The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)
Wholegrain foods are becoming increasingly popular as a high fiber dietary supplement recommended for people with diabetes. In Indonesia, the incidence of diabetes mellitus has almost doubled recently and poses a significant health risk with the high prevalence of obesity and cardiovascular diseases...
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| Veröffentlicht in: | Journal of food science and technology 2017-05, Vol.54 (6), p.1406-1413 |
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| creator | Lestari, Lily Arsanti Huriyati, Emy Marsono, Yustinus |
| description | Wholegrain foods are becoming increasingly popular as a high fiber dietary supplement recommended for people with diabetes. In Indonesia, the incidence of
diabetes mellitus
has almost doubled recently and poses a significant health risk with the high prevalence of obesity and cardiovascular diseases. The present research aimed to develop cookie bars from foxtail millet, arrowroot flour, and kidney beans. The physical, chemical, and sensory properties were evaluated by selecting the best formula to test the glycemic index. Three formulae of cookie bars, which had different percentages of foxtail millet, kidney beans, and arrowroot flour were evaluated. The results showed that the three formulae (F1, F2, F3) had °Hue values of 53.77, 58.46, and 58.31, and breaking force of 8.37, 10.12, and 5.87 N, respectively. While all other nutritional content were significantly different between formulae, the total crude fat was not. The F2 cookie bar was selected and evaluated for the glycemic index because it has the best sensory properties, lowest total sugar and available carbohydrate content. F2 cookie bars that contain 15% foxtail millet, 15% arrowroot flour, and 30% of kidney beans have a glycemic index of 37.6 hence it could be classified as a low glycemic index cookie bar. In conclusion, our findings indicated that F2 cookie bars can be further developed as a suitable diabetic food since it has the best physico-chemical properties, sensory properties, and low glycemic index. |
| doi_str_mv | 10.1007/s13197-017-2552-5 |
| format | Article |
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diabetes mellitus
has almost doubled recently and poses a significant health risk with the high prevalence of obesity and cardiovascular diseases. The present research aimed to develop cookie bars from foxtail millet, arrowroot flour, and kidney beans. The physical, chemical, and sensory properties were evaluated by selecting the best formula to test the glycemic index. Three formulae of cookie bars, which had different percentages of foxtail millet, kidney beans, and arrowroot flour were evaluated. The results showed that the three formulae (F1, F2, F3) had °Hue values of 53.77, 58.46, and 58.31, and breaking force of 8.37, 10.12, and 5.87 N, respectively. While all other nutritional content were significantly different between formulae, the total crude fat was not. The F2 cookie bar was selected and evaluated for the glycemic index because it has the best sensory properties, lowest total sugar and available carbohydrate content. F2 cookie bars that contain 15% foxtail millet, 15% arrowroot flour, and 30% of kidney beans have a glycemic index of 37.6 hence it could be classified as a low glycemic index cookie bar. In conclusion, our findings indicated that F2 cookie bars can be further developed as a suitable diabetic food since it has the best physico-chemical properties, sensory properties, and low glycemic index.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-017-2552-5</identifier><identifier>PMID: 28559599</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>arrowroot ; Bars ; Beans ; carbohydrate content ; Carbohydrates ; Cardiovascular diseases ; Chemical properties ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cookies ; Diabetes ; Diabetes mellitus ; dietary supplements ; Flour ; Food ; Food Science ; Formulas (mathematics) ; Glycemic index ; Health risks ; Heart diseases ; Incidence ; Indonesia ; Kidney beans ; Legumes ; Maranta arundinacea ; Millet ; nutrient content ; Nutrition ; obesity ; Original ; Original Article ; Phaseolus vulgaris ; Physicochemical properties ; risk ; Sensory properties ; Setaria italica ; Sugar ; sugars ; whole grain foods</subject><ispartof>Journal of food science and technology, 2017-05, Vol.54 (6), p.1406-1413</ispartof><rights>Association of Food Scientists & Technologists (India) 2017</rights><rights>Journal of Food Science and Technology is a copyright of Springer, 2017.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c503t-2a0425393e0ff91cab2971f227295b7b0408533e0381e95127fea0c3c4049c43</citedby><cites>FETCH-LOGICAL-c503t-2a0425393e0ff91cab2971f227295b7b0408533e0381e95127fea0c3c4049c43</cites><orcidid>0000-0003-2930-4254</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5430171/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5430171/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28559599$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lestari, Lily Arsanti</creatorcontrib><creatorcontrib>Huriyati, Emy</creatorcontrib><creatorcontrib>Marsono, Yustinus</creatorcontrib><title>The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Wholegrain foods are becoming increasingly popular as a high fiber dietary supplement recommended for people with diabetes. In Indonesia, the incidence of
diabetes mellitus
