Effect of Garlic and Turmeric Powders on In Vitro Digestibility of the Cooked Rice

• Main Authors: Ho, Ai Ling, Wong, Chen Er, Siew, Chee Kiong
• Format: Article
• Language: English; English
• Published: UniSE Press 2021
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32005/1/Effect%20of%20Garlic%20and%20Turmeric%20Powders%20on%20In%20Vitro%20Digestibility%20of%20the%20Cooked%20Rice_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/32005/2/Effect%20of%20Garlic%20and%20Turmeric%20Powders%20on%20In%20Vitro%20Digestibility%20of%20the%20Cooked%20Rice.pdf; https://eprints.ums.edu.my/id/eprint/32005/; http://tost.unise.org/pdfs/vol8/no3-2/ToST-CoFA2020-164-171-OA.pdf
• Institution: Universiti Malaysia Sabah

Consumers nowadays are interested in foods with low glycemic index (GI) and high indigestible carbohydrate content. In Asia, white rice is the staple food and is generally considered as a readily digestible and high GI food. Occasionally, white rice is cooked by mixing with other ingredients such as...