Optimation of Gum Arabic

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 : chlilis05@yahoo.com

 

ABSTRACT

            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.

Foto Beras BCTER
Foto beras BCT

 

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