Physical Properties and Glycemic Index of Organic and Conventional  Black  Rice Grown in Bali Indonesia

Актуальной тенденцией развития пищевых технологий является поиск ингредиентов для замены или снижения содержания сахара, соли и жира при одновременном увеличении содержания пищевых волокон в продукте. Исследовано влияние мальтита (М) и инулина (И) при замене сахара в рецептуре безглютенового печенья на текстуру и физические свойства теста и изделия, приготовленного на основе мучной смеси из амаранта, киноа и гречихи в соотношении 0,3 : 0,45 : 0,25 соответственно. Составлено пять образцов рецептур печенья, в которых сахар частично (50%) или полностью (100%) заменяли М и/или И. В рецептуре контрольного образца в качестве подсластителя использовали сахар. При приготовлении теста для безглютенового печенья количество воды для всех образцов было одинаковым. Установлено, что полная замена сахара М и И повышает показатели твердости, вязкости и адгезивности безглютенового теста, что затрудняет его обработку. В образцах, где 50% сахара заменяли М или сахар был полностью заменен М и И в равных количествах, липкость уменьшалась. Включение М в рецептуру безглютенового печенья существенно не повлияло на его физические свойства – диаметр, высоту, расплываемость, яркость цвета. Образцы печенья, выпеченные из теста с включением И, были темнее и тоньше, чем контрольный образец, и лучше сохраняли свои хрустящие свойства. Внесение М и И существенно не повлияло на твердость изделий, однако образцы печенья с полной заменой сахара М, с 50%-й заменой сахара И, а также содержащие М и И в равных количествах характеризовались значительной хрупкостью. При замене в рецептуре 50% сахара М или 100% сахара И получено мягкое и менее хрупкое печенье, привлекательное для потребителя. Таким образом, при полной замене сахара смесью М и И в равных количествах можно получить безглютеновое тесто и печенье с хорошей текстурой. Полная замена сахара в сочетании с использованием пищевых волокон с пребиотическими свойствами наряду с мукой псевдозлаковых культур позволяет создать полезный для здоровья продукт с потенциально более низким гликемическим индексом и сниженной калорийностью. The search for ingredients to replace or reduce the content of sugar, salt and fat while increasing the content of dietary fiber in the product is an actual trend in the development of food technologies. The influence of maltitol (M) and inulin (I) when replacing sugar in the formulation of gluten-free cookies on the texture and physical properties of the dough and the product prepared on the basis of a flour mixture of amaranth, quinoa and buckwheat in a ratio of 0.3 : 0.45 : 0.25 respectively was studied. Five samples of cookie formulations were compiled, in which sugar was partially (50%) or completely (100%) replaced by M and/or I. In the formulation of the control sample, sugar was used as a sweetener. When preparing the gluten-free cookie dough, the amount of water for all samples was the same. It was found that the complete replacement of sugar M and I increases the hardness, viscosity and adhesiveness of gluten-free dough, which makes it difficult to process it. In samples where 50% of the sugar was replaced by M or the sugar was completely replaced by M and I in equal amounts, the stickiness was reduced. Adding M to the formulation of gluten-free cookies did not significantly affect its physical properties – diameter, height, blurring, and color brightness. The cookie samples baked from the dough with the inclusion of I were darker and thinner than the control sample, and better preserved their crispy properties. The addition of M and I did not significantly affect the hardness of the products, but the samples of cookies with a complete replacement of sugar M, with a 50% replacement of sugar I, as well as containing M and I in equal quantities, were characterized by significant brittleness. When replacing 50% of the sugar M in the formulation, or 100% of the sugar I, a soft and less brittle cookie is obtained, which is attractive to the consumer. Thus, if you completely replace the sugar with a mixture of M and I in equal amounts, you can get a gluten-free dough and cookies with a good texture. Complete sugar replacement combined with the use of dietary fiber with prebiotic properties, along with the flour of pseudo-cereals, allows you to create a healthy product with a potentially lower glycemic index and reduced caloric content.

