Glycemic Index of Rice by Several Processing Methods

Background: In diabetes mellitus patients, one of the efforts to control normal blood glucose levels is eat low glycemic index foods. Rice an Indonesian staple food that contains carbohydrates. Several methods processing could affect rice. Objectives: To analyze rice processed by several methods. Methods: The design used was quasi-experimental. A total ten people with criteria healthy, aged 19-29 years, having body mass and were in this study. Subjects given five treatments. Treatment: 1) as a reference, 2) traditionally just cooked, 3) had been stored at room temperature (25°C) for 12 hours, 4) electronically 5) modern way hours magic com hot temperature. Among treatments, there gap 7 days. Results: Traditionally has 21.6, increasing 24.7 after being hours. Meanwhile, electronic 22.9 increases 36,4 cooker (hot temperature) Conclusions: four groups various values. higher value than freshly cooked