Development of arrowroot flour and taro flour snack bar with banana bud flour supplementation as snack for diabetes patient

Abstract

Banana bud flour contains high fiber while arrowroot flour and taro flour have low glycemic index. The snack bar from these ingredients was developed for diabetic patients to reduce patient’s hunger and avoid the worsen of patient’s condition. The study used Randomized Group Design (RGD)consisted of 2 factors, namely: the proportion of arrowroot flour: taro flour powder (w/w), 70:30 (P1); 60:40 (P2) and banana bud flour supplementation of 10 (T1); 20 (T2); and 30% (T3) of total flour, resulting in 6 combinations with 4 times replicates. Chemical variables were analyzed using F test and followed by Duncan's Multiple Range Test 5%, while sensory variables were analyzed by Friedman test and continued with 5% Dual Appeal. The best treatment was analyzed using Effectiveness Index.The chosen food bar from 6 treatments was P2T1 (60% arrowroot flour and 40% taro flour with 10% banana bud supplementation) which contributed 2922.6 kcal, water content 25.2% ww, ash content 1.388% ww, 6.6% fat ww, protein 2.83% ww, carbohydrates 58.1%; and total food fiber 14.3%; color 3.5 (light brown); texture 2.6 (less broken); aroma 2,3 (less direct); taste 2.6 (less sweet); and favorite 2.7 (less like). However, organoleptically it is still less preferred.