The Characteristics of Crackers Made from Formulation of Wheat  and Modified Water Yam Flour

The previous study showed that combination of wheat flour (70%) and modified water yam flour (30%) produced crackers which had the best characteristics. In this research, the effect of formulation of wheat and three kind of modified water yam flour on Resistant Starch (RS) content and Glycaemic index of the crackers were studied. Modified water yam flour was made from purple, white, and yellow ones which had been treated by three cycles autoclaving-cooling process. The native water yam flour, without treatment with autoclaving, were used as comparison. The result showed that sample crackers had higher resistant starch (1.67 -3.65%) and dietary fiber (16.65 -18.41%) content, compared to standard crackers from wheat flour. Furthermore, the crackers from modified yam flour with white water had the lowest GI (34.13) comparing with other crackers. So it could be developed as functional food for preventing diabetes mellitus or other digestive tract disrupter.

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PREFERENSI KONSUMEN TERHADAP ORGANOLEPTIK COOKIES NON TERIGU (CONSUMER PREFERENCE TO COOKIES GLUTEN FREE’S ORGANOLEPTIC)

Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) ◽

10.22435/pgm.v42i2.2291 ◽

2020 ◽

Vol 42 (2) ◽

pp. 81-86

Author(s):

Cita Eri Ayuningtyas

Keyword(s):

Research Design ◽

Wheat Flour ◽

Consumer Preference ◽

Rice Flour ◽

Gluten Free ◽

Randomized Design ◽

The World ◽

Yam Flour ◽

Tapioca Flour ◽

Water Yam

Cookies is a popular snack in the world made from wheat flour. Level of wheat flour consumption in Indonesian in 2015 was 1,552 per capita.In other side, cookies gluten free as well as water yam flour, maizena flour, bekatul, mocaf, suweg, and rice flour is developing to replace wheat flour despite of less popular. The research was aim to identificate consumer preference of cookies gluten free’s organoleptic. Research design used complete randomized design (RAL)which the varians of rice flour, tapioca flour, and maizena flour. Organoleptic test used to identificate level of consumer preference. Result of the research showed that level of consumer preference to the varians of rice flour, tapioca flour, and maizena flour has no significantly different (p=0,008). 10 from 27 consumer prefered cookies 412 which all the atribut texture, colour, and flavour. Conclusion : Cookies 412 was the best cookies than others followed by its texture atribut.

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Effect of Gum Arabic Incorporation on the Proximate Composition and Sensory Properties of Biscuits Produced from Flour Blends of Wheat and Water Yam

Asian Food Science Journal ◽

10.9734/afsj/2020/v18i130201 ◽

2020 ◽

pp. 1-11

Author(s):

M. A. H. China ◽

U. C. Oguzor ◽

A. E. Ujong

Keyword(s):

Wheat Flour ◽

Sensory Analysis ◽

Proximate Composition ◽

Control Sample ◽

Gum Arabic ◽

Sensory Properties ◽

Composite Flour ◽

Yam Flour ◽

Flour Blends ◽

Water Yam

The aim of this study was to evaluate the influence gum Arabic incorporation on the proximate composition and sensory properties of biscuits produced from flour blends of wheat and water yam. Water yam was processed into flour and used in composite with wheat flour for biscuit production. Two formulations A and B were produced from the mixture of wheat and water yam flour in the ratios of 50:50 and 30:70, respectively. The two formulations each were used to produce biscuits with different concentrations of gum Arabic (0%, 0.3% and 0.5%) and 100% wheat flour as control. Biscuit samples were subjected to proximate and sensory analysis using standard methods. Increase in the concentration of gum Arabic resulted to an increase in the moisture content (5.63-6.41% and 5.31-6.01%), crude fibre (1.13-1.95% and 2.22-3.40%) and carbohydrate contents (76.96-78.99% and 73.73-77.75%) for formulations A and B, respectively. A decrease in the ash content (3.11-2.85% and 4.60-2.78%), fat (5.35-2.56% and 5.62-2.51%) and protein content (7.82-7.24% and 8.52-8.05%) was also observed as the concentration of gum Arabic increased for formulations A and B, respectively. Result of the sensory analysis revealed that the control biscuit sample was more preferable for colour, taste, flavor, softness and general acceptability while biscuit samples containing 0.5% gum Arabic was more preferred for crispiness and hardness. The result also showed that the incorporation of gum Arabic led to increased sensorial attributes of wheat/water yam composite biscuits. The control sample and biscuit sample containing 30% water yam flour, 70% wheat flour and 0.5% gum Arabic were significantly similar for crispiness, hardness, softness and overall acceptability suggesting that gum Arabic can be incorporated at 0.5% into wheat and water yam composite flour at 70% and 30%, respectively for the production of acceptable and quality biscuits.

