PENAMBAHAN GLUKOMANAN PADA FORMULASI MI BERINDEKS GLIKEMIK RENDAH BERBASIS TEPUNG KOMPOSIT TERIGU, PATl GARUT, DAN KEDELAI

Abstract

Development of staple food having low glycemic index will be able to contribute energy need but raising blood glucose slowly that has benefit on metabolic disease treatment. This research aims to develop low glycemic index noodle base on composite flour (wheat flour, arrowroot starch and soybean flour) with addition of glucomannan flour. The research was conducted at Bogor Agricultural University on July-December 2013. The steps were soy flour making, the composition of raw materials assay, noodles formulation, sensory evaluation, noodle physical properties and compotitions assay, as well as glycemic index testing. This reaseach has successfully developed low glycemic index noodle base on composit flour (50% wheat flour, 30% arrowroot starch and 20% soybean flour) through addition of 1.5% glucomannan with the 53.90 ± 19.81 glycemic index value.