Nutritional Composition and Glycaemic Index of Milk Chocolate using Different Sweeteners
Palm sugar is a type of sugar that has been claimed to be a healthier alternative sweetener to sucrose because it contains minerals, vitamins, and antioxidant and exhibits low glycaemic index. Malaysian Tualang honey has been reported to provide significant nutritional and medicinal benefits. The...
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my-unisza-ir.61502022-03-13T06:53:04Z http://eprints.unisza.edu.my/6150/ Nutritional Composition and Glycaemic Index of Milk Chocolate using Different Sweeteners Nurul Zaizuliana, Rois Anwar Norshazila, Shahidan Zarinah, Zakaria Q Science (General) S Agriculture (General) Palm sugar is a type of sugar that has been claimed to be a healthier alternative sweetener to sucrose because it contains minerals, vitamins, and antioxidant and exhibits low glycaemic index. Malaysian Tualang honey has been reported to provide significant nutritional and medicinal benefits. The substitution of the sugarcane used in the milk chocolate with these natural sweeteners is known to lowering the GI value of milk chocolate. In this study, the glycaemic index of the respondents after consuming the test chocolates (control, PS, H) and the proximate analysis of the chocolate were evaluated. One group of female students named Group A (n=10) were asked to consumed the control, PS and H chocolates after an overnight fasting. Blood glucose level were evaluated at 0, 30, 60, 90 and 120 min. The result showed that the consuming the control, PS and H chocolates cause a slower rise in the respondent’s blood glucose level indicating low GI food. The proximate analysis revealed that both chocolates sweetened with palm sugar and honey had significantly higher moisture content but no significant different observed for fat and protein content compared to control. Chocolate sweetened with palm sugar also had significantly higher ash and crude fibre content compared to control. 2018-12 Article PeerReviewed text en http://eprints.unisza.edu.my/6150/1/FH02-FBIM-18-19674.pdf Nurul Zaizuliana, Rois Anwar and Norshazila, Shahidan and Zarinah, Zakaria (2018) Nutritional Composition and Glycaemic Index of Milk Chocolate using Different Sweeteners. Journal of Agrobiotechnology, 9 (1S). pp. 62-68. ISSN 2180-1983 |
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Q Science (General) S Agriculture (General) Nurul Zaizuliana, Rois Anwar Norshazila, Shahidan Zarinah, Zakaria Nutritional Composition and Glycaemic Index of Milk Chocolate using Different Sweeteners |
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Palm sugar is a type of sugar that has been claimed to be a healthier alternative sweetener to sucrose because it
contains minerals, vitamins, and antioxidant and exhibits low glycaemic index. Malaysian Tualang honey has been
reported to provide significant nutritional and medicinal benefits. The substitution of the sugarcane used in the
milk chocolate with these natural sweeteners is known to lowering the GI value of milk chocolate. In this study,
the glycaemic index of the respondents after consuming the test chocolates (control, PS, H) and the proximate
analysis of the chocolate were evaluated. One group of female students named Group A (n=10) were asked to
consumed the control, PS and H chocolates after an overnight fasting. Blood glucose level were evaluated at 0,
30, 60, 90 and 120 min. The result showed that the consuming the control, PS and H chocolates cause a slower
rise in the respondent’s blood glucose level indicating low GI food. The proximate analysis revealed that both
chocolates sweetened with palm sugar and honey had significantly higher moisture content but no significant
different observed for fat and protein content compared to control. Chocolate sweetened with palm sugar also
had significantly higher ash and crude fibre content compared to control. |
format |
Article |
author |
Nurul Zaizuliana, Rois Anwar Norshazila, Shahidan Zarinah, Zakaria |
author_facet |
Nurul Zaizuliana, Rois Anwar Norshazila, Shahidan Zarinah, Zakaria |
author_sort |
Nurul Zaizuliana, Rois Anwar |
title |
Nutritional Composition and Glycaemic Index of Milk Chocolate using Different Sweeteners |
title_short |
Nutritional Composition and Glycaemic Index of Milk Chocolate using Different Sweeteners |
title_full |
Nutritional Composition and Glycaemic Index of Milk Chocolate using Different Sweeteners |
title_fullStr |
Nutritional Composition and Glycaemic Index of Milk Chocolate using Different Sweeteners |
title_full_unstemmed |
Nutritional Composition and Glycaemic Index of Milk Chocolate using Different Sweeteners |
title_sort |
nutritional composition and glycaemic index of milk chocolate using different sweeteners |
publishDate |
2018 |
url |
http://eprints.unisza.edu.my/6150/1/FH02-FBIM-18-19674.pdf http://eprints.unisza.edu.my/6150/ |
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