Skip to main content
SpringerLink
Log in

The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Wholegrain foods are becoming increasingly popular as a high fiber dietary supplement recommended for people with diabetes. In Indonesia, the incidence of diabetes mellitus has almost doubled recently and poses a significant health risk with the high prevalence of obesity and cardiovascular diseases. The present research aimed to develop cookie bars from foxtail millet, arrowroot flour, and kidney beans. The physical, chemical, and sensory properties were evaluated by selecting the best formula to test the glycemic index. Three formulae of cookie bars, which had different percentages of foxtail millet, kidney beans, and arrowroot flour were evaluated. The results showed that the three formulae (F1, F2, F3) had °Hue values of 53.77, 58.46, and 58.31, and breaking force of 8.37, 10.12, and 5.87 N, respectively. While all other nutritional content were significantly different between formulae, the total crude fat was not. The F2 cookie bar was selected and evaluated for the glycemic index because it has the best sensory properties, lowest total sugar and available carbohydrate content. F2 cookie bars that contain 15% foxtail millet, 15% arrowroot flour, and 30% of kidney beans have a glycemic index of 37.6 hence it could be classified as a low glycemic index cookie bar. In conclusion, our findings indicated that F2 cookie bars can be further developed as a suitable diabetic food since it has the best physico-chemical properties, sensory properties, and low glycemic index.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • AACC Report (2001) The definition of dietary fiber. Report of the Dietary Fiber Definition Committee to the Board of Directors of the American Association of Cereal Chemists. Cereal Foods World 46(3):112–126

    Google Scholar 

  • Anju T, Sarita S (2010) Suitability of foxtail millet (Setaria italica) and barnyard millet (Echinochloa frumentacea) for development of low glycemic index biscuits. Malays J Nutr 16(3):361–368

    Google Scholar 

  • AOAC (2005) Official methods of analysis, 18th edn. Association of Official Analytical Chemists, Washington

    Google Scholar 

  • Asp NG, Johansson CG, Halmer H, Siljestrom M (1983) Rapid enzymatic assay of insoluble and soluble dietary fiber. J Agric Food Chem 31:476–482

    Article  CAS  Google Scholar 

  • Basic Health Research Survey (2013) Riset Kesehatan Dasar (Riskesdas). Kementerian Kesehatan Republik Indonesia, Jakarta

    Google Scholar 

  • Behall KM, Hallfrisch J (2002) Plasma glucose and insulin reduction after consumption of breads varying in amylose content. Eur J Clin Nutr 56:913–920

    Article  CAS  Google Scholar 

  • Bennion M, Scheule B (2000) Introductory foods, 11th edn. Prentice-Hall, New York

    Google Scholar 

  • Brouns F, Bjorck I, Frayn KN, Gibbs AL, Lang V, Slama G, Wolever TMS (2005) Glycemic index methodology. Nutr Res Rev 18:145–171

    Article  CAS  Google Scholar 

  • Chandalia M, Garg A, Lutjohann D, von Bergmann K, Grundy SM, Brinkley LJ (2000) Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus. N Engl J Med 342:1392–1398

    Article  CAS  Google Scholar 

  • DeVries JW (2012) Total dietary fiber. Medallion Laboratories, Minneapolis

    Google Scholar 

  • Drlange (1994) Color review. Drlange application report, vol 8.0e. Drlange

  • Englyst HN, Kingman SM, Cummings JH (1992) The glycemic index of potatoes: the effect of variety, cooking method and maturity. Eur J Clin Nutr 53:249–254

    Google Scholar 

  • FAO/WHO (1998) Carbohydrates in human nutrition. Report of a Joint FAO/WHO Expert Consultation (FAO Food and Nutrition Paper 66) Food and Agriculture Organization: April 14–18, 1997. Rome

  • Goni I, Garcia-Diz L, Manas E, Saura-Calixto F (1996) Analysis of resistant starch: a methods for foods and food products. Food Chem 56(4):445–449

    Article  CAS  Google Scholar 

  • Hoojjat P, Zabik ME (1984) Sugar-snap cookies prepared with wheat-navy bean-sesame seed flour blends. Cereal Chem 61:41–44

    Google Scholar 

  • Hu P, Zhao H, Duan Z, Linlin Z, Wu D (2004) Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents. J Cereal Sci 40:231–237

    Article  CAS  Google Scholar 

  • HunterLab (1996) Insight on color. Application note, vol 8, no 7. HunterLab

  • Hutchings JB (1999) Food color and appearance, 2nd edn. Aspen Publishers Inc.

