Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies
Joint Authors
Manullang, Valentina A.
Rahadiyanti, Ayu
Pratiwi, Syafira N.
Afifah, Diana N.
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-01-10
Country of Publication
Egypt
No. of Pages
6
Abstract EN
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.
American Psychological Association (APA)
Manullang, Valentina A.& Rahadiyanti, Ayu& Pratiwi, Syafira N.& Afifah, Diana N.. 2020. Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-6.
https://search.emarefa.net/detail/BIM-1184685
Modern Language Association (MLA)
Manullang, Valentina A.…[et al.]. Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies. Journal of Food Quality No. 2020 (2020), pp.1-6.
https://search.emarefa.net/detail/BIM-1184685
American Medical Association (AMA)
Manullang, Valentina A.& Rahadiyanti, Ayu& Pratiwi, Syafira N.& Afifah, Diana N.. Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-6.
https://search.emarefa.net/detail/BIM-1184685
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184685