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
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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
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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
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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
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