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In Vitro Digestibility of Indonesian Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition

Author Affiliations

  • 1Department of Food Technology, Faculty of Science and Technology, Pelita Harapan University, M.H. Thamrin Boulevard, Lippo Karawaci,
  • 2Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No. 1,Bulaksumur, Jogjakarta, INDONESIA

Int. Res. J. Biological Sci., Volume 4, Issue (12), Pages 34-39, December,10 (2015)


One of the traditional cooked rice in Indonesia was made from a mixture of rice and coconut milk, but very limited exploration has been done on its characteristic. The aim of this study was to investigate the effect of cooling-reheating process and addition of coconut milk on the in vitro digestibility of Indonesian cooked rice. Nine rice varieties were analyzed for their amylose and resistant starch content. Among the varieties, the highest amylose content (23.69%) and resistant starch content (21.13%) were found in Setra ramos. On the other hand, Mentik susu had the lowest amylose content (15.22%) and resistant starch content (10.39%). Cooked rice treated with cooling-reheating process and addition of coconut milk contained higher resistant starch than freshly cooked rice. In vitro starch digestibility showed that the cooked rice with addition of coconut milk had the lowest hydrolysis index (31.14) and predicted glycemic index (56.80) compared to the other cooked rice samples.


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