Open AccessGlycaemic index of instant porridge from parboiled rice flour and mocaf flour fortified with red spinach flour
Author(s) -
Z N Hanifa,
Lahmuddin Lubis,
Sentosa Ginting
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/454/1/012104
Subject(s) - instant , food science , spinach , wheat flour , rice flour , mathematics , chemistry , biochemistry , raw material , organic chemistry
This research was conducted to determine the glycaemic index value of instant porridge from parboiled rice flour and mocaf flour fortified with red spinach flour by using in vivo testing of rats. In vivo tests were given instant porridge orally with a concentration of porridge of 1.0126 g / 200 g rats BW. The instant porridge prepared from the best formulation, i.e. the ratio of parboiled rice flour of 70%: 30% mocaf flour with the addition of 2% red spinach flour. The glycaemic index value of instant porridge from parboiled rice flour and mocaf flour fortified with red spinach flour was 50.5091.