Physicochemical Properties, Glycaemic Index and Glycaemic Load of Chocolate Energy Bars Prepared with High Polyphenols Cocoa Powder and Guar Gum
Article Sidebar
Issue
Vol. 19 No. 1 (2024)
Accepted
1 February 2024
Published
30 March 2024
Keywords:
-
dark chocolate, guar gum, physicochemical properties, glycaemic index, glycaemic load
Abstract
This study aimed to determine the physicochemical properties, Glycaemic Index (GI) and Glycaemic Load (GL) of chocolate energy bars prepared with different percentages of guar gum (0.5%, 1.0%, 1.5%) and high polyphenols cocoa powder. Proximate analysis was determined following the official methods Association of Official Analytical (AOAC). Ten eligible respondents who met the inclusion and exclusion criteria participated in the GI and GL determination. Test and reference food were given to the participants after overnight fasting. Blood capillary finger pricks were drawn for 7 interval time at 0 until 120 min. The blood glucose responses were calculated based on Incremental Area Under Curve (IAUC). The result revealed that the fat and calorie content were significantly lower in formulations with highest guar gum percentage (p˂0.05). On the other hands the moisture, ash, carbohydrate contents, crude fibre, energy value, hardness, fracturability, pH value, and colour were all comparable to the control sample. The control and chocolate energy bars with 0.5% guar gum were in the category of high GI and GL. Whereas, the chocolate energy bars with 1.0% and 1.5% guar gum were in the medium category for both GI and GL. This study demonstrated that incorporating different percentages of guar gum in the high polyphenols chocolate energy bar changed some of the proximate compositions but not the physical properties. Furthermore, addition of guar gum affected the GI and GL as the values were reduced with the increased amount of guar gum.
References
REFERENCES
Aggarwal, D., Sabikhi, L., Kumar, M. H. S., & Panjagari, N. R. (2018). Investigating the effect of resistant starch, polydextrose and biscuit` improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology. Journal of Food Measurement and Characterization, 12(2), 1167–1176. https://doi.org/10.1007/s11694-018-9730-7
Alberts, H. C., & Cidell, J. L. (2006). Chocolate consumption, manufacturing and quality in Western Europe and the United States. Geography, 91(3), 218-226. https://doi.org/10.1080/00167487.2006.12094169
Amir, I. Z., Sharon, W. X. R., & Syafiq, A. (2013). D-optimal mixture design on \ melting and textural properties of dark chocolate as affected by cocoa butter substitution with xanthan gum/guar gum blends. International Food Research Journal, 20(4), 1991 1995. http://www.ifrj.upm.edu.my
Andhale, R. R., Kalbhor, T. L., & Dagadkhair, A. (2019). Impact of Different Levels of Guar Gum on Quality and Texture Profile ( TAXT-2 Texture Analyser ) of Noodles Fortified with Pearl Millet Flour. Journal of Emerging Technologies and Innovative Research, 122–128. https://www.jetir.org
Aprotosoaie, A., Miron, A., Trifan, A., Luca, V., & Costache, I.-I. (2016). The Cardiovascular Effects of Cocoa Polyphenols—An Overview. Diseases, 4(4), 39. https://doi.org/10.3390/diseases4040039
Arif Said, Nurrul Atikah Mohd Nasir, Che Abdullah Abu Bakar, & Wan Anwar
Fahmi Wan Mohamad. (2019). Chocolate Spread Emulsion: Effects of Varying Oil Types on Physico-chemical Properties, Sensory Qualities and Storage Stability. Journal Of Agrobiotechnology, 10(2),3242. https://journal.unisza.edu.my
Arvidsson-Lenner, R., Asp, N. G., Axelsen, M., Bryngelsson, S., Haapa, E., Järvi, A. & Vessby, B. (2004). Glycaemic index. Scandinavian Journal of Nutrition, 48(2), 84-94. https://doi.org/10.1080/11026480410033999
Barman, M., Das, A. B., & Badwaik, L. S. (2021). Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather. Journal of Food Processing and Preservation, 45(5). https://doi.org/10.1111/JFPP.15478