  • Krauss RM, Eckel RH, Howard B, Appel LJ, Daniels SR, Deckel-baum RJ, Erdman JW Jr, Kris-Etherton P, Goldberg IJ, Kotchen TA, Lichtenstein AH, Mitch WE, Mullis R, Robinson K, Wylie-Rosett J, St Jeor S, Suttie J, Tribble DL, Bazzarre TL (2000) AHA Dietary Guidelines: revision 2000: a statement for health-care professionals from the Nutrition Committee of the American Heart Association. Circulation 102:2284–2299

    Article  CAS  Google Scholar 

  • Kumalasari ID, Harmayani E, Lestari LA, Raharjo S, Asmara W, Nishi K, Sugahara T (2012) Evaluation of immunostimulatory effect of the arrowroot (Maranta arundinacea. L) in vitro and in vivo. Cytotechnology 64(2):131–137

    Article  Google Scholar 

  • Lawless HT, Heymann H (2010) Sensory evaluation of food—principles and practices, 2nd edn. Springer, New York

    Book  Google Scholar 

  • Lee C, Beuchat LR (1991) Functional and sensory properties of muffins and cookies containing dried fermented peanut milk. Lebensm-Wiss Technol 24:528–534

    Google Scholar 

  • Marlett JA, Slavin JL (1997) Position of the American Dietetic Association: health implications of dietary fiber. J Am Diet Assoc 97(10):1157–1159. doi:10.1016/S0002-8223(97)00279-4

    Article  Google Scholar 

  • Marsono Y (2001) Glycemic index of selected Indonesian starchy foods. Indones Food Nutr Progr 8:15–20

  • McWilliams M (2001) Foods: experimental perspectives, 4th edn. Prentice-Hall, Englewood Cliffs

    Google Scholar 

  • Moghaddam E, Vogt JA, Wolever TMS (2006) The effects of fat and protein on glycemic responses in nondiabetic humans vary with waist circumference, fasting plasma insulin, and dietary fiber intake. J Nutr 136:2506–2511

    CAS  Google Scholar 

  • Odenigbo A, Rahimi J, Ngadi M, Amer S, Mustafa A (2012) Starch digestibility and predicted glycemic index of fried sweet potato cultivars. Funct Foods Health Dis 2(7):280–289

    CAS  Google Scholar 

  • Perkumpulan Endokrinologi Indonesia (PEI) (2011) Konsensus Pengelolaan dan Pencegahan Diabetes Mellitus Tipe 2 di Indonesia. Jakarta, pp. 11–64

  • Pi-Sunyer FX (2002) Glycemic index and disease. Am J Clin Nutr 76(Suppl):S290S–S298S

    Google Scholar 

  • Robbins S (2015) Glycemic Index (GI) food chart. http://www.hflsolutions.com/healthtips/weightloss/GI_foodchart.pdf

  • Sajilata MG, Singhal RS, Kulkarni PR (2006) Resistant starch—a review. Compr Rev Food Sci Food Saf 5:1–17

    Article  CAS  Google Scholar 

  • Sharma S, Singh N, Katyal M (2016) Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins, and noodles. J Food Sci Technol 53(5):2482–2491

    Article  CAS  Google Scholar 

  • USDA National Nutrient Database for Standard Reference (2015) Full Report (All Nutrients) 19015, Snacks, granola bars, hard, plain. http://ndb.nal.usda.gov

  • Verma M, Singh J, Kaur D, Mishra V, Rai GK (2015) Effect of various dehydration methods and storage on physicochemical properties of guava powder. J Food Sci Technol 52(1):528–534

    Article  CAS  Google Scholar 

  • Wolever TMS, Jenkins DJA (1986) The use of glycemic index in predicting the blood glucose response to mixed meals. Am J Clin Nutr 43:167–172

    CAS  Google Scholar 

  • Young KW, Whittle K (1985) Colour measurement of fish minces using Hunter L, a, and b values. J Sci Food Agric 36:383–392

    Article  Google Scholar 

Download references

Acknowledgements

I would like to thank the Faculty of Medicine, Universitas Gadjah Mada (UGM) for the funds given through the Research Grant (Hibah Dana Masyarakat Dosen - Mahasiswa) in 2014. Thanks to the native speaker and professional editor in Klinik Bahasa (Language Clinic) Consultation, Office of Research & Publication, Faculty of Medicine, UGM for reviewing this article. I would like to express my gratitude to my students (Jap Kristianto Ade Cahyono, Aldino Dwi Caesar, and Titus Rian Pradita) who support this research as research assistants.

Author information

Authors and Affiliations

  1. Department of Nutrition and Health, Faculty of Medicine, Universitas Gadjah Mada, Jl. Farmako, Sekip Utara, Yogyakarta, 55281, Indonesia

    Lily Arsanti Lestari & Emy Huriyati

  2. Department of Agricultural Product Processing, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta, 55281, Indonesia

    Yustinus Marsono

Authors
  1. Lily Arsanti Lestari
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Emy Huriyati
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yustinus Marsono
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Lily Arsanti Lestari.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Lestari, L.A., Huriyati, E. & Marsono, Y. The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris). J Food Sci Technol 54, 1406–1413 (2017). https://doi.org/10.1007/s13197-017-2552-5

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2552-5

Keywords

Search

Navigation