Indonesian Journal of Agriculture 3(1), Glicemic indices of some rice varieties 2010: 9-16

GLYCEMIC INDICES OF SOME RICE VARIETIES1)

Siti Dewi Indrasaria), E.Y. Purwanib), P. Wibowoa), and Jumalia)
Indonesian Center for Rice Research, Jalan Raya No. 9 Sukamandi, Subang 41172, West Java Phone: (0260) 520157, Facs.: (0260) 52158, Email: balitpa@telkom.net b) Indonesian Center for Agricultural Postharvest Research and Development, Jalan Tentara Pelajar No. 12, Bogor 16114, West Java Phone: (0251) 8321762, 8350920, Facs.: (0251) 8321762, Email: bb_pascapanen@litbang.deptan.go.id
a)

ABSTRACT
The changes in lifestyle and food consumption pattern have resulted in increasing degenerative diseases, such as diabetes mellitus. The medical treatment for diabetes type 2 includes combination of medicine, controlled diet, and physical exercises. Rice consumption should be limited in the diet for person with the diabetes type 2, due to opinion that rice is considered as a hyperglycemic food. Rice varieties indicate wide range glycemic index (GI) values. Evaluation of rice GI values was carried out in March to July 2007 at the Grain Quality Laboratory of the Indonesian Center for Rice Research (ICRR) in Sukamandi, West Java. The objective of the study was to evaluate the GI values of nine rice varieties, i.e. Aek Sibundong, Setail, Ketonggo, Air Tenggulang, Martapura, Cigeulis, Batang Lembang, Margasari, and Cisokan. Characterization of rice grains of the varieties included physical and milling quality, cooking qualities, proximate analysis, amylographic profiles, in vitro starch digestibility, crude fiber contents, fiber contents, and GI values. The results showed that characteristics of the quality components of the rice varieties varied considerably. The protein contents ranged from 8.8% to 10.55% (db), the soluble fiber contents 3.00-3.87%, non-soluble fiber contents 3.94-7.49%, and starch digestibility 53.65-57.45%. Two out of nine varieties that have low amylose contents were in the category of high GI values, i.e. the black glutinous rice Setail (GI = 74) and the white glutinous rice Ketonggo (GI = 79). The rice with medium amylose contents has medium GI values, i.e. Aek Sibundong (GI = 59) and Cigeulis (GI = 64). The other five rice varieties, i.e. Air Tenggulang (GI = 50), Martapura (GI = 50), Batang Lembang (GI = 34), Margasari (GI = 39), and Cisokan (GI = 34) were in the category of low GI values. Rice varieties with low GI values are suggested as a better alternative for the daily diet of diabetes type 2 patients. There seems to be a positive correlation between high amylose content and low GI value. [Keywords: Rice, diabetes mellitus, glycemic index]

INTRODUCTION Rice as a staple food serves as a source of energy, proteins, vitamins, and minerals (Indrasari et al. 2008). Rice can also be used as functional foods, i.e. foods that contain one or

1)

Article in bahasa Indonesia has been published in Penelitian Pertanian Tanaman Pangan Vol. 27 No. 3, 2008, p. 127-134.

more building components that have specific physiological functions and health benefits (Widjayanti 2004). Changes in lifestyles and food consumption patterns in the society had given an impact on the increase in degenerative diseases, such as diabetes mellitus and blood hypertension. Diabetes mellitus or commonly named diabetes is a disease in which sufferers cannot control the bodys glucose level in their blood. The diabetic patients suffer from disturbance in metabolism and distribution of glucose so that the body cannot produce insulin in sufficient quantities or unable to use the insulin effectively. Consequently, there is an excess of sugar in the blood. The World Health Organization (WHO) estimated there were 150 million type 2 diabetic patients worldwide. In Indonesia, patients with diabetes had increased from 2.5 million in 1994 to 4.0 million people in 2001. At the same time, at least there were 240 million people of the world suffering from diabetes (Tjokroprawiro 2001). Based on the amylose content, rice can be divided into four groups, i.e. glutinous rice (amylose content < 10%), low amylose rice (amylose content 10-20%), medium amylose rice (amylose content 20-25%), and high amylose rice (amylose content > 25%) (Juliano 1993). Glycemic index (GI) is the level of foods according to their effect on blood sugar. Foods that raise blood sugar content quickly have high GI values. Conversely, foods that raise blood sugar content slowly have low GI values. The GI values of foods are grouped into low GI (< 55), medium (55-70), and high (>70) (Miller et al. 1992 in Rimbawan and Siagian 2004). The food GI value is a very unique nature of food stuffs; it is influenced by the type of food materials, characteristics (composition and biochemical properties) of materials, processing methods, and cannot be predicted only based on one character of the materials. Each component of the food materials contributes to and gives a synergistic effect to characteristics of the materials that result in a certain glycemic response (Widowati 2007). The GI concept is the development of fiber hypothesis which states that consumption of fiber will reduce the rate of input of nutrients from the intestine (Jenskins et al. 2002). Fibers play important roles in maintaining health of individuals. Therefore, dietary fiber is one component of

