Open AccessNutritional composition, glycemic index and glycemic load on Indonesian local package menus
Author(s) -
Nurul Hakimah,
Mahmud Yunus,
Sucipto Sucipto,
Wignyanto Wignyanto,
Aulanni’am Aulanni’am
Publication year - 2020
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.4(3).377
Subject(s) - glycemic load , glycemic index , postprandial , glycemic , medicine , dietary fiber , diabetes mellitus , type 2 diabetes , indonesian , food science , endocrinology , biology , linguistics , philosophy
This study was aimed to examine energy, density, proximate, dietary fiber andmacronutrients ratio on the glycemic index and glycemic load of 6 kinds Indonesian localpackage menus made of red rice as a staple food and several other potentially antidiabeticfood ingredients. The design was a quasi-experimental with 20 participants each of whichwere10 non-diabetic subjects (4 males and 6 females) aged between 20.3±1.0 years oldand 10 subjects with type 2 diabetes (5 males and 5 females) aged between 54.4±9.3 yearsold. The results showed test package menu 1 (nasi liwet) has glycemic index and glycemicload can be accepted as healthy menu package in both, non-diabetic subjects (glycemicindex = 23.8±9.2; glycemic load = 11.9±4.6) and diabetes subjects (glycemic index =17.5±8.5; glycemic load = 8.7±3.3). There is a moderate to a strong negative correlationbetween glycemic index and the incremental area under the curve with the content ofprotein, fat, total dietary fiber, soluble dietary fiber, and moderate to strong positivecorrelation with macronutrients ratio. In conclusion, prevention of increased postprandialblood glucose in the management of type 2 diabetes mellitus diet can be done bypreparing a local Indonesian menu package based on red rice food ingredients byconsidering the type of menu, protein, fat, total and soluble dietary fiber, andmacronutrient ratio.