scholarly journals FAKTOR YANG MEMPENGARUHI INDEKS GLIKEMIK RENDAH PADA BERAS DAN POTENSI PENGEMBANGANNYA DI INDONESIA / Factors Affecting the Low Glycemic Index on Rice and Its Potential for Development in Indonesia

2019 ◽  
Vol 38 (2) ◽  
pp. 105
Author(s):  
Siti Dewi Indrasari
Keyword(s):  
Development Strategy ◽  
Glycemic Index ◽  
Dietary Habits ◽  
Rice Variety ◽  
Added Value ◽  
Rice Varieties ◽  
Certification Process ◽  
Factors Affecting ◽  
Low Glycemic Index ◽  
Diabetes Melitus

<p>Diabetes Mellitus (DM) is a disorder of glucose metabolism due to insulin deficiency both in absolute and relative terms caused by changes in dietary habits that result in obesity. Nationally in Indonesia, the prevalence of DM based on a doctor’s diagnosis in the population aged over or equal to 15 years is 2%. Consumption of rice with a low glycemic index is one way to regulate dietary patterns for people with type 2 diabetes. In Indonesia, rice varieties that have a low glycemic index (GI) value have been successfully identified. This paper aims to provide information and understanding of GI rice, influencing factors and strategies for developing rice with low GI. Some rice varieties that have low GI are include IR 36, Logawa, Batang Lembang, Ciherang, Cisokan, Margasari, Martapura, Air Tenggulang, Hipa 7, Inpari 12, Inpari 13, Situ Patenggang, Pandanwangi, Inpari 1, Beras Hitam Subang, Inpara 4. Factors affecting rice GI include rice varieties and amylose-amylopectin ratio, processing method, protein and fat, dietary fiber content and starch digestibility. The target of developing rice with a low GI is a community with a high prevalence of DM. While the development strategy is to strive so that rice varieties with a low GI that are beneficial to health can be regulated in the Ministry of Agriculture Regulation as part of special rice. Rice varieties with these advantages can be developed through the process of releasing varieties, followed by the certification process for Labelled Rice Variety Assurances (LRVA). The certification process aims to provide functional rice that has added value, has a high selling power for farmers and producers and guarantees the rights of consumers who consume it.</p><p>Keywords: Rice. glycemic index, diabetes melitus </p><p> </p><p><strong>Abstrak</strong></p><p> Penyakit diabetes melitus (DM) merupakan gangguan metabolisme glukosa akibat kekurangan insulin, baik secara absolut maupun relatif yang disebabkan oleh perubahan kebiasaan pola makan yang mengakibatkan obesitas. Di Indonesia, prevalensi DM berdasarkan diagnosis dokter pada penduduk umur lebih dari atau sama dengan 15 tahun rata-rata 2%. Konsumsi beras dengan indeks glikemik rendah merupakan salah satu cara mengatur pola diet bagi para diabetesi tipe 2. Di Indonesia, varietas padi yang mempunyai nilai IG rendah telah berhasil diidentifikasi. Tulisan ini bertujuan untuk memberikan informasi dan pemahaman tentang IG beras, faktorfaktor yang mempengaruhi dan strategi untuk mengembangkan beras dengan IG rendah. Beberapa varietas padi yang mempunyai IG rendah antara lain IR36, Logawa, Batang Lembang, Ciherang, Cisokan, Margasari, Martapura, Air Tenggulang, Hipa-7, Inpari- 12, Inpari-13, Situ Patenggang, Pandanwangi, Inpari-1, Beras Hitam Subang, Inpara-4. Faktor yang mempengaruhi IG beras antara lain varietas padi dan rasio amilosa-amilopektin, cara pengolahan, protein dan lemak, kadar serat pangan dan daya cerna pati. Sasaran pengembangan beras dengan IG rendah adalah masyarakat dengan prevalensi DM yang tinggi. Strategi pengembangannya adalah mengupayakan agar varietas padi dengan IG rendah yang bermanfaat untuk kesehatan dapat diatur dalam Permentan sebagai bagian dari beras khusus. Varietas padi dengan keunggulan tersebut dapat dikembangkan melalui proses pemutihan atau pelepasan varietas yang dilanjutkan dengan proses sertifikasi Beras Berlabel Jaminan Varietas (BBJV). Proses sertifikasi ini bertujuan agar beras-beras fungsional tersebut memperoleh nilai tambah, berdaya jual tinggi bagi petani dan menjamin hak konsumen yang mengonsumsi.</p><p>Kata kunci: Beras, indeks glikemik, diabetes melitus </p>

scholarly journals Grain Dimension, Nutrition and Nutraceutical Properties of Black and Red Varieties of Rice in India