10 functional foods which today receives widespread attention. Dietary fiber is found in the form of a complex carbohydrate found in many plant cell walls. Dietary fiber cannot be digested and absorbed by the human digestive tract, but it has a function that is essential for health maintenance, prevention of various diseases, and as an important component in nutrition therapy. This component consists of polysaccharides that cannot be digested, such as cellulose, hemicellulose, oligosaccharides, pectin, gums, and waxes (Sardesai 2003; Astawan and Wresdiyati 2004). Dietary fiber affects glucose assimilation and reduces blood cholesterol. Certain plant fibers inhibit the absorption of carbohydrates and reduce blood sugar levels 2 hours after meals (postprandial). Increasing dietary fiber in the diet associated with a reduction of insulin resistance. Dietary fibers derived from cereals, beans, and vegetables are very beneficial for diabetic patients (Sardesai 2003). According to Willet et al. (2002), slowly absorbed carbohydrates will produce a low peak of blood glucose levels and have a potential in controlling digestibility of rice starch, which is influenced by the composition of amylose and amylopectin. Starch content and composition of amylose and amylopectin affect digestibility of the rice starch in cooked rice. Most scientists believe that amylose is digested more slowly than amylopectin (Miller et al. 1992; Behall and Hallfrisch 2002; Foster-Powell et al. 2002), because amylose is a polymer of simple sugars with a straight and unbranched chain. This straight-chain amylose develops a solid bond that is not easily gelatinized. Therefore, it is more difficult to digest amylose than the amylopectin, which is a branched and open structured simple sugar polymer. Based on these characteristics, foods that contain high amylose have higher hypoglycemic activity than those having high amylopectin. Based on the mechanism of enzymatic hydrolysis, amylose can be hydrolyzed by only one enzyme, alphaamylase. Amylopectin has a branched-chain, so that the first to be hydrolyzed is the outer portion by alpha-amylase, followed by alpha-(16) glucosidase. Amylopectin has a molecular weight greater than amylose. Based on these aspects, the amylopectin takes longer to digest than amylose (Lehninger 1982). Purwani et al. (2007) reported that the GI values of rice varieties IR36, Taj Mahal, Batang Piaman, and Mekongga were 45, 60, 86 and 96, consecutively. The most widely consumed rice varieties today is IR64 and Ciherang, each having GI value of 70 and 55, respectively (Widowati et al. 2007c). Widowati et al. (2008) reported that the GI values of cooked rice from high amylose content rice tend to be lower (48.7-86.5) than those of the low amylose rice (91.0129.9). Logawa variety has the lowest GI value (48) among the tested rice varieties. Glutinous rice and low amylose content rice had higher GI values than the moderate and

Siti Dewi Indrasari et al.

high amylose content rice (Juliano and Goddard 1986; Prakoso 1990, pers. comm.). The rice GI value is commonly used as a dietary guideline for diabetes type 2. The objectives of this research were to determine and evaluate GI values of nine rice varieties. Information on the rice GI values is useful for rice breeders to develop new rice varieties with low GI values.