Bavaro, A. R., Di Biase, M., Conte, A., Lonigro, S. L., Caputo, L., Cedola, A., Del Nobile, M. A., Logrieco, A. F., Lavermicocca, P., & Valerio, F. (2021). Weissella cibaria short fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation. International Journal of Food Science and Technology, 56(7), 3197 3208. https://doi.org/10.1111/ijfs.14874
Bharath Kumar, S., & Prabhasankar, P. (2016). Glycemic index of rajma bean (Phaseolus vulgaris) and guar (Cyamopsis tetragonoloba) incorporated noodles: A volunteers study. Global Journal of Digestive Diseases, 1, 2472 1891. https://doi.org/10.4172/2472-1891.100001
Briones, V., Aguilera, J. M., & Brown, C. (2006). Effect of surface topography on color and gloss of chocolate samples. Journal of food engineering, 77(4), 776-783. https://doi.org/10.1016/j.jfoodeng.2005.08.004
Cavallero, A., Empilli, S., Brighenti, F., & Stanca, A. M. (2002). High (1→ 3, 1→ 4) β-glucan barley fractions in bread making and their effects on human glycemic response. Journal of cereal science, 36(1), 59-66. https://doi.org/10.1006/jcrs.2002.0454
Chandegara, M. (2018). Development of Novel Chocolate Energy Bar by using Nuts. International Journal of Food and Fermentation Technology, 8(1), 93–97. https://doi.org/10.30954/2277-9396.01.2018.12
Chen, M., & Chen, C. (2018). Statistics Application on the Study of Chocolate Science with Heart Disease. IEOM Europe Proceedings, 434–441. https://www.iteea.org
Colla, K., Costanzo, A., & Gamlath, S. (2018). Fat replacers in baked food products. Foods, 7(12). https://doi.org/10.3390/foods7120192
Culetu, A., Stoica-Guzun, A., & Duta, D. E. (2021). Impact of fat types on the rheological and textural properties of gluten-free oat dough and cookie. International Journal of Food Science and Technology, 56(1), 126–137. https://doi.org/10.1111/ijfs.14611
Davoudi-Kiakalayeh, A., Mohammadi, R., Pourfathollah, A. A., Siery, Z., & Davoudi Kiakalayeh, S. (2017). Alloimmunization in thalassemia patients: New insight for healthcare. International Journal of Preventive Medicine, 8, 1–6. https://doi.org/10.4103/ijpvm.IJPVM
Durai, A. (2022, January 11). Malaysians have been chocolate-crazy during the pandemic. The Star.https://www.thestar.com.my/food/food news/2022/01/11/malaysians have-been going-chocolate-crazy during-the-pandemic
Eke-Ejiofor, J., & Okoye, C. (2018). Nutrient composition, lipid profile and sensory properties of cereal bar made from locally available cereals and nuts. International Journal of Biotechnology and Food Science, 6(1), 1-8. http://www.sciencewebpublishing.net
Farah, N.T., Ariba, K., Sirajuddin & Hassan, I., A. (2016). Analytical Characterization of Guar and Guar Gum Produced in Sindh, Pakistan. Food Science & Nutrition Technology, 1(2). https://doi.org/10.23880/fsnt 16000110
Fernandes, V. A., Müller, A. J., & Sandoval, A. J. (2013). Thermal, structural and
rheological characteristics of dark chocolate with different compositions. Journal of Food Engineering, 116(1), 97–108. https://doi.org/10.1016/j.jfoodeng.2012.12.002
Gill, A., & Singh, A. K. (2020). Energy bars: quick, healthy and wholesome snack
for adolescents. Traditional Lifestyle and Adolescents. https://euroasiapub.org
Gularte, M. A., & Rosell, C. M. (2011). Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids. Carbohydrate Polymers, 85(1), 237-244. https://doi.org/10.1016/j.carbpol.2011.02.025
Goswami, M., Sharma, B. D., Mendiratta, S. K., & Pathak, V. (2019). Quality evaluation of functional carabeef cookies incorporated with guar gum (Cyamopsis tetragonoloba) as fat replacer. Nutrition and Food Science, 49(3), 432–440. https://doi.org/10.1108/NFS 07-2018-0211
Greenwood, D. C., Threapleton, D. E., Evans, C. E., Cleghorn, C. L., Nykjaer, C., Woodhead, C., & Burley, V. J. (2013). Glycemic index, glycemic load, carbohydrates, and type 2 diabetes: systematic review and dose response meta-analysis of prospective studies. Diabetes care, 36(12), 4166-4171. https://doi.org/10.2337/dc13-0325
Ho, L. H., Tang, J. Y. H., Mazaitul Akma, S., Mohd Aiman, H., & Roslan, A. (2016). Development of novel “energy” snack bar by utilizing local Malaysian ingredients. International Food Research Journal, 23(5), 2280 2285. http://ifrj.upm.edu.my
