Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis
Background: The World Health Organization (WHO) recommends consuming low glycemic index (GI) foods to manage blood glucose. The GI value of foods is influenced by the ratio of amylose to amylopectin and also the addition of bioactive compounds. Spirulina platensis is a type of microalgae rich in bio...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Airlangga
2025-06-01
|
| Series: | Amerta Nutrition |
| Subjects: | |
| Online Access: | https://e-journal.unair.ac.id/AMNT/article/view/63321 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850207654305071104 |
|---|---|
| author | Amalia Rahma Dwi Novri Supriatiningrum Sutrisno Adi Prayitno Endah Mulyani Eka Srirahayu Ariestiningsih |
| author_facet | Amalia Rahma Dwi Novri Supriatiningrum Sutrisno Adi Prayitno Endah Mulyani Eka Srirahayu Ariestiningsih |
| author_sort | Amalia Rahma |
| collection | DOAJ |
| description | Background: The World Health Organization (WHO) recommends consuming low glycemic index (GI) foods to manage blood glucose. The GI value of foods is influenced by the ratio of amylose to amylopectin and also the addition of bioactive compounds. Spirulina platensis is a type of microalgae rich in bioactive compounds, including phenolic acids and volatile compounds.
Objectives: This study aimed to evaluate the glycemic index (GI) levels and organoleptic properties of chips made from gluten-free composite flour enriched with Spirulina sp.
Methods: The research design was experimental. Three formulations were tested: A413 (mocaf: 30%; cornstarch: 20%; corn grits: 20%; tapioca: 30%), A531 (mocaf: 30%; cornstarch: 20%; corn grits: 10%; tapioca: 40%), A249 (mocaf: 30%; cornstarch: 10%; corn grits: 20%; tapioca: 40%). The GI testing involved 10 respondents who met the following criteria: normal BMI, aged 20-40 years, drug-free, non-smoking, non-drinking, no history of chronic diseases, not pregnant or breastfeeding. The GI value was calculated based on the area under the curve (AUC) of blood glucose measurement before and after consuming the standard and test food at 0, 30, 60, 90 and 120 minutes. Organoleptic testing was conducted using a hedonic test with 35 semi-trained panelists.
Results: Formula A531 had the lowest GI value (GI = 28) among the three formulations. There was no significant difference in scent and flavor between the three formulations. However, formula A531 was the most preferred in terms of texture (p-value = 0.029) and crispiness (p-value = 0.050) compared to the other formulations.
Conclusions: Gluten-free chips enriched with Spirulina sp. (Formula A531) can serve as a healthy, low-glycemic-index snack alternative that is acceptable to consumers. |
| format | Article |
| id | doaj-art-495d0e0fa4e348f382946f81fc7b9298 |
| institution | OA Journals |
| issn | 2580-1163 2580-9776 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Universitas Airlangga |
| record_format | Article |
| series | Amerta Nutrition |
| spelling | doaj-art-495d0e0fa4e348f382946f81fc7b92982025-08-20T02:10:27ZengUniversitas AirlanggaAmerta Nutrition2580-11632580-97762025-06-019231031810.20473/amnt.v9i2.2025.310-31861488Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina PlatensisAmalia Rahma0Dwi Novri Supriatiningrum1Sutrisno Adi Prayitno2Endah Mulyani3Eka Srirahayu Ariestiningsih4Program Studi Ilmu Gizi, Universitas Muhammadiyah Gresik, Gresik, IndonesiaProgram Studi Ilmu Gizi, Universitas Muhammadiyah Gresik, Gresik, IndonesiaProgram Studi Teknologi Pangan, Universitas Muhammadiyah Gresik, Gresik, IndonesiaProgram Studi Ilmu Gizi, Universitas Muhammadiyah Gresik, Gresik, IndonesiaProgram Studi Ilmu Gizi, Universitas Muhammadiyah Gresik, Gresik, IndonesiaBackground: The World Health Organization (WHO) recommends consuming low glycemic index (GI) foods to manage blood glucose. The GI value of foods is influenced by the ratio of amylose to amylopectin and also the addition of bioactive compounds. Spirulina platensis is a type of microalgae rich in bioactive compounds, including phenolic acids and volatile compounds. Objectives: This study aimed to evaluate the glycemic index (GI) levels and organoleptic properties of chips made from gluten-free composite flour enriched with Spirulina sp. Methods: The research design was experimental. Three formulations were tested: A413 (mocaf: 30%; cornstarch: 20%; corn grits: 20%; tapioca: 30%), A531 (mocaf: 30%; cornstarch: 20%; corn grits: 10%; tapioca: 40%), A249 (mocaf: 30%; cornstarch: 10%; corn grits: 20%; tapioca: 40%). The GI testing involved 10 respondents who met the following criteria: normal BMI, aged 20-40 years, drug-free, non-smoking, non-drinking, no history of chronic diseases, not pregnant or breastfeeding. The GI value was calculated based on the area under the curve (AUC) of blood glucose measurement before and after consuming the standard and test food at 0, 30, 60, 90 and 120 minutes. Organoleptic testing was conducted using a hedonic test with 35 semi-trained panelists. Results: Formula A531 had the lowest GI value (GI = 28) among the three formulations. There was no significant difference in scent and flavor between the three formulations. However, formula A531 was the most preferred in terms of texture (p-value = 0.029) and crispiness (p-value = 0.050) compared to the other formulations. Conclusions: Gluten-free chips enriched with Spirulina sp. (Formula A531) can serve as a healthy, low-glycemic-index snack alternative that is acceptable to consumers.https://e-journal.unair.ac.id/AMNT/article/view/63321glycemic indexorganolepticcomposite flourgluten-freespirulina sp. |
| spellingShingle | Amalia Rahma Dwi Novri Supriatiningrum Sutrisno Adi Prayitno Endah Mulyani Eka Srirahayu Ariestiningsih Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis Amerta Nutrition glycemic index organoleptic composite flour gluten-free spirulina sp. |
| title | Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis |
| title_full | Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis |
| title_fullStr | Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis |
| title_full_unstemmed | Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis |
| title_short | Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis |
| title_sort | glycemic index and organoleptic test of gluten free chips made from composite flour enriched with spirulina platensis |
| topic | glycemic index organoleptic composite flour gluten-free spirulina sp. |
| url | https://e-journal.unair.ac.id/AMNT/article/view/63321 |
| work_keys_str_mv | AT amaliarahma glycemicindexandorganoleptictestofglutenfreechipsmadefromcompositeflourenrichedwithspirulinaplatensis AT dwinovrisupriatiningrum glycemicindexandorganoleptictestofglutenfreechipsmadefromcompositeflourenrichedwithspirulinaplatensis AT sutrisnoadiprayitno glycemicindexandorganoleptictestofglutenfreechipsmadefromcompositeflourenrichedwithspirulinaplatensis AT endahmulyani glycemicindexandorganoleptictestofglutenfreechipsmadefromcompositeflourenrichedwithspirulinaplatensis AT ekasrirahayuariestiningsih glycemicindexandorganoleptictestofglutenfreechipsmadefromcompositeflourenrichedwithspirulinaplatensis |