Glycaemic index, palatability, acceptability and perceived satiety of cookies prepared with durian (Durio Zibethinus Murr.) and beta-glucan
Durian is rich in macronutrients and bioactive compounds. β-glucan is a soluble fibre and has the ability to increase perceived satiety and reduce glycaemic response. Hence, durian and β-glucan can be used for the development of functional foods. The aim of this study was to determine the effects...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2019
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| Online Access: | http://journalarticle.ukm.my/14716/ http://journalarticle.ukm.my/14716/1/48_04_12.pdf |
| Summary: | Durian is rich in macronutrients and bioactive compounds. β-glucan is a soluble fibre and has the ability to increase perceived
satiety and reduce glycaemic response. Hence, durian and β-glucan can be used for the development of functional foods. The
aim of this study was to determine the effects of cookies prepared with durian and β-glucan on glycaemic index, acceptability,
palatability and perceived satiety. Ten healthy participants with normal BMI completed four trials with a 3-day washout
period. Foods were given to the subject after an overnight fast. Blood was sampled at fasting (0 min, baseline) and 120 min
after food consumption and assayed for glucose concentration. Acceptability, perceived satiety and palatability were assessed
using visual analogue scale. There were no significant differences for acceptability and palatability between control and test
cookies. Cookies prepared with durian and/or β-glucan significantly (p < 0.05) increased perceived satiety except for thirstiness
and pleasantness compared with control cookies. Durian and β-glucan cookies showed lower glycaemic index compared
with other biscuits with 59.4 (14.63). This study suggests that cookies prepared with durian and β-glucan is acceptable and
has the potential to reduce GI compared with control. A combination of durian and β-glucan in cookies shows promising
health benefits and could be used for the development of functional foods. |
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