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Utilization of Tofu Dregs Flour in Making Snack Bars for People with Diabetes Mellitus

Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) ◽

10.24843/mitp.2020.v07.i01.p04 ◽

2020 ◽

Vol 7 (1) ◽

pp. 27

Author(s):

Ni Putu Diah Cahyani Subamia ◽

Komang Ayu Nocianitri ◽

I Dewa Gede Mayun Permana

Keyword(s):

Diabetes Mellitus ◽

Blood Sugar ◽

Wheat Flour ◽

Sugar Content ◽

Type Ii Diabetes Mellitus ◽

Positive Control ◽

Water Soluble ◽

Control Group ◽

Unhealthy Lifestyle ◽

Control Group Design

Type II diabetes mellitus due to an unhealthy lifestyle, one of which is the lack of fiber in daily food consumption. One food that has a high fiber content is tofu dregs. The purpose of this study was to determine substitution of wheat flour with tofu dregs flour to produce a snack bar with the best characteristics, and determine the effect of consumption of snack bar from tofu dregs on blood sugar content in rats. The research was conducted two steps. Step I: Formulation of snack bar using a completely randomized design with tofu dregs flour concentration of 0 %, 10 %, 20 %, 30 %, 40 %, and 50 %. The variables of this study were the content of water, ash, protein, fat, carbohydrates, sensory tests, and effectiveness tests. Step II: the best characteristic snack bar in the step I was used experimental rats. This step used true experimental design with pre-post test control group design. The variables of study were blood glucose levels before treatment and after treatment. The treatment group consisted of normal, negative, positive control, and snack bar. The results of the first step of the research showed that substitution of wheat flour with 40 % tofu dregs produced the best characteristic snack bar with 17.19 % water content, 1.33 % ash content, 11.03 % protein, 20.53 % fat, 49.92 % carbohydrate, light brown color, unpleasant aroma, distinctive soy taste, crumb texture, 0.63 % water soluble food fiber, 1.57 % water insoluble fiber, and total food fiber 2.36 %. The results of the second step of the study showed that the provision of substitution of wheat flour with tofu dregs flour 40 % could reduce blood sugar levels in diabetic mellitus rats until normal, start 290 mg/dl to 108.5 mg/dl. Tofu dregs flour can be used for snack bar formulations for people with diabetes mellitus.

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Standarisasi Ganyong (Canna edulis ker) Sebagai Pangan Alternatif Pasien Diabetes Mellitus

Jurnal Katalisator ◽

10.22216/jk.v4i2.4567 ◽

2019 ◽

Vol 4 (2) ◽

pp. 111

Author(s):

Veni Dayu Putri ◽

Fitri Dyna

Keyword(s):

Diabetes Mellitus ◽

Resistant Starch ◽

Proximate Analysis ◽

Alternative Food ◽

Crude Fiber ◽

Food Ingredient ◽

Testing Method ◽

Total Food ◽

Fiber Protein ◽

Arrowroot Starch

Manusia membutuhkan nutrisi untuk memenuhi kebutuhan tubuh seperti karbohidrat, protein, lemak, vitamin dan mineral. Perubahan gaya hidup dan pola konsumsi pangan masyarakat berpengaruh terhadap peningkatan penyakit degeneratif seperti diabetes mellitus (DM). Konsumsi serat dari pati resisten/resistant strach (RS) sangat diperlukan untuk mencegah DM. RS merupakan salah satu pangan hasil modifikasi yang berpotensi sebagai ingredient pangan fungsional. Ganyong merupakan pangan sumber karbohidrat yang mudah ditanam yang dapat dijadikan pangan alternatif bagi penderita DM dengan memodifikasi pati ganyong menjadi RS sehingga mengurangi kandungan indeks glikemiknya (IG). Penelitian ini bertujuan untuk mengetahui kadar abu, air, protein, karbohidrat, lemak dan serat kasar RS ganyong termodifikasi. Pengolahan pati ganyong menjadi RS dilakukan dengan metode autoclaving-cooling dengan 3 siklus pada suhu 130oC dan analisis proksimat mengacu pada metode pengujian SNI 01-2891-1992. Hasil analisis proksimat RS ganyong dibandingkan dengan pati ganyong memperlihatkan peningkatan kadar abu (0,68%), protein (0,56%), lemak (0,28%) dan serat kasar (6,61%), sementara kadar air dan karbohidrat mengalami penurunan yaitu 9,38% dan 74,25%. Dapat disimpulkan bahwa RS ganyong bisa digunakan sebagai pangan alternatif pada pasien DM karena semakin tinggi nilai kadar serat, protein dan lemak suatu pangan, maka nilai IG semakin rendah. Bagi penderita DM dapat memilih produk pangan yang akan dikonsumsi yang memiliki IG rendah dengan ciri tingginya nilai serat pangan total, lemak dan protein. Humans need nutrients to fulfill the body’s need such as carbohydrates, proteins, fats, vitamins and minerals. Changes in lifestyle and patterns of food consumption affect the increase in degenerative diseases such as diabetes mellitus (DM). Consumption of fiber from resistant starch is very necessary to prevent DM ,. Resistant starch (RS) is a modified food that has the potential as a functional food ingredient. Arrowroot is a food source of carbohydrates that is easily planted that can be used as an alternative food for people with DM by modifying arrowroot starch into RS thereby reducing the content of the glycemic index (GI). The purpose of this research was to determine ash content, water content, protein, carbohydrates, fat and crude fiber arrowroot RS modified by autoclaving cooling. The procedure of arrowroot starch into RS is carried out by autoclaving cooling method with 3 cycles at 130oC. Proximate analysis conducted refers to the SNI 01-2891-1992 testing method. The results of proximate analysis of arrowroot RS compared to arrowroot starch showed increased levels of ash (0,68%), protein (0,56%), fat (0,28%) and crude fiber (6,61%), while water and carbohydrate content decreased 9,38% and 74,25% respectively. The results showed that arrowroot RS can be used as an alternative food in DM patients because the higher the value of fiber, protein and fat of a food, the lower the GI value. For patients of DM can choose food products that will be consumed that have a low GI with a high value of total food fiber, fat and protein.

