Influence of pandan leaf extract and fortificants addition and cooling duration to cooking quality, preference level, and glycemic index of brown parboiled rice fortified with chromium and magnesium

The number of diabetics in Indonesia continues to increase. Therefore it is necessary to provide rice as a staple food that has a low glycemic index. It was also reported that diabetics had deficiencies of chromium and magnesium. Brown rice and parboiled rice are known to be low in the glycemic inde...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2020-02, Vol.443 (1), p.12099
1. Verfasser:	Yulianto, W A
Format:	Artikel
Sprache:	eng
Schlagworte:	Boiling Chromium Cooking Cooling Elongation Flavor Glycemic index Leaves Magnesium Plant extracts Rice Soaking Starch Water quality Water uptake
Online-Zugang:	Volltext
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