Glycemic Index of Sweet Corn and the Characteristics of their Flakes by Adding the Red Bean
Article Sidebar
Accepted
1 December 2023
Published
25 December 2023
Keywords:
-
flakes, glycemic index, non-available carbohydrates, sweet corn
Abstract
Consuming foods with a low glycemic index, such as sweet corn (Zea mays Saccharata), which has a high fiber content, can help lower the risk of diabetes. According to previous research, sweet corn is predicted to have a low glycemic index (GI). The study's goals were to determine the value of the glycemic index of corn and to produce low glycemic index instant flake products made from sweet corn and red beans. The glycemic index value of sweet corn was determined using a glycemic index test technique based on ISO 26642:2010E. The flakes was made with the addition of red beans reported to have the lowest glycemic index among legume, i.e. 26 in order to enhance the crude protein content of the flakes. Flakes were made in two formulas based on the proportion of red beans to sweet corn, namely formula 1 (30:70) and formula 2 (70:30). Proximate analysis was done according to AOAC 2005, total dietary fiber analysis according to AOAC Official Methods 985.29, and total starch analysis according to AOAC 2002.02. Texture analysis of the flakes was carried out using a texture analyzer and color analysis using a chromameter. The sweet corn was found to have a low GI (<55) i.e. 36. Formula 1 flakes contained more fat (db), carbohydrate (db), and total starch (db); while formula 2 flakes had more moisture, protein (db), and resistant starch (db). The resulting flakes have crispy texture (hardness of 553±5.09 gf for formula 1 and 519.05±6.86 gf for formula 2) and have yellow color (both are included in the yellow chromatic area).
References
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Lee H, Hong YJ, Baik S, Hyeon T, Kim DH. 2018. Enzyme-based glucose sensor: From invasive to wearable device. Adv Healthc Mater 7: 1701150. https://doi.org/10.1002/adhm.201701150
Liu D, Deng Y, Sha L, Abul Hashem M, Gai S. 2017. Impact of oral processing on texture attributes and taste perception. J Food Sci Technol 54: 2585-2593. https://doi.org/10.1007/s13197-017-2661-1
Lopez-Silva M, Bello-Perez LA, Agama-Acevedo E, Alvarez-Ramirez J. 2019. Effect of amylose con-tent in morphological, functional and emulsification properties of OSA modified corn starch. Food Hydrocoll 97: 105212. https://doi.org/10.1016/j.foodhyd.2019.105212
McCleary BV, McLoughlin C, Charmier LMJ, McGeough P. 2020. Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products. Cereal Chem 97: 114-137. https://doi.org/10.1002/cche.10208
McRorie JW, McKeown NM. 2017. Understanding the physics of functional fibers in the gastrointestinal tract: An evidence-based approach to resolving enduring misconceptions about insoluble and soluble fiber. J Acad Nutr Diet 117: 251-264. https://doi.org/10.1016/j.jand.2016.09.021
Papunas ME, Djarkasi GSS, Moningka JSC. 2013. Karakteristik fisikokimia dan sensoris flakes ber-bahan baku tepung jagung (Zea Mays L.), tepung pisang goroho (Musa acuminafe sp.) dan tepung kacang hijau (Phaseolus radiates). J Universitas Sam Ratulangi 3: 1-10.
