Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes

Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes

Diabetes is a metabolic syndrome characterized by hyperglycaemia and the number of people with diabetes continues to increase significantly in the last thirty years. Red kidney bean (RKB) and red palm oil (RPO) have potential properties which may be beneficial for managing diabetes. Empirical data s...

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Main Authors: Riantiningtyas, Reisya Rizki, Sri Anna Marliyati
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:http://journalarticle.ukm.my/11479/
http://journalarticle.ukm.my/11479/
http://journalarticle.ukm.my/11479/1/17253-56215-1-PB.pdf
id ukm-11479
recordtype eprints
spelling ukm-114792018-03-16T01:10:39Z http://journalarticle.ukm.my/11479/ Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes Riantiningtyas, Reisya Rizki Sri Anna Marliyati, Diabetes is a metabolic syndrome characterized by hyperglycaemia and the number of people with diabetes continues to increase significantly in the last thirty years. Red kidney bean (RKB) and red palm oil (RPO) have potential properties which may be beneficial for managing diabetes. Empirical data suggest that RKB contains alpha-glucosides inhibitors and alpha-amylase inhibitors while RPO contains antioxidant. This study was aimed to formulate flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes. The flakes were formulated with different ratios of RKB flour to corn flour (30:70, 40:60, 50:50, 60:40, and 70:30) while the addition of RPO was the same in all formulas (7.5 g in 205 g mixture). The selected formula based on the sensory evaluation was F1 (30:70), with the acceptability level of 87%. The nutrient content of the selected product was analysed using proximate methods and resulted as follows: 5.8% (w/w) moisture, 0.6% (d/w) ash, 13.2% (d/w) protein, 16.5% (d/w) fat, 69.6% (d/w) carbohydrate, 10% (d/w) fibre. One serving size of the developed flakes (55 g) consumed along with milk provided 18% of the energy requirement as well as 23% fat, 21% protein, and 15% carbohydrates from the total daily requirements and has high fibre content. These findings suggest that the selected product is potentially suitable as an alternative ready-to-eat breakfast meal for people with diabetes. Penerbit Universiti Kebangsaan Malaysia 2017 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/11479/1/17253-56215-1-PB.pdf Riantiningtyas, Reisya Rizki and Sri Anna Marliyati, (2017) Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes. Jurnal Sains Kesihatan Malaysia, 15 (2(SI)). pp. 91-96. ISSN 1675-8161 http://ejournal.ukm.my/jskm/issue/view/894
repository_type Digital Repository
institution_category Local University
institution Universiti Kebangasaan Malaysia
building UKM Institutional Repository
collection Online Access
language English
description Diabetes is a metabolic syndrome characterized by hyperglycaemia and the number of people with diabetes continues to increase significantly in the last thirty years. Red kidney bean (RKB) and red palm oil (RPO) have potential properties which may be beneficial for managing diabetes. Empirical data suggest that RKB contains alpha-glucosides inhibitors and alpha-amylase inhibitors while RPO contains antioxidant. This study was aimed to formulate flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes. The flakes were formulated with different ratios of RKB flour to corn flour (30:70, 40:60, 50:50, 60:40, and 70:30) while the addition of RPO was the same in all formulas (7.5 g in 205 g mixture). The selected formula based on the sensory evaluation was F1 (30:70), with the acceptability level of 87%. The nutrient content of the selected product was analysed using proximate methods and resulted as follows: 5.8% (w/w) moisture, 0.6% (d/w) ash, 13.2% (d/w) protein, 16.5% (d/w) fat, 69.6% (d/w) carbohydrate, 10% (d/w) fibre. One serving size of the developed flakes (55 g) consumed along with milk provided 18% of the energy requirement as well as 23% fat, 21% protein, and 15% carbohydrates from the total daily requirements and has high fibre content. These findings suggest that the selected product is potentially suitable as an alternative ready-to-eat breakfast meal for people with diabetes.
format Article
author Riantiningtyas, Reisya Rizki
Sri Anna Marliyati,
spellingShingle Riantiningtyas, Reisya Rizki
Sri Anna Marliyati,
Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes
author_facet Riantiningtyas, Reisya Rizki
Sri Anna Marliyati,
author_sort Riantiningtyas, Reisya Rizki
title Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes
title_short Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes
title_full Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes
title_fullStr Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes
title_full_unstemmed Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes
title_sort formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2017
url http://journalarticle.ukm.my/11479/
http://journalarticle.ukm.my/11479/
http://journalarticle.ukm.my/11479/1/17253-56215-1-PB.pdf
first_indexed 2023-09-18T20:00:27Z
last_indexed 2023-09-18T20:00:27Z
_version_ 1777406813177643008

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