Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects

Abstract

The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected through finger prick before and after feeding and were analysed for glucose levels using a clinical chemistry analyser. The significantly low-GI (, 60) foods investigated were: macaroons (GI 45·7 (SEM 3·0)) and carrot cake (GI 51·8 (SEM 3·3)), with 200-250 g coconut flour/kg (P,0·05). The test foods with 150 g coconut flour/kg had GI ranging from 61·3 to 71·4. Among the test foods, pan de sal (GI 87·2 (SEM 5·5)) and multigrain loaf (GI 85·2 (SEM 6·8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively (P, 0·05). On the other hand, granola bar and cinnamon bread with 50 and 100 g coconut flour/kg respectively gave a GI ranging from 62·7 to 71·6 and did not differ significantly from the test foods with 150 g coconut flour/kg (P, 0·05). A very strong negative correlation (r 2 0·85, n 11, P, 0·005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour. In conclusion, the GI of coconut flour-supplemented foods decreased with increasing levels of coconut flour and this may be due to its high dietary fibre content. The results of the present study may form a scientific basis for the development of coconut flour as a functional food. However, the fat content of coconut flour-supplemented food should always be considered to optimize the functionality of coconut fibre in the proper control and management of diabetes mellitus.

Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter

“…The whitish residue remained after extracting coconut oil can be milled to flour named as virgin coconut meal (VCM) (Bawalan 2002). As a source of dietary fiber coconut meal provides a number of health benefits in relation to coronary heart diseases, colon cancer and diabetes (Gunathilake and Abeyrathne 2008;Trinidad et al 2007). Meal obtained after the extraction of oil generally utilized as cattle feed like poultry, fish and swine industry.…”

Pengaruh Penambahan Tepung Ampas Kelapa Terhadap Karakteristik Biskuit; Effect Of Addition Coconut Flour on Biscuit Characteristic

“…Serat pangan berfungsi sebagai pangan fungsional yang berpotensi hipoglikemik (mengurangi absorbsi glukosa), sebagai prebiotik, mencegah kanker kolon, dan dapat difermentasi oleh bakteri menghasilkan SCFA (short chain fatty acid) yang dapat membantu penyerapan mineral, terutama kalsium. Trinidad et al (2003), telah menguji efek dari 10 jenis produk pangan yang disubstitusi tepung kelapa terhadap indeks glikemik (IG) gula darah dari subjek penderita diabetes dan normal. Hasilnya menunjukkan, ada kemiripan antara IG terhadap penderita diabetes dan yang normal setelah mengkonsumsi produk pangan yang disubstitusi tepung kelapa.…”

“…Serat pangan (dietary fiber) merupakan sejumlah polisakarida dan lignin yang tidak dapat dihidrolisis oleh enzim pencernaan. Hasil penelitian Trinidad et al (2003) pada pembuatan makaron dengan penambahan 25 % tepung ampas kelapa, mengandung serat pangan 14,3 g dan setelah diuji coba pada penderita diabetes diperoleh Indeks Glikemik 46,6 (tergolong rendah).…”

Flow-specific physical properties of coconut flours

“…Coconut milk residue and VCO cake are the two important co-products in VCO production, and both are ground to a meal used in animal feed. In humans, these granular co-products provide a number of health benefits related to reducing the risks of coronary heart diseases, colon cancer, and diabetes because of their high dietary fibre content (Trinidad et al, 2007). Consumption of high-fibre coconut meal products has been shown to increase faecal bulk and lower the serum cholesterol (Gunathilake et al, 2009).…”