In vitro starch digestibility and estimated glycemic index of functional rice withcherry (Muntingia calabura) leaves extract

This study aims to investigate in vitro starch digestibility and estimated glycemic index (EGI) of functional rice with cherry leaves extract. Functional rice was made from rice flour with addition of cherry leaves extract with concentration percentage of 0% (FR0), 5% (FR5), 10% (FR10), 15% (FR15) and 20% (FR20). The functional rice was made using extrusion technology (a single-screw extruder). The result showed that the addition of cherry leaves extract on functional rice significantly reduced starch digestibility and EGI, and increased resistant starch (RS) of functional rice. Among the concentration of extracts, the lowest starch digestibility (79.58%) and EGI (46.37) were found in functional rice with 20% addition of cherry leaves extract. On the other hand, functional rice with 20% cherry leaves extracts also had the highest RS (5.95%) compared to other concentrations. Thus, there could be potential health associated with the incorporation of phenolic-rich cherry leaves extract into food to slow starch digestion, EGI, and increase RS.