DETERMINATION OF GLYCEMIC SCORE OF PROCESSED FOOD FROMudWHOLE WHEAT (Triticum aestivum L.) FLOUR DEWATA’S VARIETY INudTERMS OF AMYLOSE CONTENT AND STARCH DIGESTIBILITY

摘要

Nowadays, whole wheat flour started to be like with Indonesian people. In Indonesiaudthere is Dewata’s variety of wheat. Whole wheat flour has average level of glycemicudscore (55-69). Dewata’s whole wheat flour can be processed to be alternative food foruddiabetic with wet and dry processed. Amylose content and starch digestibility are relatedudto determine glycemic score. Higher amylose content and lower starch digestibility willudshow low glycemic score. The goal of this research is to determine glycemic score,udamylose content, and starch digestibility of processed food from whole wheat flour. Theudproducts are noodle and cookies. Amylose content be determined from gelatinizationudmethod with iod reagent and measured with spectrophotometer, and starch digestibilityuduse enzymatic method with α-amylase enzyme. Wet and dry processed food are makeudfrom substitution of whole wheat flour to wheat flour 0%, 10%, 20%, 30%, 40% danud50%. Amylose content for noodle is 32.2-38.48% (db) increase with substitution increase.udFor cookies is more constant 29.4-33.25% (db). Starch digestibility of noodle unchangedudwith increase of substitution, 10.92-13.15% (db) and cookies 6.67-11.32% (db).udGlycemic score of noodle and cookies 20% lower than noodle and cookies withoutudsubstitution. This score be obtained with incremental area under the blood glucoseudresponse curve (IAUC). The conclusion is glycemic score form processed food of wholeudwheat flour can be alternative food for diabetic.