Abstract:To develop low glycemic index（GI） Siraitia grosvenorii-curcumin rice cake and evaluate its effect on postprandial blood sugar,the best formula of rice cake was determined by single factor and orthogonal test.Additionally,its control effect on blood glucose was evaluated by sensory evaluation and in vitro digestion test combined with GI and estimated glycemic index（eGI）.The results showed that the optimized formula（per 100 g of rice cake）was 15% of okara powder,4% of S.grosvenorii powder,30% of kudzu root powder,and 0.06% of curcumin.Compared with white bread,the carbohydrate hydrolysis rate was significantly reduced.After in vitro digestion,the inhibition rates of α-amylase and α-glucosidase were 96.20% and 78.95%,respectively.The GI and eGI of the rice cake were 40.37 and 39.07,respectively.Therefore,the rice cake is helpful to delay sugar decomposition and absorption,thus effectively maintaining the postprandial blood glucose homeostasis.