Rice porridges marketed in Thailand

Rice porridges marketed in Thailand are essentially high GI (>70)
products, which presents risk of type 2 diabetes. Heat-moisture
treatments of rice such as in drum drying, which is used in the processing
of instant rice porridges, change functional and digestion
properties of rice porridges. With the 10 rice porridges marketed
in Thailand investigated in the present study, the starch could be
completely gelatinized as some samples did not show endothermic
transitions akin to starch gelatinization during calorimetry, while
most samples showed low gelatinization enthalpy to suggest they
were highly partially gelatinized. Pasting and digestibility properties
revealed significant effects of non-rice ingredients (salt, sugar,
animal and plant proteins, spices, and flavour enhancers) of the
instant rice porridges. While the present study revealed the compound
effects of Jasmine rice and other ingredients on digestibility
of rice porridges marketed in Thailand, the specific contributions of
the non-rice ingredients need to be ascertained to help in formulating
and processing of rice porridges with predicted GIs. This would
be valuable for process design during the manufacture of Jasmine
rice porridges, and for diabetic individuals.