Menurunkan Indeks Glikemik Beras Putih Melalui Proses Pratanak

Rice is a carbohydrate source and staple food for around the world of people, specially in Asia. Carbohydrate consumption , especially rice, can have effects of diabetes desease type 2. It is caused by the glycemic index of white rice is higher of 56. This research was conducted to study the effects of parboiled ciherang rice and extract of keji beling leaf. The rice was submerged for 6 hours so the mouisture increased to 30%. It was cooked in an autoclave at 116 <sup>o</sup>C for 15 minutes. The cooked rice then it was dried at 50 oC for 24 hours. This method didn’t have effects on reducing glycemic index but it increased the glycemic index higher than 54, e.g. 56 by tester 1 and 80 by tester 2.

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CLASSICAL CONCEPT OF COOKING RICE: A SYSTEMATIC REVIEW

November 2020 - International Ayurvedic Medical Journal ◽

10.46607/iamj2009082021 ◽

2021 ◽

Vol 9 (8) ◽

pp. 1728-1732

Author(s):

Ketaki Hemant Patil ◽

Vidya Wasnik (Thatere) ◽

Sumeeta S. Jain

Keyword(s):

Diabetes Mellitus ◽

Glycemic Index ◽

Cooking Methods ◽

Staple Food ◽

Classical Concept ◽

Cooked Rice ◽

Regular Consumption ◽

Lifestyle Diseases ◽

Disease Free

Ayurveda’s foremost aim is prevention of diseases and then cure of diseases. Rice is the staple food of most of the Indians where it’s faulty cooking methods is one of the main and unrecognised reasons for the development of various lifestyle diseases like obesity, Type 2 Diabetes Mellitus, etc. The method of removing the gruel from the cooked rice is well explained by Ayurvedic Samhitas. This method makes the rice Laghu i.e. light to digest and removes excess starch from the rice in the form of gruel. This reduces the glycemic index of the rice making it suitable for regular consumption. Due to this, obesity, and other lifestyle disorders like T2DM can be prevented leading to a disease-free life. The purpose of this article is to guide with the correct method of cooking rice according to Ayurvedic literature. Keywords: Rice, Cooking, Glycemic index, Obesity, lifestyle, Ayurveda

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Arsenic concentrations in at home prepared cooked and fried rice

Nutrition and Food Processing ◽

10.31579/2637-8914/030 ◽

2020 ◽

Vol 3 (3) ◽

pp. 01-05

Author(s):

Albert van de Wiel ◽

Tom Lammers ◽

Zhi Wei Cai ◽

Antonia Bert Wolterbeek

Keyword(s):

Arsenic Concentration ◽

Brown Rice ◽

The Other ◽

White Rice ◽

Cooked Rice ◽

The World ◽

Rice Water ◽

Additional Reduction ◽

Water Ratio ◽

Maximum Limit

Rice is the most widely consumed food for a large part of the world containing a variety of essential nutrients, but can also be contaminated with toxics like arsenic. This study analyzes the effect of cooking and frying, processed in the consumer’s kitchen, on arsenic concentrations Firstly, arsenic concentrations were measured in a number of rice species from Thailand and Turkey, available in supermarkets. The effect of cooking was studied in both white and brown rice with time of cooking and rice: water ratio as recommended by the producer. Part of the cooked rice was fried together with other ingredients for the preparation of the popular dish nasi goreng. Arsenic concentrations were measured with instrumental neutron activation analysis. Only one of the ten analyzed species contained an arsenic concentration beyond the European maximum limit of 0.3 mg/kg. Cooking of white rice resulted in a decrease of the arsenic concentration by 46%, while the concentration in brown rice was reduced by 27%. The preparation of the fried rice dish nasi goreng resulted in an additional reduction by 20% per weight unit, which should be attributed for the most part to a diluting effect by the addition of the other ingredients. Heating of rice without water reduced the arsenic concentration only by 10%. Cooking and frying of rice according to recommendations by the producer, result in a significant reduction of the arsenic concentration.

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How to Maintain a Healthy Body Weight

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.76.4.208 ◽

2006 ◽

Vol 76 (4) ◽

pp. 208-215 ◽

Cited By ~ 10

Author(s):

Astrup

Keyword(s):

Physical Activity ◽

Type 2 Diabetes ◽

Weight Loss ◽

Body Weight ◽

Glycemic Index ◽

Dairy Products ◽

Weight Control ◽

Healthy Body Weight ◽

Healthy Body

The epidemic of both obesity and type 2 diabetes is due to environmental factors, but the individuals developing the conditions possess a strong genetic predisposition. Observational surveys and intervention studies have shown that excess body fatness is the major environmental cause of type 2 diabetes, and that even a minor weight loss can prevent its development in high-risk subjects. Maintenance of a healthy body weight in susceptible individuals requires 45–60 minutes physical activity daily, a fat-reduced diet with plenty of fruit, vegetables, whole grain, and lean meat and dairy products, and moderate consumption of calorie containing beverages. The use of table values to predict the glycemic index of meals is of little – if any – value, and the role of a low-glycemic index diet for body weight control is controversial. The replacement of starchy carbohydrates with protein from lean meat and lean dairy products enhances satiety, and facilitate weight control. It is possible that dairy calcium also promotes weight loss, although the mechanism of action remains unclear. A weight loss of 5–10% can be induced in almost all obese patients providing treatment is offered by a professional team consisting of a physician and dieticians or nurses trained to focus on weight loss and maintenance. Whereas increasing daily physical activity and regular exercise does not significantly effect the rate of weight loss in the induction phase, it plays an important role in the weight maintenance phase due to an impact on daily energy expenditure and also to a direct enhancement of insulin sensitivity.

