Glycemic Index of Snack Bar from Pedada Fruit Flours (Sonneratia caseolaris) and Legumes Flour

摘要

Snack bar is a snack in the form of bars made from cereals or nuts, has a high protein content which is usually consumed on the sidelines of meals. Pedada fruit is one of the mangrove fruits that contain high dietary fiber, while the legumes a good source of protein, and it also contains carbohydrates, vitamins and minerals. This study aims to determine the characteristics of snack bar from pedada fruit flour and legumes flour on glycemic index. This study used a completely randomized one-factor design, that is formula of snack bar from pedada fruit flour and legumes flour (green mung beans, kidney beans, soybeans, and peanuts) in proportion (10:90), by three replication. Measurement of glycemic index was carried out in vivo with 20 male Wistar rats, blood glucose were taken for 120 minutes with an interval of 30 minutes. The results showed that the best produced snack bar was obtained the formula on pedada fruit flour: peanuts flour (10:90) with characteristics 5.88% of moisture, 3.22% of ash, 18.81% of protein, 21.99% of fat, 51.64% of carbohydrate, 2.79% of crude fiber, 481.77 cal / 100 g of total calories, 40.8% of glycemic index and 5.86 of glycemic load.