Indeks glikemik dan karakterisasi kimia beras analog berbahan dasar jagung, sorgum, dan sagu aren
Andri, Yanica Ivory
Faridah, Didah Nur
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Analogue rice was an alternative food similar to rice which is made from carbohydrate sources beside of paddy. This research were aimed to determine the glycemic index (GI) value and to quantify chemical characterization (total phenolics content and dietary fiber) of analogues rice made from 1) corn, sorghum, and arenga starch (analogue rice A) and 2) corn and arenga starch (analogue rice B). GI was tested by human blood samples and determined by area under the curve for test food (analogues rice) which is equivalent to 25 grams of carbohydrates and area under the curve for the reference food (25 grams of glucose) compared. Analogue rice A has 47.09 GI value, whilst analogue rice B has 52.31 GI value. Both were grouped into low GI food. A low GI value was due to the phenolic compounds and dietary fiber contained in the analogues rice.