The Optimization of Pudding Formulation Using Noni (Morinda citrifolia L.) Seen from Antioxidant Content and Sensory Characteristics

K. Nugroho, M. Rahardjo, Apfia Jovitatera
{"title":"The Optimization of Pudding Formulation Using Noni (Morinda citrifolia L.) Seen from Antioxidant Content and Sensory Characteristics","authors":"K. Nugroho, M. Rahardjo, Apfia Jovitatera","doi":"10.32734/INJAR.V1I3.568","DOIUrl":null,"url":null,"abstract":"Noni (Morinda citrifolia L.) is a fruit that known to be effective against many diseases. Its phenol and flavonoid contentacted as antioxidant, anticancer, antiinflamation and to fluent the blood vessel. Because of its content that rich in antioxidant, this research aim to utilized it as a food product. Pudding is one of food product that categorized as a dessert, which in the production does not require heat treatment, so the antioxidant can be maintained. The purpose of this experiment is to find the optimum formulation of Noni pudding seen from antioxidant content and sensory characteristics. The method of this research is total phenolic assay, total flavonoid assay and sensory evaluation from 50 random panelis age between 18-25 years old. The result showed that Noni fruit has total phenolic 0,13423 mg GAE/ml and the total flavonoid 0,11819 mg GAE/mL. The best formulation of pudding resulted from sensory evaluation was found with the addition 10% concentration of Noni extract 10%.","PeriodicalId":34255,"journal":{"name":"Indonesian Journal of Agricultural Research","volume":"45 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Indonesian Journal of Agricultural Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32734/INJAR.V1I3.568","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 3

Abstract

Noni (Morinda citrifolia L.) is a fruit that known to be effective against many diseases. Its phenol and flavonoid contentacted as antioxidant, anticancer, antiinflamation and to fluent the blood vessel. Because of its content that rich in antioxidant, this research aim to utilized it as a food product. Pudding is one of food product that categorized as a dessert, which in the production does not require heat treatment, so the antioxidant can be maintained. The purpose of this experiment is to find the optimum formulation of Noni pudding seen from antioxidant content and sensory characteristics. The method of this research is total phenolic assay, total flavonoid assay and sensory evaluation from 50 random panelis age between 18-25 years old. The result showed that Noni fruit has total phenolic 0,13423 mg GAE/ml and the total flavonoid 0,11819 mg GAE/mL. The best formulation of pudding resulted from sensory evaluation was found with the addition 10% concentration of Noni extract 10%.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
诺丽布丁配方的优化从抗氧化剂含量和感官特性看
诺丽(Morinda citrifolia L.)是一种已知对许多疾病有效的水果。其酚类和类黄酮含量具有抗氧化、抗癌、抗炎和畅通血管的作用。由于其含有丰富的抗氧化剂,本研究旨在将其作为食品加以利用。布丁是一种被归类为甜点的食品,在制作过程中不需要热处理,因此可以保持抗氧化剂。本实验旨在从诺丽布丁的抗氧化剂含量和感官特性两方面寻找诺丽布丁的最佳配方。本研究随机选取50只年龄在18-25岁之间的小白鼠,采用总酚测定、总黄酮测定和感官评价方法。结果表明,诺丽果总酚含量为0.13423 mg GAE/ml,总黄酮含量为0.11819 mg GAE/ml。感官评价结果表明,诺丽提取物添加浓度为10%时,布丁的最佳配方为10%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
自引率
0.00%
发文量
8
审稿时长
8 weeks
期刊最新文献
Assessment of the Farmer Field Schools Activities as Strategy to Enhance Capacity Building of Smallholder Rural Cocoa Farmers in Kwara State, Nigeria Correlation of Antioxidant Properties Between Immature and Mature Okra (Abelmoschus Esculentus) Fruits Comparison of Carcass Percentage Among Four Duck Breeds under Traditional Rearing Conditions The Effect of the Amount of Stevia Leaf Powder (Stevia rebaudiana) and Drying Time on the Quality of Snake Fruit Padang Sidempuan Dried Candied Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1