Physicochemical Properties, In vitro Starch Digestibility and Estimated Glycemic Index Following the Accelerated Aging of Freshly Harvested Rice

Pranoto, Yudi; Millati, Tanwirul; Utami, Tyas Putri; Bintoro, Nursigit

doi:10.3923/pjn.2019.346.353

Cited by 4 publications

(2 citation statements)

References 27 publications

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“…Nilai IG nasi putih IR 64 Setra Ramos tergolong tinggi (≥ 70). Kesimpulan serupa juga diperoleh dari penelitian Millati et al (2019) yang menyatakan bahwa nilai IG nasi putih IR 64 tergolong tinggi dengan IG sebesar 76. Nilai IG nasi putih yang ditambahkan ekstrak serai dan ekstrai daun salam lebih kecil dari nilai IG nasi putih dan nasi putih yang ditambahkan ekstrai serai.…”

Section: Indeks Glikemik Nasi Putihunclassified

Penurunan Indeks Glikemik Nasi Putih dengan Penambahan Ekstrak Serai dan Daun Salam

Fajriah

Faridah

Herawati

2022

J. Teknol Industri Pangan

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Diabetes mellitus (DM) is one of the non-communicable diseases that could be prevented by consumption of foods capable of maintaining blood glucose at a safe level. Phenolic compounds are components in food that affect blood glucose levels. Lemongrass and bay leaf are Indonesian spices commonly used for cooking and contain phenolic compounds that have potential as antidiabetic compounds. The aim of this study was to evaluate the effect of adding lemongrass and bay leaves water extracts on the GI value of cooked white rice. Lemongrass and bay leaves containing phenolic compounds were extracted with water and added to white rice during the cooking process or sprayed on cooked rice. The glycemic index of the tested food measured using the ISO 26642 method showed that the addition of lemongrass extract and a combination of lemongrass and bay leaf extract with total phenolic content (TPC) of 570 mg GAE/100 g and 565 mg GAE/100 g, respectively, on cooked white rice IR 64 resulted in the GI reduction in the cooked rice by 23 and 27%, respectively. These reduction was higher than those resulted from the addition of lemon grass or the combination of lemon grass and bay leaf extract during the cooking process, i.e. 9 and 13%, respectively.

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Section: Indeks Glikemik Nasi Putihunclassified

Penurunan Indeks Glikemik Nasi Putih dengan Penambahan Ekstrak Serai dan Daun Salam

Fajriah

Faridah

Herawati

2022

J. Teknol Industri Pangan

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“…Menurut (Fuentes-Zaragoza, M.J. Riquelme-Navarrete, et al, 2010) digunakan untuk pengembangan produk karena dua hal, yaitu karena potensi fisiologis yang menguntungkan dan sifat-sifat fungsional unik, yang menghasilkan produk dengan kualitas tinggi yang tidak bisa dicapai oleh serat larut tradisional. Penambahan RS dalam produk yang dipanggang, produk pasta dan minuman menghasilkan sifat tekstur lebih baik dan bermanfaat untuk kesehatan (Yue and Waring, 1998;Baixauli et al, 2008;Millati et al, 2019).…”

Section: Aplikasi Rsunclassified

Pembuatan Resistant Starch Pati Beras Dengan Metode Enzimatis Dan Fisik

Millati

Nurhayati

2020

J. Agro. Ummat

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Rice is the leading food and a carbohydrate source for most of the world's and Indonesia population, but most rice tends to have a high glycemic index (IG). A product with a low IG is better, not only for people with diabetes but also for healthy people. Resistant starch (RS) functions as a new food ingredient that has a low glycemic index. RS is a part of starch or starch products resistant to digestion when through a gastrointestinal tract. RS has the same physiological effects as dietary fiber, can affect body weight and energy balance, increase lipid excretion to reduce calorie intake and reduce serum lipid levels, zero caloric content so that it can be used as a low-calorie food additive that can control body weight effectively. RS can be made through starch modification by physical treatment (heat treatment), chemical treatment, enzymatic treatment, and a combination of heat and enzymatic. Factors that influence RS's formation include starch properties, starch interactions with other components, processing conditions, heat processes, other treatments, and storage conditions. Therefore, the rice starch modification that contains a lot of RS needs to be known. Rice starch Hydrolysis with the dual enzyme α-amylase and pullulanase (DMT) can increase the highest RS level (51.0%) due to the increased degree of starch crystallinity. High RS results in an increase in gelatinization temperature, ΔH and phase transition temperatures, and a decrease in the speed of starch hydrolysis and weight loss.

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Effect of storage materials and duration on the physicochemical, pasting and microstructural properties of low glycemic index rice flour

Amin

Naik

Hussain

et al. 2020

International Journal of Biological Macromolecules

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Physicochemical Properties, In vitro Starch Digestibility and Estimated Glycemic Index Following the Accelerated Aging of Freshly Harvested Rice

Cited by 4 publications

References 27 publications

Penurunan Indeks Glikemik Nasi Putih dengan Penambahan Ekstrak Serai dan Daun Salam

Penurunan Indeks Glikemik Nasi Putih dengan Penambahan Ekstrak Serai dan Daun Salam

Pembuatan Resistant Starch Pati Beras Dengan Metode Enzimatis Dan Fisik

Effect of storage materials and duration on the physicochemical, pasting and microstructural properties of low glycemic index rice flour

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