Sains Malaysiana 40(8)(2011): 865–870

Amylose and Amylopectin in Selected Malaysian Foods and its Relationship

to Glycemic Index

(Amilosa dan Amilopektin dalam Makanan Malaysia Terpilih dan Kaitannya dengan Indeks Glisemik)

S. Nik Shanita*, H. Hasnah & C.W. Khoo

Jabatan Pemakanan dan Dietetik, Fakulti Sains Kesihatan Bersekutu, Universiti Kebangsaan Malaysia

Jalan Raja Muda Ab. Aziz, 50300 Kuala Lumpur, Malaysia

Diserahkan: 13 Ogos 2009 / Diterima: 7 September 2010

ABSTRACT

The aim of this study was to determine the nutrient contents and to evaluate the relationship between amylose and amylopectin content to glycemic index of diet commonly eaten by Malaysian. The food samples consisted of nasi lemak, fried rice, fried rice noodle, fried macaroni, sandwich sardine, doughnut, curry puff and roti canai with dhal. Each sample was prepared based on standard recipe (except doughnut, roti canai with dhal and curry puff were bought from 3 different locations) in two different cycles. Moisture, ash, crude protein and crude fat were analyzed using proximate analysis whereas amount of carbohydrate was calculated “by difference”. Total dietary fiber was analyzed using AOAC 991.43. The content of amylose and amylopectin were analyzed using colorimetric method and calculated “by difference”, respectively. Our results showed that doughnut contained the highest carbohydrate (49.49 ± 1.24 g/100 g) while nasi lemak had the lowest carbohydrate (25.04 ± 0.56 g/100 g). Roti canai with dhal had the highest total dietary fiber content (3.89 ± 0.43 g/100 g). The highest amylose content was found in roti canai with dhal (11.75 ± 1.38%) while highest amylopectin content was in nasi lemak (94.19 ± 0.48%). The amylose content of tested samples ranged from 5 to 12%. In conclusion, results showed that there was no significant relationship between the ratio of amylose to amylopectin and glycemic index but negative trend existed which indicated increase in amylose content will lower the glycemic index of a food.

Keywords: Amylopectin; amylose; glycemic index

ABSTRAK

Tujuan kajian ini dijalankan adalah untuk menentukan kandungan nutrien dan menilai hubungan antara kandungan amilosa dan amilopektin dengan nilai indeks glisemik dalam makanan kegemaran penduduk Malaysia. Sampel makanan terdiri daripada nasi lemak, nasi goreng, bihun goreng, makaroni goreng, sandwic sardin, donut, karipap dan roti canai dengan dhal. Setiap sampel dimasak berdasarkan resipi piawai (kecuali donut, roti canai dengan dhal dan karipap dibeli daripada tiga lokasi berlainan) pada dua kitaran berbeza. Kelembapan, abu, protein kasar dan lemak kasar dinilai melalui analisis proksimat manakala kandungan karbohidrat total dikira secara pembezaan. Gentian diet total ditentukan mengikut AOAC 991.43. Amilosa dan amilopektin pula dinilai masing-masing melalui kaedah kolorimetrik dan kaedah pembezaan. Hasil kajian menunjukkan donut mengandungi karbohidrat total tertinggi (49.49 ± 1.24 g/100 g) manakala nasi lemak mempunyai kandungan karbohidrat total yang terendah iaitu sebanyak 25.04 ± 0.56 g/100 g. Roti canai dengan dhal mempunyai kandungan gentian diet total paling tinggi (3.89 ± 0.43 g/100 g). Kandungan amilosa yang tertinggi ditunjukkan dalam roti canai dengan dhal (11.75 ± 1.38%) manakala untuk kandungan amilopektin tertinggi pula ialah nasi lemak (94.19 ± 0.48%). Julat kandungan amilosa dalam kajian adalah di antara 5 hingga 12%. Kesimpulannya, hasil kajian mendapati tidak terdapat hubungan signifikan di antara nisbah amilosa kepada amilopektin dengan nilai indeks glisemik tetapi tren negatif wujud di mana peningkatan kandungan amilosa menyebabkan penurunan indeks glisemik dalam sesuatu makanan.

Kata kunci: Amilopektin; amilosa; indeks glisemik

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*Pengarang untuk surat-menyurat; e-mail: nikss@fskb.ukm.my