Hussain, S., Alamri, M. S., Mohamed, A. A., Ibraheem, M. A., Qasem, A. A. A., Shamlan, G., & Ababtain, I. A. (2022). Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus indica) and Acacia (Acacia seyal) Gums. Molecules, 27(21), 7217. https://doi.org/10.3390/molecules27217217
Kamal, T. (2015). An Investigation on the Preparation of Containing Low Caloric Biscuits with Supplementation of Dietary Fiber. Journal of Food Processing & Technology, 06(06), 10–14. https://doi.org/10.4172/2157 7110.1000455
Kampf, N., & Nussinovitch, A. (2000). Hydrocolloid coating of cheeses. Food Hydrocolloids, 14(6), 531-537. https://doi.org/10.1016/S0268 005X(00)00033-3
Kaviani, M., Chilibeck, P. D., Jochim, J., Gordon, J., & Zello, G. A. (2019). The Glycemic Index of Sport Nutrition Bars Affects Performance and Metabolism during Cycling and Next-Day Recovery. Journal of Human Kinetics, 66(1), 69–79. https://doi.org/10.2478/hukin-2018 0050
Kawakami, Y., Watanabe, Y., Mazuka, M., Yagi, N., Sawazaki, A., Koganei, M., Natsume, M., Kuriki, K., Morimoto, T., Asai, T., & Arai, H. (2021). Effect of cacao polyphenol rich chocolate on postprandial glycemia, insulin, and incretin secretion in healthy participants. Nutrition, 85, 111128. https://doi.org/10.1016/j.nut.2020.111128
Kumar, Y. (2021). Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues. Food Reviews International, 37(3),
296–312. https://doi.org/10.1080/87559129.2019.1704001
Latif, R. (2013). Chocolate/cocoa and human health: a review. Neth J Med, 71(2), 63-8. https://www.njmonline.nl
Livesey, G., Taylor, R., Livesey, H. F., Buyken, A. E., Jenkins, D. J. A., Augustin, L. S. A., Sievenpiper, J. L., Barclay, A. W., Liu, S., Wolever, T. M.\ S., Willett, W. C., Brighenti, F., Salas-Salvadó, J., Björck, I., Rizkalla, S. W., Riccardi, G., Vecchia, C. La, Ceriello, A., Trichopoulou, A. Brand Miller, J. C. (2019). Dietary glycemic index and load and the risk of type 2 diabetes: Assessment of causal relations. Nutrients, 11(6). https://doi.org/10.3390/nu11061436
Maehre, H. K., Weisensee, S., Ballance, S., & Rieder, A. (2021). Guar gum fortified
white breads for prospective postprandial glycaemic control – Effects on bread quality and galactomannan molecular weight. LWT, 152. https://doi.org/10.1016/j.lwt.2021.112354
Mamat, H., Akanda, J. M. H., Zainol, M. K., & Ling, Y. A. (2018). The influence of seaweed composite flour on the physicochemical properties of muffin. Journal of aquatic food product technology, 27(5), 635-642. https://doi.org/10.1080/10498850.2018.1468841
Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Frutos, M. J., Galtier, P., Gott, D., Gundert‐Remy, U., Lambré , C., Leblanc, J., Lindtner, O., Moldeus, P., Mosesso, P., Oskarsson, A., Parent‐Massin, D., Stankovic, I., Waalkens Berendsen, I., Woutersen, R. A., Wright, M., Dusemund, B. (2017). Re evaluation of guar gum (E 412) as a food additive. EFSA Journal, 15(2). https://doi.org/10.2903/J.EFSA.2017.4669
Munir, M., Nadeem, M., Qureshi, T. M., Qayyum, A., Suhaib, M., Zeb, F., -Ul Haq, I., Qureshi, A., Ashokkumar, M., Tahir, M., Qureshi, A., Qayyum, M., Suhaib, F., & Zeb, I.-U.-H. (2018). Addition of Oat Enhanced the Physico-Chemical, Nutritional and Sensory Qualities of Date Fruit Based Snack Bars. Journal of Food and Nutrition Research, 6 (4), 271–276. https://doi.org/10.12691/jfnr-6-4 10
National Germplasm Resources Laboratory (2009). GRIN-Global Plant Germplasm. Retrieved from National Germplasm Resources Laboratory, Agricultural Research Service, USDA website: https://www.ars.usda.gov/northeast area/beltsvillemd-barc/beltsville agricultural-research-center/ national germplasm-resources-laboratory/
Nazir, S., & Ahmad, Z. R. A. (2016). Development of a Novel Calorie Controlled
and Sugar Free Dark Chocolate Enriched with Guar Gum. Journal of Food Research and Technology, 04(02), 39–46. http://jakraya.com
Ni, C., Jia, Q., Ding, G., Wu, X., & Yang, M. (2022). Low-Glycemic Index Diets as an Intervention in Metabolic Diseases: A Systematic Review and Meta Analysis. Nutrients, 14(2), 891–902. https://doi.org/10.3390/nu14020307
