Predicted Glycaemic Index Values of Rice Prepared with Different Cooking Methods
The current study investigated how the preparation methods impact the nutritional composition and estimated Glycaemic Index (eGI) of the white and brown rice samples. The analysis of proximate and eGI was conducted after the white and brown rice were prepared through these cooking methods: (1) cooki...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2023-07-01
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| Series: | Jurnal Gizi dan Pangan |
| Subjects: | |
| Online Access: | https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/46538 |
| _version_ | 1797672585341698048 |
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| author | Nur Maisarah Binti Mohd Khairi Wan Rosli Wan Ishak |
| author_facet | Nur Maisarah Binti Mohd Khairi Wan Rosli Wan Ishak |
| author_sort | Nur Maisarah Binti Mohd Khairi |
| collection | DOAJ |
| description | The current study investigated how the preparation methods impact the nutritional composition and estimated Glycaemic Index (eGI) of the white and brown rice samples. The analysis of proximate and eGI was conducted after the white and brown rice were prepared through these cooking methods: (1) cooking rice without additional coconut oil and not being refrigerated (control); (2) cooking rice without additional coconut oil and being refrigerated (XCOR); (3) cooking rice with additional coconut oil and not being refrigerated (COXR); and (4) cooking rice with additional coconut oil and being refrigerated (COR). The result showed that the COR method recorded the lowest calorie for both white and brown rice (223.93 kcal and 169.90 kcal per 100 g, respectively). Meanwhile, the COR method also recorded the lowest eGI for both white rice (2.31, 6.36, 6.07, 4.55, 3.02, 2.22 nm/min) and brown rice (1.44, 1.92, 1.92, 1.36, 0.66, 0.27 nm/min) at 20, 30, 60, 90, 120, and 180 min, respectively. In conclusion, consuming refrigerated rice that has been cooked with coconut oil can be used as an alternative preparation technique to lower both calorific value and glycaemic index for the preparation of healthier rice meals for health-conscious individuals.
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| first_indexed | 2024-03-11T21:32:12Z |
| format | Article |
| id | doaj.art-d982721bf33c45dfae1f7322810b1585 |
| institution | Directory Open Access Journal |
| issn | 1978-1059 2407-0920 |
| language | English |
| last_indexed | 2024-03-11T21:32:12Z |
| publishDate | 2023-07-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Gizi dan Pangan |
| spelling | doaj.art-d982721bf33c45dfae1f7322810b15852023-09-27T08:28:45ZengBogor Agricultural UniversityJurnal Gizi dan Pangan1978-10592407-09202023-07-0118210.25182/jgp.2023.18.2.99-108Predicted Glycaemic Index Values of Rice Prepared with Different Cooking MethodsNur Maisarah Binti Mohd Khairi0Wan Rosli Wan Ishak1Nutrition Programme, School of Health Sciences, Universiti Sains Malaysia, 16150 Kota Bharu, Kelantan, MalaysiaNutrition Programme, School of Health Sciences, Universiti Sains Malaysia, 16150 Kota Bharu, Kelantan, MalaysiaThe current study investigated how the preparation methods impact the nutritional composition and estimated Glycaemic Index (eGI) of the white and brown rice samples. The analysis of proximate and eGI was conducted after the white and brown rice were prepared through these cooking methods: (1) cooking rice without additional coconut oil and not being refrigerated (control); (2) cooking rice without additional coconut oil and being refrigerated (XCOR); (3) cooking rice with additional coconut oil and not being refrigerated (COXR); and (4) cooking rice with additional coconut oil and being refrigerated (COR). The result showed that the COR method recorded the lowest calorie for both white and brown rice (223.93 kcal and 169.90 kcal per 100 g, respectively). Meanwhile, the COR method also recorded the lowest eGI for both white rice (2.31, 6.36, 6.07, 4.55, 3.02, 2.22 nm/min) and brown rice (1.44, 1.92, 1.92, 1.36, 0.66, 0.27 nm/min) at 20, 30, 60, 90, 120, and 180 min, respectively. In conclusion, consuming refrigerated rice that has been cooked with coconut oil can be used as an alternative preparation technique to lower both calorific value and glycaemic index for the preparation of healthier rice meals for health-conscious individuals. https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/46538brown ricecoconut oileGIrefrigerationwhite rice |
| spellingShingle | Nur Maisarah Binti Mohd Khairi Wan Rosli Wan Ishak Predicted Glycaemic Index Values of Rice Prepared with Different Cooking Methods Jurnal Gizi dan Pangan brown rice coconut oil eGI refrigeration white rice |
| title | Predicted Glycaemic Index Values of Rice Prepared with Different Cooking Methods |
| title_full | Predicted Glycaemic Index Values of Rice Prepared with Different Cooking Methods |
| title_fullStr | Predicted Glycaemic Index Values of Rice Prepared with Different Cooking Methods |
| title_full_unstemmed | Predicted Glycaemic Index Values of Rice Prepared with Different Cooking Methods |
| title_short | Predicted Glycaemic Index Values of Rice Prepared with Different Cooking Methods |
| title_sort | predicted glycaemic index values of rice prepared with different cooking methods |
| topic | brown rice coconut oil eGI refrigeration white rice |
| url | https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/46538 |
| work_keys_str_mv | AT nurmaisarahbintimohdkhairi predictedglycaemicindexvaluesofricepreparedwithdifferentcookingmethods AT wanrosliwanishak predictedglycaemicindexvaluesofricepreparedwithdifferentcookingmethods |