Effects of Palm Oil Addition on Starch and Dietary Fiber Contents of Parboiled Rice

  • Gita Addelia Nevara Universitas Mohammad Natsir Bukittinggi
  • Cesar Welya Refdi Department of Agricultural Product Technology, Universitas Andalas, Indonesia
https://doi.org/10.37859/jp.v10i1.1671
Keywords: diabetics, nutrients, parboiling process, rice

Abstract

The formation of lipids and amylose complex is known to increase the resistance of starch towards digestive enzyme and acts like dietary fiber, thus the effects of palm oil addition during parboiling process on rice starch and dietary fiber contents were examined. High amylose rice grain (IR42) was used as a raw material. Modified parboiled rice prepared by adding different amount of palm oil (i.e 10%, 15% and 20% of total grain) during heating process. The results showed that the treatments affect starch and dietary fiber contents of parboiled rice significantly.  The results of this study are expected to contribute in the development of modified rice as an alternative diet to prevent and decrease the number of type 2 diabetics.

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Published
2019-12-15
How to Cite
Gita Addelia Nevara, & Refdi, C. W. (2019). Effects of Palm Oil Addition on Starch and Dietary Fiber Contents of Parboiled Rice. Photon: Journal of Natural Sciences and Technology, 10(1), 55-63. https://doi.org/10.37859/jp.v10i1.1671
Issue
Vol 10 No 1 (2019): Jurnal Photon
Section
Chemical Sciences

Copyright (c) 2019 Gita Addelia Nevara

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