Pub Date : 2024-04-21DOI: 10.26656/fr.2017.8(s2).104
D. Lo, V.G.D. Sekeh
The high consumption of dragon fruit causes a high amount of dragon fruit skin waste produced that still has benefits and nutritional value. Amorphophallus oncophyllus contain high glucomannan. Glucomannan as a hydrocolloid has gelling agent properties. Water in food can also be reduced in the presence of sugar which has hygroscopic properties. The purpose of this research is to describe effect of glucomannan and sugar concentration for physicochemical and organoleptic dragon fruit skin slice jam. The treatments are glucomannan (1%, 1.5%, 2%), sugar (10%, 15%, 20%), and single control (glucomannan 1% with sugar 0%). Samples were analyzed by color, water activity, syneresis, total solid soluble (TSS), texture, and hedonic test. The result showed that the addition of glucomannan and sugar significantly affect decrease of water activity, syneresis and increase TSS and texture. Based on overall hedonic test, panelist preferred 1% glucomannan with 15% sugar formulation.
{"title":"Effect of glucomannan and sugar concentration for physicochemical and\u0000organoleptic characteristics of dragon fruit skin slice jam","authors":"D. Lo, V.G.D. Sekeh","doi":"10.26656/fr.2017.8(s2).104","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).104","url":null,"abstract":"The high consumption of dragon fruit causes a high amount of dragon fruit skin waste\u0000produced that still has benefits and nutritional value. Amorphophallus oncophyllus contain\u0000high glucomannan. Glucomannan as a hydrocolloid has gelling agent properties. Water in\u0000food can also be reduced in the presence of sugar which has hygroscopic properties. The\u0000purpose of this research is to describe effect of glucomannan and sugar concentration for\u0000physicochemical and organoleptic dragon fruit skin slice jam. The treatments are\u0000glucomannan (1%, 1.5%, 2%), sugar (10%, 15%, 20%), and single control (glucomannan\u00001% with sugar 0%). Samples were analyzed by color, water activity, syneresis, total solid\u0000soluble (TSS), texture, and hedonic test. The result showed that the addition of\u0000glucomannan and sugar significantly affect decrease of water activity, syneresis and\u0000increase TSS and texture. Based on overall hedonic test, panelist preferred 1%\u0000glucomannan with 15% sugar formulation.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"123 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140679044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-21DOI: 10.26656/fr.2017.8(s2).113
A. R. Ariyantoro, D.R. Affandi, A.S. Rahmah
Biscuits are one of the food products that are in great demand by the people of Indonesia with a consumption growth rate of 4.25% from 2016 to 2020. Biscuits have the characteristics of low moisture content so they have a long shelf life. In this study, innovation was carried out on the main raw material of biscuits using the substitution of jack bean starch (Canavalia ensiformis L.) modified by annealing-heat moisture treatment (HMT). This study aimed to determine the effect of HMT and annealing-HMT on the physical and chemical characteristics of biscuits and to determine the best biscuit formulation. The design used in this study was completely randomized design (CRD) with one factor in the combination of modified starch and biscuit formula, namely control (100% flour), native starch (100%), native starch: wheat (50:50), native starch (100%), HMT modified starch: wheat (50:50), HMT modified starch (100%), annealing HMT modified starch: flour (50:50), and annealing HMT modified starch (100%). Based on the research, it was found that the substitution of wheat flour using annealing HMT modification starch affects brighter color, lower hardness and fracture strength, lower moisture content, ash content, fat content, and protein content, as well as increment in carbohydrate content. The best formula was determined based on multiple attributes, namely the F7 formula with 100% annealing HMT starch modification.