Nik Husain, N. R., & Ghazali, S. A. (2021). Minum Madu Tapi Penyakit Yang dapat. Majalah Sains. https://www.majalahsains.com/minum-madu tapi-penyakit yang-dapat/
Rajab, A.M.A., Takruri, H.R.H., Mishal, A.A. and Alkurd, R.A. (2017). Glycemic and insulinemic response of different types of Jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 16(2), 61-68. https:// doi.org/10.3923/pjn.2017.61.68
Rios, R. V., Garzón, R., Lannes, S. C. S., & Rosell, C. M. (2018). Use of succinyl chitosan as fat replacer on cake formulations. Lwt, 96, 260 265. https://doi.org/10.1016/j.lwt.2018.05.041
Samakradhamrongthai, R. S., Maneechot, S., Wangpankhajorn, P., Jannu, T., & Renaldi, G. (2022). Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties. Food Chemistry Advances, 1(June), 100058. https://doi.org/10.1016/j.focha.2022.100058
Salleh, S. N., Fairus, A. A. H., Zahary, M. N., Raj, N. B., & Jalil, A. M. M. (2019). Unravelling the effects of soluble dietary fibre supplementation on energy intake and perceived satiety in healthy adults: Evidence from systematic review and meta-analysis of randomised controlled trials. Foods, 8(1). https://doi.org/10.3390/foods8010015
Samanta, S., Sarkar, T., Chakraborty, R., Rebezov, M., Shariati, M. A., Thiruvengadam, M., & Rengasamy, K. R. (2022). Dark chocolate: An overview of its biological activity, processing, and fortification approaches. Current Research in Food Science, 15;5:1916-1943. https:// doi.org/10.1016/j.crfs.2022.10.017
Sarriá, B., Martínez-López, S., Fernández-Espinosa, A., Gómez-Juaristi, M., Goya, L., Mateos, R., & Bravo, L. (2012). Effects of regularly consuming dietary fibre rich soluble cocoa products on bowel habits in healthy subjects: a free living, two-stage, randomized, crossover, single-blind intervention. Nutrition & Metabolism, 9(1), 33. https://doi.org/10.1186/1743-7075-933
Singh, J., Dartois, A., & Kaur, L. (2010). Starch digestibility in food matrix: a review. Trends in Food Science & Technology, 21(4), 168-180. https://doi.org/10.1016/j.tifs.2009.12.001
Singh, P., Singh, R., Jha, A., Rasane, P., & Gautam, A. K. (2015). Optimization of a process for high fibre and high protein biscuit. Journal of Food Science and Technology, 52(3), 1394–1403. https://doi.org/10.1007/s13197-013 1139-z
Singh, K., & Immanuel, G. (2022). Evaluation of Physical and Functional Properties of Composite Flour from Finger Millet, Rice and Guar Gum. International Journal of Plant & Soil Science, September, 270–277. https://doi.org/10.9734/ijpss/2022/v34i2331588
Sudha, M. L., Srivastava, A. K., Vetrimani, R., & Leelavathi, K. (2007). Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality. Journal of Food Engineering, 80(3), 922–930. https://doi.org/10.1016/j.jfoodeng.2006.08.006
Thombare, N., Jha, U., Mishra, S., & Siddiqui, M. Z. (2016a). Guar gum as a promising starting material for diverse applications: A review. International Journal of Biological Macromolecules, 88, 361–372. https://doi.org/10.1016/J.IJBIOMAC.2016.04.001
Thombare, N., Jha, U., Mishra, S., & Siddiqui, M. Z. (2016b). Guar gum as a promising starting material for diverse applications: A review. International Journal of Biological Macromolecules, 88, 361–372. https://doi.org/10.1016/J.IJBIOMAC.2016.04.001
Tim Newman. (2020, April 27). Dietary fiber: Why do we need it? Medical News Today. https://www.medicalnewstoday.com/articles/146935
Uğur, H., Çatak, J., Özgür, B., Efe, E., Görünmek, M., Belli, İ., & Yaman, M. (2022). Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index. Food Science and Technology (Brazil), 42, 1–7. https://doi.org/10.1590/fst.03022
Wang, N., Pan, D., Guo, Z., Xiang, X., Wang, S., Zhu, J., & Sun, G. (2021). Effects of guar gum on blood lipid levels: A systematic review and meta-analysis on randomized clinical trials. Journal of Functional Foods, 85, 1756–4646. https://doi.org/10.1016/J.JFF.2021.104605
Yadav, L., & Bhatnagar, V. (2015). Optimization of ingredients in cereal bar. Food Science Research Journal, 6(2), 273–278. https://doi.org/10.15740/has/fsrj/6.2/273-278
