Resistant Starch Content and Glycaemic Index of Sago (Metroxylon spp.) Starch and Red Bean (Phaseolus vulgaris) Based Analogue Ric
DOI:
https://doi.org/10.3923/pjn.2016.667.672Keywords:
Analogue rice, extrusion, glycaemic index, red bean flour, sago starchAbstract
Foods with low glycaemic index (GI) are part of the functional aliments recommended for patients with diabetes mellitus. These foods can be produced from materials with high amylose and/or high dietary fibre content by using specific processing technologies that increase their resistant starch content. Here, analogue rice formulations were prepared using sago and red beans as main materials, employing extrusion technology. We determined their resistant starch (RS) content and GI to evaluate their potential as functional foods for diabetics. Six formulations were tested: pure sago analogue rice (BS100) and five sago analogue rices with the addition of 5, 10, 15, 20 and 25% red bean flour (BSKM5, 10, 15, 20 and 25, respectively). The GIs were determined for 20 healthy volunteers. RS contents of BS100, BSKM5, 10, 15, 20 and 25 analogue rices were 12.25, 11.80, 11.18, 10.97, 10.24 and 9.28%, respectively. The lowest GI value was obtained with BS100 (40.7), while BSKM5 and BSKM10 had GIs of 48.3 and 50.4, respectively. Analogue rice BSKM15 and 20 had medium GIs, 68.8 and 69.5, respectively and BSKM25 was included in the high GI category (76.5). Pure sago analogue rice (BS100) and analogue sago rice with red bean flour added up to 10% (BSKM5 and 10) were included within low GI category, making them potential functional foods for type 2 diabetics.
References
Horwitz, W. and AOACI, 2000. Official Methods of Analysis of AOAC International. 17th Edn., AOAC International, Rockville, Maryland, ISBN-13: 9780935584677, Pages: 2200.
Asp, N.G., C.G. Johansson, H. Hallmer and M. Siljestroem, 1983. Rapid enzymic assay of insoluble and soluble dietary fiber. J. Agric. Food Chem., 31: 476-482.
Behall, K.M. and J. Hallfrisch, 2002. Plasma glucose and insulin reduction after consumption of breads varying in amylose content. Eur. J. Clin. Nutr., 56: 913-920.
Behall, K.M., D.J. Scholfield, J.G. Hallfrisch and H.G.M. Liljeberg-Elmstahl, 2006. Consumption of both resistant starch and β-glucan improves postprandial plasma glucose and insulin in women. Diabetes Care, 29: 976-981.
Badan Pusat Statistik, 2014. Konsumsi rata‑rata per kapita seminggu beberapa macam bahan makanan penting, 2007-2014. Survei Sosial Ekonomi Nasional, Jakarta. https://www.bps.go.id/linkTabelStatis/view/id/950.
British Diabetic Association, 1982. Dietary recommendations for diabetics for the 1980s-A policy statement by the British Diabetic Association. Hum. Nutr.: Applied Nutr., 36: 378-380, 382.
Camire, M.E., M.P. Dougherty and J.L. Briggs, 2007. Functionality of fruit powders in extruded corn breakfast cereals. Food Chem., 101: 765-770.
Englyst, H.N., S.M. Kingman and J.H. Cummings, 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr., 46: S33-S50.
Gomes, L.D.O.F., R.D.A.C. Santiago, A.V. Carvalho, R.N. Carvalho, I.G. de Oliveira and P.Z. Bassinello, 2015. Application of extruded broken bean flour for formulation of gluten-free cake blends. Food Sci. Technol., 35: 307-313.
Goni, I., L. Garcia-Diz, E. Manas, F. Saura-Calixto, 1996. Analysis of resistant starch: A method for foods and food products. Food Chem., 56: 445-449.
Govindasamy, S., C.G. Oates and H.A. Wong, 1992. Characterization of changes of sago starch components during hydrolysis by a thermostable alpha-amylase. Carbohydr. Polym., 18: 89-100.
