Abstract
People with obesity and diabetes mellitus in Indonesia have increased in number from year to year. One of the reasons is caused by high glycemic index (GI) value in rice as our staple food. The GI of the rice ranged from 64 ± 9 to 93 ± 11, where glucose = 100. The objective of this research is to compare several processes in decreasing the GI value of rice, i.e. acid hydrolysis; acid hydrolysis followed by autoclaving-cooling and hydrolysis by pullulanase enzyme. GI values in this study was determined through the percentage of the resistant starch (%RS) as the opposite of GI. The experiment was started by analyzing the viscosity and gelatinization temperature, moisture content, resistant starch, and carbohydrate content of the rice starch. Variations used in this experiment are the type of acid solution (hydrochloric acid, acetic acid, citric acid, and lactic acid), acid concentration (0.01, 0.05, 0.1, 0.15 and 0.2 mole / L), and period of pullulanase hydrolysis (2, 6, and 8 hours). Condition of heating cooling used was 121ºC and 4ºC. The results showed that the highest resistance starch content (7.6%) is obtained from the hydrolysis process using pullulanase enzyme for 8 hours.
Highlights
Obesity and diabetes mellitus have become a global health problem in developed and developing countries
The %RS in native rice is only slightly increased by acid hydrolysis process
Autoclaving-cooling process after acid hydrolysis process gives a contribution in increasing %RS after the acid hydrolysis process
Summary
Obesity and diabetes mellitus have become a global health problem in developed and developing countries. By 2015, WHO estimated that 2.3 billion adults in the world were overweight and 700 million were obese. Referring to those matters, nowadays, food should meet nutritional value, and functional value in maintaining the health. Choose the right food can be done through glycemic index (GI) approach This concept is helpful in identifying carbohydrates based on their effects on blood sugar levels and insulin response. The lower GI, the increasing glucose and insulin in blood will be more slowly and gradually This is important for diabetics in controlling their excessive blood sugar levels
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