Febrine, Pentadini and Silvia, Andini and Sri, Hartini and Anik Tri, Haryani (2014) DETERMINATION OF GLYCEMIC SCORE OF PROCESSED FOOD FROM WHOLE WHEAT (Triticum aestivum L.) FLOUR DEWATA’S VARIETY IN TERMS OF AMYLOSE CONTENT AND STARCH DIGESTIBILITY. Proceeding of International Conference On Research, Implementation And Education Of Mathematics And Sciences 2014. (Submitted)
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Abstract
Nowadays, whole wheat flour started to be like with Indonesian people. In Indonesia there is Dewata’s variety of wheat. Whole wheat flour has average level of glycemic score (55-69). Dewata’s whole wheat flour can be processed to be alternative food for diabetic with wet and dry processed. Amylose content and starch digestibility are related to determine glycemic score. Higher amylose content and lower starch digestibility will show low glycemic score. The goal of this research is to determine glycemic score, amylose content, and starch digestibility of processed food from whole wheat flour. The products are noodle and cookies. Amylose content be determined from gelatinization method with iod reagent and measured with spectrophotometer, and starch digestibility use enzymatic method with α-amylase enzyme. Wet and dry processed food are make from substitution of whole wheat flour to wheat flour 0%, 10%, 20%, 30%, 40% dan 50%. Amylose content for noodle is 32.2-38.48% (db) increase with substitution increase. For cookies is more constant 29.4-33.25% (db). Starch digestibility of noodle unchanged with increase of substitution, 10.92-13.15% (db) and cookies 6.67-11.32% (db). Glycemic score of noodle and cookies 20% lower than noodle and cookies without substitution. This score be obtained with incremental area under the blood glucose response curve (IAUC). The conclusion is glycemic score form processed food of whole wheat flour can be alternative food for diabetic.
| Item Type: | Article |
|---|---|
| Subjects: | Prosiding > ICRIEMS 2014 > CHEMISTRY & CHEMISTRY EDUCATION |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam (FMIPA) > Jurusan Pendidikan Kimia > Kimia |
| Depositing User: | Eprints |
| Date Deposited: | 06 Nov 2014 04:30 |
| Last Modified: | 06 Nov 2014 04:30 |
| URI: | http://eprints.uny.ac.id/id/eprint/11358 |
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