Nutrition and Blood Glucose Response of Food Formulated Four Types of Local Flour East Kalimantan Added Plant Extracts Tiwai (Eleutherina americana Merr)

Saragih, Bernatal

doi:10.9790/2402-11020123743

Cited by 5 publications

(8 citation statements)

References 6 publications

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“…A diet composed of pigmented black rice had proposed functional food property (Saragih et al, 2013;Paiva et al, 2014;Rohman et al, 2014). Glycemic index (IG) and glycemic load are affected by factors processing (Astawan et al, 2011;Saragih et al, 2017), and starch content (Miller et al, 1992;Gilbertson et al, 2001;Hu et al, 2004;Robert et al, 2012). Rice with pulses or cooking oils can be used to elicit a lower glycemic response (Kuma et al, 2017).…”

Section: Glycemic Index and Glycemic Loadmentioning

confidence: 99%

“…Dietary management based on carbohydrates is also very important. Diet and variation of carbohydrate sources consumed are primarily regulated by rice sources that do not respond quickly to the rise in blood glucose (Saragih, 2010;Saragih et al, 2017). Cho et al (2014) showed prospective studies that consistently showed a reduced risk of diabetes with high intakes of cereal fiber or mixtures of whole grains and bran.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo

Saragih¹,

Naibaho²,

Saragih³

2019

Food Res.

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Rice is a staple food for Indonesians. Therefore, awareness of the nutritive value and the health benefit of rice is of vital importance. This study was conducted with the objective to evaluate the nutritional value, functional properties of rice, blood glucose response and glycemic index of the North and East Borneo native rice, such as the Red Mayas (RM), white Mayas (WM), red Adan (RA), white Adan (WA), and black Adan (BA). Proximate levels (proteins, fats, carbohydrates, ash, and water) in BA, WA, RM, WM, and RA are generally different from the highest levels of protein, fat, calories in BA rice. The highest insoluble dietary fiber in BA was 0.91g/100 g and the lowest is RA. The iron content in WA is 3-5 times higher than other local rice 14.48 mmg/100 g. The highest content of vitamin B1 (thiamine) indicated by RA is 0.38 mg/100 g, while the lowest is WA, which is 0.17 mg/100 g. Thus, the highest amylopectin and amylose content is RA, which is 69.09 g/100 g. Longer glucose is stored in the blood, namely BA and the five types of local rice in East and North Borneo, which show a high glycemic index.

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Section: Glycemic Index and Glycemic Loadmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo

Saragih¹,

Naibaho²,

Saragih³

2019

Food Res.

Self Cite

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“…The previous study indicated that the consumption of high-GI foods (>70) triggered rapid insulin secretion, resulting in increased insulin resistance (25). The GI and GL values can be influenced by several factors such as amylose-amylopectin ratio, resistant starch (26), and food processing (27); (17). The ingredients used in the production of flakes (e.g., mocaf, black rice, black soybeans, and jack beans) had been previously heated before being processed into flakes.…”

Section: Figure 1 Changes In the Curve Of The Increase And Decrease In Blood Glucose Levelsmentioning

confidence: 99%

“…The previous study showed that the consumption of low-GI foods could improve insulin sensitivity, reduce the rate of glucose absorption, and it was useful in controlling blood glucose; thereby, it could reduce the risk of complications in people with type 2 DM (2);(3).Tabel 5. showed that comparative analysis of glycemic loads value between two treatment showed no significant difference (p=0,760). GL can be categorized into low (<11), moderate (11)(12)(13)(14)(15)(16)(17)(18)(19), and high (>20). Both mocaf-black rice flakes had moderate GLs.…”

Section: Figure 1 Changes In the Curve Of The Increase And Decrease In Blood Glucose Levelsmentioning

confidence: 99%

“…The GI was calculated by comparing the area under the curve of the test foods (mocaf-black rice flakes + black soybean flour and mocaf-black rice flakes + jack bean flour) to a standard food (pure glucose), and the results were then averaged. The area under the curve was then calculated by the following formula [16]: The GL is obtained by multiplying the GI by total carbohydrates of one serving of the test food and then dividing the results by 100 (16); (17).…”

Section: Introductionmentioning

confidence: 99%

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Glycemic Index of Flakes Made from Mocaf-Black Rice and Bean Flour as Alternative Snacks for People with Type 2 Diabetes Mellitus

Agustia¹,

Subardjo²,

Ramadhan³

et al. 2019

ATMPH

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This study aimed to analyze the glycemic index and glycemic load of mocaf-black rice flakes. The study used a single-factor completely randomized design in which the type of bean flour added were black soybean flour and jack bean flour. The glycemic index was analyzed using the incremental area under the blood glucose response curve (IAUC) method. The glycemic index and glycemic load data were analyzed using paired T-test. The results showed that mocaf-black rice flakes with the addition of black soybean flour and jack bean flour had

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Utilization of the tiwai plant (Eleutherine americana merr) as a functional instant drink containing antioxidant

Saragih,

Simamora,

Purba

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Utilization of the tiwai plant as a functional instant drink containing antioxidants, one of the product diversifications to increase farmers’ income. This study aims to determine the effect of the ratio of tiwai extract and palm sugar on physical properties, organoleptic, antioxidant activity, and glucose response. This study used a non-factorial Completely Randomized Design (CRD) with 6 levels of treatment and 3 replications. The data obtained were analysed using variance, if it had an effect, a further test of Honest Significant Difference (HSD) was carried out, while the glucose response data was carried out by the T-test. The results showed that the comparative treatment of tiwai extract and palm sugar had no significant effect on hedonic taste, water content, ash content, Brix degree, precipitate, and glucose response. The water content obtained ranged from 3.67%-5.17%. The antioxidant activity values obtained ranged from 60.77 ppm to 153.81 ppm (strong to weak categories). Instant tiwai drink does not increase blood glucose levels, does not interfere with systolic and diastolic responses, and does not trigger an increase in heart rate.

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Nutrition and Blood Glucose Response of Food Formulated Four Types of Local Flour East Kalimantan Added Plant Extracts Tiwai (Eleutherina americana Merr)

Cited by 5 publications

References 6 publications

Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo

Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo

Glycemic Index of Flakes Made from Mocaf-Black Rice and Bean Flour as Alternative Snacks for People with Type 2 Diabetes Mellitus

Utilization of the tiwai plant (Eleutherine americana merr) as a functional instant drink containing antioxidant

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