Sifat Fisikokimia dan indeks glikemik berbagai produk snack

Abstract

Snacks have a bad reputation, but the wise use of nutritious snacks can improve the health and vitality of physically active people who lead a hectic lifestyle. Low glycemic index (GI) foods are associated with improved prevention and control of metabolic and cardiovascular diseases (e.g. diabetes and myocardial infarction), even if the impact of their consumption within mixed meals is difficult to predict. The aim of this study was to assess the effects of physicochemical characteristics many kinds of snack on their GI. Ten healthy non-diabetic and ten diabetic volunteers ate on different days a portion equivalent to weight of available biscuit based on wheat flour, of wafer based on wheat flour and chocolate, of chocolate bar, of fruit soy bar based on soy flour and dried fruit, or a solution of glucose in water. The glycemic index of each product was calculated by relating the area under their glycemic curve to that of glucose. The glycemic index of fruit soy bar (GI = 25) and chocolate bar (GI = 42) were lower than those biscuit (GI = 62) and wafer (GI = 67). Consequently, fruit soy bar snack was better than chocolate bar, because it had higher fiber, isoflavone, and phyto-protein while chocolate bar had higher fat and glucose level. Besides that, biscuit and wafer was good to be consumed by anyone because it contained middle level of GI.