Optimation of Gum Arabic and Spices Extract Concentration to Edible Coating of Low Glycemic Index Quick Cooking Rice
Ch. Lilis Suryani dan Agus Slamet
Program Studi Teknologi Hasil Pertanian, Fakultas Agroindustri
Universitas Mercu Buana Yogyakarta, Jl. Wates Km 10 Yogyakarta
Email : firstname.lastname@example.org
Quick cooking rice is pragelatinised rice that required short cooking time. However, the Glycemic Index (GI) of quick cooking rice was quite high, so that less suitable for diabetes mellitus patients. Spices extract (ginger, cinnamon, clove ) had ability to reduce GI because of their phenolic content. The purposes of this research was to produce quick cooking rice coated with gum arabic that enriched with spices extracts (BCTER), so had low glycemic index. Quick cooking rice was coated with gum arabic (20, 30 and 40%) and enriched with spices extracts (15, 20 and 15%). The parameters that was analysis were moisture and phenolic content, phenol retention, texture, acceptability and glycemic index. The research showed that acceptable BCTER was produce by coated with 40% gum arabic that enriched by 20% spice extracts concentration. Cooked BCTER had moisture content 53.82%, phenol content 50.00 ppm, texture with resistance to force 6.98 N and deformation 32.45%. Phenol retention of BCTER was 48.96%, and the glycemic index (GI) was 45.34.
Keywords : Quick cooking rice, edible coating, gum arabic, spices extract, glycemic index.