MATERIALS AND METHODS The materials used in the study were rice grains of nine rice varieties with medium, high, and low amylose contents obtained from the Seed Production Unit of the ICRR. Air Tenggulang, Margasari, Martapura, Batanghari, and Batang Lembang are rice varieties with high amylose contents (>25%). Cigeulis and Aek Sibundong are varieties with medium amylose content (20-25%), whereas Setail and Ketonggo are glutinous rice with low amylose contents (<10%). Unhusked rice grains were milled with a rice husker machine (Satake) to obtain skin broken rice (brown rice). The skin broken rice was milled for 3 minutes to obtain milled rice with milling degree of 80-90%. Cooking quality of the rice includes cooking time (Little et al. 1958), water absorption ratio (WAR), and swelling volume ratio (SWR) (Webb and Stemmer 1972). Gelatinization temperatures of the rice were identified by determining the alkali values by the method of Little et al. (1958). Gel consistencies were determined using the method of Cagampang et al. (1973). Amylose contents were analyzed with the method of Juliano (1971). Rice hardness (kg) and adhesiveness (g.cm) were measured using the Instron Universal Testing Machine. Moisture, protein, lipid, and crude fiber contents of the rice were analyzed using the oven method, microKjeldahl, soxlet extraction, and gravimetric analysis (AOAC 1984), respectively. The rice carbohydrate contents were calculated by difference. Crude fiber contents were determined by gravimetry. Soluble and insoluble dietary fibers were evaluated enzymatically. Starch digestibility was determined in vitro. Properties of starch pastes during heating and cooling processes at certain temperatures were measured using a Brabender tool (Brabender Amylograph, 800 415). Determination of glycemic indices of rice was followed the method of FAO (1998, modified). The rice of nine varieties was cooked using traditional way and then steamed (rice and water ratio of 1:2). The amount of cooked rice tested was equivalent to 50 g available carbohydrates. This amount is calculated based on sugar and starch contents in rice, each of which is determined by the method of Nelson Somogy (Sudarmadji et al. 1997) and the perchloric acid extraction method (Apriyantono et al. 1989).

Glicemic indices of some rice varieties

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Table 1. Chemical composition of some Indonesian rice varieties (dry weight). Variety Aek Sibundong Setail Ketonggo Air Tenggulang Martapura Cigeulis Batang Lembang Margasari Cisokan Ash content (%) 1.57d 1.45a 1.69f 1.63ed 1.50b 1.59d 1.49ab 1.65e 1.54c Lipid (%) 0.43a 0.57e 0.66f 0.57de 0.46b 0.55c 0.56cd 0.46b 0.56d Protein Carbohydrate (%) (%) 10.55i 9.86g 9.04b 10.04h 9.34c 9.45e 8.68a 9.39d 9.62f 87.46a 88.11c 88.61g 87.76b 88.70h 88.41e 89.28i 88.51f 88.28d

Healthy volunteers as many as eight people were involved in determination of the rice GI. Terms of bodied volunteers were healthy, normal body weight, not smoking, and age of 20-40 years. The volunteers should fast 10 hours before eating rice tested. Blood samples were taken during fasting (0 minute), then 30, 60, 90, and 120 minutes after consumption to rice. Blood glucose level was determined using the Blood Glucose Test Meter Gluco Dr. Glucose response curve was made based on blood glucose levels during fasting (0 minute) and 30, 60, 90, and 120 minutes after eating the rice tested. Area under the curve was calculated geometrically (with the area under fasting conditions was ignored). The GI value is a ratio of area under the glucose response curve of the tested foods compared with the area under the glucose response curve (standard). Data were analyzed with descriptive nature of the rice. Analysis of variance (ANOVA) followed by the least significant difference test at 5% significance level (LSD 5%) were applied to analyze data on blood glucose contents of the volunteers.

Numbers in the same columns followed by the same letters are not significantly different based on 0.05 DMRT.