Paula AM, Conti-Silva AC. 2014. Texture profile and correlation between sensory and instrumental analyses on extruded snacks. J Food Eng 121: 9-14. https://doi.org/10.1016/j.jfoodeng.2013.08.007
Petrescu DC, Vermeir I, Petrescu-Mag RM. 2020. Consumer understanding of food quality, healthiness, and environmental impact: A cross-national perspective. Int J Environ Res Public Health 17: 169. https://doi.org/10.3390/ijerph17010169
Rivera S, Kerckhoffs H, Sofkova-Bobcheva S, Hutchins D, East A. 2021. Influence of water loss on mechanical properties of stored blueberries. Postharvest Biol Technol 176: 111498. https://doi.org/10.1016/j.postharvbio.2021.111498
Riantiningtyas RR, Marliyati SA. 2017. Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes. J Sains Kesihatan Malaysia 15: 91-96. https://doi.org/10.17576/jskm-2017-1502-12
Robertson TM, Brown JE, Fielding BA, Hovorka R, Robertson MD. 2021. Resistant starch pro-duction and glucose release from pre-prepared chilled food: the SPUD project. Nutr Bull 46: 52-59. https://doi.org/10.1111/nbu.12476
Sacks FM, Carey VJ, Anderson CAM, Miller ER, Copeland T, Charleston J, Harshfield BJ, Laran-jo N, McCarron P, Swain J, White K, Yee K, Appel LJ. 2014. Effects of high vs low glycemic index of dietary carbohydrate on cardiovascular disease risk factors and insulin sensitivity: The OmniCarb randomized clinical trial. JAMA- J Am Med Assoc 312: 2531-2541. https://doi.org/10.1001/jama.2014.16658
Saeedi P, Petersohn I, Salpea P, Malanda B, Karuranga S, Unwin N, Colagiuri S, Guariguata L, Motala AA, Ogurtsova K, Shaw JE, Bright D, Williams R. 2019. Global and regional diabetes prevalence estimates for 2019 and projections for 2030 and 2045: Results from the IDF diabetes atlas, 9th edition. Diabetes Res Clin Pract 157: 107843. https://doi.org/10.1016/j.diabres.2019.107843
Sentko A. 2013. Innovative low-glycaemic carbohydrates: An update. Nutrafoods 12: 127-135. https://doi.org/10.1007/s13749-013-0062-2
Sheng S, Li T, Liu RH. 2018. Corn phytochemicals and their health benefits. Food Sci Hum Wellness 7: 185–195. https://doi.org/10.1016/j.fshw.2018.09.003
Staffolo DM, Sato ACK, Cunha RL. 2017. Utilization of plant dietary fibers to reinforce low-Calorie dairy dessert structure. Food Bioproc Tech 10: 914-925. https://doi.org/10.1007/s11947-017-1872-9
Susanti I, Lubis EH, Meilidayani S. 2017. Flakes sarapan pagi berbasis mocaf dan tepung jagung. Warta IHP-J Agro-based Industry 34: 44–52. https://doi.org/10.32765/wartaihp.v34i1.4067
Vlachos D, Malisova S, Lindberg FA, Karaniki G. 2020. Glycemic index (GI) or glycemic load (GL) and dietary interventions for optimizing post-prandial hyperglycemia in patients with T2 diabetes: A review. Nutrients 12: 1561. https://doi.org/10.3390/nu12061561
Amagliani L, O’Regan J, Kelly AL, O’Mahony JA. 2016. Chemistry, structure, functionality and applications of rice starch. J Cereal Sci 70: 291-300. https://doi.org/10.1016/j.jcs.2016.06.014
Ansari S, Maftoon-Azad N, Farahnaky A, Hosseini E, Badii F. 2014. Effect of moisture content on textural attributes of dried figs. Int Agrophys 28: 403-412. https://doi.org/10.2478/intag-2014-0031
[AOAC] Association of Official Analytical Chemists. 2002. Official Methods of Analysis: Resistant Starch in Starch and Plant Materials. AOAC 2002.02. Association of Official Analytical Che-mist, Washington DC.
[AOAC] Association of Official Analytical Chemists. 2005. Total Dietary Fiber Determination. AOAC 985.29. Association of Official Analytical Che-mist, Washington DC.
[AOAC] Association of Official Analytical Chemists. 2010. Official Methods of Analysis: Microchemical Determination of Nitrogen. AOAC 960.52-1961. Association of Official Analytical Chemist, Washington DC.
Bajaj R, Singh N, Kaur A, Inouchi N. 2018. Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: A comparative study. J Food Sci Tech-nol 55: 3799-3808. https://doi.org/10.1007/s13197-018-3342-4
Birt DF, Boylston T, Hendrich S, Jane JL, Hollis J, Li L, McClelland J, Moore S, Phillips GJ, Rowling M, Schalinske K, Scott MP, Whitley EM. 2013. Resistant starch: promise for improving human health. Adv Nutr 4: 587-601. https://doi.org/10.3945/an.113.004325
Brühl L, Unbehend G. 2021. Precise color communication by determination of the color of vegetable oils and fats in the CIELAB 1976 (L*a*b*) color space. Eur J Lipid Sci Technol 123: 2000329. https://doi.org/10.1002/ejlt.202000329
[BSN] Badan Standardisasi Nasional. 1992. Cara Uji Makanan dan Minuman. SNI 01-2891-1992. Badan Standardisasi Nasional, Jakarta.
