Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil
High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility a...
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | Journal of Nutrition and Metabolism |
| Online Access: | http://dx.doi.org/10.1155/2024/3483292 |
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| author | Samsu U. Nurdin Siti Nurdjanah Ramadhan Triyandi Bambang Nurhadi |
| author_facet | Samsu U. Nurdin Siti Nurdjanah Ramadhan Triyandi Bambang Nurhadi |
| author_sort | Samsu U. Nurdin |
| collection | DOAJ |
| description | High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility and increase the bioactive compounds of rice. This research aimed to find out the best cooking method to produce rice with a sensory quality similar to regular rice and to study the effect of the best cooking method on the glycemic response and physicochemical properties of rice. The results showed that RPO addition increased the antioxidant activities and total carotenoid levels of rice. The addition of RPO after cooking has better antioxidant activity and total carotenoid than before cooking. Adding 2% RPO before or after cooking produced rice with similar or better sensory quality than regular rice. Rice cooked with 2% RPO added before cooking had a lower glycemic response than regular rice, which was suggested to be caused by the increasing formation of the amylose lipid complex and the triglycerides that protected the starch from amylase enzyme. The formation of the amylose lipid complex and triglyceride layers protecting rice starch was confirmed by the new peaks of the FTIR spectra, the appearance of oil-coated starch morphology, and the changes in the proportion of C and O atoms. In conclusion, the addition of 2% RPO before the cooking process can be considered as a cooking method to produce rice for diabetic patients. |
| format | Article |
| id | doaj-art-a14d0085b98e4e07b5f91afbc01094e4 |
| institution | Kabale University |
| issn | 2090-0732 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Nutrition and Metabolism |
| spelling | doaj-art-a14d0085b98e4e07b5f91afbc01094e42025-08-20T03:38:34ZengWileyJournal of Nutrition and Metabolism2090-07322024-01-01202410.1155/2024/3483292Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm OilSamsu U. Nurdin0Siti Nurdjanah1Ramadhan Triyandi2Bambang Nurhadi3Department of Agriculture Product TechnologyDepartment of Agriculture Product TechnologyDepartment of PharmacyDepartment of Food TechnologyHigh rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility and increase the bioactive compounds of rice. This research aimed to find out the best cooking method to produce rice with a sensory quality similar to regular rice and to study the effect of the best cooking method on the glycemic response and physicochemical properties of rice. The results showed that RPO addition increased the antioxidant activities and total carotenoid levels of rice. The addition of RPO after cooking has better antioxidant activity and total carotenoid than before cooking. Adding 2% RPO before or after cooking produced rice with similar or better sensory quality than regular rice. Rice cooked with 2% RPO added before cooking had a lower glycemic response than regular rice, which was suggested to be caused by the increasing formation of the amylose lipid complex and the triglycerides that protected the starch from amylase enzyme. The formation of the amylose lipid complex and triglyceride layers protecting rice starch was confirmed by the new peaks of the FTIR spectra, the appearance of oil-coated starch morphology, and the changes in the proportion of C and O atoms. In conclusion, the addition of 2% RPO before the cooking process can be considered as a cooking method to produce rice for diabetic patients.http://dx.doi.org/10.1155/2024/3483292 |
| spellingShingle | Samsu U. Nurdin Siti Nurdjanah Ramadhan Triyandi Bambang Nurhadi Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil Journal of Nutrition and Metabolism |
| title | Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil |
| title_full | Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil |
| title_fullStr | Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil |
| title_full_unstemmed | Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil |
| title_short | Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil |
| title_sort | antioxidant activity glycemic response and functional properties of rice cooked with red palm oil |
| url | http://dx.doi.org/10.1155/2024/3483292 |
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