Glycemic index and glycemic load of arrowroot (Maranta arundinaceae) cookies with the addition of cinnamon (cinnamomum verum) and porang (amorphophallus oncophyllus) glucomannan

Development of functional food especially diabetic food has recently increased since the prevalence of type 2 diabetes mellitus has increased dramatically. Hence, we developed My Cookies® that made from several ingredients that could lower the blood glucose namely arrowroot (Maranta Arundinaceae), cinnamon (Cinnamomum verum), and porang (Amorphophallus oncophyllus) glucomannan. The objective of this study was to evaluate the nutrient composition, glycemic index, and glycemic load of My Cookies®. Cookie samples were analyzed for their nutrient composition using proximate analysis methods. The total sugar and total starch of cookies were analyzed with colorimetric method and enzymatic method, respectively, while dietary fiber and resistant starch were analyzed with enzymatic-gravimetric method. The glycemic index and glycemic load were determined using Wolever and Jenkins method. The result showed that the cookies contain water, ash, protein, fat, total carbohydrate, soluble fiber, insoluble fiber, and resistant starch as much as 7.20, 2.66, 7.66, 28.00, 54.49, 0.57, 15.80 and 2.23 respectively. Glycemic index and glycemic load of the cookies were 48.2 and 6.92 respectively. Since the glycemic index and glycemic load were categorized as low, it can be concluded that My Cookies® could be consumed by diabetics as an alternative snack.