2020 ◽  
Vol 8 (3) ◽  
pp. 903-923
Author(s):  
Mala Rajendran ◽  
Keerthana Ravi Chandran
Keyword(s):  
Glycemic Index ◽  
Resistant Starch ◽  
Rice Variety ◽  
Docking Studies ◽  
High Concentration ◽  
Rice Varieties ◽  
Total Sugars ◽  
Prebiotic Activity ◽  
Nutraceutical Properties ◽  
Low Glycemic Index

Traditional colored rice varieties in India are the source of carbohydrates, phytochemicals and minerals. They facilitate the growth of probiotics in intestine and protect human from many chronic diseases. The present study investigated the nutritional properties such as total sugars, digestible sugars, resistant sugars, hydrolysis index, glycemic index and total proteins of thirteen colored varieties of rice in India. Nutraceutical properties like anti diabetic and prebiotic activity were investigated by standard methods. Chak hao poreiton and mappillai samba grains were 6.3 mm in length. Lowest length of 5.1 mm was recorded in 60 m Kuruvai. Among the rice varieties, mappillai samba has high concentration of digestible starch of 91% and Chak hao poreiton had low concentration of 62%. Resistant starch was 38% in Chak hao poreiton and 8% in mappillai samba. Lowest glycemic index of 52 and 53 were recorded in karuthakar poha and Chak hao poreiton respectively. Anthocyanin extracted from Chak hao poreiton inhibited 24% of human pancreatic α-amylase activity. It significantly increased the probiotic number from 0.15 CFU/mL to 1.95 CFU/mL. The study revealed that the black rice variety, Chak hao poreiton was rich in resistant starch and exhibited low glycemic index. The anthocyanins from Chak hao poreiton possessed significant antidiabetic and prebiotic activity. Molecular docking studies revealed the interaction of anthocyanin with pancreatic α-amylase, β-glucosidase and GLUT1.

scholarly journals Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 101
Author(s):  
Cristiana Pereira ◽  
Regina Menezes ◽  
Vanda Lourenço ◽  
Teresa Serra ◽  
Carla Brites
Keyword(s):  
Glycemic Index ◽  
Food Processing ◽  
Amylose Content ◽  
Rice Variety ◽  
Great Influence ◽  
Starch Hydrolysis ◽  
Rice Starch ◽  
Rice Varieties ◽  
Processing Technologies

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

scholarly journals Evaluation of the Obesity Prevention, Blood Glucose, and Blood Lipid Control of Vietnamese Rice Varieties in High-Fat Diet-Induced Obese Mice

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Thuy Linh Nguyen ◽  
Khanh Son Trinh
Keyword(s):  
Blood Glucose ◽  
Glycemic Index ◽  
High Fat Diet ◽  
Rice Variety ◽  
Brown Rice ◽  
Blood Lipid ◽  
Fiber Content ◽  
Postprandial Blood Glucose ◽  
High Fat ◽  
Rice Varieties

Five Vietnamese rice varieties, which differ in their basic chemical composition (starch content, amylose content, fiber content) including polished rices and whole grain rices, were chosen for this study. High-fat diet-induced obesity, using these rice, was subjected to in vivo experiments to evaluate the effects of body weight gain, caloric intake, postprandial blood glucose level (PBGL), and glycemic index (GI) in tested mice groups. PBGL peaks appeared at 30th minute after eating, and GI of each experimental group was ranked in order as GN > TL > HR > GM > L Đ and GN > LT > HR > L Đ >   GM , respectively, in which, brown rice (LĐ) and germinated brown rice (GM) had low GI. Furthermore, these rice varieties caused the lowest LDL cholesterol and the ratio of LDL/HDL cholesterols in mice. In this study, the higher the amylose and fiber contents were, the lower glycemic index, triglycerides, LDL, and LDL/HDL values were. The golden flower glutinous rice (GN), with low amylose and fiber content, gave worse blood lipid parameters than that of GM and LĐ. Histopathological studies of white adipose and liver tissues showed that LĐ and GM significantly reduced the symptoms of obesity and fatty liver compared with the others, especially compared to GN. The results obtained from this study help patients with overweight, obesity, and type 2 diabetes choose the right rice variety for their daily diet to be able to control their diseases.

scholarly journals Superior haplotypes towards development of low glycemic index rice with preferred grain and cooking quality

