Comparative study on resistant starch, amilose content and glycaemic index after precooked process in white rice

International Conference on Green Agro-industry and Bioeconomy 2017

农业科学;生物科学;经济学

Pratiwi, V.N.^1,2

Faculty of Health, University of Nahdlatul, Ulama Surabaya, Indonesia^1

Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia^2

关键词: Amylose content;    Blood glucose level;    Carbohydrate sources;    Comparative studies;    Glycaemic indices;    Low temperatures;    Resistant starch;    Starch digestibilities;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/131/1/012017/pdf
DOI  :  10.1088/1755-1315/131/1/012017

来源: IOP

【 摘 要 】

Rice is a staple food and regarded as a useful carbohydrate source. In general rice is high in glycaemic index (GI) and low colonic fermentation. People are aware of the alterations in blood glucose levels or glycaemic index after consuming rice. Resistant starch (RS) and amylose content play an important role in controlling GI. GI and RS content have been established as important indicators of starch digestibility. The aim of this study was to determine the precooked process with hydrothermal (boiling at 80°C, 10 minutes) and cooling process with low temperature (4°C, 1 h) to increase potential content of RS and decrease of glycaemic index of white rice. There were two stages of this research, 1) preparation of white rice with precooked process; 2) analysis of precooked white rice characteristics (resistant starch, amylose content, and estimated glycaemic index). The result of analysis on precooked white rice showed an increased RS content (1.11%) and white rice (0.99%), but the difference was not statistically significant. The amylose content increased significantly after precooked process in white rice (24.70%) compared with white rice (20.89%). Estimated glycaemic index (EGI) decreased after precooked proses (65.63%) but not significant as compared to white rice (66.47%). From the present study it was concluded that precooked process had no significant impact on increasing RS and decreasing EGI of white rice. This may be due to the relatively short cooling time (1hour) in 4°C.