The effect of Pandanus amaryllifolius Roxb. extract addition and cooling period on the preference levels, chemical properties and glycemic index of Cr and Mg fortified – parboiled rice

W.A Yulianto,F.D.H Swasono,Sulistyani Sulistyani

doi:10.26656/fr.2017.5(s2).018

Abstract

Diabetic patients are commonly deficient in chromium (Cr) and magnesium (Mg) and suffer from high blood sugar levels. Therefore, they need food with a low glycemic index (GI), for example, parboiled rice. However, parboiled rice is commonly not favored by consumers, particularly in Indonesia. Therefore, the aim of this research was to investigate the methods of adding pandan leaf extract and fortificants (Cr and Mg) and the cooling durations needed to produce parboiled rice that contains high resistant starch (RS) and fortificants with a low GI. The results obtained indicated that the panelists level of preference for the parboiled rice was between ‘like’ and ‘like slightly’. The lowest GI (20.03) and the highest RS content (23.99) were found in the fortified parboiled rice that was produced with method 1 (pandan leaf extract and fortificants soaked at 65oC for 2.5 hrs) and cooled at 2oC for 12 hrs. The rice that was preferred by the panelists had a score of 2.60 and contained Cr of 0.06 mg/kg and Mg of 131.80 mg/kg. The Cr and Mg fortified parboiled rice produced with method one was suitable for people with diabetes.

Highlights

In 2019, Indonesia was the seventh country with the highest incidence of Diabetes Mellitus (DM) in the world, after China, India, USA, Pakistan, Brazil and Mexico (International Diabetes Federation, 2020)
This test was conducted to evaluate the panellists preference levels of parboiled rice fortified with chromium, magnesium and pandan extract
There was an interaction between the method used to add pandan extract and fortificants and the cooling durations that resulted in significant difference between the panelists preference levels for the overall attributes

Summary

Introduction

In 2019, Indonesia was the seventh country with the highest incidence of Diabetes Mellitus (DM) in the world, after China, India, USA, Pakistan, Brazil and Mexico (International Diabetes Federation, 2020). Food with a low Glycemic Index (GI < 55) increases the blood sugar level more gradually, it is a suitable diet for DM patients. Rice could have a lower GI by undergoing a parboiling process. Parboiled rice is very beneficial in lowering the blood glucose level of people that are healthy and with type 2 diabetes (Hamad et al, 2017). In the production of parboiled rice, the rice needs to be processed through soaking and boiling or steaming, followed by hulling. Soaking and steaming in the parboiling process decreases the pasting viscosities, converts the crystalline form of starch into an amorphous one and decreases the GI (Kale et al, 2017; Nawaz et al, 2018) and the starch digestion of rice significantly (Tian et al, 2018)

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