For the development of processed food for hypoglcemia, it is important to construct model system to confirm factors that reduce the glycemic index in real food. This study was to investigate the relationship between the gel model system and real food the high amylose type of segoami using response surface methodology. The independent variables were concentration (X1; 10, 15, 20, 25, and 30%) and steaming time (X2; 30, 35, 40, 45, and 50 min). The predicted glycemic index (Y1) was analyzed as a dependent variable. The regression of pGI was 0.7343, indicating that the model fits the data well in the prediction test. The predict glycemic index of the gel was in the range of 71.38 ~ 83.78, depending on the gel preparation conditions and predicted optimum condition was 23.7% gel concentration and 43.8 minutes of gelatinization. The predict glycemic index of rice gel were decreased with an increase of gel concentration, rather than the steaming time. In order to confirm the effect on in vitro digestibility in real food, the real food (Garraedduk) was prepared by applying the optimal conditions. As a result, there was no significant difference between the predicted value (77.1) and the experiment value (76.6). This result showed that the in vitro digestibility in real food can be predicted by applying the gel model system.

Wood vinegar, an extract from Acer Tegmentosum Maximowicz, was evaluated for its hypoglycemic and anti-diabetic properties by using normal and diabetic rats. The extract was dissolved in water and administered daily for six or seven weeks. In experiment 1, thirty normal Sprague- Dawley (SD) male rats were randomly divided into five treatments of 6 rats each. The treatments were T1 (mineral water), T2 (mineral water), T3 (silver solution), T4 (wood vinegar), and T5 (silver solution + wood vinegar) and diabetes was induced by intravenous injection of streptozotocin except T1. In experiment 2, sixteen diabetic Goto-Kakizaki (GK) male rats were randomly divided into four treatments of 4 rats each. The treatments were T1 (mineral water), T2 (silver solution), T3 (wood vinegar), and T4 (silver solution + wood vinegar). Streptozotocin-induced diabetic rats showed less body weight gain, more food intake and less water consumption as compared with normal non-diabetic rats. Oral administration of wood vinegar resulted in more weight gain, lower blood glucose concentration and urine pH among all the diabetic rats. In experiment 2, diabetic GK rats administrated with wood vinegar showed higher weight gain, food intake and less water intake when compared with control. However, supplementation with wood vinegar did not result in any decrease of blood glucose concentrations. It could be concluded that wood vinegar extracted from Acer Tegmentosum Maximowicz exerted hypoglycemic effect in diabetic-induced normal rats, but not in diabetic GK rats.