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Rice glycemic index categorization based on physical, chemical, and sensory characteristics of various rice varieties
Thesis Abstract:
The level of public concern for health is currently increasing, including in choosing rice for consumption. The glycemic index (GI) value of rice has become one of the factors that consumers consider in choosing rice because it helps to control the increase in blood sugar levels. Foods with high GI can increase the body's blood sugar levels quickly. The process of starch digestion in the body is influenced by intrinsic and extrinsic factors. Intrinsic factors include the proportion of amylose and amylopectin, starch-protein interactions, and starch-fat interactions, while extrinsic factors are the gelatinization process, retrogradation, and cooking methods. The intrinsic and extrinsic factors are factors that represent the physical, chemical, and sensory characteristics of rice. The objectives of this study were: (1) to obtain the glycemic index profile of rice from 19 rice varieties, and (2) to obtain the GI correlation of 19 rice varieties with chemical, physical, and sensory characteristics.
The research was carried out in five stages; (1) mapping of secondary data on GI values of 19 rice varieties into 3 groups: rice with low, medium, and high GI; (2) characterization of the physical properties of rice: amylographic profile; (3) characterization of rice chemical properties: starch, amylose, amylopectin, and proximate; (4) rice sensory testing of 19 rice varieties; and (5) data processing: test differences and correlation analysis between GI values with physical, chemical, and sensory characteristics. The rice samples analyzed consisted of 7 rice varieties with low GI, 6 varieties with medium GI, and 6 varieties with high Gl.
The results showed that the GI value had a positive correlation with the PV / peak viscosity (0.5043) and BD/breakdown (0.4844). The gelatinization pattern showed that rice with high GI had the highest thickness but was less resistant to the heating process, compared to medium and low GI rice. There is no direct correlation between the chemical characteristics of rice and the GI of rice, but rice with high GI tends to have low amylose content, and conversely, rice with low and medium GI will have higher amylose levels, so that the texture is heavier than rice with high GI. The average amylose content of low, medium, and high GI rice was 31.67%, 30.76%, and 29.96%, respectively. The GI of rice has a positive correlation with rice stickiness (scoring test 0.5675, hedonic test 0.5445) and rice gloss appearance (0.5689). Rice with high GI will be shinier and fluffier so that it is preferred by panelists. On the other hand, low, and medium GI rice tended to be dry, so the panelists did not like it.
