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International Journal of Health and Allied Sciences

Abstract

This study investigated the effects of supplementing tapioca starch with commercially soluble dietary powder in meatballs to develop a low-glycaemic index (GI) food for people with high blood sugar levels. This work evaluates the physicochemical characteristics, texture profile analysis (TPA), proximate composition, and digestibility of carbohydrate in meatballs supplemented with commercial soluble dietary powder using 3x3 factorial completely randomised design. The physicochemical characteristics findings indicate that the colour values of GI meatballs, including L*, a*, and b*, ranged from 63.60 to 68.49, 1.52 to 3.05, and 13.86 to 16.56, respectively. The colour difference values of meatballs containing dietary fibre in treatments 4 (P10K50) and 5 (P50K50) were similar to those of the control (CTRL) treatment. Meanwhile, the dietary fibre content increased, the texture properties of hardness, springiness, cohesiveness, gumminess, and chewiness decreased. The overall proximate compositions of the meatballs showed that moisture content ranged from 76.46% to 78.30%, 14.23% to 15.98% of carbohydrate, 6.14% to 6.68% of protein, 1.35% to 1.74% of fat, and 92.46% to 102.21% of energy content. The in vitro digestion evaluation yielded results similar to the texture profile analyses. As dietary fibre increased, rapidly available glucose (RAG) levels decreased, particularly in treatments 8 (P50K100) and 9 (P100K100). Treatment 9 showed the lowest digestion constant (k) value of 0.15 min, while the control had the highest at 0.98 min. Overall, fibre-rich treatments had lower hydrolysis index (HI) and eGI values. This indicates that supplementing meatballs with dietary fibre instead of starch has the potential to reduce high blood sugar, making them a functional food option.

Keyword: Carbohydrate digestion, functional food, glycemic index, konjac, pectin

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