Development of low glycemic index instant porridge from taro, sweet corn, and red bean

Abstract

Taro’s dietary fiber content contributes to its potential as a low glycemic index food, although the glycemic index has yet to be established. Sweet corn (glycemic index 37) and red beans (glycemic index 20) are also recognized for their low glycemic index. The present research aims to develop a low glycemic index instant porridge using taro, sweet corn, and red beans as functional ingredients to support blood glucose control. The glycemic index of taro was initially determined before milling taro, sweet corn, and red beans into flour. Three formulas were developed with different proportions of taro, sweet corn, and red bean flour (Formulas 1 to 3): 50:25:25, 25:50:25, and 25:25:50. The instant porridge samples were evaluated for glycemic index, physicochemical properties, and sensory profile using the Rate-All-That-Apply and hedonic methods. The findings showed taro has a moderate glycemic index of 60. Formula 3 was identified as the optimal formula because it contained high levels of total dietary fiber (17.45 g/100 g), high protein (24.21 g/100 g), and resistant starch (4.51 g/100 g), along with sensory acceptance (5.35 out of 7). The results showed significant differences among the formulas (p < 0.05). A higher proportion of red bean in formula 3 positively affected chemical characteristics and sensory acceptance of the instant porridge. Formula 3 also had a low glycemic index (35) and a low glycemic load (9.9).