RESULTS AND DISCUSSION Ash is an organic residue obtained from an ashing process (high temperature heating at >450C) or by destruction of organic components (C 2H2O) using strong acids. An inorganic residue is composed of a variety of minerals. The mineral composition and amount are dependent on the type of foods and the methods of analysis used. Most of the minerals in the ash of skin broken rice and milled rice which consist of P, Mg, and K were found in large amounts. In addition, there were also Ca, Cl, Na, Si, and Fe. P and K are the main minerals in the skin broken rice, followed by Si and Mg (Damardjati 1998). Ash contents in the rice samples ranged from 1.45% in Setail variety to 1.68% in Ketonggo variety (Table 1). According to Juliano (1972), the ash contents of rice were about 0.6%, while according to the Houston and Kohler (1970), the milled rice generally contains only about 0.5% ash. Ash does not contribute directly to the glycemic response. Rice has low fat content, which is about 1%. In the List of Foodstuff Compositions (Direktorat Gizi 1992), the average content of rice lipid was 0.7%. The lipid contents in the rice samples studied ranged from 0.44% in Aek Sibundong to 0.58% in Setail (Table 1). In the body, lipid metabolism passes through a longer path so that it takes much longer times than the carbohydrate. Therefore, lipid tends to lower glycemic response in the blood (Rimbawan and Siagian 2004). However, rice contains relatively low lipid, so its effect on the glycemic response is not significant.

In Indonesia, rice contributed 38% of total protein sufficiency (Indrasari et al. 1997). Therefore, for most people, rice is also used as a source of protein. Results of the analysis showed that Aek Sibundong had the highest protein content (10.6%), whereas Batang Lembang had the lowest protein content (8.7%) (Table 1). According to Juliano (1972), the maximum content of rice protein was 14%. Protein metabolism in the body passes through a longer path, so it takes a longer time than carbohydrates. Therefore, the protein tends to lower the glycemic response (Rimbawan and Siagian 2004). The main component of nutrition in rice was carbohydrate (>87% dry weight), and part of the rice carbohydrate was starch. Statistical analysis showed that the carbohydrate contents of the rice were significantly different among the tested rice varieties. Carbohydrate contents in the milled rice ranged from 87.5% in Aek Sibundong to 89.3% in Batang Lembang (Table 1). Old concept in the dietary management of diabetes suggested that the diabetic patients limit consumption of rice and switch to consume tubers. This is because there is the assumption that rice is a hyperglycemic food, which increases the blood glucose level quickly. However, the rice glycemic responses varied greatly, influenced by processing methods, varieties, and chemical composition (Foster-Powell et al. 2002; Rimbawan and Siagian 2004). Starch is the major component of carbohydrates and an important factor that affects the glycemic response. However, starch is not the sole factor affecting changes in blood glucose levels. Other carbohydrate components that affect the glycemic response are digestibility of starch and dietary fiber. Carbohydrate content was determined by difference, which is important to note as a reference in carrying out the GI testing. In the GI testing, the number of samples used must contain as many as 50 g carbohydrates.

12 Amylose content and cooking quality of rice tested are shown in Table 2. The red rice Aek Sibundong (21.99%) and Cigeulis (21.11%) belong to a group of varieties with medium amylose content, high gelatinization temperature, and soft gel consistency. The black glutinous rice Setail and white glutinous rice Ketonggo belong to a group of varieties with low amylose content, medium gelatinization temperature, and soft gel consistency, while Air Tenggulang, Martapura, Batang Lembang, and Margasari belong to a group of rice varieties with high amylose content (>25%), high gelatinization temperature, and medium gel consistency, except Air Tenggulang and Martapura that have soft gel consistency. Cooking period of brown rice Aek Sibundong was longer (20 minutes) than the other rice varieties that ranged only from 15 to 17 minutes. The amount of water needed for cooking rice of each variety was different. This is because each variety has

Siti Dewi Indrasari et al.

different water absorption rates due to difference in the amylose contents that cause the difference in the number of active clusters. The average water absorption of Indonesian rice is 2.5 times; the higher the water absorption rate of the rice, the more water is needed to cook rice. Inflammation textured rice needs more water. The average level of swelling volume of cooked rice in Indonesia is 3.5 times of rice volume (Suismono et al. 2003). Water absorption ratio (WAR) is expressed as the ratio between the volume of water absorbed by the weight of rice. Volume absorption ratio (VAR) is expressed in the ratio between the amount of cooked rice with the initial volume of rice. The values of WAR from the analyzed samples ranged from 3.5 to 3.9 times, while the VAR were from 2.5 to 3.2 times. Amylographic profiles of the tested rice are listed in Table 3. Scoch and Maywald (1968) in Chen (2003) classified starches into four groups based on their patterns

