Penambahan inulin terhadap indeks glikemik dan beban glikemik cookies growol: pengembangan makanan selingan diabetes

Abstract

The increasing prevalence and mortality of diabetes require appropriate treatment, one of which is eating arrangements. The snack development for diabetic patients has begun. Previous studies have developed growol, cassava fermented food, into cookies, but growol cookies still have a high glycemic index (GI). Adding inulin to growol cookies is thought to reduce cookies' GI, which will affect the glycemic load (GL). This study examines the effect of adding inulin to the GI and GL of growol cookies. An observational laboratory design was used to assess the GI and GL of modified growol cookies compared to standard foods (glucose). The study was conducted from June to November 2021 and involved 10 healthy subjects. The total area under the curve (IAUC) was used to calculate the GI of modified growol cookies. The GL was obtained by multiplying the GI by the number of available carbohydrates per serving. Independent Sample T-Test was used to analyze IAUC differences between glucose and modified growol cookies with a significant level of 95% (p<0,05). The IAUC for glucose and modified growol cookies was 4830 and 1995, respectively. There was a difference in the IAUC between glucose and modified growol cookies (p= 0,005). Modified growol cookies have a low GI (41) and low GL if consumed as much as 10-40 grams. Based on GI and GL values, modified growol cookies can be used as a snack for people with diabetes.

Nutritional value and fiber content of cookies prepared from okara flour substitution: study on dietary fiber, isoflavone, and chemical properties

“…Next, acetone and alcohol were used to rinse the whole fiber remnant, and the residue was weighed [11].…”

Analisis warna, tekstur, organoleptik serta kesukaan pada kukis growol dengan variasi penambahan inulin

“…Oleh karena itu, penambahan inulin dalam formula cookies growol ini berpotensi memengaruhi karakteristik dari cookies, terutama pada aspek tekstur, warna dan rasa. Penelitian sebelumnya telah mengkaji bahwa penambahan inulin (5% dan 10%) tidak berpengaruh terhadap sifat organoleptik yang diamati melalui pengamatan secara subjektif oleh 10 panelis semi terlatih (12,13).…”

Effect Inulin Addition on The Proximate Content of Low Glycemix Index Growol Cookies

“…By a study on strategies for blood glucose control in diabetic patients, consumption of food with low GI and GL also high in dietary fiber contributes to the control of post-prandial blood glucose (5). Previous study also found that the addition of 5 and 10 grams of inulin into the growol cookies formula was not significantly affected sensory acceptability (6). However, the effect of its addition to proximate content was not studied yet.…”

“…Modification of growol cookies was done by addition with inulin as dietary fiber into the formula of growol cookies. A previous study found that the addition of 10-grams inulin into the growol cookies formula contributes to a decreased value of the glycemic index (GI) with a score of 41, and also decrease glycemic load (GL) with a score of 9,33 for 40 grams (5 pieces) of serving size (4). By a study on strategies for blood glucose control in diabetic patients, consumption of food with low GI and GL also high in dietary fiber contributes to the control of post-prandial blood glucose (5).…”