Budijanto S, Yuliana ND. 2015. Development of rice analog as a food diversification vehicle in Indonesia. J Dev Sustain Agric 10: 7–14. https://doi.org/10.11178/jdsa.10.7
Cornejo-Ramírez YI, Martínez-Cruz O, Del Toro-Sánchez CL, Wong-Corral FJ, Borboa-Flores J, Cinco-Moroyoqui FJ. 2018. The structural characteristics of starches and their functional pro-perties. CYTA-J Food 16: 1003-1017. https://doi.org/10.1080/19476337.2018.1518343
Digaitis R, Falkman P, Oltner V, Briggner LE, Kocherbitov V. 2022. Hydration and dehydration induced changes in porosity of starch micro-spheres. Carbohydr Polym 291: 119542. https://doi.org/10.1016/j.carbpol.2022.119542
Evert AB, Boucher JL, Cypress M, Dunbar SA, Franz MJ, Mayer-Davis EJ, Neumiller JJ, Nwankwo R, Verdi CL, Urbanski P, Yancy WS. 2014. Nutrition therapy recommendations for the management of adults with diabetes. Diabetes Care 37: S120-S143. https://doi.org/10.2337/dc14-S120
Gandhi K, Wenk RS. 2014. Method of forming ready to eat cereal flakes containing legumes. Europe Patent No: EP 2 717 723 B1.
Hammer M, Storey S, Hershey DS, Brady VJ, Davis E, Mandolfo N, Bryant AL, Olausson J. 2019. Hyperglycemia and cancer: A state-of-the-science review. Oncol Nurs Forum 46: 459-472. https://doi.org/10.1188/19.ONF.459-472
Hildayanti. 2012. Studi Pembuatan Flakes Jewawut (Setaria italica) [Thesis]. Makassar: Faculty of Agriculture, Universitas Hasanuddin.
[ISO] International Organization for Standardization. 2010. Food Products Determination of The Glycaemic Index (GI) and Recommendation for Food Classification. ISO 26642:2010E. International Organization for Standardization, London.
[Kemenperin] Kementerian Perindustrian Republik Indonesia. 2016. RI impor jagung 2,4 juta ton. https://www.kemenperin.go.id/artikel/13892/2016,-RI-Impor-Jagung-2,4-Juta-Ton [4 Oktober 2023].
Kim EK, Oh TJ, Kim LK, Cho YM. 2016. Improving effect of the acute administration of dietary fiber-enriched cereals on blood glucose levels and gut hormone secretion. J Korean Med Sci 31: 222-230. https://doi.org/10.3346/jkms.2016.31.2.222
Lee H, Hong YJ, Baik S, Hyeon T, Kim DH. 2018. Enzyme-based glucose sensor: From invasive to wearable device. Adv Healthc Mater 7: 1701150. https://doi.org/10.1002/adhm.201701150
Liu D, Deng Y, Sha L, Abul Hashem M, Gai S. 2017. Impact of oral processing on texture attributes and taste perception. J Food Sci Technol 54: 2585-2593. https://doi.org/10.1007/s13197-017-2661-1
Lopez-Silva M, Bello-Perez LA, Agama-Acevedo E, Alvarez-Ramirez J. 2019. Effect of amylose con-tent in morphological, functional and emulsification properties of OSA modified corn starch. Food Hydrocoll 97: 105212. https://doi.org/10.1016/j.foodhyd.2019.105212
McCleary BV, McLoughlin C, Charmier LMJ, McGeough P. 2020. Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products. Cereal Chem 97: 114-137. https://doi.org/10.1002/cche.10208
McRorie JW, McKeown NM. 2017. Understanding the physics of functional fibers in the gastrointestinal tract: An evidence-based approach to resolving enduring misconceptions about insoluble and soluble fiber. J Acad Nutr Diet 117: 251-264. https://doi.org/10.1016/j.jand.2016.09.021
Papunas ME, Djarkasi GSS, Moningka JSC. 2013. Karakteristik fisikokimia dan sensoris flakes ber-bahan baku tepung jagung (Zea Mays L.), tepung pisang goroho (Musa acuminafe sp.) dan tepung kacang hijau (Phaseolus radiates). J Universitas Sam Ratulangi 3: 1-10.
