Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitus
Diabetes mellitus is characterized by hyperglycemia and metabolic dysfunctions in carbohydrates, fats, and proteins, primarily due to impaired insulin action and/or secretion. Dietary fiber can help delay carbohydrates conversion to glucose, slow the rise in blood sugar, and aid in blood sugar regu...
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| Language: | English |
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PAGEPress Publications
2025-02-01
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| Series: | Healthcare in Low-resource Settings |
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| Online Access: | https://www.pagepressjournals.org/hls/article/view/13133 |
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| author | Mulus Gumilar Gurid Pramintarto Eko Mulyo Dila Evianda Roro Nur Fauziyah |
| author_facet | Mulus Gumilar Gurid Pramintarto Eko Mulyo Dila Evianda Roro Nur Fauziyah |
| author_sort | Mulus Gumilar |
| collection | DOAJ |
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Diabetes mellitus is characterized by hyperglycemia and metabolic dysfunctions in carbohydrates, fats, and proteins, primarily due to impaired insulin action and/or secretion. Dietary fiber can help delay carbohydrates conversion to glucose, slow the rise in blood sugar, and aid in blood sugar regulation. This study aimed to evaluate the effects of red rice flour and red bean flour formulations on the sensory characteristics, fiber content, and nutritional value of kwetiau. The research utilized an experimental design with a completely randomized design (CRD) framework. Methodologies included hedonic tests to assess organoleptic properties, enzymatic gravimetry for fiber content, gravimetry for water and ash content, the Kjeldahl method for protein content, Soxhlet extraction for fat content, and calculations for carbohydrate and energy content. The formulations tested included F1 (80% red rice flour and 20% red bean flour), F2 (75% red rice flour and 25% red bean flour), and F3 (70% red rice flour and 30% red bean flour). Among these, F1 was identified as the most favorable. The Kruskal-Wallis test showed no significant differences in organoleptic properties such as color, aroma, taste, texture, and overall sensory acceptance. The nutritional analysis of F1 revealed a fiber content of 2.93%, water content of 67.2%, ash content of 0.43%, protein content of 1.98%, fat content of 2.45%, carbohydrate content of 27.9%, and energy content of 147.95 kcal per 100 grams. Future research should assess the efficacy of kwetiau, made with red rice and red bean flour, in managing diabetes mellitus.
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| format | Article |
| id | doaj-art-7fc95f25bf864210b4247a1d370f5750 |
| institution | Kabale University |
| issn | 2281-7824 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Healthcare in Low-resource Settings |
| spelling | doaj-art-7fc95f25bf864210b4247a1d370f57502025-02-11T10:56:40ZengPAGEPress PublicationsHealthcare in Low-resource Settings2281-78242025-02-0110.4081/hls.2025.13133Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitusMulus Gumilar0Gurid Pramintarto Eko Mulyo1Dila Evianda2Roro Nur Fauziyah3Nutrition Department, Politeknik Kesehatan Kemenkes BandungNutrition Department, Politeknik Kesehatan Kemenkes BandungNutrition Department, Politeknik Kesehatan Kemenkes BandungNutrition Department, Politeknik Kesehatan Kemenkes Bandung Diabetes mellitus is characterized by hyperglycemia and metabolic dysfunctions in carbohydrates, fats, and proteins, primarily due to impaired insulin action and/or secretion. Dietary fiber can help delay carbohydrates conversion to glucose, slow the rise in blood sugar, and aid in blood sugar regulation. This study aimed to evaluate the effects of red rice flour and red bean flour formulations on the sensory characteristics, fiber content, and nutritional value of kwetiau. The research utilized an experimental design with a completely randomized design (CRD) framework. Methodologies included hedonic tests to assess organoleptic properties, enzymatic gravimetry for fiber content, gravimetry for water and ash content, the Kjeldahl method for protein content, Soxhlet extraction for fat content, and calculations for carbohydrate and energy content. The formulations tested included F1 (80% red rice flour and 20% red bean flour), F2 (75% red rice flour and 25% red bean flour), and F3 (70% red rice flour and 30% red bean flour). Among these, F1 was identified as the most favorable. The Kruskal-Wallis test showed no significant differences in organoleptic properties such as color, aroma, taste, texture, and overall sensory acceptance. The nutritional analysis of F1 revealed a fiber content of 2.93%, water content of 67.2%, ash content of 0.43%, protein content of 1.98%, fat content of 2.45%, carbohydrate content of 27.9%, and energy content of 147.95 kcal per 100 grams. Future research should assess the efficacy of kwetiau, made with red rice and red bean flour, in managing diabetes mellitus. https://www.pagepressjournals.org/hls/article/view/13133Diabetes mellitusfiberkwetiaured bean flourred rice flour |
| spellingShingle | Mulus Gumilar Gurid Pramintarto Eko Mulyo Dila Evianda Roro Nur Fauziyah Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitus Healthcare in Low-resource Settings Diabetes mellitus fiber kwetiau red bean flour red rice flour |
| title | Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitus |
| title_full | Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitus |
| title_fullStr | Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitus |
| title_full_unstemmed | Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitus |
| title_short | Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitus |
| title_sort | innovation of kwetiau with red rice and red bean flour evaluation of nutritional value and potential fiber source for patients with diabetes mellitus |
| topic | Diabetes mellitus fiber kwetiau red bean flour red rice flour |
| url | https://www.pagepressjournals.org/hls/article/view/13133 |
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