Lestari Lily Arsanti, Huriyati Emy, Marsono Yustinus
Department of Nutrition and Health, Faculty of Medicine, Universitas Gadjah Mada, Jl. Farmako, Sekip Utara, Yogyakarta, 55281 Indonesia.
Department of Agricultural Product Processing, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta, 55281 Indonesia.
J Food Sci Technol. 2017 May;54(6):1406-1413. doi: 10.1007/s13197-017-2552-5. Epub 2017 Mar 10.
Wholegrain foods are becoming increasingly popular as a high fiber dietary supplement recommended for people with diabetes. In Indonesia, the incidence of has almost doubled recently and poses a significant health risk with the high prevalence of obesity and cardiovascular diseases. The present research aimed to develop cookie bars from foxtail millet, arrowroot flour, and kidney beans. The physical, chemical, and sensory properties were evaluated by selecting the best formula to test the glycemic index. Three formulae of cookie bars, which had different percentages of foxtail millet, kidney beans, and arrowroot flour were evaluated. The results showed that the three formulae (F1, F2, F3) had °Hue values of 53.77, 58.46, and 58.31, and breaking force of 8.37, 10.12, and 5.87 N, respectively. While all other nutritional content were significantly different between formulae, the total crude fat was not. The F2 cookie bar was selected and evaluated for the glycemic index because it has the best sensory properties, lowest total sugar and available carbohydrate content. F2 cookie bars that contain 15% foxtail millet, 15% arrowroot flour, and 30% of kidney beans have a glycemic index of 37.6 hence it could be classified as a low glycemic index cookie bar. In conclusion, our findings indicated that F2 cookie bars can be further developed as a suitable diabetic food since it has the best physico-chemical properties, sensory properties, and low glycemic index.
全谷物食品作为一种推荐给糖尿病患者的高纤维膳食补充剂，正变得越来越受欢迎。在印度尼西亚，糖尿病发病率最近几乎翻了一番，肥胖和心血管疾病的高患病率构成了重大的健康风险。本研究旨在用粟、竹芋粉和芸豆制作曲奇棒。通过选择最佳配方来测试血糖指数，对其物理、化学和感官特性进行评估。对三种不同比例粟、芸豆和竹芋粉的曲奇棒配方进行了评估。结果表明，这三种配方（F1、F2、F3）的色泽值分别为53.77、58.46和58.31，断裂力分别为8.37、10.12和5.87N。虽然各配方之间所有其他营养成分存在显著差异，但总粗脂肪含量没有差异。选择F2曲奇棒进行血糖指数评估，因为它具有最佳的感官特性、最低的总糖和可利用碳水化合物含量。含有15%粟、15%竹芋粉和30%芸豆的F2曲奇棒血糖指数为37.6，因此可归类为低血糖指数曲奇棒。总之，我们的研究结果表明，F2曲奇棒可进一步开发成为适合糖尿病患者的食品，因为它具有最佳的理化性质、感官特性和低血糖指数。
