Egg Roll Cookies with Non-Itchy Taro (Colocasia esculanta var. Febi521) Flour Prolong Satiation

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. 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.