Ahmad Fadzly, Intan Syafinaz (2019) Predicting glycemic response based on in vitro method and determination of sugar composition of selected rice-based meals in Malaysia. [Project Paper] (Submitted)
![[img]](http://psaspb.upm.edu.my/style/images/fileicons/text.png) |
Text
fpsk3 2019 41.pdf Download (23MB) |
Abstract
Rice is an important staple food in Malaysia and consumed in the form of mixed meals. Cooked white rice is known for its high glycemic index (GI) values (60-90). High GI foods were found to increase the risk of getting diabetes, obesity, cancers, and cardiovascular disease. Still, data of the GI values of local rice-based meals in Malaysia are still limited. The amount and type of sugars were identified to be one of the factors that affect GI values. However, information on the sugar content of Malaysians food is limited. Thus, this study aimed to predict the glycemic response using in vitro digestion and determine the sugar composition of four selected rice-based meals in Malaysia. The protocol of in vitro digestion was based on a validated method while sugar composition was determined using high-performance liquid chromatography (HPLC). Results showed that Nasi Lemak (l.306 ± 0.009) was ranked with the highest dialyzable glucose concentration followed by fried rice (l.294 ± 0.004), chicken porridge (l.255 ± 0.016) and Nasi Kerabu (1.233 ± 0.002). While the highest total sugar content was found in Nasi Kerabu (7.49%) followed by Nasi Lemak (3.21%), chicken porridge (2.48%) and fried rice (1.11 %). Nonetheless, only the concentration of chicken porridge dialyzable glucose was significantly lower than plain white rice. There was a strong, negative correlation between the dialyzable glucose concentration at 120 minutes with glucose (r= -0.888, p= 0.001), fructose (r = -0.789, p = 0.007), sucrose (r = -0.707, p = 0.022), and total sugar (r= -0.750, p = 0.012) of the studied rice dishes. The correlation showed that the higher the total sugar content, the lower the predicted glycemic response. Usually, the higher total sugar content supposed to give higher predicted glycemic response. This is may be due to the presence of other components such as protein, fat, and fiber in the rice-based meals. Thus further research is needed to identify the potential factors that may influence the dialyzable glucose concentration in predicting the glycemic response of the foods.
| Item Type: | Project Paper |
|---|---|
| Subjects: | R Medicine > RM Therapeutics. Pharmacology |
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 25 Aug 2025 08:01 |
| Last Modified: | 25 Aug 2025 08:01 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2525 |
Actions (login required)
 |
View Item |