Glycaemic index of instant porridge from parboiled rice flour and mocaf flour fortified with red spinach flour

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 ra...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-02, Vol.454 (1), p.12104
Main Authors: Hanifa, Z N, Lubis, L M, Ginting, S
Format: Article
Language:English
Subjects:
Biomedical materials
Flour
Glycemic index
In vivo methods and tests
Porridge
Rice
Spinach
Vegetables
Online Access:Get full text
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Summary: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.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/454/1/012104