Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies
Diabetes mellitus is directly related to diet and lifestyle. Control of blood glucose levels is needed to reduce the risk of complications, and one way is to choose foods with a low glycemic index. Cookies made from tempeh gembus/tempeh gembus flour are expected to be eaten as a snack and are safe f...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/5903109 |
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| author | Valentina A. Manullang Ayu Rahadiyanti Syafira N. Pratiwi Diana N. Afifah |
| author_facet | Valentina A. Manullang Ayu Rahadiyanti Syafira N. Pratiwi Diana N. Afifah |
| author_sort | Valentina A. Manullang |
| collection | DOAJ |
| description | Diabetes mellitus is directly related to diet and lifestyle. Control of blood glucose levels is needed to reduce the risk of complications, and one way is to choose foods with a low glycemic index. Cookies made from tempeh gembus/tempeh gembus flour are expected to be eaten as a snack and are safe for people with diabetes. The aim of this research was to analyze glycemic index (GI), glycemic load (GL), dietary fiber, in vitro starch, and protein digestibility of cookies with tempeh gembus flour substitution. Completely randomized design research with one primary factor used cookies with variations of 0%, 25%, and 50% tempeh gembus flour substitution. GI was calculated using the Incremental Area Under the Blood Glucose Response Curve (IAUC) method. Dietary fiber concentration analysis was done by enzymatic methods. The starch and protein digestion rates were calculated using the in vitro method. GI, GL, dietary fiber, starch digestion rate, and protein digestion rate data were analyzed with descriptive methods. Cookies with lowest GI (47.01 ± 11.08%) and GL (6.90 ± 1.63) were found in cookies with 50% tempeh gembus flour substitution. The highest dietary fiber content (24.61 ± 0.41%), digestibility of starch (48.07 ± 0.01%), and protein (20.27 ± 0.43%) cookies were found in cookies with 50% tempeh gembus flour substitution. The higher tempeh gembus flour substitution produced low GI and GL while its dietary fiber, in vitro starch, and protein digestibility were highest. |
| format | Article |
| id | doaj-art-fe5756fd65cc4a7dacb911e2f4f524c1 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-fe5756fd65cc4a7dacb911e2f4f524c12025-02-03T06:46:24ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/59031095903109Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus CookiesValentina A. Manullang0Ayu Rahadiyanti1Syafira N. Pratiwi2Diana N. Afifah3Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang 50275, IndonesiaDepartment of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang 50275, IndonesiaDepartment of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang 50275, IndonesiaDepartment of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang 50275, IndonesiaDiabetes mellitus is directly related to diet and lifestyle. Control of blood glucose levels is needed to reduce the risk of complications, and one way is to choose foods with a low glycemic index. Cookies made from tempeh gembus/tempeh gembus flour are expected to be eaten as a snack and are safe for people with diabetes. The aim of this research was to analyze glycemic index (GI), glycemic load (GL), dietary fiber, in vitro starch, and protein digestibility of cookies with tempeh gembus flour substitution. Completely randomized design research with one primary factor used cookies with variations of 0%, 25%, and 50% tempeh gembus flour substitution. GI was calculated using the Incremental Area Under the Blood Glucose Response Curve (IAUC) method. Dietary fiber concentration analysis was done by enzymatic methods. The starch and protein digestion rates were calculated using the in vitro method. GI, GL, dietary fiber, starch digestion rate, and protein digestion rate data were analyzed with descriptive methods. Cookies with lowest GI (47.01 ± 11.08%) and GL (6.90 ± 1.63) were found in cookies with 50% tempeh gembus flour substitution. The highest dietary fiber content (24.61 ± 0.41%), digestibility of starch (48.07 ± 0.01%), and protein (20.27 ± 0.43%) cookies were found in cookies with 50% tempeh gembus flour substitution. The higher tempeh gembus flour substitution produced low GI and GL while its dietary fiber, in vitro starch, and protein digestibility were highest.http://dx.doi.org/10.1155/2020/5903109 |
| spellingShingle | Valentina A. Manullang Ayu Rahadiyanti Syafira N. Pratiwi Diana N. Afifah Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies Journal of Food Quality |
| title | Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies |
| title_full | Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies |
| title_fullStr | Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies |
| title_full_unstemmed | Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies |
| title_short | Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies |
| title_sort | glycemic index starch and protein digestibility in tempeh gembus cookies |
| url | http://dx.doi.org/10.1155/2020/5903109 |
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