Development of low glycemic index cookies made from functional cassava pulp flour
One of the food ingredients with the potential to be used as raw material for low glycemic index food is functional cassava pulp flour (FCPF) which has a dietary fiber content of 23.84% and resistant starch of 7.31%. The present research aimed to obtain the optimal substitution concentration of FCPF...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2023
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| Online Access: | http://journalarticle.ukm.my/22532/ http://journalarticle.ukm.my/22532/1/ME%2017.pdf |
| _version_ | 1848815622613368832 |
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| author | Hidayat, Beni Hasanudin, Udin Siti Nurdjanah, Yuliana, Neti Zukryandry, |
| author_facet | Hidayat, Beni Hasanudin, Udin Siti Nurdjanah, Yuliana, Neti Zukryandry, |
| author_sort | Hidayat, Beni |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | One of the food ingredients with the potential to be used as raw material for low glycemic index food is functional cassava pulp flour (FCPF) which has a dietary fiber content of 23.84% and resistant starch of 7.31%. The present research aimed to obtain the optimal substitution concentration of FCPF to produce cookies with the best nutritional, organoleptic, and physical characteristics and a low glycemic index. It was arranged in a Completely Randomized Design (CRD) with six levels of substitution concentration of FCPF, namely, 0% (control), 10%, 20%, 30%, 40%, and 50%. The results showed that the higher the concentration of FCPF substitution, the higher the fiber content, the resistant starch content, and the texture of cookies. Cookies with a 50% FCPF substitute concentration have the same organoleptic quality as those made from wheat flour (6.6 versus 6.9) but with the lowest glycemic index (40.29%). Cookie products with a 50% FCPF formulation are categorized as foods with a low glycemic index. |
| first_indexed | 2025-11-15T00:52:54Z |
| format | Article |
| id | oai:generic.eprints.org:22532 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:52:54Z |
| publishDate | 2023 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:225322023-11-21T04:33:13Z http://journalarticle.ukm.my/22532/ Development of low glycemic index cookies made from functional cassava pulp flour Hidayat, Beni Hasanudin, Udin Siti Nurdjanah, Yuliana, Neti Zukryandry, One of the food ingredients with the potential to be used as raw material for low glycemic index food is functional cassava pulp flour (FCPF) which has a dietary fiber content of 23.84% and resistant starch of 7.31%. The present research aimed to obtain the optimal substitution concentration of FCPF to produce cookies with the best nutritional, organoleptic, and physical characteristics and a low glycemic index. It was arranged in a Completely Randomized Design (CRD) with six levels of substitution concentration of FCPF, namely, 0% (control), 10%, 20%, 30%, 40%, and 50%. The results showed that the higher the concentration of FCPF substitution, the higher the fiber content, the resistant starch content, and the texture of cookies. Cookies with a 50% FCPF substitute concentration have the same organoleptic quality as those made from wheat flour (6.6 versus 6.9) but with the lowest glycemic index (40.29%). Cookie products with a 50% FCPF formulation are categorized as foods with a low glycemic index. Penerbit Universiti Kebangsaan Malaysia 2023 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/22532/1/ME%2017.pdf Hidayat, Beni and Hasanudin, Udin and Siti Nurdjanah, and Yuliana, Neti and Zukryandry, (2023) Development of low glycemic index cookies made from functional cassava pulp flour. Malaysian Applied Biology, 52 (4). pp. 145-151. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/index |
| spellingShingle | Hidayat, Beni Hasanudin, Udin Siti Nurdjanah, Yuliana, Neti Zukryandry, Development of low glycemic index cookies made from functional cassava pulp flour |
| title | Development of low glycemic index cookies made from functional cassava pulp flour |
| title_full | Development of low glycemic index cookies made from functional cassava pulp flour |
| title_fullStr | Development of low glycemic index cookies made from functional cassava pulp flour |
| title_full_unstemmed | Development of low glycemic index cookies made from functional cassava pulp flour |
| title_short | Development of low glycemic index cookies made from functional cassava pulp flour |
| title_sort | development of low glycemic index cookies made from functional cassava pulp flour |
| url | http://journalarticle.ukm.my/22532/ http://journalarticle.ukm.my/22532/ http://journalarticle.ukm.my/22532/1/ME%2017.pdf |