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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۳، شماره ۲، صفحات ۵۷-۶۴
عنوان فارسی Effect of Sweetener Additive on The Physicochemical Properties of Mocaf-Pedada Biscuits for Diabetes Mellitus Alternative Snack
چکیده فارسی مقاله This study aims to determine the effect of the concentration of sucralose and fructose syrup on the physicochemical properties of biscuits and their glycemic index (GI) in vivo in patients with diabetes mellitus. This study used a completely randomized design with two factors. Data obtained were subjected to statistical analysis (ANOVA) using Statistical Package for the Social Sciences, SPSS. The results of statistical analysis indicated that there was an interaction between the treatment of sucralose and fructose syrup; each treatment had a significant effect on the parameters of fracture strength, GI, and GL (P≤0.05), but there was no significant effect with moisture ash protein, fat, carbohydrates, and the caloric value of the biscuits (P≥0.05). Biscuits made from mocaf and pedada flour with 0.03% sucralose concentration and 3.00% fructose syrup were the best treatment. The best treatment results were obtained on biscuits with a concentration of 0.03% sucralose and 4.50% fructose syrup, with a 4.08% of moisture, 2.18% of ash, 3.75% of protein 7.43% of fat 82.56% of carbohydrate, 64.58% of starch, 5.31 N of fracture strength, 414.46 of kcal calorific, the score of organoleptic test with aroma 3.50 (like), taste 3.33 (slightly like), color 3.70 (like), texture 2.93 (somewhat like), while 23.44 of glycemic index (GI), and 4.28 glycemic load (GL).
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Effect of Sweetener Additive on The Physicochemical Properties of Mocaf-Pedada Biscuits for Diabetes Mellitus Alternative Snack
چکیده انگلیسی مقاله This study aims to determine the effect of the concentration of sucralose and fructose syrup on the physicochemical properties of biscuits and their glycemic index (GI) in vivo in patients with diabetes mellitus. This study used a completely randomized design with two factors. Data obtained were subjected to statistical analysis (ANOVA) using Statistical Package for the Social Sciences, SPSS. The results of statistical analysis indicated that there was an interaction between the treatment of sucralose and fructose syrup; each treatment had a significant effect on the parameters of fracture strength, GI, and GL (P≤0.05), but there was no significant effect with moisture ash protein, fat, carbohydrates, and the caloric value of the biscuits (P≥0.05). Biscuits made from mocaf and pedada flour with 0.03% sucralose concentration and 3.00% fructose syrup were the best treatment. The best treatment results were obtained on biscuits with a concentration of 0.03% sucralose and 4.50% fructose syrup, with a 4.08% of moisture, 2.18% of ash, 3.75% of protein 7.43% of fat 82.56% of carbohydrate, 64.58% of starch, 5.31 N of fracture strength, 414.46 of kcal calorific, the score of organoleptic test with aroma 3.50 (like), taste 3.33 (slightly like), color 3.70 (like), texture 2.93 (somewhat like), while 23.44 of glycemic index (GI), and 4.28 glycemic load (GL).
کلیدواژه‌های انگلیسی مقاله diabetic,Fructose,Glycemic index,nutrition,Sucralose
نویسندگان مقاله Jariyah Jariyah |
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, East of Java, 60294, Indonesia

Sri Winarti |
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, East of Java, 60294, Indonesia

Ulya Sarofa |
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, East of Java, 60294, Indonesia

Dian Rosa Wijayanti |
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, East of Java, 60294, Indonesia

نشانی اینترنتی https://journals.rifst.ac.ir/article_169421_03cd07092acb309dfa9cb7ffd7bcb72b.pdf
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