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RD43-rice has a low amylose content and a moderate glycemic index. The Glycemic Index of this rice is low in compared with other rice varieties. Based on the above data, the researcher has the idea of converting rice flour from RD43-rice into four products: noodles, pasta, bread and cakes, with the aim of reducing the glycemic index in the product. Those products were analyzed the Glycemic Index by means of in vitro glucose digestion mimic techniques. These techniques were analyzed the rapidly available glucose content (RAG), the slowly available glucose content (SAG), the kinetic constant (k), Hydrolysis index (HI) and the glycemic index value (eGI). The results of the experiment showed that the RAG, k, and HI values of all four products correspond to the eGI values. Where products with low RAG, k, and HI values produce low eGI values, while in products with high RAG, k and HI resulting in a high eGI as well. The use of RD43-rice flour for processing noodle and pasta products did not change the eGI of the product. The rice noodles and pasta noodles from RD43-rice flour had eGI values of 51.47 and 54.87, respectively, which were in the low GI range (GI ≤55). On the other hand, the use of RD43-rice flour in bread and cakes processing, lowered the glycemic index. RD43-rice flour bread had an eGI value of 63.64 which was in the mid-medium glycemic index range (GI = 56-69), and RD43-rice flour cakes were eGI value of 285.92, which is in the high glycemic index range (GI> 70).
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