Yasukawa, Z., Inoue, R., Ozeki, M., Okubo, T., Takagi, T., Honda, A., & Naito, Y. (2019). Effect of Repeated Consumption of Partially Hydrolyzed Guar Gum on Fecal Characteristics and Gut Microbiota: A Randomized, Double-Blind, Placebo Controlled, and Parallel-Group Clinical Trial. Nutrients 2019, Vol. 11, Page 2170, 11(9), 2170. https://doi.org/10.3390/NU11092170
Zainol, M. K., Tan, R. C., Mohd Zin, Z., Ahmad, A., & Danish-Daniel, M. (2020). Effectiveness of Toothpony (Gazza minuta) protein hydrolysate on reducing oil uptake upon deep-frying. Food Research, 4(3), 805–813. https://doi.org/10.26656/FR.2017.4(3).392
Aggarwal, D., Sabikhi, L., Kumar, M. H. S., & Panjagari, N. R. (2018). Investigating the effect of resistant starch, polydextrose and biscuit` improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology. Journal of Food Measurement and Characterization, 12(2), 1167–1176. https://doi.org/10.1007/s11694-018-9730-7
Alberts, H. C., & Cidell, J. L. (2006). Chocolate consumption, manufacturing and quality in Western Europe and the United States. Geography, 91(3), 218-226. https://doi.org/10.1080/00167487.2006.12094169
Amir, I. Z., Sharon, W. X. R., & Syafiq, A. (2013). D-optimal mixture design on \ melting and textural properties of dark chocolate as affected by cocoa butter substitution with xanthan gum/guar gum blends. International Food Research Journal, 20(4), 1991 1995. http://www.ifrj.upm.edu.my
Andhale, R. R., Kalbhor, T. L., & Dagadkhair, A. (2019). Impact of Different Levels of Guar Gum on Quality and Texture Profile ( TAXT-2 Texture Analyser ) of Noodles Fortified with Pearl Millet Flour. Journal of Emerging Technologies and Innovative Research, 122–128. https://www.jetir.org
Aprotosoaie, A., Miron, A., Trifan, A., Luca, V., & Costache, I.-I. (2016). The Cardiovascular Effects of Cocoa Polyphenols—An Overview. Diseases, 4(4), 39. https://doi.org/10.3390/diseases4040039
Arif Said, Nurrul Atikah Mohd Nasir, Che Abdullah Abu Bakar, & Wan Anwar
Fahmi Wan Mohamad. (2019). Chocolate Spread Emulsion: Effects of Varying Oil Types on Physico-chemical Properties, Sensory Qualities and Storage Stability. Journal Of Agrobiotechnology, 10(2),3242. https://journal.unisza.edu.my
Arvidsson-Lenner, R., Asp, N. G., Axelsen, M., Bryngelsson, S., Haapa, E., Järvi, A. & Vessby, B. (2004). Glycaemic index. Scandinavian Journal of Nutrition, 48(2), 84-94. https://doi.org/10.1080/11026480410033999
Barman, M., Das, A. B., & Badwaik, L. S. (2021). Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather. Journal of Food Processing and Preservation, 45(5). https://doi.org/10.1111/JFPP.15478
Bavaro, A. R., Di Biase, M., Conte, A., Lonigro, S. L., Caputo, L., Cedola, A., Del Nobile, M. A., Logrieco, A. F., Lavermicocca, P., & Valerio, F. (2021). Weissella cibaria short fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation. International Journal of Food Science and Technology, 56(7), 3197 3208. https://doi.org/10.1111/ijfs.14874
Bharath Kumar, S., & Prabhasankar, P. (2016). Glycemic index of rajma bean (Phaseolus vulgaris) and guar (Cyamopsis tetragonoloba) incorporated noodles: A volunteers study. Global Journal of Digestive Diseases, 1, 2472 1891. https://doi.org/10.4172/2472-1891.100001
Briones, V., Aguilera, J. M., & Brown, C. (2006). Effect of surface topography on color and gloss of chocolate samples. Journal of food engineering, 77(4), 776-783. https://doi.org/10.1016/j.jfoodeng.2005.08.004
Cavallero, A., Empilli, S., Brighenti, F., & Stanca, A. M. (2002). High (1→ 3, 1→ 4) β-glucan barley fractions in bread making and their effects on human glycemic response. Journal of cereal science, 36(1), 59-66. https://doi.org/10.1006/jcrs.2002.0454
Chandegara, M. (2018). Development of Novel Chocolate Energy Bar by using Nuts. International Journal of Food and Fermentation Technology, 8(1), 93–97. https://doi.org/10.30954/2277-9396.01.2018.12
Chen, M., & Chen, C. (2018). Statistics Application on the Study of Chocolate Science with Heart Disease. IEOM Europe Proceedings, 434–441. https://www.iteea.org
