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 |
| _version_ | 1848813624651415552 |
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| author | Hamsteni Supparmaniam, Napisah Hussin, Abbe Maleyki Mhd Jalil, |
| author_facet | Hamsteni Supparmaniam, Napisah Hussin, Abbe Maleyki Mhd Jalil, |
| author_sort | Hamsteni Supparmaniam, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T00:21:09Z |
| format | Article |
| id | oai:generic.eprints.org:14716 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:21:09Z |
| publishDate | 2019 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:147162020-06-03T00:21:14Z http://journalarticle.ukm.my/14716/ Glycaemic index, palatability, acceptability and perceived satiety of cookies prepared with durian (Durio Zibethinus Murr.) and beta-glucan Hamsteni Supparmaniam, Napisah Hussin, Abbe Maleyki Mhd Jalil, 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. Penerbit Universiti Kebangsaan Malaysia 2019-11 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/14716/1/48_04_12.pdf Hamsteni Supparmaniam, and Napisah Hussin, and Abbe Maleyki Mhd Jalil, (2019) Glycaemic index, palatability, acceptability and perceived satiety of cookies prepared with durian (Durio Zibethinus Murr.) and beta-glucan. Malaysian Applied Biology, 48 (4). pp. 89-99. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56 |
| spellingShingle | Hamsteni Supparmaniam, Napisah Hussin, Abbe Maleyki Mhd Jalil, Glycaemic index, palatability, acceptability and perceived satiety of cookies prepared with durian (Durio Zibethinus Murr.) and beta-glucan |
| title | Glycaemic index, palatability, acceptability and perceived satiety of cookies prepared with durian (Durio Zibethinus Murr.) and beta-glucan |
| title_full | Glycaemic index, palatability, acceptability and perceived satiety of cookies prepared with durian (Durio Zibethinus Murr.) and beta-glucan |
| title_fullStr | Glycaemic index, palatability, acceptability and perceived satiety of cookies prepared with durian (Durio Zibethinus Murr.) and beta-glucan |
| title_full_unstemmed | Glycaemic index, palatability, acceptability and perceived satiety of cookies prepared with durian (Durio Zibethinus Murr.) and beta-glucan |
| title_short | Glycaemic index, palatability, acceptability and perceived satiety of cookies prepared with durian (Durio Zibethinus Murr.) and beta-glucan |
| title_sort | glycaemic index, palatability, acceptability and perceived satiety of cookies prepared with durian (durio zibethinus murr.) and beta-glucan |
| url | http://journalarticle.ukm.my/14716/ http://journalarticle.ukm.my/14716/ http://journalarticle.ukm.my/14716/1/48_04_12.pdf |