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KMID : 0380620170490020186
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 2 p.186 ~ p.191
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Effect of cookies made with soybean/seoritae and Hwanggum using response surface methodology on the blood glucose response in healthy adults
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Park Jae-Hee
Kim Rae-Young
Park Eun-Ju
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Abstract
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The goal of this study was to develop an optimal formula for cookies containing soybean/seoritae, Hwanggum, and isomalto-oligosaccharide using response surface methodology to achieve a blood glucose lowering effect. The model showed a good fit with the experimental data [R2=0.92 (soybean) and 0.93 (seoritae)]. However, the p-value of lack of fit was less than 0.05 and ridge analysis was used to determine an optimal formula. The estimated optimal conditions were as follows: soybean cookie: 68.7% soybean, 2.5% Hwanggum, and 75.2% isomalto-oligosaccharide; seoritae cookie: 56.5% soybean, 3.8% Hwanggum, and 56.2% isomalto-oligosaccharide. The area under the curve and glycemic index were significantly lower in the soybean cookie group than in the control. The glycemic load (GL) index of the soybean (19.9) cookie was in the range of a low-glycemic food (<20 GL). These results can be applied to develop a cookie with a blood glucose lowering effect.
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KEYWORD
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Soybean, Hwanggum, cookie, low glycemic load, response surface methodology
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