Colla, K., Costanzo, A., & Gamlath, S. (2018). Fat replacers in baked food products. Foods, 7(12). https://doi.org/10.3390/foods7120192
Culetu, A., Stoica-Guzun, A., & Duta, D. E. (2021). Impact of fat types on the rheological and textural properties of gluten-free oat dough and cookie. International Journal of Food Science and Technology, 56(1), 126–137. https://doi.org/10.1111/ijfs.14611
Davoudi-Kiakalayeh, A., Mohammadi, R., Pourfathollah, A. A., Siery, Z., & Davoudi Kiakalayeh, S. (2017). Alloimmunization in thalassemia patients: New insight for healthcare. International Journal of Preventive Medicine, 8, 1–6. https://doi.org/10.4103/ijpvm.IJPVM
Durai, A. (2022, January 11). Malaysians have been chocolate-crazy during the pandemic. The Star.https://www.thestar.com.my/food/food news/2022/01/11/malaysians have-been going-chocolate-crazy during-the-pandemic
Eke-Ejiofor, J., & Okoye, C. (2018). Nutrient composition, lipid profile and sensory properties of cereal bar made from locally available cereals and nuts. International Journal of Biotechnology and Food Science, 6(1), 1-8. http://www.sciencewebpublishing.net
Farah, N.T., Ariba, K., Sirajuddin & Hassan, I., A. (2016). Analytical Characterization of Guar and Guar Gum Produced in Sindh, Pakistan. Food Science & Nutrition Technology, 1(2). https://doi.org/10.23880/fsnt 16000110
Fernandes, V. A., Müller, A. J., & Sandoval, A. J. (2013). Thermal, structural and
rheological characteristics of dark chocolate with different compositions. Journal of Food Engineering, 116(1), 97–108. https://doi.org/10.1016/j.jfoodeng.2012.12.002
Gill, A., & Singh, A. K. (2020). Energy bars: quick, healthy and wholesome snack
for adolescents. Traditional Lifestyle and Adolescents. https://euroasiapub.org
Gularte, M. A., & Rosell, C. M. (2011). Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids. Carbohydrate Polymers, 85(1), 237-244. https://doi.org/10.1016/j.carbpol.2011.02.025
Goswami, M., Sharma, B. D., Mendiratta, S. K., & Pathak, V. (2019). Quality evaluation of functional carabeef cookies incorporated with guar gum (Cyamopsis tetragonoloba) as fat replacer. Nutrition and Food Science, 49(3), 432–440. https://doi.org/10.1108/NFS 07-2018-0211
Greenwood, D. C., Threapleton, D. E., Evans, C. E., Cleghorn, C. L., Nykjaer, C., Woodhead, C., & Burley, V. J. (2013). Glycemic index, glycemic load, carbohydrates, and type 2 diabetes: systematic review and dose response meta-analysis of prospective studies. Diabetes care, 36(12), 4166-4171. https://doi.org/10.2337/dc13-0325
Ho, L. H., Tang, J. Y. H., Mazaitul Akma, S., Mohd Aiman, H., & Roslan, A. (2016). Development of novel “energy” snack bar by utilizing local Malaysian ingredients. International Food Research Journal, 23(5), 2280 2285. http://ifrj.upm.edu.my
Hussain, S., Alamri, M. S., Mohamed, A. A., Ibraheem, M. A., Qasem, A. A. A., Shamlan, G., & Ababtain, I. A. (2022). Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus indica) and Acacia (Acacia seyal) Gums. Molecules, 27(21), 7217. https://doi.org/10.3390/molecules27217217
Kamal, T. (2015). An Investigation on the Preparation of Containing Low Caloric Biscuits with Supplementation of Dietary Fiber. Journal of Food Processing & Technology, 06(06), 10–14. https://doi.org/10.4172/2157 7110.1000455
Kampf, N., & Nussinovitch, A. (2000). Hydrocolloid coating of cheeses. Food Hydrocolloids, 14(6), 531-537. https://doi.org/10.1016/S0268 005X(00)00033-3
Kaviani, M., Chilibeck, P. D., Jochim, J., Gordon, J., & Zello, G. A. (2019). The Glycemic Index of Sport Nutrition Bars Affects Performance and Metabolism during Cycling and Next-Day Recovery. Journal of Human Kinetics, 66(1), 69–79. https://doi.org/10.2478/hukin-2018 0050
Kawakami, Y., Watanabe, Y., Mazuka, M., Yagi, N., Sawazaki, A., Koganei, M., Natsume, M., Kuriki, K., Morimoto, T., Asai, T., & Arai, H. (2021). Effect of cacao polyphenol rich chocolate on postprandial glycemia, insulin, and incretin secretion in healthy participants. Nutrition, 85, 111128. https://doi.org/10.1016/j.nut.2020.111128
