Blood Sugar Levels in the Consumer Groups Drained and Undrained-Cooked Rice

Abstract

Rice is a food carbohydrates group, more than half the world's population eaten as a main meal. And how to cook rice is one of the factors that affect the quantity of carbohydrates in rice. Rice therefore is especially important in controlling the blood glucose level.

This study aimed to compare the blood sugar level of the experimental group and the control group eating drained and non-drained cooked rice (Oryza sativa L.) cv. Khao Dawk Mali 105], And blood sugar level investigated from taking of each rice cooked of voluntary consented students in field of nutrition and food safety management, Faculty of Public Health Mahasarakham University aged 18-22 year old, 62 person divided into two group as the experimental 31 person group which eat drained cooked rice and the control 31 person group eat non-drained cooked rice of quantity 100 g of each person. The blood sugar examination were taken at time 0 (fasting) and after eating every 30 minute. The blood sugar investigation define at minutes 0 (before taking test both rice) and at time 30, 60, 90 and 120 after taken test both rice. Blood sugar levels in experimental group at minutes 0 is 88.2 mg/dl. Which are lower after taken drained cooked rice, at minutes 30 (128.87 mg/dl) to minutes 120 (92.44 mg/dl). Also blood sugar levels in control group at minutes 0 is 84.07 mg/dl and lower after taken un-drained cooked rice at minutes 60 (126.17 mg/dl) to minutes 120 (105.53 mg/dl). The determination of carbohydrate with an indirect method to determine the amount of carbohydrates (AOAC, 2000). Non-drained cooked rice has the most Carbohydrate is 31.8 g/100 g. Drained cooked and boiled rice water is the carbohydrate content was 28.77 and 1.57 g / 100 g, respectively.