Abstract
Low glycemic index formula are recommended for patients with hyperglycemia. Although tempeh and jicama flour contains fiber, arginine, glycine, inulin and alpha-linolenic acid that can be used as ingredients for enteral formulas of hyperglycemic patients, the evidence in reducing the glycemic index has not been proven. This study analyzed the differences of glycemic index (GI), glycemic load (GL) and acceptability of enteral formula based on tempeh flour and jicama flour for hyperglycemic patients. An experimental study with a completely randomized single factor design, by using the three ratios of tempeh flour to jicama flour A (2:3), B (1:1) and C (5:3). The glycemic index test used a one-shot case study model on 30 women selected. Acceptability test (hedonic test) was held on 30 semi-trained panelists. Data was analyzed using the Kruskal Wallis test, Mann Whitney, and independent t-test. The GI of formulas A, B and C were 101.15, 96.21 and 41.06. The GL of three formulas were 114, 86, and 41. Panelists like the color, flavor, and texture of formulas A, B and C, while the taste of the formula was considered to be neutral. The results showed there were significant differences between the GI and the flavor of formulas A and C (p = 0.002), (p = 0.011) and B and C (p = 0.013), (p = 0.036). There were no differences between color, flavor and texture of the formulas (p > 0.005). There are significant differences of the GI and the acceptability in taste attributes between formulas A, B and C. Formula C has the lowest GI and GL but requires improvement of taste attribute.
Highlights
Hyperglycemia is a complication that often occurs in patients with critical conditions, both diabetic and nondiabetic patients (Godinjak et al, 2015)
Tempeh flour and jicama flour were prepared using the oven method as an enteral formula
Enteral formulas used as samples were selected based on meeting the requirements of enteral formulas for hyperglycemia patients
Summary
Hyperglycemia is a complication that often occurs in patients with critical conditions, both diabetic and nondiabetic patients (Godinjak et al, 2015). The number of hyperglycemia is 40% in patients with critical conditions (Farrokhi et al, 2011). When critical patients have hyperglycemia, the risk of mortality will be higher (31%) than patients with normal blood glucose (11.3%) (Godinjak et al, 2015). Especially with decreased consciousness, need nutritional support, both enteral and parenteral because of the patient's inability to receive food orally (Stroud et al, 2003; Lewis et al, 2016). To meet intake needs, providing nutritional support for hyperglycemia patients must be able to reduce the patient's blood glucose levels. The American Society for Parenteral and Enteral Nutrition (ASPEN) guidelines recommend enteral nutrition compared to parenteral in patients with good functional intestinal conditions because it can reduce infection morbidity and length of stay in hospital (Beyer, 2013; Lewis et al, 2016)
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