Malaysian Applied Biology Journal

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48_04_12

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Malays. Appl. Biol. (2019) 48(4): 89–99

 

GLYCAEMIC INDEX, PALATABILITY, ACCEPTABILITY AND

PERCEIVED SATIETY OF COOKIES PREPARED WITH

DURIAN (Durio Zibethinus Murr.) AND BETA-GLUCAN


HAMSTENI SUPPARMANIAM, NAPISAH HUSSIN and ABBE MALEYKI MHD JALIL*


School of Nutrition and Dietetics, Faculty of Health Sciences, UniSZA, Kampus Gong Badak,

21300 Kuala Nerus, Terengganu, Malaysia

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 10 October 2019, Published online 30 November 2019

 

ABSTRACT

Durian is rich in macronutrients and bioactive compounds. beta-glucan is a soluble fibre and has the ability to increase perceived satiety and reduce glycaemic response. Hence, durian and beta-glucan can be used for the development of functional foods. The aim of this study was to determine the effects of cookies prepared with durian and beta-glucan on glycaemic index, acceptability, palatability and perceived satiety. Ten healthy participants with normal BMI completed four trials with a 3-day washout period. Foods were given to the subject after an overnight fast. Blood was sampled at fasting (0 min, baseline) and 120 min after food consumption and assayed for glucose concentration. Acceptability, perceived satiety and palatability were assessed using visual analogue scale. There were no significant differences for acceptability and palatability between control and test cookies. Cookies prepared with durian and/or beta-glucan significantly (p < 0.05) increased perceived satiety except for thirstiness and pleasantness compared with control cookies. Durian and beta-glucan cookies showed lower glycaemic index compared with other biscuits with 59.4 (14.63). This study suggests that cookies prepared with durian and beta-glucan is acceptable and has the potential to reduce GI compared with control. A combination of durian and beta-glucan in cookies shows promising health benefits and could be used for the development of functional foods.


Key words: Glycaemic index, acceptability, palatability, satiety, durian, beta-glucan

 

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