Proceedings of the International Conference on Science and Technology (ICST 2018)

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Glycemic Index of Snack Bar from Pedada Fruit Flours (Sonneratia caseolaris) and Legumes Flour

Authors
Jariyah Jariyah, Sri Winarti, Inka Agrita
Corresponding Author
Jariyah Jariyah
Available Online December 2018.
DOI
10.2991/icst-18.2018.24How to use a DOI?
Keywords
Snack bar; pedada fruit flour; legumes flour; glycemic index
Abstract

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

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 Science and Technology (ICST 2018)
Series
Atlantis Highlights in Engineering
Publication Date
December 2018
ISBN
978-94-6252-650-1
ISSN
2589-4943
DOI
10.2991/icst-18.2018.24How 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  - 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  - Proceedings of the 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  - 10.2991/icst-18.2018.24
ID  - Jariyah2018/12
ER  -