Usage of virgin coconut oil for production of low glycemic rice

Virgin Coconut Oil is widely used for internal health such as reducing the heart disease risk and cholesterol, diabetes and insulin resistance, reduce weight and enriched with vitamin E. Nowadays, majority people suffering from these diseases because of unhealthy eating habits that are mainly practiced by Malaysians who love to take rice as their staple food and unlimited the rice portion per day. Therefore, this oil is adding in the rice. The objective of this study is to reduce the glycemic index in white rice (common rice consumed by. Malaysian compared to brown rice and basmati rice) which is high in sugar content. GI is the measurement of carbohydrate foods which increases the blood sugar level of a person when eating that food. The exact way to detect GI of rice is difficult, expensive and long period. Therefore, the inexpensive and easier methodology is to detect the glucose concentration using DNSA method, enzyme amylase and detected using a UV-Vis spectrophotometer. It is cheap, easy and short period. The glucose concentration of each sample of white rice, brown rice and basmati rice was measured every 2 minutes to 20 minutes and then white rice was treated with VCO. The oil is added before booking, during cooking and after cooking and compared to the concentration of rice glucose before the oil is added. Cooking method is boiling. The final results showed that adding virgin coconut oil during cooking reduced the glucose concentration compared to the VCO added in white rice before and after cooking. The results also showed by adding the VCO in the rice has the lowest glucose concentration compared to brown rice and basmati rice. This method help reducing the glucose concentration in white rice and can be practice by consumer that want healthy living in cheap and easy way.