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ORIGINAL ARTICLE
Centella asiatica (L.) Urb. Stem-Enriched Cookies: Reducing Glycemic Index and Improving Phenolic and Chlorophyll Release in the Intestine
Dien Quang Long 1,2
,
 
Huu Quoc Pham 1,2
,
 
Quang Vinh Ha 1,2
,
 
Nu Minh Nguyet Ton 1,2
,
 
Thi Thu Tra Tran 1,2
,
 
Van Viet Man Le 1,2
 
 
 
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1
Ho Chi Minh City University of Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, Dien Hong Ward, Ho Chi Minh City, Vietnam
 
2
Vietnam National University – Ho Chi Minh City (VNU-HCM), Vo Truong Toan Street, Linh Xuan Ward, Ho Chi Minh City, Vietnam
 
 
Submission date: 2026-04-22
 
 
Acceptance date: 2026-10-01
 
 
Corresponding author
Van Viet Man Le   

Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT) Vietnam National University Ho Chi Minh City (VNU-HCM), 268 Ly Thuong Kiet Street, District 10, 70000, Ho Chi Minh City, Viet Nam
 
 
 
KEYWORDS
antioxidant capacity
Asiatic pennywort
consumer acceptability
dietary fiber
in vitro digestion
 
TOPICS
ABSTRACT
Asiatic pennywort (Centella asiatica (L.) Urb.) stems, although rich in dietary fiber and phenolic compounds, are usually discarded during processing. This study investigated the potential of Asiatic pennywort stem powder (APSP) as a partial substitute for soft wheat flour in cookie production at varying levels (0–20%, w/w). Nutritional composition, physicochemical properties, glycemic response, release of phenolics and chlorophylls at the intestinal stage, and overall acceptability of the fortified cookies were analyzed and compared. The use of APSP markedly increased dietary fiber, total phenolic, total flavonoid, and chlorophyll contents of the fortified cookies. Consumer evaluation confirmed acceptance of cookies produced by substituting soft wheat flour with APSP up to 15% (w/w). The APSP fortification effectively reduced the glycemic index of cookies, placing them within the low-GI category of food products, and significantly improved the release of total phenolics (5.8–7.7 fold) and total flavonoids (4.7–6.5 fold) at the intestinal phase when compared to the control sample. Overall, the findings demonstrate that APSP is a promising sustainable ingredient for the development of health-oriented baked products, while supporting environmental sustainability and a circular economy.
ACKNOWLEDGEMENTS
We acknowledge Ho Chi Minh City University of Technology (HCMUT), VNU-HCM for supporting this study.
FUNDING
This study did not receive any external funding.
CONFLICT OF INTEREST
All authors declare that we have no conflicts of interest.
ADDITIONAL INFORMATION
The study protocol was approved the Ethics Review Board at the University of Social Sciences and Humanities, Vietnam National University – Ho Chi Minh City (VNU-HCM); approval number 01/GCN-XHNV-HDDDNC from November 21st, 2022.
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