has almost doubled recently and poses a significant health risk with the high prevalence of obesity and cardiovascular diseases. The present research aimed to develop cookie bars from foxtail millet, arrowroot flour, and kidney beans. The physical, chemical, and sensory properties were evaluated by selecting the best formula to test the glycemic index. Three formulae of cookie bars, which had different percentages of foxtail millet, kidney beans, and arrowroot flour were evaluated. The results showed that the three formulae (F1, F2, F3) had °Hue values of 53.77, 58.46, and 58.31, and breaking force of 8.37, 10.12, and 5.87 N, respectively. While all other nutritional content were significantly different between formulae, the total crude fat was not. The F2 cookie bar was selected and evaluated for the glycemic index because it has the best sensory properties, lowest total sugar and available carbohydrate content. F2 cookie bars that contain 15% foxtail millet, 15% arrowroot flour, and 30% of kidney beans have a glycemic index of 37.6 hence it could be classified as a low glycemic index cookie bar. In conclusion, our findings indicated that F2 cookie bars can be further developed as a suitable diabetic food since it has the best physico-chemical properties, sensory properties, and low glycemic index.</description><subject>arrowroot</subject><subject>Bars</subject><subject>Beans</subject><subject>carbohydrate content</subject><subject>Carbohydrates</subject><subject>Cardiovascular diseases</subject><subject>Chemical properties</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cookies</subject><subject>Diabetes</subject><subject>Diabetes mellitus</subject><subject>dietary supplements</subject><subject>Flour</subject><subject>Food</subject><subject>Food Science</subject><subject>Formulas (mathematics)</subject><subject>Glycemic index</subject><subject>Health risks</subject><subject>Heart diseases</subject><subject>Incidence</subject><subject>Indonesia</subject><subject>Kidney beans</subject><subject>Legumes</subject><subject>Maranta arundinacea</subject><subject>Millet</subject><subject>nutrient content</subject><subject>Nutrition</subject><subject>obesity</subject><subject>Original</subject><subject>Original Article</subject><subject>Phaseolus vulgaris</subject><subject>Physicochemical properties</subject><subject>risk</subject><subject>Sensory properties</subject><subject>Setaria italica</subject><subject>Sugar</subject><subject>sugars</subject><subject>whole grain 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development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)</title><author>Lestari, Lily Arsanti ; Huriyati, Emy ; Marsono, Yustinus</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c503t-2a0425393e0ff91cab2971f227295b7b0408533e0381e95127fea0c3c4049c43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>arrowroot</topic><topic>Bars</topic><topic>Beans</topic><topic>carbohydrate content</topic><topic>Carbohydrates</topic><topic>Cardiovascular diseases</topic><topic>Chemical properties</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cookies</topic><topic>Diabetes</topic><topic>Diabetes mellitus</topic><topic>dietary supplements</topic><topic>Flour</topic><topic>Food</topic><topic>Food 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Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lestari, Lily Arsanti</au><au>Huriyati, Emy</au><au>Marsono, Yustinus</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2017-05-01</date><risdate>2017</risdate><volume>54</volume><issue>6</issue><spage>1406</spage><epage>1413</epage><pages>1406-1413</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Wholegrain foods are becoming increasingly popular as a high fiber dietary supplement recommended for people with diabetes. In Indonesia, the incidence of
diabetes mellitus
has almost doubled recently and poses a significant health risk with the high prevalence of obesity and cardiovascular diseases. The present research aimed to develop cookie bars from foxtail millet, arrowroot flour, and kidney beans. The physical, chemical, and sensory properties were evaluated by selecting the best formula to test the glycemic index. Three formulae of cookie bars, which had different percentages of foxtail millet, kidney beans, and arrowroot flour were evaluated. The results showed that the three formulae (F1, F2, F3) had °Hue values of 53.77, 58.46, and 58.31, and breaking force of 8.37, 10.12, and 5.87 N, respectively. While all other nutritional content were significantly different between formulae, the total crude fat was not. The F2 cookie bar was selected and evaluated for the glycemic index because it has the best sensory properties, lowest total sugar and available carbohydrate content. F2 cookie bars that contain 15% foxtail millet, 15% arrowroot flour, and 30% of kidney beans have a glycemic index of 37.6 hence it could be classified as a low glycemic index cookie bar. In conclusion, our findings indicated that F2 cookie bars can be further developed as a suitable diabetic food since it has the best physico-chemical properties, sensory properties, and low glycemic index.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>28559599</pmid><doi>10.1007/s13197-017-2552-5</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0003-2930-4254</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | arrowroot Bars Beans carbohydrate content Carbohydrates Cardiovascular diseases Chemical properties Chemistry Chemistry and Materials Science Chemistry/Food Science Cookies Diabetes Diabetes mellitus dietary supplements Flour Food Food Science Formulas (mathematics) Glycemic index Health risks Heart diseases Incidence Indonesia Kidney beans Legumes Maranta arundinacea Millet nutrient content Nutrition obesity Original Original Article Phaseolus vulgaris Physicochemical properties risk Sensory properties Setaria italica Sugar sugars whole grain foods |
| title | The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris) |
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