EFFECTS OF DIFFERENT BROWN RICE BLENDING RATIOS ONTEXTURAL PROPERTIES, EATING QUALITY, AND GLYCEMIC INDEX INRICE VARIETIES WITH VARIED GRAIN TYPES

To determine the optimal blending ratio of white rice and brown rice that maintains acceptable eating quality while reducing glycemic index (GI), this study investigated rice varieties with different grain types from Jilin Province.Brown rice was blended with white rice at ratios of 10%, 15%, 20%, 25%, 30%, and 35%, followed by comparative analyses of textural properties, eating quality, and GI.Results demonstrated significant negative correlations between hardness and eating characteristics, with correlation coefficients above 0.7.Both the taste value of instrumental measurements and sensory evaluation exhibited significant declines when brown rice blending ratios exceeded 25%, with varietal differences observed in eating quality responses to blending ratios.The incorporation of brown rice effectively reduced postprandial blood glucose levels, with GI showing a pronounced decreasing trend as blending ratios increased.Multiresponse optimization revealed maximum desirability at a 20.52% brown rice blending ratio, yielding a sensory evaluation taste value of 2.29 and GI of 96.57.