Product Development of Low Glycemic Load Cookies in Order to Prevent Diabetes Mellitus

¹ Department of Food and Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Bogor 16680, Indonesia
² Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Centre, IPB University (Bogor Agricultural University), Bogor 16680, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Developing a fast-paced modern lifestyle has changed people's food consumption patterns and physical activities. It has the potential to trigger non-communicable diseases such as diabetes mellitus. One of the attempts to deal with it is through lifestyle modification. This study aims to develop healthy cookies made from red bean flour (GI 26), taro flour (GI 60), and corn flour (GI 36), which contain a low GI. Cookie GI testing was conducted using the ISO 26642:2010 method. Flour and cookies were formulated using red bean flour, sweet corn, and silk taro with three different ratios, F1 (50:25:25), F2 (25:50:25), and F3 (25:25:50), and were analyzed for physical chemical. Sensory analysis of cookies was conducted using a hedonic test, and the highest sensory acceptance results were then measured in terms of glycemic index and glycemic load. The results showed that F1 cookies were the most preferred (hedonic score of 3.6), with a protein content of 15.15±0.02%, resistant starch of 17.07±0.01%, and starch digestibility of 55,29±0.19%. F1 cookies are classified as low GI (52) and GL (7.9), so they have the potential as a snack for people with type 2 diabetes and for the prevention of the disease.