Respon Glikemik dan Aktivitas Antioksidan Nasi Yang Dimasak Menggunakan Campuran Kunyit (Curcuma longa Linn.) dan kayu Manis (Cinnammum sp)

Nurdin, Samsu Udayana; Sundari, Yofita Sulfiana; Herdiana, Novita; Nurainy, Fibra; Sukohar, Asep

doi:10.17728/jatp.2681

Cited by 2 publications

(4 citation statements)

References 15 publications

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“…From Figure 1 , it can be seen that after consuming rice, the panelists' blood sugar levels reached their peaks at 30 minutes with 120 mg/dl (P0), 117 mg/dl (P2(1)), and 129 mg/dl (P2(2)). These results are in line with previous glycemic response studies on the consumption of rice cooked with spices where respondents also reached their peak blood sugar levels at 30 minutes [ 36 ].…”

Section: Resultssupporting

confidence: 91%

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Nurdin,

Nurdjanah,

Triyandi

et al. 2024

Journal of Nutrition and Metabolism

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High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility and increase the bioactive compounds of rice. This research aimed to find out the best cooking method to produce rice with a sensory quality similar to regular rice and to study the effect of the best cooking method on the glycemic response and physicochemical properties of rice. The results showed that RPO addition increased the antioxidant activities and total carotenoid levels of rice. The addition of RPO after cooking has better antioxidant activity and total carotenoid than before cooking. Adding 2% RPO before or after cooking produced rice with similar or better sensory quality than regular rice. Rice cooked with 2% RPO added before cooking had a lower glycemic response than regular rice, which was suggested to be caused by the increasing formation of the amylose lipid complex and the triglycerides that protected the starch from amylase enzyme. The formation of the amylose lipid complex and triglyceride layers protecting rice starch was confirmed by the new peaks of the FTIR spectra, the appearance of oil-coated starch morphology, and the changes in the proportion of C and O atoms. In conclusion, the addition of 2% RPO before the cooking process can be considered as a cooking method to produce rice for diabetic patients.

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Section: Resultssupporting

confidence: 91%

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Nurdin,

Nurdjanah,

Triyandi

et al. 2024

Journal of Nutrition and Metabolism

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“…Five herb formulations containing turmeric, cinnamon, and guava leaves were added as tapioca noodle ingredients. The weight of the herb mixtures was 3.0 g for each formulation as listed in Table 1 (Nurdin et al, 2018a).…”

Section: Experimental Design and Data Analysismentioning

confidence: 99%

“…Table 1. Weights of turmeric, cinnamon, and guava leaves in 3 g of herb mixtures (Nurdin et al, 2018a).…”

Section: Experimental Design and Data Analysismentioning

confidence: 99%

“…The GR was the changes in blood glucose level after consuming a quantity of noodles, expressed as the area under the curve (AUC) of the blood glucose concentration of respondents (Nurdin et al, 2018a). The GR was determined through several steps: selecting respondents, explaining the research to respondents, GR testing, and calculating the AUC.…”

Section: Glycaemic Responsementioning

confidence: 99%

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Physical properties and glycaemic response of tapioca noodles fortified with herb mixture

Nurdin,

Arief,

Rustiaty

et al. 2023

IFRJ

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High noodle consumption is associated with an increased risk of generative diseases due to noodles' relatively high glycaemic response. Plants containing high phenolic compounds can reduce the glycaemic response of carbohydrate-rich foods. The present work thus aimed to evaluate the physical properties and glycaemic response of tapioca noodles fortified with a mixture of turmeric (T), cinnamon (C), and guava leaves (G) powder. The proportions of herbs (T: C: G) were 0.00: 0.00: 0.00 g (C1); 1.00: 0.50: 1.50 g (C2); 1.33: 0.67: 1.00 g (C3); 1.67: 0.83: 0.50 g (C4); and 2.00: 1.00: 0.00 g (C5). Herb mixtures increased the total phenolic and flavonoid contents of the noodles. Noodles with higher tensile strength (TS) were harder and less swollen because the water absorption capacity (WAC) was lower, but effect of the formulas on the oil absorption capacity (OAC) varied. Area under the curve (AUC) of blood sugar levels showed that C2 noodles had the smallest area (2,321 units) as compared to C1 (3,066 units) and C5 (3,241 units) noodles, but the difference was not statistically significant, thus indicating that the glycaemic responses of these noodles were similar to that of the original noodles when consumed by healthy volunteers.

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Respon Glikemik dan Aktivitas Antioksidan Nasi Yang Dimasak Menggunakan Campuran Kunyit (Curcuma longa Linn.) dan kayu Manis (Cinnammum sp)

Cited by 2 publications

References 15 publications

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Physical properties and glycaemic response of tapioca noodles fortified with herb mixture

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