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Ramchander Selvaraj ◽  
Arun Kumar Singh ◽  
Vikas Kumar Singh ◽  
Ragavendran Abbai ◽  
Sonali Vijay Habde ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Resistant Starch ◽  
Amylose Content ◽  
Association Studies ◽  
Consumer Preference ◽  
Genome Wide Association Studies ◽  
Market Demand ◽  
Rice Varieties ◽  
Low Glycemic Index ◽  
Trait Associations

AbstractIncreasing trends in the occurrence of diabetes underline the need to develop low glycemic index (GI) rice with preferred grain quality. In the current study, a diverse set of 3 K sub-panel of rice consisting of 150 accessions was evaluated for resistant starch and predicted glycemic index, including nine other quality traits under transplanted situation. Significant variations were noticed among the accessions for the traits evaluated. Trait associations had shown that amylose content possess significant positive and negative association with resistant starch and predicted glycemic index. Genome-wide association studies with 500 K SNPs based on MLM model resulted in a total of 41 marker-trait associations (MTAs), which were further confirmed and validated with mrMLM multi-locus model. We have also determined the allelic effect of identified MTAs for 11 targeted traits and found favorable SNPs for 8 traits. A total of 11 genes were selected for haplo-pheno analysis to identify the superior haplotypes for the target traits where haplotypes ranges from 2 (Os10g0469000-GC) to 15 (Os06g18720-AC). Superior haplotypes for RS and PGI, the candidate gene Os06g11100 (H4-3.28% for high RS) and Os08g12590 (H13-62.52 as intermediate PGI). The identified superior donors possessing superior haplotype combinations may be utilized in Haplotype-based breeding to developing next-generation tailor-made high quality healthier rice varieties suiting consumer preference and market demand.

scholarly journals Analysis of Genetic Potential of Banyuwangi Local Rice (Oryza sativa L.) Based on Relative Expression of Homogentisate Geranylgeranyl Transferase (HGGT) and Granule-Bound Starch Synthase I (GBSSI) Gene

2021 ◽  
Vol 28 (2) ◽  
pp. 181
Author(s):  
Dyati Galuh Pratita ◽  
Tita Putri Milasari ◽  
Elhah Nailul Khasna ◽  
Sunarmi Sunarmi ◽  
Evi Susanti ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Amylose Content ◽  
Oryza Sativa L ◽  
Rice Varieties ◽  
Relative Expression ◽  
Qrt Pcr ◽  
Genetic Potential ◽  
Geranylgeranyl Transferase ◽  
High Amylose ◽  
Low Glycemic Index

Rice nutrition including vitamin and amylose contents become important aspect for many people around the world. Rice with high amylose content (low glycemic index) is good for those with Diabetes mellitus. Tocotrienol, one precursor of Vitamin-E biosynthesis is catalyzed by enzymes encoded HGGT, while amylose biosynthesis is catalyzed by enzymes encoded GBSSI. The objective of this study was to find rice varieties with high tocotrienol and/or amylose content based on the expression of HGGT and GBSSI among eight Banyuwangi local rice varieties. Relative expression of HGGT and GBSSI was measured by qRT-PCR and analyzed using 2ΔCt method. Statistical analysis resulted in the significantly different of HGGT and GBSSI relative expression among samples. Relative expression of HGGT from the highest to the lowest were demonstrated by Hitam Melik, Hitam Pekat, Blambangan A3, Merah Bali, Blambangan A2, Berlian, Janur Kuning, and SOJ A3, respectively; while relative expression of GBSSI from the highest to the lowest were demonstrated by Hitam Melik, Hitam Pekat, SOJ A3, Janur Kuning, Berlian, Merah Bali, Blambangan A3, and Blambangan A2, respectively. Based on this research we conclude that Hitam Melik potentially produces higher tocotrienol and lower glycemic index than other studied varieties.

scholarly journals Pasta Consumption and Connected Dietary Habits: Associations with Glucose Control, Adiposity Measures, and Cardiovascular Risk Factors in People with Type 2 Diabetes—TOSCA.IT Study

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 101 ◽  
Author(s):  
Marilena Vitale ◽  
Maria Masulli ◽  
Angela Albarosa Rivellese ◽  
Enzo Bonora ◽  
Anna Carla Babini ◽  
...  
Keyword(s):  
Risk Factors ◽  
Type 2 Diabetes ◽  
Cardiovascular Risk ◽  
Cardiovascular Risk Factors ◽  
Glycemic Index ◽  
Glucose Control ◽  
Dietary Habits ◽  
Control Measures ◽  
Low Glycemic Index

