The effect of Pandanus amaryllifolius Roxb. extract addition and cooling period on the preference levels, chemical properties and glycemic index of Cr and Mg fortified – parboiled rice

Yulianto W.A., . and Sulistyani, . and Swasono F.D.H., . (2021) The effect of Pandanus amaryllifolius Roxb. extract addition and cooling period on the preference levels, chemical properties and glycemic index of Cr and Mg fortified – parboiled rice. Food Research (Malaysia), 5 (S2). pp. 37-44. ISSN 2550-2166

Diabetic patients are commonly deficient in chromium (Cr) and magnesium (Mg) and suffer from high blood sugar levels. Therefore, they need food with a low glycemic index (GI), for example, parboiled rice. However, parboiled rice is commonly not favored by consumers, particularly in Indonesia. Therefore, the aim of this research was to investigate the methods of adding pandan leaf extract and fortificants (Cr and Mg) and the cooling durations needed to produce parboiled rice that contains high resistant starch (RS) and fortificants with a low GI. The results obtained indicated that the panelists level of preference for the parboiled rice was between ‘like’ and ‘like slightly’. The lowest GI (20.03) and the highest RS content (23.99) were found in the fortified parboiled rice that was produced with method 1 (pandan leaf extract and fortificants soaked at 65°C for 2.5 hrs) and cooled at 2°C for 12 hrs. The rice that was preferred by the panelists had a score of 2.60 and contained Cr of 0.06 mg/kg and Mg of 131.80 mg/kg. The Cr and Mg fortified parboiled rice produced with method one was suitable for people with diabetes.

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Abstract

Diabetic patients are commonly deficient in chromium (Cr) and magnesium (Mg) and suffer from high blood sugar levels. Therefore, they need food with a low glycemic index (GI), for example, parboiled rice. However, parboiled rice is commonly not favored by consumers, particularly in Indonesia. Therefore, the aim of this research was to investigate the methods of adding pandan leaf extract and fortificants (Cr and Mg) and the cooling durations needed to produce parboiled rice that contains high resistant starch (RS) and fortificants with a low GI. The results obtained indicated that the panelists level of preference for the parboiled rice was between ‘like’ and ‘like slightly’. The lowest GI (20.03) and the highest RS content (23.99) were found in the fortified parboiled rice that was produced with method 1 (pandan leaf extract and fortificants soaked at 65°C for 2.5 hrs) and cooled at 2°C for 12 hrs. The rice that was preferred by the panelists had a score of 2.60 and contained Cr of 0.06 mg/kg and Mg of 131.80 mg/kg. The Cr and Mg fortified parboiled rice produced with method one was suitable for people with diabetes.

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Item Type:	Article
Additional Information:	The 3rd International Conference on Food Science and Engineering (ICFSE) 2020
AGROVOC Term:	chromium
AGROVOC Term:	magnesium
AGROVOC Term:	biofortification
AGROVOC Term:	cooling
AGROVOC Term:	extraction
AGROVOC Term:	temperature
AGROVOC Term:	time
AGROVOC Term:	resistant starch
AGROVOC Term:	diabetes
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	04 Feb 2026 08:55
Last Modified:	04 Feb 2026 08:55
URI:	http://webagris.upm.edu.my/id/eprint/3215

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