Abstract: Parboiled rice was developed to produce rice, which
has a low glycemic index for diabetics. However, diabetics also have
a chromium (Cr) deficiency. Thus, it is important to fortify rice with
Cr to increase the Cr content. Moreover, parboiled rice becomes
rancid easily and has a musty odor, rendering the rice unfavorable.
Natural herbs such as pandan leaves (Pandanus amaryllifolius
Roxb.), bay leaves (Syzygium polyanthum [Wigh] Walp) and
cinnamon bark powder (Cinnamomon cassia) are commonly added to
food as aroma enhancers. Previous research has shown that these
herbs could improve insulin sensitivity. The purpose of this study
was to evaluate the effect of herbal extract coatings on the cooking
quality and the preference level of chromium fortified - parboiled rice
(CFPR). The rice grain variety used for this experiment was Ciherang
and the fortificant was CrCl3. The three herbal extracts used for
coating the CFPR were cinnamon, pandan and bay leaf, with
concentration variations of 3%, 6%, and 9% (w/w) for each of the
extracts. The samples were analyzed for their alkali spreading value,
cooking time, elongation, water uptake ratio, solid loss, colour and
lightness; and their sensory properties were determined by means of
an organoleptic test. The research showed that coating the CFPR with
pandan and cinnamon extracts at a concentration of 3% each
produced a preferred CFPR. When coated with those herbal extracts
the CFPR had the following cooking quality properties: alkali
spreading value 5 (intermediate gelatinization temperature), cooking
time, 26-27 min, color value, 14.95-15.00, lightness, 42.30 – 44.06,
elongation, 1.53 – 1.54, water uptake ratio , 4.05-4.06, and solid loss,
0.09/100 g – 0.13 g/100 g.
Abstract: Bay leaves have been shown to improve insulin
function in vitro but the effects on people have not been determined.
The objective of this study was to determine if bay leaves may be
important in the prevention and/or alleviation of type 1 diabetes.
Methods: Fifty five people with type 1 diabetes were divided into
two groups, 45 given capsules containing 3 g of bay leaves per day
for 30 days and 10 given a placebo capsules. Results All the patients
consumed bay leaves shows reduced serum glucose with significant
decreases 27% after 30 d. Total cholesterol decreased, 21 %, after 30
days with larger decreases in low density lipoprotein (LDL) 24%.
High density lipoprotein (HDL) increased 20% and Triglycerides
also decreased 26%. There were no significant changes in the
placebo group. Conclusion, this study demonstrates that consumption
of bay leaves, 3 g/d for 30 days, decreases risk factors for diabetes
and cardiovascular diseases and suggests that bay leaves may be
beneficial for people with type 1 diabetes.