Abstract
Diabetes mellitus is directly related to diet and lifestyle. Control of blood glucose levels is needed to reduce the risk of complications, and one way is to choose foods with a low glycemic index. Cookies made from tempeh gembus/tempeh gembus flour are expected to be eaten as a snack and are safe for people with diabetes. The aim of this research was to analyze glycemic index (GI), glycemic load (GL), dietary fiber, in vitro starch, and protein digestibility of cookies with tempeh gembus flour substitution. Completely randomized design research with one primary factor used cookies with variations of 0%, 25%, and 50% tempeh gembus flour substitution. GI was calculated using the Incremental Area Under the Blood Glucose Response Curve (IAUC) method. Dietary fiber concentration analysis was done by enzymatic methods. The starch and protein digestion rates were calculated using the in vitro method. GI, GL, dietary fiber, starch digestion rate, and protein digestion rate data were analyzed with descriptive methods. Cookies with lowest GI (47.01 ± 11.08%) and GL (6.90 ± 1.63) were found in cookies with 50% tempeh gembus flour substitution. The highest dietary fiber content (24.61 ± 0.41%), digestibility of starch (48.07 ± 0.01%), and protein (20.27 ± 0.43%) cookies were found in cookies with 50% tempeh gembus flour substitution. The higher tempeh gembus flour substitution produced low GI and GL while its dietary fiber, in vitro starch, and protein digestibility were highest.
Highlights
Diabetes mellitus (DM) is a group of metabolic disorders characterized by hyperglycemia which is caused by impaired insulin secretion or/and insulin performance disorder
Hyperglycemia is a medical condition when the blood glucose level increases above normal levels [1]. e World Health Organization (WHO) predicted there would be a prevalence increase of DM in Indonesia, from 8.4 million people in 2000 to 14 million people in 2006, and it would increase to around 21.3 million people in 2030, indicating there would be a 2-3 times increase in 2035. e International Diabetes Federation (IDF) predicted that DM in Indonesia would increase from 9.1 million in 2014 to 14.1 million in 2035 [2]
Glycemic load (GL) will give more thorough information about food consumption e ects on the blood glucose rate and provide a better estimate of the amount of carbohydrates in food
Summary
Diabetes mellitus (DM) is a group of metabolic disorders characterized by hyperglycemia which is caused by impaired insulin secretion or/and insulin performance disorder. Hyperglycemia is a medical condition when the blood glucose level increases above normal levels [1]. E World Health Organization (WHO) predicted there would be a prevalence increase of DM in Indonesia, from 8.4 million people in 2000 to 14 million people in 2006, and it would increase to around 21.3 million people in 2030, indicating there would be a 2-3 times increase in 2035. E International Diabetes Federation (IDF) predicted that DM in Indonesia would increase from 9.1 million in 2014 to 14.1 million in 2035 [2]. Snacks can help to stabilize blood glucose levels. One of the best strategies of meal schedule adjustment to help control blood glucose levels is choosing food with low glycemic index (GI). Foods with low GI do not increase blood glucose quickly, so their consumption overcomes insulin sensitivity and is useful in blood glucose management [3]. Glycemic load (GL) will give more thorough information about food consumption e ects on the blood glucose rate and provide a better estimate of the amount of carbohydrates in food
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