Resistant starch amylose and amylopectin content in breadfruit cookies as an alternative snack for individuals with diabetes mellitus


Citation

Dieny F. F., . and Fitriani Z. A., . and Margawati A., . and Jauharany F. F., . Resistant starch amylose and amylopectin content in breadfruit cookies as an alternative snack for individuals with diabetes mellitus. pp. 394-400. ISSN 2550-2166

Abstract

Uncontrolled hyperglycaemia in individuals with diabetes mellitus can increase the risk factors for disease complications. Therefore lifestyle management becomes a vital measure for those individuals especially in diet management to control their blood sugar level. Breadfruit starch-based cookies contain resistant starch amylose and amylopectin that can inhibit the increment of blood sugar levels. Hence these cookies can be used as an alternative snack for those individuals. This study was aimed to analyse the content of resistant starch amylose and amylopectin as well as the acceptability level of breadfruit starch-based cookies. We used a completely randomised experiment using four formulations with various breadfruit flour content: 25 0.5 75 and 100. The breadfruit formulation containing breadfruit flour (BF) and wheat flour (WF). Formula 25 (25 BF 75 WF 50 (50 BF and WF) 75 (75 BF 25 WF) and 100 BF. The one-way ANOVA was used to compare the content of resistant starch amylose and amylopectin among the cookies. Furthermore the Friedman test was used to analyse the acceptance level of the cookies which includes colour odour texture and flavour. The cookies contain 19.38-20.51 of resistant starch 13.55-16.60 of amylose and 83.39- 86.44 of amylopectin. The highest resistant starch and amylose contents were found in cookies with 100 breadfruit flour content while the highest amylopectin content was found in the 25 formulation. The acceptability level of the cookies included colour odour texture and flavour. Cookies made with 100 breadfruit flour contained the highest resistant starch and amylose but the lowest amylopectin. It also received the highest acceptability among the panellists.


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Abstract

Uncontrolled hyperglycaemia in individuals with diabetes mellitus can increase the risk factors for disease complications. Therefore lifestyle management becomes a vital measure for those individuals especially in diet management to control their blood sugar level. Breadfruit starch-based cookies contain resistant starch amylose and amylopectin that can inhibit the increment of blood sugar levels. Hence these cookies can be used as an alternative snack for those individuals. This study was aimed to analyse the content of resistant starch amylose and amylopectin as well as the acceptability level of breadfruit starch-based cookies. We used a completely randomised experiment using four formulations with various breadfruit flour content: 25 0.5 75 and 100. The breadfruit formulation containing breadfruit flour (BF) and wheat flour (WF). Formula 25 (25 BF 75 WF 50 (50 BF and WF) 75 (75 BF 25 WF) and 100 BF. The one-way ANOVA was used to compare the content of resistant starch amylose and amylopectin among the cookies. Furthermore the Friedman test was used to analyse the acceptance level of the cookies which includes colour odour texture and flavour. The cookies contain 19.38-20.51 of resistant starch 13.55-16.60 of amylose and 83.39- 86.44 of amylopectin. The highest resistant starch and amylose contents were found in cookies with 100 breadfruit flour content while the highest amylopectin content was found in the 25 formulation. The acceptability level of the cookies included colour odour texture and flavour. Cookies made with 100 breadfruit flour contained the highest resistant starch and amylose but the lowest amylopectin. It also received the highest acceptability among the panellists.

Additional Metadata

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Item Type: Article
AGROVOC Term: Biscuits
AGROVOC Term: Diabetes mellitus
AGROVOC Term: Wheat flour
AGROVOC Term: Amylopectin
AGROVOC Term: Amylose
AGROVOC Term: Organoleptic testing
AGROVOC Term: Taste (sensation)
AGROVOC Term: Texture
AGROVOC Term: Colour
AGROVOC Term: Odour
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10232

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