Chemical Characterization and Hipoglycemic Effect of Rice Analogues from Corn, Sorghum, and Arenga Starch

Rice analogue is an alternative food similar to rice which is made from other sources of carbohydrate apart from rice. This research was aimed to determine the glycemic index (GI) value and chemical characteristic (total phenolics content and dietary fiber) of rice analogues made from: (1) corn, sorghum, and arenga starch (rice analogue A): (2) corn and arenga starch (rice analogue B). GI was tested in human blood samples and was determined by the comparison of curve area between food sample (analogues rice) and standard (25 g glucose) which was equivalent to 25 g of carbohydrates. The GI values of rice analogue A and B were 47,09 and 52.31 respectively. Both were considered as low GI foods. The low GI values were due to the phenolic compounds and dietary fiber contained in the rice analogues.