A. Wijanarka
Department of Nutrition, Yogyakarta Health Polytechnic, Jl. Tata Bumi No. 3, Sleman, Yogyakarta 55293, Indonesia
T. Sudargo
Department of Health Nutrition, Faculty of Medicine, Gadjah Mada University, Jl. Farmako, Sekip, Yogyakarta 55281, Indonesia
E. Harmayani
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1 Bulaksumur, Yogyakarta 55281, Indonesia
Y. Marsono
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1 Bulaksumur, Yogyakarta 55281, Indonesia
ABSTRACT
Gayam seed (Inocarfus fagifer Forst.) has a high amylose content and is a good source of resistant starch (RS). Pre-gelatinization during the preparation of gayam flour can increase the RS content, which is associated with a lower glycemic index (GI). The objective of this research was to study the changes in both the RS content and GI of gayam flour with pre-gelatinization treatment. Pre-gelatinized gayam flour was prepared from unpeeled gayam seed that was boiled at 100°C for 15, 30, or 45 min. The results showed that the RS contents of pre-gelatinized gayam flour (by dry weight analysis) boiled for 0, 15, 30 and 45 min were 15.78±0.99, 16.95±0.54, 17.06±1.10 and 17.92±0.39%, respectively. The RS content of pre-gelatinized gayam flour boiled for 15 and 30 min did not differ significantly compared with the control, whereas pre-gelatinization for 45 min produced the highest RS content. Using glucose as the reference food, the GI values of pre-gelatinized gayam flour boiled for 0, 15, 30 and 45 min were 74, 75, 61 and 57, respectively. Thus, a longer pre-gelatinization time can produce a lower GI value for gayam flour, which is associated with an increased RS content.
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How to cite this article
A. Wijanarka, T. Sudargo, E. Harmayani and Y. Marsono, 2016. Changes in Resistant Starch Content and Glycemic Index of Pre-Gelatinized Gayam (Inocarfus fagifer Forst.) Flour. Pakistan Journal of Nutrition, 15: 649-654.
DOI: 10.3923/pjn.2016.649.654
URL: https://scialert.net/abstract/?doi=pjn.2016.649.654
DOI: 10.3923/pjn.2016.649.654
URL: https://scialert.net/abstract/?doi=pjn.2016.649.654
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