Effect of Gum Arabic on Glucose Levels and Microbial Short-Chain Fatty Acid Production in White Rice Porridge Model and Mixed Grain Porridge Model

White rice porridge and mixed grain porridge, which are often consumed in many countries, were used as two models to evaluate the effects of gum arabic on glucose levels and microbial short-chain fatty acids (SCFA). Gum arabic was incorporated into the two porridges individually. Apparent viscosity of the two porridges was significantly increased, and their glucose productions during gastrointestinal digestion were notably lowered (p < 0.05). Diffused glucose amount was significantly decreased after gum arabic addition (p <0.05). Furthermore, blood glucose rise after oral administration of porridges in mice was considerably lowered after fortified with gum arabic (p < 0.05). Microbial SCFA production during in vitro fermentation of porridges was significantly increased after gum arabic addition, which may also have beneficial effects on reducing postprandial glycemic response. Therefore, gum arabic may be a helpful ingredient, which could be added in porridges to have benefits for the reduction of postprandial glycemic response.