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All Journal Jurnal Gizi dan Pangan
Binti Mohd Khairi, Nur Maisarah
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Health Professions

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Predicted Glycaemic Index Values of Rice Prepared with Different Cooking Methods Binti Mohd Khairi, Nur Maisarah; Wan Ishak, Wan Rosli
Jurnal Gizi dan Pangan Vol. 18 No. 2 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.2.99-108

Abstract

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.
Co-Authors Wan Ishak, Wan Rosli