Table 2. Amylose content and cooking quality of some Indonesian rice varieties. Amylose (%) 21.99 7.74 7.45 28.62 26.41 21.11 27.61 25.04 26.68 Gelatinization temperature WAR1) VAR2) Score 3.5 3.8 3.6 3.8 3.9 3.6 3.5 3.8 3.5 2.5 2.6 2.7 3.2 3.1 2.5 3.2 3.2 3.1 1 5 5 1 1 1 2 2 2 Temperature (C) >74 70-74 70-74 >74 >74 >74 >74 >74 >74 (mm) 84.0 100.0 100.0 89.0 62.5 83.5 36.5 51.0 49.0 Category Soft Soft Soft Soft Soft Soft Medium Medium Medium Gel consistency Cooking period (minute) 20.0 15.5 16.0 16.5 17.0 17.0 15.5 15.0 15.0

Variety

Aek Sibundong Setail Ketonggo Air Tenggulang Martapura Cigeulis Batang Lembang Margasari Cisokan
1)

WAR = water absorption ratio; 2)VAR = value absorption ratio

Table 3. Amylographic profiles of some Indonesian rice varieties. Variety Characteristic Aek Sibundong 75.1 93.5 2284.0 2163.0 1561.0 4294.0 723.0 2733 A Setail 71.2 94.0 76.8 83.2 102.4 211.2 -8.4 108.8 C Ketonggo 70.2 93.7 172.8 172.8 185.6 307.0 -91.9 121.4 C Air Martapura Tenggulang 75.6 92.8 5356.0 5824.0 4128.0 6400.0 -4035.2 2272.0 B 73.6 94.2 3366.0 3225.0 3097.0 6233.0 -3002.8 3136.0 B Cigeulis 75.5 93.2 4416.0 4320.0 2515.0 6073.0 -2421.8 3558.0 A Batang Lembang 76.1 93.8 3603.0 3596.0 3507.0 6188.0 -3413.2 2681.0 B Margasari 76.9 93.5 3238.0 3225.0 2931.0 6284.0 -2837.5 3353.0 B Cisokan 78.7 93.4 3769.0 3609.0 2976.0 6348.0 -2882.6 3372.0 A

Gelatinization temperature (C) Peak viscosity temperature (C) Peak viscosity Viscosity 93C Viscosity 93C/20(BU) Viscosity 50C Break down (BU)1) Setback (BU)2) Amylograph type3)
1) 2)

Peak viscosity-viscosity 93C/20 Viscosity 50 oC-viscosity 93C/20 3) Based on Scoch dan Maywald (1968)

Glicemic indices of some rice varieties

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Table 5. Crude fiber, starch digestibility, and dietary fibers of some Indonesian rice varieties. Crude fiber (%) 0.80ab 0.61a 0.59a 0.76ab 1.14b 1.06b 0.57a 0.64a 0.57a Starch digestibility (%) 55.30bc 55.61bcd 56.4cde 53.65a 57.01de 54.34ab 56.98de 57.45e 55.29bc Insoluble dietary fiber (%) 7.31b 7.49b 6.30ab 5.49ab 5.96ab 7.13b 7.25b 4.54a 3.94a Soluble dietary fiber (%) 3.76ab 3.87b 3.19ab 3.64ab 3.16ab 3.60ab 3.56ab 3.19ab 3.00a

