Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies

Abstract

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.

Postprandial glycemic and circulating SCFA concentrations following okara- and biovalorized okara-containing biscuit consumption in middle-aged and older adults: a crossover randomized controlled trial

“…Although most okara intervention studies observed decrements in acute glucose concentration following provision, 21,40,41 we did not find a significant difference. It was reasoned that the beneficial effect of okara on glucose is of a small effect size.…”

“…Although most okara intervention studies observed decrements in acute glucose concentration following provision, 21,40,41 we did not find a significant difference. It was arbitrary units; Ccontrol biscuits; RObiovalorized okara flour-substituted biscuits; SCFAshort-chain fatty acids.…”

The Influence of Cooked Grated African Walnut on the Nutritional Composition, Antioxidant and Sensorial Properties of a Cookie Snack

“…The reason for the higher IVPD value in the cooked walnut may be due to the softened seed coats aiding the attack of the peptidase enzymes on the peptide bonds. This is comparable to the report of Manullang et al (2020) that thermal processing (cooking) improves protein digestibility and consequently its accessibility. IVPD value of the walnut cookies and wheat flour cookies are 42.51% and 48.32% respectively.…”

The effect of processed Tempeh Gembus to triglycerides levels and insulin resistance status in women with obesity

“…Tempeh Gembus as one of Indonesia's original fermented food has been suggested to have a potential fibrinolytic enzyme . Tempeh Gembus is made from tofu residue which is fermented by Rhizopus oligosporus also known as a popular functional food product consumed by Indonesians (Arini et al, 2019;Afifah et al, 2020;Manullang, 2020).…”