Kumar, Y. (2021). Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues. Food Reviews International, 37(3),
296–312. https://doi.org/10.1080/87559129.2019.1704001
Latif, R. (2013). Chocolate/cocoa and human health: a review. Neth J Med, 71(2), 63-8. https://www.njmonline.nl
Livesey, G., Taylor, R., Livesey, H. F., Buyken, A. E., Jenkins, D. J. A., Augustin, L. S. A., Sievenpiper, J. L., Barclay, A. W., Liu, S., Wolever, T. M.\ S., Willett, W. C., Brighenti, F., Salas-Salvadó, J., Björck, I., Rizkalla, S. W., Riccardi, G., Vecchia, C. La, Ceriello, A., Trichopoulou, A. Brand Miller, J. C. (2019). Dietary glycemic index and load and the risk of type 2 diabetes: Assessment of causal relations. Nutrients, 11(6). https://doi.org/10.3390/nu11061436
Maehre, H. K., Weisensee, S., Ballance, S., & Rieder, A. (2021). Guar gum fortified
white breads for prospective postprandial glycaemic control – Effects on bread quality and galactomannan molecular weight. LWT, 152. https://doi.org/10.1016/j.lwt.2021.112354
Mamat, H., Akanda, J. M. H., Zainol, M. K., & Ling, Y. A. (2018). The influence of seaweed composite flour on the physicochemical properties of muffin. Journal of aquatic food product technology, 27(5), 635-642. https://doi.org/10.1080/10498850.2018.1468841
Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Frutos, M. J., Galtier, P., Gott, D., Gundert‐Remy, U., Lambré , C., Leblanc, J., Lindtner, O., Moldeus, P., Mosesso, P., Oskarsson, A., Parent‐Massin, D., Stankovic, I., Waalkens Berendsen, I., Woutersen, R. A., Wright, M., Dusemund, B. (2017). Re evaluation of guar gum (E 412) as a food additive. EFSA Journal, 15(2). https://doi.org/10.2903/J.EFSA.2017.4669
Munir, M., Nadeem, M., Qureshi, T. M., Qayyum, A., Suhaib, M., Zeb, F., -Ul Haq, I., Qureshi, A., Ashokkumar, M., Tahir, M., Qureshi, A., Qayyum, M., Suhaib, F., & Zeb, I.-U.-H. (2018). Addition of Oat Enhanced the Physico-Chemical, Nutritional and Sensory Qualities of Date Fruit Based Snack Bars. Journal of Food and Nutrition Research, 6 (4), 271–276. https://doi.org/10.12691/jfnr-6-4 10
National Germplasm Resources Laboratory (2009). GRIN-Global Plant Germplasm. Retrieved from National Germplasm Resources Laboratory, Agricultural Research Service, USDA website: https://www.ars.usda.gov/northeast area/beltsvillemd-barc/beltsville agricultural-research-center/ national germplasm-resources-laboratory/
Nazir, S., & Ahmad, Z. R. A. (2016). Development of a Novel Calorie Controlled
and Sugar Free Dark Chocolate Enriched with Guar Gum. Journal of Food Research and Technology, 04(02), 39–46. http://jakraya.com
Ni, C., Jia, Q., Ding, G., Wu, X., & Yang, M. (2022). Low-Glycemic Index Diets as an Intervention in Metabolic Diseases: A Systematic Review and Meta Analysis. Nutrients, 14(2), 891–902. https://doi.org/10.3390/nu14020307
Nik Husain, N. R., & Ghazali, S. A. (2021). Minum Madu Tapi Penyakit Yang dapat. Majalah Sains. https://www.majalahsains.com/minum-madu tapi-penyakit yang-dapat/
Rajab, A.M.A., Takruri, H.R.H., Mishal, A.A. and Alkurd, R.A. (2017). Glycemic and insulinemic response of different types of Jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 16(2), 61-68. https:// doi.org/10.3923/pjn.2017.61.68
Rios, R. V., Garzón, R., Lannes, S. C. S., & Rosell, C. M. (2018). Use of succinyl chitosan as fat replacer on cake formulations. Lwt, 96, 260 265. https://doi.org/10.1016/j.lwt.2018.05.041
Samakradhamrongthai, R. S., Maneechot, S., Wangpankhajorn, P., Jannu, T., & Renaldi, G. (2022). Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties. Food Chemistry Advances, 1(June), 100058. https://doi.org/10.1016/j.focha.2022.100058
Salleh, S. N., Fairus, A. A. H., Zahary, M. N., Raj, N. B., & Jalil, A. M. M. (2019). Unravelling the effects of soluble dietary fibre supplementation on energy intake and perceived satiety in healthy adults: Evidence from systematic review and meta-analysis of randomised controlled trials. Foods, 8(1). https://doi.org/10.3390/foods8010015