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Formation of Enzyme-Resistant Starch in Bread as Affected by High-Amylose Wheat Flour Substitutions

Cereal Chemistry ◽

10.1094/cc-82-0690 ◽

2005 ◽

Vol 82 (6) ◽

pp. 690-694 ◽

Cited By ~ 64

Author(s):

Pham Van Hung ◽

Makoto Yamamori ◽

Naofumi Morita

Keyword(s):

Wheat Flour ◽

Resistant Starch ◽

High Amylose

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Glycaemic index of conventional carbohydrate meals

British Journal Of Nutrition ◽

10.1079/bjn19920102 ◽

1992 ◽

Vol 68 (2) ◽

pp. 445-450 ◽

Cited By ~ 15

Author(s):

U. V. Mani ◽

S. N. Pradhan ◽

N. C. Mehta ◽

D. M. Thakur ◽

U. Iyer ◽

...

Keyword(s):

Diabetes Mellitus ◽

Insulin Dependent Diabetes Mellitus ◽

Glycaemic Index ◽

Dependent Diabetes Mellitus ◽

Black Gram ◽

Glucose Load ◽

Phaseolus Aureus ◽

Glucose Response ◽

Bengal Gram ◽

Insulin Dependent

The glycaemic index (GI) and the triacylglycerol response were measured in thirty non-insulin-dependent diabetes mellitus patients given 50 g portions of five different conventional Indian meals containing semolina (Triticum aestivum) cooked by two different methods, or combinations of semolina and pulse (black gram dhal (Phaseolus mungo), green gram dhal (Phaseolus aureus) or Bengal gram dhal (Cicer arietum)). There were no significant differences among meals in mean GI except for meals based on roasted semolina or semolina-black gram dhal. Compared with the blood glucose response for a 50 g glucose load, only meals based on steam-cooked semolina and semolina-Bengal gram dhal elicited a significantly lower response at 1 h postprandially, and only meals based on semolina-black gram dhal at 2 h postprandially. No significant differences were found among the meals in the triacylglycerol response

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Kajian Kajian Subtitusi Pati Garut (Maranta arundinacea) Alami Dan Termodifikasi Pada Karakteristik Roti Manis Dengan Penambahan Tepung Kacang Merah

Food Technology and Halal Science Journal ◽

10.22219/fths.v2i1.12974 ◽

2019 ◽

Vol 2 (1) ◽

pp. 178

Author(s):

Aldi Riyansah ◽

Desiana Nuriza Putri ◽

Damat Damat

Keyword(s):

Wheat Flour ◽

Resistant Starch ◽

Proximate Analysis ◽

Consumption Pattern ◽

Modified Starch ◽

Bean Flour ◽

Public Consumption ◽

Stomach Acid ◽

Two Factors ◽

Red Bean

The current pattern of public consumption leads to practical food products in the presentation, such as noodles, bread, and other snacks. This consumption pattern has resulted in increased demand for starch-based foodstuffs. The use of wheat flour that makes Indonesia continues to increase the percentage of imported food every year. The use of natural and modified starch is functioning as a substitute for wheat flour. The starch has a resistant starch. Resistant starch is a starch that can not be digested by digestive enzymes and resistant to stomach acid so it can reach the large intestine to be fermented by probiotic bacteria. This study aims to determine the effect of substitution of natural and modified starch by adding red bean flour to the physical-chemical characteristics of sweet bread. The research was conducted by using Rancangan Acak Kelompok (RAK) two factors. The factor I is the composition of wheat flour and garut starch with 6 levels of natural garut starch 90%: 10%, 80%: 20%, 70%: 30% and modified starch 90%: 10%, 80%: 20%, 70%: 30%. Factor II is the added red kidney bean flour with 2 levels is 5% and 10%. The parameters of this research are texture, pore uniformity, proximate analysis, and organoleptic test.

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