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ORIGINAL ARTICLE
Egg Roll Cookies with Non-Itchy Taro (Colocasia esculanta var. Febi521) Flour Prolong Satiation
Sharannie Sharannie 1
,
 
Eny Palupi 1
,
 
Febi Nurilmala 2
,
 
Asmanur Jannah 3
,
 
Nia Sonani 4
,
 
Zuraidah Nasution 1
 
 
 
More details
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1
Department of Nutrition Science, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia
 
2
Department of Biology, Faculty of Mathematics and Natural Science, Nusa Bangsa University, Bogor 16166, Indonesia
 
3
Department of Agrotechnology, Faculty of Agriculture, Nusa Bangsa University, Bogor 16166, Indonesia
 
4
Department of Economics and Business, Faculty of Economics, Nusa Bangsa University, Bogor 16166, Indonesia
 
 
Submission date: 2024-11-18
 
 
Final revision date: 2025-03-30
 
 
Acceptance date: 2025-04-04
 
 
Online publication date: 2025-04-14
 
 
Corresponding author
Eny Palupi   

Department of Community Nutrition, Faculty of Human Ecology, IPB University, Jl. Lingkar Akademik, Kampus IPB Dramaga, 16680, Bogor, Indonesia
 
 
 
KEYWORDS
baked product
flour blend
non-itchy taro
satiety index
visual analogue scale
 
TOPICS
Functional foods
Diets and health
Obesity
Carbohydrates
Dietary fiber
 
ABSTRACT
Satiety refers to the processes that occur after a meal, which suppress hunger and inhibit further eating, and can be measured by the satiety index. Identifying the satiety index of food could help with the problem of overnutrition. This study aimed to determine the satiety index of non-itchy taro-based egg roll cookies. The non-itchy taro (Colocasia esculenta var. Febi521) flour with a high fiber content and its blends with modified cassava flour were used to produce egg roll cookies. Wheat cookies and white bread were reference products. A semi-crossover design was used, with each food provided isocalorically in 1,000 kJ (240 kcal). The satiety score was measured using a visual analogue scale (VAS) along with hunger, desire to eat, and prospective consumption score. Appetite score was also calculated. The total subjects were 11, with an average age of 21.55 years old. Satiety scores decreased and appetite scores increased from the 90th min after consumption. The satiety score for non-itchy taro egg roll cookies was significantly higher than for the reference products at the 180th min after consumption, while the appetite score did not show significant differences between the products. The results showed that egg roll cookies from non-itchy taro flour produced a significantly higher satiety index (131.8) than white bread (100.0) and wheat egg roll cookies (103.92). The content of fat, dietary fiber, insoluble fiber, and carbohydrates in a portion of products correlated significantly with the satiety index. These findings suggest that substituting wheat flour with taro flour in egg roll cookies could increase the satiety index.
FUNDING
F. Nurilmala reports financial support was provided by Directorate General of Higher Education, Research and Technology, Ministry of Education, Culture, Research and Technology as a “National Competitive Applied Research Grant” with the contract number 074/E5/ PG.02.00. PL/2023.
CONFLICT OF INTEREST
E. Palupi reports a relationship with IPB University that includes: funding grants. F Nurilmala has patent #Ministry of Agriculture of the Republic of Indonesia. Plant Variety Protection Febi521. Center for Plant Variety Protection and Agricultural Licensing Ministry of Agriculture of the Republic of Indonesia. 2023. Licensed to Plant Variety Protection Febi521. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
INFORMED CONSENT
This research has obtained permission from the Commission on Research Ethics Involving Human Subjects, IPB University Number: 1227/IT3.KEPMSM-IPB/SK/2024 (EC).
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