Samanta, S., Sarkar, T., Chakraborty, R., Rebezov, M., Shariati, M. A., Thiruvengadam, M., & Rengasamy, K. R. (2022). Dark chocolate: An overview of its biological activity, processing, and fortification approaches. Current Research in Food Science, 15;5:1916-1943. https:// doi.org/10.1016/j.crfs.2022.10.017
Sarriá, B., Martínez-López, S., Fernández-Espinosa, A., Gómez-Juaristi, M., Goya, L., Mateos, R., & Bravo, L. (2012). Effects of regularly consuming dietary fibre rich soluble cocoa products on bowel habits in healthy subjects: a free living, two-stage, randomized, crossover, single-blind intervention. Nutrition & Metabolism, 9(1), 33. https://doi.org/10.1186/1743-7075-933
Singh, J., Dartois, A., & Kaur, L. (2010). Starch digestibility in food matrix: a review. Trends in Food Science & Technology, 21(4), 168-180. https://doi.org/10.1016/j.tifs.2009.12.001
Singh, P., Singh, R., Jha, A., Rasane, P., & Gautam, A. K. (2015). Optimization of a process for high fibre and high protein biscuit. Journal of Food Science and Technology, 52(3), 1394–1403. https://doi.org/10.1007/s13197-013 1139-z
Singh, K., & Immanuel, G. (2022). Evaluation of Physical and Functional Properties of Composite Flour from Finger Millet, Rice and Guar Gum. International Journal of Plant & Soil Science, September, 270–277. https://doi.org/10.9734/ijpss/2022/v34i2331588
Sudha, M. L., Srivastava, A. K., Vetrimani, R., & Leelavathi, K. (2007). Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality. Journal of Food Engineering, 80(3), 922–930. https://doi.org/10.1016/j.jfoodeng.2006.08.006
Thombare, N., Jha, U., Mishra, S., & Siddiqui, M. Z. (2016a). Guar gum as a promising starting material for diverse applications: A review. International Journal of Biological Macromolecules, 88, 361–372. https://doi.org/10.1016/J.IJBIOMAC.2016.04.001
Thombare, N., Jha, U., Mishra, S., & Siddiqui, M. Z. (2016b). Guar gum as a promising starting material for diverse applications: A review. International Journal of Biological Macromolecules, 88, 361–372. https://doi.org/10.1016/J.IJBIOMAC.2016.04.001
Tim Newman. (2020, April 27). Dietary fiber: Why do we need it? Medical News Today. https://www.medicalnewstoday.com/articles/146935
Uğur, H., Çatak, J., Özgür, B., Efe, E., Görünmek, M., Belli, İ., & Yaman, M. (2022). Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index. Food Science and Technology (Brazil), 42, 1–7. https://doi.org/10.1590/fst.03022
Wang, N., Pan, D., Guo, Z., Xiang, X., Wang, S., Zhu, J., & Sun, G. (2021). Effects of guar gum on blood lipid levels: A systematic review and meta-analysis on randomized clinical trials. Journal of Functional Foods, 85, 1756–4646. https://doi.org/10.1016/J.JFF.2021.104605
Yadav, L., & Bhatnagar, V. (2015). Optimization of ingredients in cereal bar. Food Science Research Journal, 6(2), 273–278. https://doi.org/10.15740/has/fsrj/6.2/273-278
Yasukawa, Z., Inoue, R., Ozeki, M., Okubo, T., Takagi, T., Honda, A., & Naito, Y. (2019). Effect of Repeated Consumption of Partially Hydrolyzed Guar Gum on Fecal Characteristics and Gut Microbiota: A Randomized, Double-Blind, Placebo Controlled, and Parallel-Group Clinical Trial. Nutrients 2019, Vol. 11, Page 2170, 11(9), 2170. https://doi.org/10.3390/NU11092170
Zainol, M. K., Tan, R. C., Mohd Zin, Z., Ahmad, A., & Danish-Daniel, M. (2020). Effectiveness of Toothpony (Gazza minuta) protein hydrolysate on reducing oil uptake upon deep-frying. Food Research, 4(3), 805–813. https://doi.org/10.26656/FR.2017.4(3).392
Authors
Binti Mohd SaupiI. A., Binti Mohd HazidiA. M., Mhd JalilA. M., Binti HalibH., & HussinN. (2024). Physicochemical Properties, Glycaemic Index and Glycaemic Load of Chocolate Energy Bars Prepared with High Polyphenols Cocoa Powder and Guar Gum. Jurnal Gizi Dan Pangan, 19(1), 21-30. https://doi.org/10.25182/jgp.2024.19.1.21-30
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
The copyright of manuscripts of the article shall be assigned/transferred to Jurnal Gizi dan Pangan (Indonesian Journal of Nutrition and Food)
Article Details