Paula AM, Conti-Silva AC. 2014. Texture profile and correlation between sensory and instrumental analyses on extruded snacks. J Food Eng 121: 9-14. https://doi.org/10.1016/j.jfoodeng.2013.08.007
Petrescu DC, Vermeir I, Petrescu-Mag RM. 2020. Consumer understanding of food quality, healthiness, and environmental impact: A cross-national perspective. Int J Environ Res Public Health 17: 169. https://doi.org/10.3390/ijerph17010169
Rivera S, Kerckhoffs H, Sofkova-Bobcheva S, Hutchins D, East A. 2021. Influence of water loss on mechanical properties of stored blueberries. Postharvest Biol Technol 176: 111498. https://doi.org/10.1016/j.postharvbio.2021.111498
Riantiningtyas RR, Marliyati SA. 2017. Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes. J Sains Kesihatan Malaysia 15: 91-96. https://doi.org/10.17576/jskm-2017-1502-12
Robertson TM, Brown JE, Fielding BA, Hovorka R, Robertson MD. 2021. Resistant starch pro-duction and glucose release from pre-prepared chilled food: the SPUD project. Nutr Bull 46: 52-59. https://doi.org/10.1111/nbu.12476
Sacks FM, Carey VJ, Anderson CAM, Miller ER, Copeland T, Charleston J, Harshfield BJ, Laran-jo N, McCarron P, Swain J, White K, Yee K, Appel LJ. 2014. Effects of high vs low glycemic index of dietary carbohydrate on cardiovascular disease risk factors and insulin sensitivity: The OmniCarb randomized clinical trial. JAMA- J Am Med Assoc 312: 2531-2541. https://doi.org/10.1001/jama.2014.16658
Saeedi P, Petersohn I, Salpea P, Malanda B, Karuranga S, Unwin N, Colagiuri S, Guariguata L, Motala AA, Ogurtsova K, Shaw JE, Bright D, Williams R. 2019. Global and regional diabetes prevalence estimates for 2019 and projections for 2030 and 2045: Results from the IDF diabetes atlas, 9th edition. Diabetes Res Clin Pract 157: 107843. https://doi.org/10.1016/j.diabres.2019.107843
Sentko A. 2013. Innovative low-glycaemic carbohydrates: An update. Nutrafoods 12: 127-135. https://doi.org/10.1007/s13749-013-0062-2
Sheng S, Li T, Liu RH. 2018. Corn phytochemicals and their health benefits. Food Sci Hum Wellness 7: 185–195. https://doi.org/10.1016/j.fshw.2018.09.003
Staffolo DM, Sato ACK, Cunha RL. 2017. Utilization of plant dietary fibers to reinforce low-Calorie dairy dessert structure. Food Bioproc Tech 10: 914-925. https://doi.org/10.1007/s11947-017-1872-9
Susanti I, Lubis EH, Meilidayani S. 2017. Flakes sarapan pagi berbasis mocaf dan tepung jagung. Warta IHP-J Agro-based Industry 34: 44–52. https://doi.org/10.32765/wartaihp.v34i1.4067
Vlachos D, Malisova S, Lindberg FA, Karaniki G. 2020. Glycemic index (GI) or glycemic load (GL) and dietary interventions for optimizing post-prandial hyperglycemia in patients with T2 diabetes: A review. Nutrients 12: 1561. https://doi.org/10.3390/nu12061561
Authors
DanielsE., WulandariN., & FaridahD. N. (2023). Glycemic Index of Sweet Corn and the Characteristics of their Flakes by Adding the Red Bean. Jurnal Teknologi Dan Industri Pangan, 34(2), 233-241. https://doi.org/10.6066/jtip.2023.34.2.233
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