Antihyperglycemic effect of cookies with coffee parchment extract flour in wistar rats
DOI:
https://doi.org/10.25186/.v21i.2399Abstract
Obesity is the most important risk factor for type 2 DM, which can affect disease progression and insulin resistance. Coffee skin has not been utilized optimally, but it has high antioxidants and dietary fiber, which could be used as a food product. Coffee parchment is obtained through wet and semi-wet coffee processing, which is produced from the dehulling process. This study evaluated the antihyperglycemic potential of functional cookies enriched with coffee parchment extract flour, a by-product rich in antioxidants and dietary fiber. Three cookie formulations are cookies without the addition of coffee parchment extract flour (F0), cookies with the addition of 10% coffee parchment extract flour (F1), and cookies with the addition of 15% coffee parchment extract flour (F2). They will analyze sensory evaluation, dietary fiber, and antioxidants, and determine the glycaemic index in vivo using Wistar rats. The analysis results show that the three formulations can control blood glucose levels to remain within the normal range. It is caused by the antioxidants and dietary fiber of coffee parchment that have a role in controlling blood glucose levels. The cookie formulation intervention with coffee parchment extract flour has a lower GI, 21.98 (F1) and 22.15 (F2). Cookies with coffee parchment extract flour showed significantly higher antioxidant (41.82% and 50.31%, for F1 and F2) and dietary fiber content (4.71% and 5.79%, for F1 and F2) and resulted in lower postprandial glycaemic responses. These results suggest that parchment coffee parchment extract flour may be a promising functional ingredient for developing low-GI snacks for diabetes prevention.
Key words: Coffee by-products; dietary fiber; glycemic index; animal model; functional food.
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