Rice and rice products are normally high in GI. Rice noodle
which is the potential rice product could be formulated as a low GI
food by manipulating its amylose and RS content. High amylose and
RS rice noodles exhibited low GI values. This paper demonstrated
that the addition of high amylose maize starch to the ingredients at
the certain levels can lower the GI of rice noodle to lower than 55 at
which it can be declared as low GI food. This technique could be
applied to other similar starchy foods. Though cares should be
taken as high amylose and RS affected the textures of the products