of consistency when heated. In type A, the starch gives its peak viscosity and the viscosity is decreasing quickly during cooking. Type B, the starch produced relatively low viscosity, and the viscosity is decreasing slowly during cooking. Type C, the starch shows no peak viscosity, but the viscosity is constant or even increased. Type D, the starch viscosity is increasing two or three times when it is heated. Based on this classification system, it was known that Aek Sibundong, Cigeulis, and Cisokan belong to the type A. Air Tenggulang, Martapura, Batang Lembang, Cisokan, and Margasari belong to the type B, whereas the glutinous rice (Setail and Ketonggo) belong to the type C. The tendency of starch molecules in rice to retrodegradation is reflected by the setback value. Starch retrodegradation is defined as re-association of starch molecules that have been gelatinized; the higher the setback value, the greater tendency the starch to retro-degradation. The food served to the volunteers was rice cooked with traditional way, then steamed with a rice and water ratio of 1:2. The amount of tested rice is equivalent to 50 g of available carbohydrate (Table 4). This amount was calculated based on sugar and starch contents of rice, each of which was determined using the Nelson Somogy method (Sudarmaji et al. 1997) and the perchloric acid extraction method (Apriyantono et al. 1989). Starch digestibility is the ability of starch to be digested and absorbed in the body. In this study, the starch digestibility was analyzed using a spectrophotometer. Starch digestibility (in vitro) was determined by calculating the amount of maltose formed from hydrolysis of starch by alpha-amylase enzyme. In this study, results of the in vitro digestibility analysis of starches from the different rice varieties are shown in Table 5. The values of starch digestibility varied with the varieties, ranging from 53.7% to 57.5%. These values were lower than those reported by Widowati et al. (2007). The difference was probably due to

Variety

Aek Sibundong Setail Ketonggo Air Tenggulang Martapura Cigeulis Batang Lembang Margasari Cisokan

Numbers in the same columns followed by the same letters are not significantly different based on 0.05 DMRT.

Table 4. Starch and sugar contents and total available carbohydrate of some Indonesian rice varieties. Total AC1) Sample weight Starch Sugar (g glucose/ equivalent to (g/100 g) (g/100 g) 100 g) 50 g AC 76.95 72.97 76.33 75.48 72.18 74.28 74.14 73.24 76.84 2.05 2.85 3.75 5.10 4.75 2.62 5.10 2.93 4.28 86.69 83.12 87.71 88.12 84.15 84.33 86.65 83.49 88.80 58 60 57 57 59 59 58 60 56

Variety

Aek Sibundong Setail Ketonggo Air Tenggulang Martapura Cigeulis Batang Lembang Margasari Cisokan
1)

AC = available carbohydrate

differences in the analytical conditions and rice varieties understudy. Total dietary fibers include water-soluble dietary fibers (WSDF) and water insoluble dietary fibers (WIDF). Function of the WSDF is mainly to slow down the digestion process in the intestine, providing a feeling full longer, and slow down the emergence of blood glucose, so that the amount of insulin needed to transfer glucose into the body cells and transformed into energy is less. This function is much needed by diabetes mellitus patients. Results of ANOVA of the WSDF levels, WIDF levels, and crude fiber contents of milled rice showed no significant differences among the varieties tested (Table 5). The main function of WIDF is to prevent the spread of various diseases in the human body, particularly those related to the digestive tract, such as hemorrhoids, diverticulosis, and colon cancer (Eckel 2003; Astawan and Wresdiyati 2004). Rice that contains high food-fiber will have a lower glycemic response hence the GI values tend to be low. Therefore, the skin broken rice (brown rice) generally had lower GI values than the milled rice (Foster-Powell et al. 2002). Behall and Hallfrisch (2002) mentioned that the mechanism of reduction of cholesterol and glycemic response to cereals, such as oats and barley was probably due to the formation of the gel from the WSDF. These mechanisms strengthen the report and Rivellese Riccardi (1991) that the WSDF is more effective to reduce postprandial blood glucose level compared with WIDF. However, other studies showed that the WIDF of various products of rice did not significantly affect changes in postprandial glucose levels and their GIs (Yusof et al. 2005). The WIDF content of rice is generally higher than that of the WSDF levels (Table 5). This strengthens results of the

