proved that the steamed rice made of all the selected rice species could not be classified into typical high-glycemic food. However, the cold glutinous rice did show high glycemic index. In three rice samples, the glycemic response, insulinemic response and the satiety scores were closely interrelated, with the exception of black rice. The time of chewing food correlated significantly with glycemic index, insulinemic index and the satiety index, which partly explained the metabolic difference among the rice samples. The analysis of the metabolic, cooking characteristics and physico-chemical parameters suggested that there might be inner interrelationship between the three evaluation systems with respect to the postprandial carbohydrate metabolism.
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