scholarly journals Pengaruh Ekstrak Daun Kecibeling (Strobilanthes crispa), Kayu Manis (Cinnamon), dan Kersen (Muntingia calabura) Terhadap Indeks Glikemik pada Pengolahan Beras Metode Pratanak

2021 ◽  
Vol 5 (1) ◽  
pp. 23
Author(s):  
Margono Margono ◽  
Louise Louise ◽  
Laila Zulhijah Choirudina ◽  
Ameilia Ayu Safitri ◽  
Fawnia Hanifah
Keyword(s):  
Diabetes Mellitus ◽  
Glycemic Index ◽  
Healthy Diet ◽  
Cinnamon Extract ◽  
Strobilanthes Crispus ◽  
High Glycemic Index ◽  
Deadly Disease ◽  
Muntingia Calabura ◽  
Low Glycemic Index

Diabetes mellitus is a top five deadly disease in Indonesia. A healthy diet with consuming low sugar index food is suggested to prevent diabetes mellitus. Rice as the main source of carbohydrate in Indonesia is categorized as food with a high glycemic index. This study is experimenting rice with a low glycemic index that suitable to be consumed by diabetes mellitus sufferer. Various extracts are used in the making of low glycemic index rice such as strobilanthes crispus, cinnamon, and muntingia calabura. The rice is marinated with 1% extract for 2 hours and continued to cook in an autoclave for 15 minutes with temperature 116°C. The rice then dried in an oven at 50°C for 24 hours before it cooked in a rice cooker and can be consumed. The result shows that strobilanthes crispus and cinnamon extract rice has lower glycemic index than common rice.

scholarly journals Effect of Nutritional Composition and Glycemic Index on Selected Varieties of Rice, Millets and Legumes

2021 ◽  
Vol 70 (1) ◽  
Author(s):  
Dr. kavitha G Singh ◽  
Shriya Kasera ◽  
Priyadarshini K V
Keyword(s):  
Diabetes Mellitus ◽  
Glycemic Index ◽  
Nutritional Composition ◽  
Vital Role ◽  
Human Diet ◽  
Increased Risk ◽  
High Glycemic Index ◽  
Prevention Of Diabetes ◽  
Low Glycemic Index

Diabetes mellitus is a disease that is increasing globally and is a group of metabolic disorder, characterized by polyuria, polyphagia and polydypsia. By maintaining glycemic index levels in individuals diet aids in prevention of diabetes. Rice, millets and legumes are considered to be one of the staple food and play a vital role in human diet. In our study the glycemic index of varieties of rice, millets and legumes were determined in-vitro. Consumption of foods with high glycemic index is hypothesized to contribute to insulin resistance, which is associated with increased risk of diabetes mellitus, obesity and cardiovascular disease. It was seen that the legumes possess low glycemic index with comparison to rice and millets. Hence, it can be concluded that legumes are particularly good for preventing and managing diabetes.

scholarly journals Metabolic responses to high glycemic index and low glycemic index meals: a controlled crossover clinical trial

2011 ◽  
Vol 10 (1) ◽  
Author(s):  
Paula G Cocate ◽  
Letícia G Pereira ◽  
João CB Marins ◽  
Paulo R Cecon ◽  
Josefina Bressan ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Glycemic Index ◽  
Metabolic Responses ◽  
High Glycemic Index ◽  
Low Glycemic Index

scholarly journals Value added Indian flat breads with Ashwagandha and its glycemic response among normal healthy subjects

2018 ◽  
Author(s):  
Neelam Chaturvedi, Nishtha Raj and Ayush Borah
Keyword(s):  
Diabetes Mellitus ◽  
Glycemic Index ◽  
Healthy Subjects ◽  
Functional Foods ◽  
Glycemic Load ◽  
Value Added ◽  
Glycemic Response ◽  
Carbohydrate Quality ◽  
Improve Glucose Tolerance ◽  
Low Glycemic Index

The glycemic index (GI) provides an indication of carbohydrate quality whereas glycemic load (GL) provides carbohydrates quantity in a food and the insulin demand. Diet with low glycemic index and glycemic load have been shown to improve glucose tolerance on normal healthy subjects so there is a need for a more diversified range of foods with a low glycemic response. The objective of present work was to formulate ashwagandha based food products by utilizing their root powder as an ingredient and their glycemic responses on normal healthy subjects. The products (Chappati, Naan and Thepla) were developed by incorporation of 2%, 4%, 6% and 8% aswagandha root. The result showed that the products with 2% root powder were most acceptable by semi trained panels. Further, study was conducted on randomly selected 30 healthy subjects were fed most acceptable test recipe i.e. thepla and their glycemic response was anticipated. GI and GL values were 37.30 and 11.36 found to be lower 2% root incorporated in thepla while comparing with standard thepla. The data demonstrated that the test thepla belongs to low glycemic index and medium glycemic load. Thus, the inclusion of ashwagandha powder as a constituent can be used to achieve a wider range of low glycemic functional foods possessing sensory attributes that could be valuable for managing the diabetes mellitus.

Sign in / Sign up

Export Citation Format

Share Document