14 previous research, that the overall composition of insoluble dietary fiber is more dominant than the water-soluble dietary fiber (Astawan and Wresdayanti 2004). The results showed that the low amylose content rice tended to had high GI values (74-79), medium amylose content rice had medium GI values (59-64), and high amylose content rice have low GI values (34-50) (Table 6). The GI values of the rice varieties were significantly different (P < 0.05). This phenomenon supports the statement of Foster-Powell et al. (2002) that rice has a wide range of GI values and needs to be tested locally. Air Tenggulang, Martapura, Cigeulis, Batang Lembang, Margasari, and Cisokan rice varieties had low GI values (<55). This information gives a new hope for the diabetic patients to keep consume rice in their daily meals in accordance with their nutritional needs. Healthy lifestyle and keeping rice complementary foods that have hypoglycemic properties is a wise action to keep blood glucose levels under control. Yusof et al. (2005) stated that the rate of digestion was slower after consuming rice with high amylose content. This was probably the formation of a complex compound of amylose with lipid during the amylose processing or heating, and thereby reducing susceptibility to enzymatic hydrolysis. Amylose also has a stronger hydrogen bond compared with amylopectin, and thus more difficult to be hydrolyzed by the digestive enzymes (Behall and Hallfrich 2002). Therefore, high amylose rice tends to have a low GI value. The high amylose rice, however, has a hard texture and less tasty. Among the high amylose rice tested, based on the organoleptic test on eight panelists, Batang Lembang rice had a better taste. Although the red rice Aek Sibundong has a medium GI value, it gives a good effect when consumed by diabetic patients. This is due to the presence of anthocyanin
Table 6. Amilose and glycemic indices of some Indonesian rice varieties. Amylose Low Variety Setail Ketonggo Aek Sibundong Cigeulis Martapura Air Tenggulang Batang Lembang Margasari Cisokan Glycemic indices 74cd 79d 59bcd 64cd 50abc 50abc 34a 39ab 34a

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pigment that coats the rice endosperm. Anthocyanin pigment can prevent diabetic complications by reducing the formation of abnormal collagen in the blood vessels caused by bonding of blood sugar with protein and from damaging the lymphatic system. It also prevents the diabetic patients from the proliferation of abnormal proteins that cause blindness, and increases the adipocytokine gene expression, and if there is disfunction, it can cause resistance to insulin (Astawan 2007). In addition, it was reported that anthocyanin consumption increases insulin production by 50% (Michigan State University 2004 in Astawan 2007). Anthocyanin works by neutralizing the enzymes that destroy the collagen tissues, has antioxidant properties and protects the collagen tissues of free radicals, and repairs damaged proteins in blood vessel walls. Widowati et al. (2007a) developed a method to reduce the GI values in precooked rice using green tea extract. The real impact of green tea extract is shown in the processing of instant rice, which causes a lower GI value (49) than that in the original milled rice (66) (Widowati 2007b). Changes in blood glucose levels in the eight healthy volunteers when fasting (preprandial) and 2 hours after food consumption to the standard (glucose) as well as several different types of rice are shown in Figure 1. Generally, blood glucose levels in the volunteers peaked 30 minutes after consuming food and started declining 60 minutes after it. Parkin and Brooks (2002) stated that in healthy people, it took 2-3 hours to restore the blood glucose level to the preprandial level (initial or fasting state). Some factors that affect GI values of food and the increase in carbohydrate digestion and absorption are the rice processing and storage, the proportion of amyloseamylopectin content, the level of gelatinization and particle size, other food components such as dietary fiber, anti180 160
Blood glucose content (mg/dl)

140 120 100 80 60

s

Medium

40 20 0 Fasting

Glucose Aek Sibundong Setail Ketonggo Air Tenggulang

Martapura Cigeulis Margasan Batang Lembang Cisokan

High

30

60

90

120

Sampling period (minute)

Numbers in the same columns followed by the same letters are not significantly different based on 0.05 DMRT.

Figure 1. Changes in blood glucose content during the determination of glycemic indices of some Indonesian rice varieties.

