| Issue |
BIO Web Conf.
Volume 28, 2020
The 3rd International Conference on Bioinformatics, Biotechnology, and Biomedical Engineering (BioMIC 2020)
|
|
|---|---|---|
| Article Number | 03002 | |
| Number of page(s) | 5 | |
| Section | Biomolecular and Biotechnology | |
| DOI | https://doi.org/10.1051/bioconf/20202803002 | |
| Published online | 17 December 2020 | |
Comparison of chemical properties, glycemic index, and glycemic load, between arrowroot (Maranta arundinaceae) cookies containing glucomannan extract with palm sugar addition
1 Department of Health Nutrition, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Jl. Farmako, Sekip Utara, Yogyakarta, 55281, Indonesia
2 Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora 1, Yogyakarta, 55281, Indonesia
* Corresponding author: eniharmayani@yahoo.com
Diabetes Mellitus (DM) is a degenerative disease mainly caused by high carbohydrate and high glycemic index (GI) diet. Meanwhile, Indonesia has large source of low GI food, such as arrowroot, porang tuber, and palm sugar that has not developed well. Cookie, as a well-known snack in Indonesia, will be made from the combination of arrowroot flour, porang glucomannan extract, and palm sugar is expected could be an alternative snack for diabetic people. The aim of research is to investigate the difference of chemical properties (proximate, total starch, total dietary fiber, total sugar, and resistant starch), GI, and glycemic load (GL) between arrowroot cookies containing glucomannan extract with palm sugar and cane sugar addition. The research was conducted using analytical observation method with cross-sectional design. Chemical properties will be compared using unpaired t-test. GI of cookies with palm sugar is 19.6, while GI of cookies with cane sugar is 25.6. GL of cookies with palm sugar is 13.71, while GL of cookies with cane sugar is 17.6. There is no significant difference in chemical properties, except in total dietary fiber (p<0.05). Both cookies classified into low GI and moderate GL food.
© The Authors, published by EDP Sciences, 2020
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