Glycemic Index of Snack Bar from Pedada Fruit Flours (Sonneratia caseolaris) and Legumes Flour
Jariyah Jariyah, Sri Winarti, Inka Agrita
Available Online December 2018.
- https://doi.org/10.2991/icst-18.2018.24How to use a DOI?
- Snack bar; pedada fruit flour; legumes flour; glycemic index
- Snack bar is a snack in the form of bars made from cereals or nuts, has a high protein content which is usually consumed on the sidelines of meals. Pedada fruit is one of the mangrove fruits that contain high dietary fiber, while the legumes a good source of protein, and it also contains carbohydrates, vitamins and minerals. This study aims to determine the characteristics of snack bar from pedada fruit flour and legumes flour on glycemic index. This study used a completely randomized one-factor design, that is formula of snack bar from pedada fruit flour and legumes flour (green mung beans, kidney beans, soybeans, and peanuts) in proportion (10:90), by three replication. Measurement of glycemic index was carried out in vivo with 20 male Wistar rats, blood glucose were taken for 120 minutes with an interval of 30 minutes. The results showed that the best produced snack bar was obtained the formula on pedada fruit flour : peanuts flour (10:90) with characteristics 5.88% of moisture, 3.22% of ash, 18.81% of protein, 21.99% of fat, 51.64% of carbohydrate, 2.79% of crude fiber, 481.77 cal / 100 g of total calories, 40.8% of glycemic index and 5.86 of glycemic load
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Jariyah Jariyah AU - Sri Winarti AU - Inka Agrita PY - 2018/12 DA - 2018/12 TI - Glycemic Index of Snack Bar from Pedada Fruit Flours (Sonneratia caseolaris) and Legumes Flour BT - International Conference on Science and Technology (ICST 2018) PB - Atlantis Press SP - 110 EP - 113 SN - 2589-4943 UR - https://doi.org/10.2991/icst-18.2018.24 DO - https://doi.org/10.2991/icst-18.2018.24 ID - Jariyah2018/12 ER -