{"title":"The effect of jack bean (Canavalia ensiformis L.) starch modification annealingheat moisture treatment on physical and chemical characteristics of biscuit","authors":"A. R. Ariyantoro, D.R. Affandi, A.S. Rahmah","doi":"10.26656/fr.2017.8(s2).113","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).113","url":null,"abstract":"Biscuits are one of the food products that are in great demand by the people of Indonesia\u0000with a consumption growth rate of 4.25% from 2016 to 2020. Biscuits have the\u0000characteristics of low moisture content so they have a long shelf life. In this study,\u0000innovation was carried out on the main raw material of biscuits using the substitution of\u0000jack bean starch (Canavalia ensiformis L.) modified by annealing-heat moisture treatment\u0000(HMT). This study aimed to determine the effect of HMT and annealing-HMT on the\u0000physical and chemical characteristics of biscuits and to determine the best biscuit\u0000formulation. The design used in this study was completely randomized design (CRD) with\u0000one factor in the combination of modified starch and biscuit formula, namely control\u0000(100% flour), native starch (100%), native starch: wheat (50:50), native starch (100%),\u0000HMT modified starch: wheat (50:50), HMT modified starch (100%), annealing HMT\u0000modified starch: flour (50:50), and annealing HMT modified starch (100%). Based on the\u0000research, it was found that the substitution of wheat flour using annealing HMT\u0000modification starch affects brighter color, lower hardness and fracture strength, lower\u0000moisture content, ash content, fat content, and protein content, as well as increment in\u0000carbohydrate content. The best formula was determined based on multiple attributes,\u0000namely the F7 formula with 100% annealing HMT starch modification.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"103 25","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140678847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-16DOI: 10.26656/fr.2017.8(s2).69
H.S. Fatihati, N.S. Palupi, R. Ratnaningsih, E.Y. Purwani
Globally, the baking industry is creating gluten-free pizza, due to celiac disease which restricts the use of wheat flour. Cassava flour, rice flour, and sago starch are potentially substituted for wheat in the pizza dough. Gelatinization may alter the characteristics of native sago. Frozen pizza dough accelerates service. Mannitol preserves yeast by maintaining moisture during freezing storage, hence enhancing the quality and shelf life of dough. The purpose of this research was to determine the ideal formula by analyzing the physical properties of dough (development volume), pizza products (development volume, hardness, springiness and chewiness), and organoleptic products (appearance, smell, taste, texture, crumb uniformity and overall acceptance). This study utilized sago starch (native and extruded) and mannitol (0, 1 and 2%) for the dough, and stored it at -4℃ for 6 days. Physical characterization and organoleptic evaluations suggested that formula 3 (adding native sago starch +2% mannitol), and formula 5 (adding extruded sago starch +1% mannitol) were the optimal pizza base compositions. Formula 3 was 85.11 gf in hardness, 2.15 mm in springiness, and 1.35 mJ in chewiness. Formula 5 exhibited a hardness of 85.94 gf, a springiness of 2.16 mm, and a chewiness of 1.40 mJ. On the basis of organoleptic evaluations of flavor, texture, and crumb consistency, panelists appreciated Formula 5. Due to the absence of gluten, the non-wheat pizza crust exhibits a more fractal and elliptical crumb microstructure.
