Product Development of Rice Energy Gel and Effect on Blood Glucose and Lactate Concentration in General Sport Subject

Abstract

Endurance sport training using long exercise time caused athlete to use blood glucose and glycogen resulting in fatigue in hour after session. Although athletes were encouraged to take electrolyte drinks (liquid form) before and during exercise session, these products generally require high volume to be effective. Athlete may carried more weight with them when exercising. The aim of this study was to develop rice energy gel from Thai Hommali Rice containing maximum oligosaccharides, vitamin B, and vitamin C for this purpose. Rice flour (Khao Dawk Mali 105 variety) was prepared and digested using α-amylase according to central composite design, varying in concentration of α-amylase (30, 50, 80AAU/ml), temperature (35, 45, 55 ̊C), and time (60,100,140 min). Optimized formula was used to produce energy rice gel and tested on 10 volunteer participants with the L.I.S.T protocol. Participants consumed rice energy gel (REG) or placebo (PLA). Results showed that the maximum mean blood glucose level of the REG ingestion group significantly (P<0.05) increased during training (127 mmol/L). Furthermore significantly different (P<0.05) compared to those of the PLA group (96.8 mmol/L) and maintained throughout the 75 min throughout the L.I.S.T training (111126 mmol/L). Similar trend was found with blood lactate concentration at the beginning of training session but the effect was not retained after 30 min. However PLA group has significantly different (P<0.05) between after the last block when compare with the resting. Therefore, consumption of energy rice gel could be an alternative option for athletes who want to exercise longer without