Glicemic Index Of Food Product Based On Edamame as A Funtional Food
Elly Kurniawati 1), Rinda Nurul K 2), Izzatul Mila 3)
1) Food Industrial Technology Study Program, State Polytechnic of Jember
2) Medical Record Study Program, State Polytechnic of Jember
3) Nutrition Clinic Study Program, State Polytechnic of Jember Jl. Mastrip Kotak Pos 164 Jember
Abstract
A study to develope edamame as a fuctional food by glicemic index and dietary fiber analysis on several edamame product has been conducted. The purpose of this study were (i). to determine chemical properties, dietary fiber and fuctional properties of edamame frying and edamame flour. (ii). to determine the glycemic index of edamame frying and edamame flour. Freezing edamame was also studied as the comparative edamame product. The results showed that frying edamame increased total dietary fiber from 18,20% (freezing edamame) to 29,34% (edamame flour) and 33,16% (frying edamame). However, frying increased of the fat levels from 7,13% (freezing) to 10,45% and 14,5% in edamame flour and edamame fried, respectively. In term of fuctional properties of the flour water holding capacity (WHC) of freezing edamame was 6,04 decreased to 3,38ml/g (frying) and increased to 10,5 ml.g (edamame flour). The results showed that glicemic index value of freezing frying, flour edamame were 43, 36 and 53 respectively. Based on those results, flour edamame was classified as food with medium glycemic index, whereas both feezing edamame and frying edamame were classified as food with low glicemic index.
Keywords: dietary fiber, edamame, functional properties, glicemic index
Topic: Food Science and Technology