Background: Pasta is a refined carbohydrate with a low glycemic index. Whether pasta shares the metabolic advantages of other low glycemic index foods has not really been investigated. The aim of this study is to document, in people with type-2 diabetes, the consumption of pasta, the connected dietary habits, and the association with glucose control, measures of adiposity, and major cardiovascular risk factors. Methods: We studied 2562 participants. The dietary habits were assessed with the European Prospective Investigation into Cancer and Nutrition (EPIC) questionnaire. Sex-specific quartiles of pasta consumption were created in order to explore the study aims. Results: A higher pasta consumption was associated with a lower intake of proteins, total and saturated fat, cholesterol, added sugar, and fiber. Glucose control, body mass index, prevalence of obesity, and visceral obesity were not significantly different across the quartiles of pasta intake. No relation was found with LDL cholesterol and triglycerides, but there was an inverse relation with HDL-cholesterol. Systolic blood pressure increased with pasta consumption; but this relation was not confirmed after correction for confounders. Conclusions: In people with type-2 diabetes, the consumption of pasta, within the limits recommended for total carbohydrates intake, is not associated with worsening of glucose control, measures of adiposity, and major cardiovascular risk factors.

scholarly journals Indeks Glikemik, Kandungan Gizi, dan Daya Terima Puding Ubi Jalar Putih (Ipomoea batatas) dengan Penambahan Buah Naga Merah (Hylocereus polyrhizus)

2019 ◽  
Vol 3 (2) ◽  
pp. 107 ◽  
Author(s):  
Ruly Dwi Arysanti ◽  
Sulistiyani Sulistiyani ◽  
Ninna Rohmawati
Keyword(s):  
Sweet Potato ◽  
Glycemic Index ◽  
Ipomoea Batatas ◽  
Control Design ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Low Carbohydrate ◽  
Post Test ◽  
Low Glycemic Index ◽  
Diabetes Melitus

Background: Diabetes mellitus is one of the degenerative diseases that have increased prevalence every year. Diet arrangement by the selection of type and amount which a low glycemic index are methods that can applied by diabetic in diet implementation. Researchers want to modify the white sweet potato pudding with addition of red dragon fruit to obtain low glycemic index, low carbohydrate, and high fiber food products.Objective: The purpose of this study was to analyze the glycemic index, nutrient content, and the acceptance capability of white sweet potato pudding with addition of red dragon fruit by 25%, 50%, and 75%. Method: The research method used is true experimental with post-test only control design. The researcher subject were 10 student for index glicemyc test and 25 diabetics patient for acceptance capability.Result: The pudding glycemic index with 4 treatment (K, P1, P2, and P3) were 37.75; 33.81; 32.81; and 29.54. The higher addition of red dragon fruit can pudding low carbohydrate and fiber level. Pudding with addition of 75% red dragon fruit was the the most preferred pudding by panelists. Conclusion: In conclusion, there was no significant difference in the addition of red dragon fruit to white sweet potato pudding. The addition of red dragon fruit had a significant difference in carbohydrate levels, and fiber content. The pudding was well received by the panelists in terms of taste, texture, aroma, and color, but based on the statistical results only the taste received had a significant difference.ABSTRAKLatar Belakang: Diabetes melitus merupakan salah satu penyakit degeneratif yang mengalami peningkatan prevalensi setiap tahunnya. Pengaturan diet dengan pemilihan jenis dan jumlah makanan berindeks glikemik rendah merupakan salah satu cara yang dapat dilakukan oleh diabetisi dalam penatalaksanaan diet. Peneliti ingin memodifikasi puding ubi jalar putih dengan penambahan buah naga merah untuk mendapatkan produk pangan dengan indeks glikemik dan kadar karbohidrat rendah serta kadar serat tinggi.Tujuan: Penelitian ini bertujuan untuk menganalisis indeks glikemik, kandungan gizi (kadar karbohidrat dan kadar serat) serta daya terima puding ubi jalar putih dengan penambahan buah naga merah sebesar 25%, 50%, dan 75%.Metode: Metode penelitian yang digunakan adalah true eksperimental dengan post-test only control design. Subjek penelitian sebanyak 10 orang mahasiswa untuk uji indeks glikemik dan 25 orang penderita diabetes melitus untuk uji daya terima.Hasil: Indeks glikemik puding dengan 4 taraf perlakuan (K, P1, P2, dan P3) adalah 37,75; 33,81; 32,81; dan 29,54. Semakin tinggi penambahan buah naga merah dapat menurunkan kadar karbohidrat dan kadar serat puding. Puding dengan penambahan buah naga merah 75% adalah puding yang paling disukai oleh panelis.Kesimpulan: Kesimpulan dari penelitian ini yaitu tidak terdapat perbedaan yang signifikan terhadap penambahan buah naga merah pada puding ubi jalar putih. Penambahan buah naga merah memiliki perbedaan yang signifikan terhadap kadar karbohidrat, dan kadar serat. Puding tersebut diterima oleh panelis dari segi rasa, tekstur, aroma, dan warna, tetapi berdasarkan hasil statistik hanya daya terima rasa yang memiliki perbedaan yang signifikan.

