The Glycemic Index (GI) of Adlay (Coix lachryma-jobi var-mayuen) on Processed Products
Abstract
Adlay or Job’s tears (Coix lachryma-jobi var ma-yuen) is one of minor cereals that is not used widely in Indonesia. Research on Adlay as a source of carbohydrate for diabetes patient is rarely found. Diabetes patient needs low Glycemic Index (GI) carbohydrate. As a source of carbohydrate for diabetes, Adlay has not yet been explored. The objective of this research was to determine Adlay processing method, which resulted in low GI product. In this research, first of all, Adlay was processed in three different treatments: (1) cooked with excessive water, like cooking rice; (2) puffed; and (3) flaked. The GI and gelatinization degree of the three types of processed products were then analyzed. Second of all, the ratio of margarine and sucrose in the Adlay flour and the ratio of water and coconut milk in flake products were determined. Biscuits and flakes were then analyzed using hedonic test involving 20 panelists to determine the preferred taste, flavor, texture, and appearance. The GI was then analyzed on the best result gained based on this test. The result showed that the processing method which resulted in low GI was flake (GI 51.3), with gelatinization degree of 35.6 %. Also, based on hedonic test, biscuits which were made of Adlay flour with margarine and sucrose ratio of 1:0.75 was the best one. Meanwhile, the best water and coconut milk ratio was 1: 1. The GIs of both biscuits (GI 40) and flake (GI 36) was low (< 55).
Keywords
Full Text:
PDFReferences
F. Yu, J. Zhang, Y. Z. Li, Z. Zhao, C. Liu. “Research and Application of Adlay in Medicinal Field†(Review), Chinese Herbal Medicines, 9 (2): pp. 126-133, April 2017.
W.A. Qosim, and T. Nurmala, “Exploration, Identified and Analysis Diversity Genetic of Adlay (Coix lacryma-job L.) as Source of Fatty Food in West Java,†Pangan, Media Komunikasi dan Informasi. Vol. 20, pp. 365-376, Nov. 2011.
G. J. H. Grubben, and S. Partohardjono, Plant Resources of South – East Asia, Bogor: Prosea, 1996.
H.C. Chang, Y.C. Huang, and W.C. Hung, “Anti proliferative and chemopreventive effects of adlay seed on lung cancer in vitro and in vivo,†Food Chem. Vol.51, pp. 3656–3660, 2003.
C.K. Shih, W.C. Chiang, and M.L. Kuo, “Effects of adlay on azoxymethane-induced colon carcinogenesis in rats,†Food Chem. Toxicol.Vol.42, pp.1339–1347, 2004.
M.Y. Lee, H.Y. Lin, F.W. Cheng, W.C. Chiang, and Y.H. Kuo, “Isolation and characterization of new lactam compounds that inhibit lung and colon cancer cells from adlay (Coix lachrymal-jobi L. var.ma-yuen Stapf) bran,†Food Chem.Toxicol. Vol.46, pp.1933,–1939. 2008.
L. Wang, J. Chen, H. Xie, X. Ju, and R.H. Liu, “Phytochemical profiles and antioxidant activity of Adlay varieties,†J. Agric. Food Chem. Vol. 21, pp. 5103-5113, May 2013.
L. Wang, J. Sun, Q. Yi, X. Wang and X. Ju, “Protective Effect of Polyphenols Extract of Adlay (Coix lachrymal-jobi L. var. ma-yuen Stapf) on Hypocholesterolemia-Induced Oxidative Stress in Ratsâ€, Molecules. Vol. 17, pp. 8886-8897, July 2012.
D.J.A. Jenkins, C.W.C. Kendall, L.S.A. Augustin, S. Franceschi, M. Hamidi, A. Marchie, A.L. Jenkins and M. Axelsen, “Glycemic index: overview as implications in health and disease,†Am. J. Clin Nutr. Vol.76, pp. 266S –273S. 2002.
A.R. Kirpitch, and M.D. Maryniuk, “3R Glycemic Index: Recommendations, Research, and the Real Wordâ€, Clinical Diabetes. Volume 2, Number 4, pp. 155–160. 2011.
M. Miao, B. Jiang, S.W. Cui, T. Zhang, and Z. Jin, “Slowly Digestible Starch – A Review,†Food Science and Nutrition. Vol. 55. pp. 1642-1657. (2015).
F. Zeng, F. Ma, F. Kong, Q. Gao, and S. Yu, “Physicochemical properties and digestibility of hydrothermally treated waxy rice starch,†Food Chemistry. Vol. 172, pp. 92-98, (2005).
S.K. Patil, Improving the use of dietary fiber and other functional ingredients to lower the glycemic index of cereal products. In B.R. Hamaker (ed.), Technology of Functional Cereal Products. England: Woodhead Publishing Limited, 2008.
V. Lang. Development of arrangement of industrialized cereal-based food stuffs high in slowly digestible starch. In A.C. Eliasson (ed.), Starch in Food. Boca Raton: CRC Press, 2004.
I. Bjorck, Starch: nutritional aspects. In: A.C. Eliasson, (ed,), Carbohydrates in Food. New York: Marcel Dekker, 1996.
J. C. Hyun, S. L. Hyesook, and T. L. Seung, â€Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch†Journal of Cereal Science Vol. 43, pp. 353–359. 2006.
D.J.A, Jenkins, T.M.S. Wolever, and R.H. Taylor. Glycemic Index of food: a psychological basis for carbohydrate exchange. Am. J. Clin Nutr. Vol.34: pp. 362-366. 1981.
T.M.S. Wolever, and D.J.A. Jenkins. The use of the glycemic index in predicting the blood glucose response to mix meals. Am. J. Clin. Nutr. Vol. 43, pp. 167 – 172. 1986.
T.M.S. Wolever, D.J.A. Jenkins, A.L. Jenkins, and R.G. Josse,†The glycemic index: methodology and clinical implications,†Am. J. Clin. Nutr. Vol.54, pp. 846 – 854. 1991.
AOAC. Official Methods of Analysis of the Association of Official Analytical Chemistry. International Washington, D.C.: AOAC. 2005.
G.G. Birch, J.G. Brenan, R.J. Priestley, and G. Sodah-Ayernor, The molecular basis of starch technology in new food products. In: G.G. Birch and L.F. Green (Eds.). Molecular Structure and Function of Food Carbohydrate. London: Applied Science Publisher LTD, 1973.
J. Holm, I. Lundquist, I. Bjorck, A.C. Eliasson, N. Georg,†Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rat,†Am. J. Clin Nutr. Vol. 47, pp. 1010- 1016. 1988.
P. Colonna, J.L. Barry, D. Cloarec, F. Bornet, S. Gouilloud, J.P. Galmiche,†Enzymatic Susceptibility of Starch from Pasta,†J. Cereal.Sci. Vol. 11. pp. 59-70. 1990.
DOI: http://dx.doi.org/10.18517/ijaseit.9.3.7419
Refbacks
- There are currently no refbacks.
Published by INSIGHT - Indonesian Society for Knowledge and Human Development