Hazila, K.K., I. Zaidah, D. Rokiyah, Z.A. Mohamad, R.A.S. Santhana and Z.T. Hamidah, 2006. Sago flour substitution in bread making: Physical and chemical status. Proceeding of the Nutrition Society of Malaysia (NSM) 21st Scientific Conference, March 30-31, 2006, Kuala Lumpur, Malaysia, pp: 147.
Hettiaratchi, U.P.K., S. Ekanayake and J. Welihinda, 2012. How accurate is glucometer in determining glycemic index? Int. Food Res. J., 19: 1511-1516.
IDF., 2015. Diabetes Atlas. 7th Edn., International Diabetes Federation, Brussels, Belgium.
Ihediohanma, N.C., N.C. Onuegbu, A.I. Peter-Ikechukwu, N.C. Ojimba 2012. A comparative study and determination of glycemic indices of three yam cultivars (Dioscorea rotundata, Dioscorea alata and Dioscorea domentorum). Pak. J. Nutr., 11: 547-552.
Jenkins, D.J.A., C.W.C. Kendall, L.S.A. Augustin, S. Franceschi and M. Hamidiet al., 2002. Glycemic index: Overview of implications in health and disease. Am. J. Clin. Nutr., 76: 266S-273S.
Larrea, M.A., Y.K. Chang and F.M. Bustos, 2005. Effect of some operational extrusion parameters on the constituents of orange pulp. Food Chem., 89: 301-308.
Lehmann, U., G. Jacobasch and D. Schmiedl, 2002. Characterization of resistant starch type III from banana (Musa acuminata). J. Agric. Food Chem., 50: 5236-5240.
Lukaczer, D. and S. Barbara, 2000. Determination of the glycemic index for ultraglycem x medical food. Functional Medicine Research Center, Gig Harbor, WA 98335.
Marsono, Y., 1998. Resistant starch: Pembentukan, metabolisme dan aspek gizi-nya. Agritech, 18: 29-35.
Marsono, Y., 2001. Glycemic index of selected Indonesian starchy foods. Indonesian Food Nutr. Progr., 8: 15-20.
Marsono, Y., P. Wiyono and N. Zuheid, 2002. Indeks glisemik kacang-kacangan. J. Teknol. Indust. Pangan, 13: 211-216.
Marsono, Y., 2002. Penentuan indeks glikemik umbi-umbian. Agritech, 22: 13-16.
Mishra, A., H.N. Mishra and P.S. Rao, 2012. Preparation of rice analogues using extrusion technology. Int. J. Food Sci. Technol., 47: 1789-1797.
Nader, N., A. Weaver, S. Eckert and A. Lteif, 2014. Effects of fiber supplementation on glycemic excursions and incidence of hypoglycemia in children with type 1 diabetes. Int. J. Pediatr. Endocrinol., Vol. 2014.
Parastouei, K., M.E. Shahaboddin, M. Motalebi, S.M. Mirhashemi, A.M. Faraji and F. Seyyedi, 2011. Glycemic index of Iranian rice. Scient. Res. Essays, 6: 5302-5307.
Riaz, M.N., 2000. Extruders in Food Applications. CRC Press Inc., Boca Raton, USA.
Riccardi, G., A.A. Rivellese and R. Giacco, 2008. Role of glycemic index and glycemic load in the healthy state, in prediabetes and in diabetes. Am. J. Clin. Nutr., 87: 269S-274S.
Srikaeo, K. and J. Sangkhiaw, 2014. Effects of amylose and resistant starch on glycaemic index of rice noodles. LWT-Food Sci. Technol., 59: 1129-1135.
Wahjuningsih, S.B. and B. Kunarto, 2013. [Modified cassava flour production with the addition of natural fermentation starter for analogues rice]. Jurnal Litbang Jawa Tengah, 11: 221-230, (In Indonesian).
Wood, P.J., J.T. Braaten, F.W. Scott, D. Riedel and L.M. Poste, 1990. Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index. J. Agric. Food Chem., 38: 753-757.
Wordu, G.O. and E.B. Banigo, 2013. Evaluation of the glycemic index of some cooked variety of rice products in Nigeria. Net J. Agric. Sci., 1: 38-41.
Downloads
Published
Issue
Section
License
Copyright (c) 2016 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
