Open AccessChemical characteristics and glycemic index of processed products from corn starch modified with green tea polyphenols
Author(s) -
Nunung Nurjanah,
Mahani,
Deddy Muchtadi,
Nurheni Sri Palupi,
Sri Widowati
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012029
Subject(s) - food science , starch , glycemic index , chemistry , resistant starch , corn starch , polyphenol , dietary fiber , carbohydrate , chemical composition , fiber , glycemic , antioxidant , biochemistry , microbiology and biotechnology , biology , insulin , organic chemistry
This study aimed to estimate chemical composition, glycemic index (GI) and glycemic load (GL) of cake and cookies from native and corn starch modified with 4% green tea extract 58-62 °Brix. Chemical composition analysis includes proximate, starch, dietary fiber and resistant starch. GI test was conducted in vivo on 12 healthy people. The results show no significant differences in chemical composition between native and modified corn starch cake and cookies ( p >0.05), except starch total of cake and dietary fiber total, insoluble dietary fiber and soluble dietary fiber content of cookies. GI and GL decreased only in cakes from 85.02 to 74.96 and 15.35 to 12.41 respectively. The decrease was not significant ( p >0.05). Cake of modified corn starch still had high GI, but intermediate GL. Cookies of native and modified corn starch had low GI (52.23) and intermediate GI (58.25) respectively. The GI of of both products were not significantly different ( p >0.05). GL of modified corn starch cookies significantly higher than native. Cookies of modified corn starch and native had high GL, 23.38 and 20.66 respectively The study concluded that corn starch modified with green tea extract had not been effective yet in reduction GI and GL of the processed products.