Effect of Butterfly Pea Flower ( Clitoria Ternatea ) Powder on Pancreatic Α-Amylase Activity, Total Phenolic Content, Swelling Power and Solubility Index in Normal Rice

Chiew, Tong Xin (2026) Effect of Butterfly Pea Flower ( Clitoria Ternatea ) Powder on Pancreatic Α-Amylase Activity, Total Phenolic Content, Swelling Power and Solubility Index in Normal Rice. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The increasing prevalence of diet-related metabolic disorders, particularly diabetes, has increased interest in functional foods that can modulate starch digestibility and improve metabolic health. This study explores the incorporation of polyphenol-rich butterfly pea flower (BPF) powder into normal rice (NR) using two methods—co-cooking and post-cooking—at concentrations ranging from 0.01% to 1.00% (w/w). The effects of these methods on total phenolic content (TPC), pancreatic α-amylase inhibition, swelling power, and solubility index were evaluated. Spectrophotometric analysis revealed that post-cooking preserved phenolic content more effectively than co-cooking at lower concentrations. Specifically, rice treated with 0.05% BPF via post-cooking retained 14.08 mg GAE/g TPC, compared to 12.44 mg GAE/g for co-cooked rice. However, at concentrations above 0.2%, co-cooking exhibited higher TPC values, indicating that higher BPF concentrations may alter the protective interactions between BPF compounds and the rice matrix during cooking. Co-cooking also reduced swelling power (0.88%) compared to post-cooking (1.01%) at 1% BPF, indicating a stronger inhibition of starch hydration. Similarly, the solubility index was lower for co-cooked rice (141.70%) than post-cooked rice (172.48%) at the same concentration, suggesting that co-cooking may limit starch gelatinization and enhance resistance to enzymatic breakdown. Moreover, co-cooking was more effective at inhibiting pancreatic α-amylase, with 96.41% inhibition at 1% BPF compared to 94.84% with post-cooking. These results suggest that co-cooking not only enhances α-amylase inhibition but also reduces starch digestibility. In conclusion, while post-cooking is more effective at preserving phenolic compounds and boosting antioxidant potential, co-cooking offers superior metabolic benefits by modulating starch digestibility. Both methods offer distinct advantages: post-cooking enhances phenolic retention, while co-cooking improves starch digestibility, making the incorporation of BPF into staple foods like rice a promising strategy for improving nutritional quality and managing glycemic responses.