Evaluation of Antidiabetic and Anticholesterol Properties of Biscuit Product With Mangrove Fruit Flour (Mff) Substitution

Abstract

These fruits contain bioactive compounds and dietary fibers which is very potential for substitution to biscuit products. This study evaluated the antidiabetic and anticholesterol properties in the produced biscuits that were substituted with mangrove fruit flour (Pedada and Lindur fruits). This study used split plot design consisted of 2 factors. The first factor was divided into 5 groups (positive control group, negative control group, biscuit control group, Pedada biscuit group, and Lindur biscuit group), each group consisted of 4 rats and the second factor was blood taking time consisted of 5 time intervals (0, 1, 2, 3 and 4 weeks). The study parameters were rats' blood glucose, body weight, short chain fatty acids (SCFA), and lipid profiles. This study obtained that biscuits produced using mangrove fruit flour had antidiabetic properties since it could decrease rats' blood glucose and increased of body weight for 4 weeks. The biscuits feeding had no significant effect on acetic acid and butyric acid, but had significant effect on propionic acid level. Anticholesterol properties indicated that the biscuits could decrease of total cholesterol, low density, lipoprotein (LDL), triglyceride, and could increase of high density lipoprotein (HDL).

Effects of fiber and resistant starch in "Mangpis" cookies on changes in blood lipid profile in obese patients obesity

“…Previous research has shown that mangrove flour type Bruguiera gymnorrhiza can reduce lipid profiles in rats. Fiber content and antioxidants in the form of saponins, flavonoids, and tannins are thought to cause a decrease in lipid profiles (Jariyah et al, 2019).…”

Revealing Glycemic Index Properties of Flakes from Composite Flour (Mangrove Fruit: Porang and Mocaf Flour)

“…This study consisted of three stages, including (1) the creation of mangrove fruit flour (pedada and lindur), porang flour and mocaf, (2) production of ten flake formulation, with a mangrove flour and porang flour to mocaf ratio of 0: 100, 10:90 and 20:80 (see Table 1), (3) This involves determining the respective glycemic index. This study was approved by ethics commission no.…”

“…Besides, mangrove fruit flours (MFFs), including the pedada fruit flour (PFF) and lindur fruit flour (LFF) varieties are made from fruits of the mangrove species pedada (Sonneratia caseolaris) and lindur (Bruguiera gymnorrhiza). Previous studies on both flour types have shown possible application as substitutes in biscuit products, with anti-diabetic and anti-cholesterol properties [3], [4]. However, flakes have the advantage of being light, popular and widely consumed by the public.…”