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Development of low glycemic index cookies made from functional cassava pulp flour

One of the food ingredients with the potential to be used as raw material for low glycemic index food is functional cassava pulp flour (FCPF) which has a dietary fiber content of 23.84% and resistant starch of 7.31%. The present research aimed to obtain the optimal substitution concentration of FCPF...

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Main Authors: Hidayat, Beni, Hasanudin, Udin, Siti Nurdjanah,, Yuliana, Neti, Zukryandry,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2023
Online Access:http://journalarticle.ukm.my/22532/1/ME%2017.pdf
http://journalarticle.ukm.my/22532/
https://jms.mabjournal.com/index.php/mab/index
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spelling my-ukm.journal.225322023-11-21T04:33:13Z http://journalarticle.ukm.my/22532/ Development of low glycemic index cookies made from functional cassava pulp flour Hidayat, Beni Hasanudin, Udin Siti Nurdjanah, Yuliana, Neti Zukryandry, One of the food ingredients with the potential to be used as raw material for low glycemic index food is functional cassava pulp flour (FCPF) which has a dietary fiber content of 23.84% and resistant starch of 7.31%. The present research aimed to obtain the optimal substitution concentration of FCPF to produce cookies with the best nutritional, organoleptic, and physical characteristics and a low glycemic index. It was arranged in a Completely Randomized Design (CRD) with six levels of substitution concentration of FCPF, namely, 0% (control), 10%, 20%, 30%, 40%, and 50%. The results showed that the higher the concentration of FCPF substitution, the higher the fiber content, the resistant starch content, and the texture of cookies. Cookies with a 50% FCPF substitute concentration have the same organoleptic quality as those made from wheat flour (6.6 versus 6.9) but with the lowest glycemic index (40.29%). Cookie products with a 50% FCPF formulation are categorized as foods with a low glycemic index. Penerbit Universiti Kebangsaan Malaysia 2023 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/22532/1/ME%2017.pdf Hidayat, Beni and Hasanudin, Udin and Siti Nurdjanah, and Yuliana, Neti and Zukryandry, (2023) Development of low glycemic index cookies made from functional cassava pulp flour. Malaysian Applied Biology, 52 (4). pp. 145-151. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/index
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description One of the food ingredients with the potential to be used as raw material for low glycemic index food is functional cassava pulp flour (FCPF) which has a dietary fiber content of 23.84% and resistant starch of 7.31%. The present research aimed to obtain the optimal substitution concentration of FCPF to produce cookies with the best nutritional, organoleptic, and physical characteristics and a low glycemic index. It was arranged in a Completely Randomized Design (CRD) with six levels of substitution concentration of FCPF, namely, 0% (control), 10%, 20%, 30%, 40%, and 50%. The results showed that the higher the concentration of FCPF substitution, the higher the fiber content, the resistant starch content, and the texture of cookies. Cookies with a 50% FCPF substitute concentration have the same organoleptic quality as those made from wheat flour (6.6 versus 6.9) but with the lowest glycemic index (40.29%). Cookie products with a 50% FCPF formulation are categorized as foods with a low glycemic index.
format Article
author Hidayat, Beni
Hasanudin, Udin
Siti Nurdjanah,
Yuliana, Neti
Zukryandry,
spellingShingle Hidayat, Beni
Hasanudin, Udin
Siti Nurdjanah,
Yuliana, Neti
Zukryandry,
Development of low glycemic index cookies made from functional cassava pulp flour
author_facet Hidayat, Beni
Hasanudin, Udin
Siti Nurdjanah,
Yuliana, Neti
Zukryandry,
author_sort Hidayat, Beni
title Development of low glycemic index cookies made from functional cassava pulp flour
title_short Development of low glycemic index cookies made from functional cassava pulp flour
title_full Development of low glycemic index cookies made from functional cassava pulp flour
title_fullStr Development of low glycemic index cookies made from functional cassava pulp flour
title_full_unstemmed Development of low glycemic index cookies made from functional cassava pulp flour
title_sort development of low glycemic index cookies made from functional cassava pulp flour
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2023
url http://journalarticle.ukm.my/22532/1/ME%2017.pdf
http://journalarticle.ukm.my/22532/
https://jms.mabjournal.com/index.php/mab/index
_version_ 1783877714957041664
score 13.211869

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