Glycemic Index of Biscuit Non-Wheat from Mangrove Fruits Flour with Arrowroot and Canna Flours

Abstract

Unhealthy eating patterns such as consumption of fast food, high fat, low fiber, and not followed by sufficient physical activities can cause health problems. One problem related to high glucose intake is diabetes mellitus, a type of degenerative disease. The food glycemic index is a food level according to its effect on blood glucose levels. The choice of food types that have a low glycemic index will increase insulin sensitivity; hence it is able to control blood glucose levels properly. This study aims to determine the physicochemical characteristics and organoleptic properties of biscuit most favored by consumers from various formulations of mangrove fruits flour (pedada and lindur flour) and tubers (arrowroot flour and canna flour) and to analyze the glycemic index in vivo on human. This study used a one-factor simple randomized design with ten levels of treatment, namely the proportion of mangrove fruit flour (pedada and lindur flour) and tubers (arrowroot and canna flour) of 0:100, 10:90 and 20:80, respectively. The best treatment results obtained on biscuits in pedada flour: arrowroot flour proportion of 20:80 which obtained 3.39% of water content, 3.66% of ash, 4.63% of protein, 6.61% of fat, 81.72 % of carbohydrate by difference, 64.40% of starch, 2.01% of soluble dietary fiber and 11.81% of insoluble dietary fiber. The overall sensory evaluation showed rather like with score 4.70 of taste , 4.85 of color, 4.25 of aroma and crispness. While the value of glycemic index 47.84 and 11.68 of glycemic load.

Bioprospecting of Selected Mangrove Fruits Based-Nutritional, Antioxidant, and Element Properties to Support Functional Food Materials for Pulau Sembilan Coastal Communities, Indonesia

“…Reducing sugar of eight mangrove fruits was calculated using dinitrosalicylic acid (DNS) reagent [14]. As much of three mL of DNS reagent was added to a lightly capped test tube containing 3 ml of sample.…”

Study of the Influence of Stevia and Fructose to the Physicochemical Characteristics of Mocaf-pedada Biscuits

“…One example is using mocaf flour derived from fermented cassava, and pedada flour from a type of mangrove fruit. Pedada (Sonneratia caseolaris) one of fruit mangrove variety, which is green, has a sour taste and a distinctive aroma, it is rich in minerals and dietary fiber that can be utilized as a food source Biscuit products from the two types of flour produced a glycemic index value of 40.92-48.27 [1]. The glycemic index (GI) of biscuit products produced is influenced by the ingredients used in making biscuits.…”