In vitro starch digestibility and estimated glycemic index of functional rice with cherry (Muntingia calabura) leaves extract
Year: 2025
Type: article
Abstract: This study aims to investigate in vitro starch digestibility and estimated glycemic index (EGI) of functional rice with cherry leaves extract. Functional rice was made from rice flour with addition of cherry leaves extract with concentration percentage of 0% (FR0), 5% (FR5), 10% (FR10), 15% (FR15) and 20% (FR20). The functional rice was made using extrusion technology (a single-screw extruder). The result showed that the addition of cherry leaves extract on functional rice significantly reduced starch digestibility and EGI, and increased resistant starch (RS) of functional rice. Among the concentration of extracts, the lowest starch digestibility (79.58%) and EGI (46.37) were found in functional rice with 20% addition of cherry leaves extract. On the other hand, functional rice with 20% cherry leaves extracts also had the highest RS (5.95%) compared to other concentrations. Thus, there could be potential health associated with the incorporation of phenolic-rich cherry leaves extract into food to slow starch digestion, EGI, and increase RS.
Source: Food Research
Authors: Y. Bait, D.W. Marseno, U. Santoso, Y. Marsono
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $100
OpenAlex ID: W4408634574