Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil.

ABSTRACT: High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility and increase the bioactive compounds of rice. This research aimed to find out the best cooking method to produce rice with a sensory quality similar to regular rice and to study the effect of the best cooking method on the glycemic response and physicochemical properties of rice. The results showed that RPO addition increased the antioxidant activities and total carotenoid levels of rice. The addition of RPO after cooking has better antioxidant activity and total carotenoid than before cooking. A

SUBMITTER: Nurdin SU 

PROVIDER: S-EPMC11081750 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature