Pengaruh Pratanak Kacang Kapri (Pisum sativum axiphium L) Terhadap Kadar Serat Pangan dan Pati Resisten serta Sifat Hipoglikemiknya Pada Tikus Diabetik Induksi Alloksan
Peas (Pisum sativum axiphium L) has been known to have hypoglycemic effect. Dietary fiber and resistant starch maybe give contribution to the properties. However, preparation of peas with conventional processing (soaking and boilling) is very time consuming and the product still have a hard texture....
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2011
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/89319/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=51706 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | Peas (Pisum sativum axiphium L) has been known to have hypoglycemic effect.
Dietary fiber and resistant starch maybe give contribution to the properties.
However, preparation of peas with conventional processing (soaking and
boilling) is very time consuming and the product still have a hard texture. The
aims of the study were: (a) to determine the best pre-cooking process of peas
based on physical properties (texture and rehydration rate), (b) to determine
effect of pre-cooking on sensories properties, (c) to determine effect of precooking
on dietary fiber (soluble fiber, insoluble fiber, total fiber), resistant
starch content and (d) to determine of pre-cooking peas consumption on glucose
serum concentration in diabetic rat. The study was devided into two steps. The
first step is determination of the best condition for pre-cooking i.e soaking
solution (NaHCO3, Na2CO3, (NH4)2CO3) and autoclaving time (130s, 135s, 140s,
145s), based on physical properties of the pre-cooked bean including expansion
rate and rehydration rate. The second step is bioassay for determining the
hypoglycemic properties of peas bean in rats. It was found that precooked peas
soaked in NaHCO3 solution. 4,2% (b/v) for 8 hours and pre-cooked in
autoclave at 121
o
C for 145 seconds resulted in best physical properties. The
pre-cooked peas bean has higher preference in sensory properties (texture, taste,
aroma and general acceptance) compered with convensional boiled. Pre-cooking
increased insoluble fiber, total fiber, and resistant starch of peas. Diet containing
20 % of total energy from pre-cooked peas decreased the serum glucose of
diabetic rats by 65,58% compared to 59,33% for conventional boiled peas while
the control diet had no effect on the reduction of serum glucose concentration. |
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