Amylose and amylopectin in selected Malaysian foods and its relationship to glycemic index
The aim of this study was to determine the nutrient contents and to evaluate the relationship between amylose and amylopectin content to glycemic index of diet commonly eaten by Malaysian. The food samples consisted of nasi lemak, fried rice, fried rice noodle, fried macaroni, sandwich sardine, doug...
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Universiti Kebangsaan Malaysia
2011
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| Online Access: | http://journalarticle.ukm.my/2609/ http://journalarticle.ukm.my/2609/ http://journalarticle.ukm.my/2609/1/07_nik_shanita.pdf |
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ukm-26092016-12-14T06:32:07Z http://journalarticle.ukm.my/2609/ Amylose and amylopectin in selected Malaysian foods and its relationship to glycemic index Nik Shanita .S, Hasnah .H, Khoo .C.W, The aim of this study was to determine the nutrient contents and to evaluate the relationship between amylose and amylopectin content to glycemic index of diet commonly eaten by Malaysian. The food samples consisted of nasi lemak, fried rice, fried rice noodle, fried macaroni, sandwich sardine, doughnut, curry puff and roti canai with dhal. Each sample was prepared based on standard recipe (except doughnut, roti canai with dhal and curry puff were bought from 3 different locations) in two different cycles. Moisture, ash, crude protein and crude fat were analyzed using proximate analysis whereas amount of carbohydrate was calculated “by difference”. Total dietary fiber was analyzed using AOAC 991.43. The content of amylose and amylopectin were analyzed using colorimetric method and calculated “by difference”, respectively. Our results showed that doughnut contained the highest carbohydrate (49.49 ± 1.24 g/100 g) while nasi lemak had the lowest carbohydrate (25.04 ± 0.56 g/100 g). Roti canai with dhal had the highest total dietary fiber content (3.89 ± 0.43 g/100 g). The highest amylose content was found in roti canai with dhal (11.75 ± 1.38%) while highest amylopectin content was in nasi lemak (94.19 ± 0.48%). The amylose content of tested samples ranged from 5 to 12%. In conclusion, results showed that there was no significant relationship between the ratio of amylose to amylopectin and glycemic index but negative trend existed which indicated increase in amylose content will lower the glycemic index of a food. Universiti Kebangsaan Malaysia 2011-08 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/2609/1/07_nik_shanita.pdf Nik Shanita .S, and Hasnah .H, and Khoo .C.W, (2011) Amylose and amylopectin in selected Malaysian foods and its relationship to glycemic index. Sains Malaysiana, 40 (8). pp. 865-870. ISSN 0126-6039 http://www.ukm.my/jsm/ |
| repository_type |
Digital Repository |
| institution_category |
Local University |
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Universiti Kebangasaan Malaysia |
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UKM Institutional Repository |
| collection |
Online Access |
| language |
English |
| description |
The aim of this study was to determine the nutrient contents and to evaluate the relationship between amylose and amylopectin content to glycemic index of diet commonly eaten by Malaysian. The food samples consisted of nasi lemak, fried rice, fried rice noodle, fried macaroni, sandwich sardine, doughnut, curry puff and roti canai with dhal. Each sample was prepared based on standard recipe (except doughnut, roti canai with dhal and curry puff were bought from 3 different locations) in two different cycles. Moisture, ash, crude protein and crude fat were analyzed using proximate analysis whereas amount of carbohydrate was calculated “by difference”. Total dietary fiber was analyzed using AOAC 991.43. The content of amylose and amylopectin were analyzed using colorimetric method and calculated “by difference”, respectively. Our results showed that doughnut contained the highest carbohydrate (49.49 ± 1.24 g/100 g) while nasi lemak had the lowest carbohydrate (25.04 ± 0.56 g/100 g). Roti canai with dhal had the highest total dietary fiber content (3.89 ± 0.43 g/100 g). The highest amylose content was found in roti canai with dhal (11.75 ± 1.38%) while highest amylopectin content was in nasi lemak (94.19 ± 0.48%). The amylose content of tested samples ranged from 5 to 12%. In conclusion, results showed that there was no significant relationship between the ratio of amylose to amylopectin and glycemic index but negative trend existed which indicated increase in amylose content will lower the glycemic index of a food. |
| format |
Article |
| author |
Nik Shanita .S, Hasnah .H, Khoo .C.W, |
| spellingShingle |
Nik Shanita .S, Hasnah .H, Khoo .C.W, Amylose and amylopectin in selected Malaysian foods and its relationship to glycemic index |
| author_facet |
Nik Shanita .S, Hasnah .H, Khoo .C.W, |
| author_sort |
Nik Shanita .S, |
| title |
Amylose and amylopectin in selected Malaysian foods
and its relationship to glycemic index |
| title_short |
Amylose and amylopectin in selected Malaysian foods
and its relationship to glycemic index |
| title_full |
Amylose and amylopectin in selected Malaysian foods
and its relationship to glycemic index |
| title_fullStr |
Amylose and amylopectin in selected Malaysian foods
and its relationship to glycemic index |
| title_full_unstemmed |
Amylose and amylopectin in selected Malaysian foods
and its relationship to glycemic index |
| title_sort |
amylose and amylopectin in selected malaysian foods
and its relationship to glycemic index |
| publisher |
Universiti Kebangsaan Malaysia |
| publishDate |
2011 |
| url |
http://journalarticle.ukm.my/2609/ http://journalarticle.ukm.my/2609/ http://journalarticle.ukm.my/2609/1/07_nik_shanita.pdf |
| first_indexed |
2023-09-18T19:36:32Z |
| last_indexed |
2023-09-18T19:36:32Z |
| _version_ |
1777405308975448064 |