CARBOHYDRATE AND FAT CONTENT IN RED BEAN FLOUR AND BLACK RICE FLOUR SUBSTITUTION COOKIES

Abstrak

Blood sugar control in diabetes mellitus patients can be achieved by consuming foods with a low glycemic index. Red peanuts and black rice are included in the category of low glycemic index foods. An alternative snack made from a mixture of red peanut flour and black rice flour can be processed into cookies. This study aims to determine the effect of substituting red peanut flour and black rice flour in cookies on carbohydrate and fat levels. Above" is incorrect. You can use “This study is an experimental research using a Completely Randomized Design (CRD) consisting of 4 treatment levels with 6 replications,  Namely, the ratio of wheat flour: black rice flour: red peanut flour at P0 (100:0:0), P1 (0:25:75), P2 (0:50:50), and P3 (0:75:25). The research results indicate an increase in carbohydrate and fat levels according to the cookie formulation. P1 is the most appropriate formulation for individuals with diabetes who suffer with level low carbohydrate and fat levels.