Cookies Berbahan Baku Pati Garut Termodifikasi

Abstract

Several types of tubers have functional properties. One of them is low value of glyceamic index (GI). Low GI Food can be used as a cheap alternative for diet therapy of diabetcs because it can suppress the increasing of blood sugar levels. One of the local roots that has a low GI value is arrowroot. It is caused by its high content of resistant starch. Autoclaving-cooling modification could increase resistant starch content from 2.12% to 13.80%. Substitution of wheat flour with modified arrowroot starch in cookies production could increase GI and Glyceamic load.