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Snack bar berbahan pati sagu (Metroxylon sp.), tempe, dan beras hitam sebagai pangan fungsional berindeks glikemik rendah

JURNAL GIZI INDONESIA ◽

10.14710/jgi.8.1.11-23 ◽

2020 ◽

Vol 8 (1) ◽

pp. 11

Author(s):

Winny Puspita ◽

Ahmad Sulaeman ◽

Evy Damayanthi

Keyword(s):

Blood Glucose ◽

Glycemic Index ◽

Resistant Starch ◽

Sago Starch ◽

Black Rice ◽

Glucose Levels ◽

Blood Glucose Levels ◽

Index Value ◽

High Level ◽

Low Glycemic Index

Background: High calories intake from snacks with low nutritional value will contribute to increase the prevalence of obesity and diabetes. Nutritional strategies to prevent hyperglycemia are controlling blood glucose levels, restrict calories and carbohydrate intake. Sago starch (Metroxylon sp.), tempe and black rice contains ingredients such as dietary fiber, resistant starch, amylose and low glycemic index. Modified snack bar using these ingredients can produce attractive products and provide the beneficial nutrients.Objectives: To determine a snack bar formulation made from sago starch, tempe and black rice and analyze physicochemical characteristics and glycemic index value of the product.Methods: This study used a completely randomized design analyzing three different proportions of sago starch and tempe, namely F1 (2:1), F2 (1.5:1), and F3 (1:1) with two replications for each formula. The Selected formula was determined based on consumer acceptability by semi-trained panelists using 9-point hedonic scale, physicochemical properties, nutrient content, and glycemic index value. Results: The Selected formula (F3) was potentially used as functional food as indicated by high level of dietary fiber (11.05%), 8.8 % resistant starch, in vitro starch digestibility (14.02%), the highest amylose-amylopectin ratio (60.1% : 39.9%), low glycemic index (40) and low glycemic load (5.4). The F3 formula produced a slow increase and peak point of blood glucose response of 107.5 mg/dl at minute 30th lower than the administration of anhydrous glucose with peak point of blood glucose levels of 143.4 mg/dl.Conclusion: The F3 formula with the proportion of sago starch and tempe (1:1) had low glycemic index and was categorized as high-fiber food with high level of resistant starch. Therefore, this product has the potency as functional snack alternative for diabetes patients.

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Physical Properties and Glycemic Index Studies of Singaraja White Rice Grown by Conventional and Organic Methods in Denpasar Bali Indonesia

International Journal on Advanced Science Engineering and Information Technology ◽

10.18517/ijaseit.8.5.6898 ◽

2018 ◽

Vol 8 (5) ◽

pp. 2256

Author(s):

Sagung Putri Risa Andriani ◽

Mohamad Hasnul Naim Abdul Hamid ◽

Mohamad Sazuan Sahrom ◽

Bohari Mohd Yamin

Keyword(s):

Physical Properties ◽

Glycemic Index ◽

White Rice

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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

10.36295/asro.2019.221128 ◽

2019 ◽

Vol 22 (11) ◽

pp. 203-212

Author(s):

Friska Citra Agustia ◽

Yovita Puri Subardjo ◽

Gumintang Ratna Ramadhan ◽

Dika Betaditya

Keyword(s):

Diabetes Mellitus ◽

Type 2 Diabetes ◽

Type 2 Diabetes Mellitus ◽

Glycemic Index ◽

Black Rice ◽

Bean Flour

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Effects of Black Rice Anthocyanin Enrichment on Bread Digestibility and Glycemic Index

Current Developments in Nutrition ◽

10.1093/cdn/nzab037_064 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 354-354

Author(s):

Sean Ou ◽

Dimeng Yang ◽

Mei Hui Liu

Keyword(s):

