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.

scholarly journals Nutritional composition, glycemic index and glycemic load on Indonesian local package menus

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 722-730
Author(s):  
Nurul Hakimah ◽  
Mahmud Yunus ◽  
Sucipto Sucipto ◽  
Wignyanto Wignyanto ◽  
Aulanni'am Aulanni'am
Keyword(s):  
Type 2 Diabetes ◽  
Dietary Fiber ◽  
Glycemic Index ◽  
Glycemic Load ◽  
Postprandial Blood Glucose ◽  
Strong Positive Correlation ◽  
Red Rice ◽  
Soluble Dietary Fiber ◽  
Food Ingredients

This study was aimed to examine energy, density, proximate, dietary fiber and macronutrients ratio on the glycemic index and glycemic load of 6 kinds Indonesian local package menus made of red rice as a staple food and several other potentially antidiabetic food ingredients. The design was a quasi-experimental with 20 participants each of which were10 non-diabetic subjects (4 males and 6 females) aged between 20.3±1.0 years old and 10 subjects with type 2 diabetes (5 males and 5 females) aged between 54.4±9.3 years old. The results showed test package menu 1 (nasi liwet) has glycemic index and glycemic load can be accepted as healthy menu package in both, non-diabetic subjects (glycemic index = 23.8±9.2; glycemic load = 11.9±4.6) and diabetes subjects (glycemic index = 17.5±8.5; glycemic load = 8.7±3.3). There is a moderate to a strong negative correlation between glycemic index and the incremental area under the curve with the content of protein, fat, total dietary fiber, soluble dietary fiber, and moderate to strong positive correlation with macronutrients ratio. In conclusion, prevention of increased postprandial blood glucose in the management of type 2 diabetes mellitus diet can be done by preparing a local Indonesian menu package based on red rice food ingredients by considering the type of menu, protein, fat, total and soluble dietary fiber, and macronutrient ratio.

scholarly journals Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

2015 ◽  
Vol 2015 ◽  
pp. 1-14 ◽  
Author(s):  
Alice Vilela ◽  
Sílvia Matos ◽  
Ana S. Abraão ◽  
André M. Lemos ◽  
Fernando M. Nunes
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Nutritional Profile ◽  
Alternative Sweetener ◽  
Excessive Consumption ◽  
Chemometric Approach ◽  
Texture Structure ◽  
Industrial Level ◽  
Nutritional Profiles ◽  
Low Glycemic Index

Sucrose is the main sugar used in jams preparation; however his excessive consumption has been related to several diseases; therefore its replacement by alternative sweeteners is an attractive solution. Nonetheless, substitution of sucrose in jam’s preparation can cause changes in texture, structure, and flavor, making them less attractive to the consumers. Thus, the aim of this work was to develop strawberry, raspberry, and cherry jams with more adequate nutritional profile, maintaining their textural and flavor characteristics in comparison with the traditional formulation. Sucrose was replaced by fructose, sorbitol, or fructooligosaccharides (FOS), given the product different nutritional profiles: potential low glycemic index, reduced calories in the case of sorbitol and FOS, and enrichment with dietary fiber, in the case of FOS. After sensorial and rheological evaluation we found that the sweeteners used interfered, significantly, in the parameters measured. Fructose was the alternative sweetener yielding jams more similar to those of sucrose; however, the use of formulations containing fructose and FOS or sorbitol and FOS resulted in a 51% to 68% decrease of the energy value. Nevertheless, consumer sensorial tests are needed to evaluate, in a more consistent way, the use of these alternative sweeteners for jams production at industrial level.

scholarly journals INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY

2017 ◽  
Vol 11 (1) ◽  
pp. 35
Author(s):  
Ertriani Anindya Meiflorisa ◽  
Tejasari Tejasari ◽  
Giyarto Giyarto
Keyword(s):  
Diabetes Mellitus ◽  
Dietary Fiber ◽  
Glycemic Index ◽  
Ash Content ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Nutrient Density ◽  
Sugar Levels ◽  
Low Glycemic Index

Nowadays, healthy food with low glycemic index is very usefull to people with diabetes mellitus because it will not increase blood sugar levels quickly. The purpose of this study was to know the glycemic index values of nugget made from tempeh and pecay, and evaluate macro nutrient density of the nugget. In this research used glycemic index (GI) test for subject with healthy criteria. Each formula consisted of nugget from tempeh and pecay, P1 (40% tempeh : 30% pecay : 25% flour : 5% tapioca), P2 (45% tempeh : 25% pecay : 25% flour : 5% tapioca), P3 (50% tempeh : 20% pecay : 25% flour : 5% tapioca), P4 (55% tempeh : 15% pecay : 25% flour : 5% tapioca), P5 (60% tempeh : 10% pecay : 25% flour : 5% tapioca) and P6 (65% tempeh : 5% pecay : 25% flour : 5% tapioca). The best formula is the nugget made with from 55% tempeh : 15% pecay. That formula has value of glicemic index were 22%, moisture content were 50%, ash content were 2,4%, fat content were 19%, protein content were 54,6%, carbohydrates content were 24%. The dietary fiber as Insoluble Dietary Fiber were 22,46%, Soluble Dietary Fiber were 2,26% and Total Dietary Fiber were 24,72%. Keywords: nugget, tempeh, pecay, glycemic index

