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Diabetes Mellitus (DM) is a degenerative disease mainly caused by high carbohydrate and high glycemic index (GI) diet. Meanwhile, Indonesia has large source of low GI food, such as arrowroot,  porang  tuber, and palm sugar that has not developed well. Cookie, as a well-known snack in Indonesia, will be made from the combination of arrowroot flour,  porang  glucomannan extract, and palm sugar is expected could be an alternative snack for diabetic people. The aim of research is to investigate the difference of chemical properties (proximate, total starch, total dietary fiber, total sugar, and resistant starch), GI, and glycemic load (GL) between arrowroot cookies containing glucomannan extract with palm sugar and cane sugar addition. The research was conducted using analytical observation method with cross-sectional design. Chemical properties will be compared using unpaired t-test. GI of cookies with palm sugar is 19.6, while GI of cookies with cane sugar is 25.6. GL of cookies with palm sugar is 13.71, while GL of cookies with cane sugar is 17.6. There is no significant difference in chemical properties, except in total dietary fiber (p&lt;0.05). Both cookies classified into low GI and moderate GL food.

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Comparison of chemical properties, glycemic index, and glycemic load, between arrowroot (<i>Maranta arundinaceae</i>) cookies containing glucomannan extract with palm sugar addition

Comparison of chemical properties, glycemic index, and glycemic load, between arrowroot (Maranta arundinaceae) cookies containing glucomannan extract with palm sugar addition