Glicemic indices of some rice varieties

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communities in several parts in Indonesia. Balai Penelitian Tanaman Padi, Sukamandi (unpublished). Indrasari, S.D., P. Wibowo, dan A.A. Daradjat. 2008. Kandungan mineral beras varietas unggul baru. Prosiding Seminar Nasional Padi, Sukamandi, 23-24 Juli 2008. Balai Besar Penelitian Tanaman Padi, Sukamandi. Jenkins, D.J.A., C.W.C. Kendall, L.S.A. Augustin, S. Franceschi, M. Hamidi, A. Marchie, A.L. Jenkins, and M. Axelsen. 2002. Glycemic index: Overview of implications in health and disease. Amer. J. Clin. Nutr. 76(1): 266S-273S. Juliano, B.O. 1971. A simplified assay for milled rice and amylose. Cereal Sci. Today 16: 334-336. Juliano, B.O. 1972. The rice caryopsis and its composition. p. 1626. In D.F. Houston (Ed.). Rice Chemistry and Technology. Amer. Assoc. Cereal Chemists (AACC), St Paul, Minnesota. Juliano, B.O. and M.S. Goddard. 1986. Cause of varietal difference in insulin and glucose responses to ingested rice. Qual. Plant Foods Hum. Nutr. 36: 35-41. Juliano, B.O. 1993. Rice in Human Nutrition. Collaboration IRRI and FAO, Rome. Lehninger, A.L. 1982. Principles of Biochemistry (Dasar-dasar Biokimia Jilid 1, terjemahan oleh M. Thenawijaya). Erlangga, Jakarta. Little, R.R., G.B. Hilder, and E.H. Dawson. 1958. Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chem. 35: 111-126. Miller, J.B., E. Pang, and L. Bramall. 1992. Rice: A high or low glycemic index food? Amer. J. Clin. Nutr. 56: 1034-1036. Parkin, G.C. and N. Brooks. 2002. Is postprandial glucose control important? Is it practical in primary care settings? Clinical Diabetes 20: 71-76. Purwani, E.Y., S. Yuliani, S.D. Indrasari, S. Nugraha, dan R. Thahir. 2007. Sifat fisiko-kimia beras dan indeks glikemiknya. Jurnal Teknologi dan Industri Pangan XVIII (1): 59-66. Rashmi, S. and A. Urooj. 2003. Effect of processing on nutritionally important starch fraction in rice varieties. Intl. J. Food Sci. Nutr. 54: 27-36. Riccardi, G. and A.A. Rivelesse. 1991. Effect of dietary fiber and carbohydrate on glucose and lipoprotein metabolism in diabetic patients. Diabetes Care 14: 1115-1125. Rimbawan dan A. Siagian. 2004. Indeks Glikemik Pangan. Penebar Swadaya, Jakarta. Sardesai, V.M. 2003. Introduction to Clinical Nutrition. Marcel Dekker, New York. p. 339-354. Sudarmadji, S., B. Haryono, dan Suhardi. 1997. Analisa Bahan Makanan dan Pertanian. Liberty, Yogyakarta. Suismono, A. Setyono, S.D. Indrasari, P. Wibowo, dan I. Las. 2003. Evaluasi Mutu Beras Berbagai Varietas Padi di Indonesia. Balai Penelitian Tanaman Padi, Sukamandi. 41 hlm. Tjokroprawiro, A. 2001. Diabetes mellitus: klasifikasi, diagnosis, dan terapi. Edisi ketiga. Gramedia Pustaka Utama, Jakarta. Webb, B.D. and R.A. Stemmer. 1972. Criteria of rice quality. p. 102-119. In Houston (Ed). Rice Chemistry and Technology. AACC, St. Paul, Minnesota. Widjayanti, E. 2004. Potensi dan prospek pangan fungsional indigenous Indonesia. Disampaikan pada Seminar Nasional Pangan Fungsional Indigenous Indonesia: Potensi, regulasi, keamanan, efikasi, dan peluang pasar. Bandung 6-7 Oktober 2004. Widowati, S. 2007 Pemanfaatan Ekstrak Teh Hijau (Camellia sinensis) dalam Pengembangan Beras Fungsional untuk Penderita Diabetes Mellitus. Disertasi Sekolah Pascasarjana, Institut Pertanian Bogor.

nutritional substances, and organic acids (Miller 1992; Rashmi and Urooj 2003; Carreira et al. 2004).

CONCLUSION AND RECOMMENDATION Among the nine rice varieties tested for their GI values, two varieties with low amylose contents, i.e. Setail (black glutinous rice) and Ketonggo (white glutinous rice), have high GI values. The rice of Aek Sibundong and Cigeulis belong to those with medium amylose contents and medium GI values. The new improved rice varieties Air Tenggulang, Martapura, Batang Lembang, Margasari, and Cisokan naturally have low GI values and high amylose contents. Rice with low GI values can be recommended for consumption by diabetic patients type 2 in their diets.

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