Glycemic Index ◽

Black Rice ◽

Randomized Controlled ◽

Simulated Digestion ◽

Rich Food ◽

Significant Difference ◽

Intestinal Digestion ◽

National University ◽

Carbohydrate Digestibility

Abstract Objectives By incorporating black rice anthocyanins into a carbohydrate-rich food matrix, this project aims to assess the changes in in-vitro carbohydrate digestibility, and the glycemic index (GI) of the enriched carbohydrate-rich food. We hypothesize that the bread enriched with black rice anthocyanins will retard carbohydrate digestibility, and have a lower GI. Methods A simulated digestion model in-vitro was used to investigate the digestibility of bread enriched with black rice anthocyanin extract (BRAE). To assess the GI of the enriched bread, 24 healthy adults participated in a randomized, controlled crossover study with 3 intervention arms. Participants received 50-g glucose solutions as a reference; interventions included 50-g available carbohydrate (ACHO) servings of white bread (CON), bread enriched with 2% (BB-2) and 4% (BB-4) BRAE. Results In the simulated digestion model, the enrichment of BRAE was found to significantly reduce oral and intestinal digestion of bread. Relative to CON, the concentration of glucose released in the simulated oral digestion was reduced for BB-2 (P = 0.9529) and BB-4 (P = 0.0001). Relative to CON, the incremental area under the intestinal digestion curves (IAUC) were also reduced for BB-2 (P = 0.0001) and BB-4 (P < 0.0001). The rate constants of the modelled intestinal digestion profiles saw a dose-response reduction with BRAE enrichment. In the randomized controlled trial, there was up to a 27-point reduction in the GI of BRAE-enriched bread. Relative to CON, a significant difference in 2 h mean insulin concentration was also observed after BB-2 (P = 0.024). However, considerable inter-individual variation was also observed in postprandial measurements among the healthy participants. Conclusions These findings suggest that the enrichment of BRAE in bread slows carbohydrate digestibility, reduces GI, and improves postprandial insulinemic responses. BRAE may thus be a viable food-sourced ingredient for the enrichment of some carbohydrate-rich foods, as a dietary strategy to manage postprandial hyperglycemia. Funding Sources This research was co-funded by National University Health System and National University of Singapore as part of the grant awarded to the Health Innovation Program (CF/SCL/16/178) led by Prof. E Shyong Tai.

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The Photometric Properties of the Ap Stars

International Astronomical Union Colloquium ◽

10.1017/s0252921100080684 ◽

1976 ◽

Vol 32 ◽

pp. 365-377 ◽

Cited By ~ 2

Author(s):

B. Hauck

Keyword(s):

Physical Properties ◽

Ap Stars

The Ap stars are numerous - the photometric systems tool It would be very tedious to review in detail all that which is in the literature concerning the photometry of the Ap stars. In my opinion it is necessary to examine the problem of the photometric properties of the Ap stars by considering first of all the possibility of deriving some physical properties for the Ap stars, or of detecting new ones. My talk today is prepared in this spirit. The classification by means of photoelectric photometric systems is at the present time very well established for many systems, such as UBV, uvbyβ, Vilnius, Geneva and DDO systems. Details and methods of classification can be found in Golay (1974) or in the proceedings of the Albany Colloquium edited by Philip and Hayes (1975).

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The Infection of Cells by Bullet-Shaped Viruses

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100063779 ◽

1969 ◽

Vol 27 ◽

pp. 372-373

Author(s):

Frederick A. Murphy ◽

Alyne K. Harrison ◽

Sylvia G. Whitfield

Keyword(s):

Electron Microscopy ◽

Physical Properties ◽

Host Cell ◽

Thin Section ◽

Cultured Cells ◽

Cell Infection ◽

Thin Section Electron Microscopy ◽

Section Electron ◽

Section Electron Microscopy

The bullet-shaped viruses are currently classified together on the basis of similarities in virion morphology and physical properties. Biologically and ecologically the member viruses are extremely diverse. In searching for further bases for making comparisons of these agents, the nature of host cell infection, both in vivo and in cultured cells, has been explored by thin-section electron microscopy.

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