Development of a cooked rice model for bibimbap and resulting physico-digestive properties

A cooked rice model for bibimbap was developed using response surface methodology (RSM). The ratio of brown rice (X ₁), high amylose rice (X ₂) based on a white rice ratio of 1.0, and the ratio of water to total rice weight (X ₃), were independent variables. Stickiness (Y ₁), elasticity (Y ₂), and overall acceptability by sensory testing (Y ₃) of cooked rice were dependent variables. Optimal RSM conditions were white rice:brown rice:high amylose rice=1:1.07:0.56, and the ratio of water to total rice weight was 1.6. Coefficient of determination (R ²) values of response surface equations were 0.909, 0.930, and 0.956 for Y ₁, Y ₂, and Y ₃, respectively (p<0.05). Experimental values measured under optimal conditions coincided with predicted values. Rapidly digestive starch (RDS) and expected glycemic index (eGI) values determined using the optimized rice model were much lower than for control white rice only.