scholarly journals Whole genome sequencing and analysis of Swarna, a widely cultivated indica rice variety with low glycemic index

2015 ◽  
Vol 5 (1) ◽  
Author(s):  
Pasupathi Rathinasabapathi ◽  
Natarajan Purushothaman ◽  
Ramprasad VL ◽  
Madasamy Parani
Keyword(s):  
Whole Genome Sequencing ◽  
Genome Sequencing ◽  
Glycemic Index ◽  
Indica Rice ◽  
Rice Variety ◽  
Whole Genome ◽  
Low Glycemic Index

Baseline Insulin Levels may Predict Response to Low Glycemic Index Complete Nutrition Formula: A Randomized Cross-Over Control Trial

2021 ◽  
Author(s):  
Warisara Wongniyomkaset ◽  
Numphung Rungraung ◽  
Niramol Muangpracha ◽  
Thunnalin Winuprasith ◽  
Dunyaporn Trachootham
Keyword(s):  
Healthy Volunteers ◽  
Glycemic Index ◽  
Plasma Glucose ◽  
Fasting Plasma Glucose ◽  
Glucose Solution ◽  
Insulin Level ◽  
White Bread ◽  
Factors Affecting ◽  
Retrograded Starch ◽  
Low Glycemic Index

Abstract Background: Personalized intervention is crucial for effective nutritional advice to prevent diabetes. However, specific characters of the responders to low glycemic index (low GI) diet was unclear. This study was aimed to identify glycemic index and factors affecting response to the low glycemic complete nutrition formula.Method: A randomized cross-over controlled trial was conducted in 18 healthy volunteers (fasting plasma glucose < 100 mg/dL). All participants consumed complete nutrition drink with retrograded starch, glucose solution and white bread (35 g carbohydrate each) in a random sequence with 14-day wash-out intervals. The GI value of complete nutrition drink was determined from area under the curve (AUCi) of postprandial glucose, using glucose solution and white bread as references. Baseline characters of responders (with low GI of complete nutrition drink) and non-responders were compared and correlated to identify factors affecting their responses to the low GI complete nutrition drink. Results: The adjusted GIs for complete nutrition drink with retrograded starch were 48.2 ± 10.4 and 46.7 ± 12.7 when using glucose solution and white bread as the reference food, respectively. Baseline insulin level was the only parameter showing difference between responders and non-responders. The response correlated with baseline insulin (r = 0.4997, p = 0.0347), but was independent of fasting plasma glucose (r = 0.0456, p = 0.8574) and others. Conclusions: In healthy volunteers with normal blood glucose levels, adequate baseline insulin level was the only factor correlated with the response to low glycemic complete nutrition drink. Screening for fasting insulin level may be encouraged for personalized nutrition of low GI diet.Trial registration: TCTR, TCTR20210305001. Registered 4 March 2021 - Retrospectively registered, http://www.thaiclinicaltrials.org/ TCTR20210305001

scholarly journals Development of a red rice variety with excellent health properties and attractive grain qualities

2020 ◽  
Vol 80 (01) ◽  
Author(s):  
D. Sumith de Z. Abeysiriwardena ◽  
D. C.S. Gunasekara
Keyword(s):  
Sri Lanka ◽  
Dietary Fiber ◽  
Glycemic Index ◽  
Rice Variety ◽  
Antioxidant Properties ◽  
Vitamin B ◽  
Red Rice ◽  
Excellent Health ◽  
High Head ◽  
Low Glycemic Index

A fragrant long grain red rice variety named ‘Red Fragrant’ where excellent health properties are combined with attractive grain qualities has been developed in Sri Lanka. It has attractive grain qualities similar to ‘Basmathi’ rice. Low glycemic index (47), high antioxidant properties and high contents of protein, dietary fiber and vitamin B in the grain are its health properties. The variety is high yielding with high head grain percentage making it commercially viable.

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