THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD

<p>Due to the high activity, plus the problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness of the need for food that is practical and has an effect on improving body health. the Snack bar is convenient food that has complete nutritiona...

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Autores principales:	Saskia Revinka Maharani, Vega Yoesepa Pamela, Septariawulan Kusumasari
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2021
Materias:	antidiabetic chia seeds mocaf snack bar Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/ebf8688fd01c4655a3aa9f4842b615ad
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spelling	oai:doaj.org-article:ebf8688fd01c4655a3aa9f4842b615ad2021-12-01T14:01:06ZTHE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD2685-42792715-422X10.33512/fsj.v3i1.10011https://doaj.org/article/ebf8688fd01c4655a3aa9f4842b615ad2021-07-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/10011https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>Due to the high activity, plus the problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness of the need for food that is practical and has an effect on improving body health. the Snack bar is convenient food that has complete nutritional content. Some food ingredients that can be used as raw material for making anti-diabetic snack bars are chia seeds (<em>Salvia hispanica</em> L) and cassava (<em>Manihot esculenta</em>). Based on existing research, chia seed and modified cassava flour (mocaf) have a hypoglycemic function which is closely related to reducing blood sugar levels so that it can reduce the risk of diabetes. Chia seeds are well known for their high oil content, are rich in polyunsaturated fatty acids, especially omega- 3 and omega-6 fatty acids, and are high in protein and fiber which increase their potential as a functional food product. The content mocaf flour in 100 grams are protein 1.2%, fat 0.4%, and 3.4% fiber. Chia seed flour has been shown to increase AMPK expression, while mocaf can increase insulin sensitivity in type 2 diabetes mellitus.</p>Saskia Revinka MaharaniVega Yoesepa PamelaSeptariawulan KusumasariDepartment of Food Technologyarticleantidiabeticchia seedsmocafsnack barFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 3, Iss 1, Pp 56-61 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antidiabetic chia seeds mocaf snack bar Food processing and manufacture TP368-456
spellingShingle	antidiabetic chia seeds mocaf snack bar Food processing and manufacture TP368-456 Saskia Revinka Maharani Vega Yoesepa Pamela Septariawulan Kusumasari THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD
description	<p>Due to the high activity, plus the problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness of the need for food that is practical and has an effect on improving body health. the Snack bar is convenient food that has complete nutritional content. Some food ingredients that can be used as raw material for making anti-diabetic snack bars are chia seeds (<em>Salvia hispanica</em> L) and cassava (<em>Manihot esculenta</em>). Based on existing research, chia seed and modified cassava flour (mocaf) have a hypoglycemic function which is closely related to reducing blood sugar levels so that it can reduce the risk of diabetes. Chia seeds are well known for their high oil content, are rich in polyunsaturated fatty acids, especially omega- 3 and omega-6 fatty acids, and are high in protein and fiber which increase their potential as a functional food product. The content mocaf flour in 100 grams are protein 1.2%, fat 0.4%, and 3.4% fiber. Chia seed flour has been shown to increase AMPK expression, while mocaf can increase insulin sensitivity in type 2 diabetes mellitus.</p>
format	article
author	Saskia Revinka Maharani Vega Yoesepa Pamela Septariawulan Kusumasari
author_facet	Saskia Revinka Maharani Vega Yoesepa Pamela Septariawulan Kusumasari
author_sort	Saskia Revinka Maharani
title	THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD
title_short	THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD
title_full	THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD
title_fullStr	THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD
title_full_unstemmed	THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD
title_sort	review of snack bar from chia - mocaf as an antidiabetic food
publisher	Department of Food Technology
publishDate	2021
url	https://doaj.org/article/ebf8688fd01c4655a3aa9f4842b615ad
work_keys_str_mv	AT saskiarevinkamaharani thereviewofsnackbarfromchiamocafasanantidiabeticfood AT vegayoesepapamela thereviewofsnackbarfromchiamocafasanantidiabeticfood AT septariawulankusumasari thereviewofsnackbarfromchiamocafasanantidiabeticfood AT saskiarevinkamaharani reviewofsnackbarfromchiamocafasanantidiabeticfood AT vegayoesepapamela reviewofsnackbarfromchiamocafasanantidiabeticfood AT septariawulankusumasari reviewofsnackbarfromchiamocafasanantidiabeticfood
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THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD

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