The aim of this study was to use an in vitro method and estimate glycaemic index (GI) from porridges to determine the digestibility of porridges. Glycaemic index’s concept is to classify foods on the basis of their postprandial blood glucose response. The GI of a foodstuff is generally measured by determining the increment in blood glucose concentration after the consumption of a test meal over a set period of time and comparing it with an isoglucosidic control meal (normally white bread or glucose) and expressed as a percentage. In this study, the 5 porridges were studied for their starch digestibility. The available starch contents of the samples varied from 65~85 g/100 g dry solids. From in vitro digestion, the porridge samples were Medium glycaemic index foods with calculated GIs ranging from 56 to 67.

• Nak Hun Lee(Department of Bioguided Processing and Food Engineering, CHA University)
• Min Park(Department of Bioguided Processing and Food Engineering, CHA University)
• Sun-Young Lee(Department of Bioguided Processing and Food Engineering, CHA University)
• You jin Lee(Department of Bioguided Processing and Food Engineering, CHA University)
• Ye-Won In(Department of Bioguided Processing and Food Engineering, CHA University)
• Hyung-Yong Cho(Department of Bioguided Processing and Food Engineering, CHA University)