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 The technology of functional bakery cookies with fructose and food fibers

2021 ◽  
pp. 143-151
Author(s):  
A. Antonenko ◽  
Y. Bosak ◽  
M. Goloburda ◽  
K. Dmitruk ◽  
S. Kazakevich ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Wheat Germ ◽  
Nutritional Value ◽  
Functional Foods ◽  
Raw Materials ◽  
The Body ◽  
Partial Replacement ◽  
Organoleptic Evaluation ◽  
Low Glycemic Index

In Ukraine, the number of socially conditioned diseases, such as diabetes and obesity, has increased sharply in recent years, which is influenced by excessive consumption of easily digestible carbohydrates. The most important factor in the health of the population is nutrition and intensity of lifestyle. The human diet should include fiber, hemicellulose, pectin, gums, which are physiologically important components of food that prevent many human diseases, including due to deteriorating environmental conditions, increasing the number of stressful situations, reduced immunity to many pathogens diseases. The quality and technology of flour confectionery depends on the quality and functional properties of raw materials. Products of processing cereals, fruits and vegetables are sources of physiologically necessary for the functioning of the human body proteins, vitamins, minerals and dietary fiber. The development of functional foods with high nutritional value and the creation of ways to improve the structure of nutrition in general will affect the further development of technologies for foods with high nutritional value and low glycemic index. It is possible to prevent a rapid increase in blood glucose levels through the use of raw materials enriched with dietary fiber. The main problem in our country is to provide the population with useful food products that meet the physiological needs of the body and ensure physical health and active work. The article considers the topicality and development of technologies of functional shortbread cookies with low glycemic index using fiber and fructose. Organoleptic, technological and physicochemical studies were conducted, which proved the feasibility of replacing wheat flour and sugar in the developed technology. In the process of technological development, taking into account the organoleptic evaluation, a prototype was selected and the technology of shortbread cookies "Crispy" with partial replacement of flour and sugar with fiber and fructose, respectively. In determining the rational concentration of fiber and fructose in the partial replacement of flour and sugar in the technology of shortbread cookies, technological processing of recipes and studied the organoleptic characteristics of the model compositions. The quality of finished culinary products is characterized by organoleptic, physicochemical, biological and microbiological indicators, and a comprehensive quality indicator is used for the overall assessment. Calculating the quality indicators of shortbread cookies "Crispy", the following indicators were selected: organoleptic evaluation, content of proteins, fats, carbohydrates, mineral and vitamin composition, dietary fiber and energy value. According to the results of the research, the technology of functional shortbread cookies with high content of dietary fiber, reduced amount of mono- and disaccharides was developed. The developed confectionery can be recommended for food in the daily diets of people working in heavy industry, living in environmentally contaminated areas and all segments of the population, as well as to meet consumer demand for functional foods. Social efficiency is to expand the range of low-sugar flour confectionery using the sweetener fructose and wheat germ fiber. Key words: technology, nutritional value, confectionery, functional cookies, fiber, wheat germ, grape seeds, fructose.

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

scholarly journals The Glycemic Index Value of Hipa 7 and the Determination Method

2020 ◽  
Vol 16 (1) ◽  
pp. 19
Author(s):  
Dody Dwi Handoko ◽  
Siti Dewi Indrasari
Keyword(s):  
Blood Glucose ◽  
Glycemic Index ◽  
Rice Variety ◽  
Brown Rice ◽  
Physiological Effect ◽  
Milled Rice ◽  
Glucose Response ◽  
Low Glycemic Index

Carbohydrate content information of food does not enough to describe its physiological effect. Different carbohydrate sources give diverse blood glucose response. The concept of glycemic index (GI) was introduced to fill that gap. It divides food into several classifications according to their postprandial glycemic response. The original method was conducted by observing blood glucose after consuming sample then comparing the result with standard food. Later, miscellaneous in vitro digestion models were developed to mimic the in vivo condition. Rice is one of food types that have various GI which are related to the rice variety and postharvest processing method. There are some varieties that have low or medium GI, the others have higher. Parboiled and brown rice tend to have lower GI compared to their un-parboilled milled rice form.  Hipa 7 is hybrid new superior variety that that had been launched by ICRR in 2009 and its milled rice has low glycemic index 49.2. Low glycemic index rice potentially reduced the occurrence of obesity and diabetic mellitus disease.

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.

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