Development and Evaluation of Purple Sweet Potato and Red Bean Flour Cookies as Diabetes-Diet Snack: Organoleptic, Glucose and Crude Fiber Analysis
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Abstract
The prevalence of Diabetes Mellitus (DM) is increasing rapidly in the world, including in Indonesia, reaching about 11,7%, so proper diet management is needed to control blood glucose levels. The combination of purple sweet potato and red bean is effective for DM patient due to its low glycemic index and high fiber content that helps slow down glucose absorption and improve insulin sensitivity. This study aims to assess the organoleptic acceptability and glucose and crude fiber contents of cookies based on purple sweet potato flour and red bean flour with cinnamon. Experimental study with a Completely Randomized Design (CRD) with three formulations, namely F1 (90% purple sweet potato, 10% red beans), F2 (50% purple sweet potato, 50% red beans), F3 (10% purple sweet potato, 90% red beans) with added cinnamon. Organoleptic tests were conducted on 30 trained panelists. Samples F1, F2, and F3 were analyzed for glucose, crude fiber, and organoleptic properties. The Kruskal-Wallis statistical test was performed on the products’ organoleptic results. Formulation F2 was the most preferred in terms of color, aroma, flavor, and texture. The Kruskal–Wallis test showed significant differences among the formulations for color (p = 0.003), aroma (p = 0.028), texture (p = 0.031), and flavor (p = 0.001). The glucose contents of F2 were 11.21 g/100 g and crude fiber contents of F2 were 2.35 g/100 g. Based on its organoleptic acceptability, F2 was selected as the preferred formulation and showed potential as an alternative snack for dietary management of DM.
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