The effect of okara on physical–chemical characteristics and starch hydrolysis of extruded reconstituted rice in vitro

Long-term consumption of high-GI (glycemic index) foods can increase insulin resistance and increase the risk of diabetes. The annual production of okara, which is rich in dietary fiber and regulates postprandial glycemic response, is huge. The reconstituted rice with the addition of okara was prepared using extrusion reconstitution technology. The okara decreased gelatinization and enhanced gel strength, aging of the reconstituted rice. It also promoted water migration, formed V-shaped crystals, and increased the relative crystallinity and short-range orderliness. Within a certain range of addition, okara increased the resistant-starch content of reconstituted rice. It also improves glucose adsorption capacity and hysteresis coefficient, slowing down starch digestion in vitro. The results showed that okara altered the physicochemical properties of reconstituted rice and slowed down its starch digestion in vitro.