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Glycemic Index and Glycemic Load of the Diet in a Sample of Pregnant Women with Type 2 Diabetes Mellitus in Northwest Brazil

Diabetes ◽

10.2337/db18-54-lb ◽

2018 ◽

Vol 67 (Supplement 1) ◽

pp. 54-LB

Author(s):

CRISTINA FACANHA ◽

TATIANA U. PASSOS ◽

LIVIANE C. MARANHÃO ◽

FRANCIELLE C. COPPOLA ◽

JULIANA D. MARTINS ◽

...

Keyword(s):

Diabetes Mellitus ◽

Type 2 Diabetes ◽

Type 2 Diabetes Mellitus ◽

Pregnant Women ◽

Glycemic Index ◽

Glycemic Load

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Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Foods ◽

10.3390/foods10030514 ◽

2021 ◽

Vol 10 (3) ◽

pp. 514

Author(s):

Hilal Demirkesen-Bicak ◽

Muhammet Arici ◽

Mustafa Yaman ◽

Salih Karasu ◽

Osman Sagdic

Keyword(s):

Glycemic Index ◽

Sensory Properties ◽

Starch Digestibility ◽

In Vitro Starch Digestibility ◽

Whole Wheat ◽

Sourdough Bread ◽

Estimated Glycemic Index

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.

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Interaction between methadone and clarithromycin as the suspected cause of an opioid toxidrome

BMJ Case Reports ◽

10.1136/bcr-2020-240647 ◽

2021 ◽

Vol 14 (5) ◽

pp. e240647

Author(s):

Blair Wallace ◽

Daniel Edwardes ◽

Christian Subbe ◽

Muhammed Murtaza

Keyword(s):

Respiratory Failure ◽

Community Acquired Pneumonia ◽

Opiate Dependence ◽

Pleuritic Chest Pain ◽

Once Daily ◽

High Importance ◽

Level Of Consciousness ◽

The World ◽

History Of

A 40-year-old patient was admitted through the acute medical take with pleuritic chest pain and rigours. He had a medical history of opiate dependence and was receiving 60 mg of methadone once daily. He was diagnosed with a community-acquired pneumonia and treated with amoxicillin and clarithromycin. After administration of only two concomitant doses of methadone and oral clarithromycin, he developed an opioid toxidrome with type-2 respiratory failure, a decreased level of consciousness and pinpoint pupils. The patient was treated with naloxone and his symptoms improved. Retrospectively, it was suspected that an interaction between clarithromycin and methadone might have contributed to the toxidrome. Respiratory failure has not been previously prescribed for this combination of medication and is of high importance for physicians and pharmacists around the world.

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High Dietary Glycemic Index and Low Fiber Content Are Associated with Metabolic Syndrome in Patients with Type 2 Diabetes

Journal of the American College of Nutrition ◽

10.1080/07315724.2011.10719953 ◽

2011 ◽

Vol 30 (2) ◽

pp. 141-148 ◽

Cited By ~ 25

Author(s):

Flávia M. Silva ◽

Thais Steemburgo ◽

Vanessa D.F. de Mello ◽

Simone F. Tonding ◽

Jorge L. Gross ◽

...

Keyword(s):

Type 2 Diabetes ◽

Metabolic Syndrome ◽

Glycemic Index ◽

Fiber Content ◽

Dietary Glycemic Index

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The Protection of International Private Investment: Nigeria and the World Community and Studies in the Staple Food Economy of Western Nigeria

International Affairs ◽

10.2307/2613888 ◽

1970 ◽

Vol 46 (2) ◽

pp. 391-392

Author(s):

Edward Horesh

Keyword(s):

Private Investment ◽

Staple Food ◽

World Community ◽

The World ◽

Food Economy

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Effect of co-ingestion of amino acids with rice on glycaemic and insulinaemic response

British Journal Of Nutrition ◽

10.1017/s0007114515003645 ◽

2015 ◽

Vol 114 (11) ◽

pp. 1845-1851 ◽

Cited By ~ 10

Author(s):

Yean Yean Soong ◽

Joseph Lim ◽

Lijuan Sun ◽

Christiani Jeyakumar Henry

Keyword(s):

Amino Acids ◽

Blood Glucose ◽

Amino Acid ◽

Glycaemic Index ◽

Amino Acid Mixture ◽

Postprandial Blood Glucose ◽

Acid Mixture ◽

White Rice ◽

Amino Acid Mixtures

AbstractConsumption of high glycaemic index (GI) and glycaemic response (GR) food such as white rice has been implicated in the development of type 2 diabetes. Previous studies have reported the ability of individual amino acids to reduce GR of carbohydrate-rich foods. Because of the bitter flavour of amino acids, they have rarely been used to reduce GR. We now report the use of a palatable, preformed amino acid mixture in the form of essence of chicken. In all, sixteen healthy male Chinese were served 68 or 136 ml amino acid mixture together with rice, or 15 or 30 min before consumption of white rice. Postprandial blood glucose and plasma insulin concentrations were measured at fasting and every 15 min after consumption of the meal until 60 min after the consumption of the white rice. Subsequent blood samples were taken at 30-min intervals until 210 min. The co-ingestion of 68 ml of amino acid mixture with white rice produced the best results in reducing the peak blood glucose and GR of white rice without increasing the insulinaemic response. It is postulated that amino acid mixtures prime β-cell insulin secretion and peripheral tissue uptake of glucose. The use of ready-to-drink amino acid mixtures may be a useful strategy for lowering the high-GI rice diets consumed in Asia.

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