Proceedings of the International Conference on Indonesian Technical Vocational Education and Association (APTEKINDO 2018)

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The Development of Gluten-Eggs Free Cookies as Functional Food

Authors
Mutiara Nugraheni, Sutopo Sutopo, Sutriyati Purwanti, Titin Handayani
Corresponding Author
Mutiara Nugraheni
Available Online July 2018.
DOI
10.2991/aptekindo-18.2018.69How to use a DOI?
Keywords
gluten-egg free, cookies, functional foods
Abstract

This research aims to develop gluten-eggs free cookies based native Maranta Arundinaceae flour and Maranta Arundinaceae flour rich in RS3, to analyze the chemical composition, and to know the hedonic of semi trained panelists against cookies as well as in vivo evaluation in diabetes mellitus mice. Self rising gluten-eggs free cookies developed with the formula I, II and III. Chemical composition analysis are moisture, ash, protein, fat, carbohydrates, dietary fiber and resistant starch. In vivo tests using wistar mice and analyzed glucose and lipida profile. The results showed that self rising cookies formula I is the most like types of cookies by the panelists. The chemical composition of selected cookies (Formula I): moisture: 4.02 ± 0.66%, ash content 5.16 ± 0.16%, Protein: 0.31 ± at 14%, fat cotent 32.56 ± 0.08%, dietary fiber: 20.10 ± 0.21%, carbohydrates: 24.78 ± 0.32% and resistant starch: 3.50 ± 0.09%. Self rising gluten-eggs free cookies consumption on diabetes mellitus mice can lower glucose and lipida profile. The decrease in glucose profile rate: 45%. The decrease in Total cholesterol, triglycerides and LDL i.e. 30.61%, 30.61%, 20.35%; and 37.16%. Self rising consumption of gluten-free eggs raise HDL of 126.19%. Based on this research, self rising gluten-eggs free have the potential to be developed as functional foods to prevent and management of diabetes mellitus.

Copyright
© 2018, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the International Conference on Indonesian Technical Vocational Education and Association (APTEKINDO 2018)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
July 2018
ISBN
10.2991/aptekindo-18.2018.69
ISSN
2352-5398
DOI
10.2991/aptekindo-18.2018.69How to use a DOI?
Copyright
© 2018, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Mutiara Nugraheni
AU  - Sutopo Sutopo
AU  - Sutriyati Purwanti
AU  - Titin Handayani
PY  - 2018/07
DA  - 2018/07
TI  - The Development of Gluten-Eggs Free Cookies as Functional Food
BT  - Proceedings of the International Conference on Indonesian Technical Vocational Education and Association (APTEKINDO 2018)
PB  - Atlantis Press
SP  - 317
EP  - 321
SN  - 2352-5398
UR  - https://doi.org/10.2991/aptekindo-18.2018.69
DO  - 10.2991/aptekindo-18.2018.69
ID  - Nugraheni2018/07
ER  -