{"title":"Effect of mannitol and sago starch on the qualities of frozen dough pizza from\u0000rice-pregelatinized cassava flour","authors":"H.S. Fatihati, N.S. Palupi, R. Ratnaningsih, E.Y. Purwani","doi":"10.26656/fr.2017.8(s2).69","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).69","url":null,"abstract":"Globally, the baking industry is creating gluten-free pizza, due to celiac disease which\u0000restricts the use of wheat flour. Cassava flour, rice flour, and sago starch are potentially\u0000substituted for wheat in the pizza dough. Gelatinization may alter the characteristics of\u0000native sago. Frozen pizza dough accelerates service. Mannitol preserves yeast by\u0000maintaining moisture during freezing storage, hence enhancing the quality and shelf life of\u0000dough. The purpose of this research was to determine the ideal formula by analyzing the\u0000physical properties of dough (development volume), pizza products (development volume,\u0000hardness, springiness and chewiness), and organoleptic products (appearance, smell, taste,\u0000texture, crumb uniformity and overall acceptance). This study utilized sago starch (native\u0000and extruded) and mannitol (0, 1 and 2%) for the dough, and stored it at -4℃ for 6 days.\u0000Physical characterization and organoleptic evaluations suggested that formula 3 (adding\u0000native sago starch +2% mannitol), and formula 5 (adding extruded sago starch +1%\u0000mannitol) were the optimal pizza base compositions. Formula 3 was 85.11 gf in hardness,\u00002.15 mm in springiness, and 1.35 mJ in chewiness. Formula 5 exhibited a hardness of\u000085.94 gf, a springiness of 2.16 mm, and a chewiness of 1.40 mJ. On the basis of\u0000organoleptic evaluations of flavor, texture, and crumb consistency, panelists appreciated\u0000Formula 5. Due to the absence of gluten, the non-wheat pizza crust exhibits a more fractal\u0000and elliptical crumb microstructure.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140698537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-16DOI: 10.26656/fr.2017.8(2).195
M.F.H. Hassan, A. Fadhlina, M.M. Nor, H. I. Sheikh, Y.A. Yusof, N.A. Azman
Grass jelly is a popular black jelly used in preparing various drinks and desserts. Nonetheless, preservatives and additional colourants are often used by food industries to maintain the properties of grass jelly and minimize discolouration as well as its leaching occurrence. These additives are linked with deleterious health effects and loss of vitamins in foods. The use of gelling agents such as gelatine in making grass jelly could improve its physiochemical and leaching properties. This study was designed to enhance the physicochemical (pH, colours, Brix) and textural properties of grass jelly using bovine gelatine. A texture profile analysis was conducted to analyse the hardness, springiness, gumminess and chewiness of the grass jelly. This study was also conducted to study the effect of gelatine addition on the leaching and floating properties of the grass jelly. The absorbance value of the grass jelly drink was measured in 10-minute intervals to determine its leaching occurrence while the floating analysis was done by recording the floating time. Various grass jelly formulations (GJF) were designed using a D-optimal mixture design in Design Expert® software. Data from commercial grass jelly were used as a reference during the optimization process. The amount of gelatine added to the formulations was in the range of up to 50 g (~17%). The results showed that the addition of gelatine at approximately 12.5 g (~4%) was effective in maintaining most of the physiochemical properties (L, a, b, Brix) with an overall desirability function of 0.63. This formulation was selected as the optimum grass jelly formulation (OGJF). The leaching properties and floating duration were measured on the OGJF and commercial grass jelly for 90 mins and 60 mins, respectively. The results indicated that OGJF showed a significantly (p<0.05) lower leaching rate and floating time (p<0.05). Hence, further optimization is needed to increase the floating duration of gelatine-based grass jelly.
{"title":"Enhancing physicochemical and leaching properties of grass jelly formulation\u0000by incorporation of gelatine","authors":"M.F.H. Hassan, A. Fadhlina, M.M. Nor, H. I. Sheikh, Y.A. Yusof, N.A. Azman","doi":"10.26656/fr.2017.8(2).195","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).195","url":null,"abstract":"Grass jelly is a popular black jelly used in preparing various drinks and desserts.\u0000Nonetheless, preservatives and additional colourants are often used by food industries to\u0000maintain the properties of grass jelly and minimize discolouration as well as its leaching\u0000occurrence. These additives are linked with deleterious health effects and loss of vitamins\u0000in foods. The use of gelling agents such as gelatine in making grass jelly could improve its\u0000physiochemical and leaching properties. This study was designed to enhance the\u0000physicochemical (pH, colours, Brix) and textural properties of grass jelly using bovine\u0000gelatine. A texture profile analysis was conducted to analyse the hardness, springiness,\u0000gumminess and chewiness of the grass jelly. This study was also conducted to study the\u0000effect of gelatine addition on the leaching and floating properties of the grass jelly. The\u0000absorbance value of the grass jelly drink was measured in 10-minute intervals to\u0000determine its leaching occurrence while the floating analysis was done by recording the\u0000floating time. Various grass jelly formulations (GJF) were designed using a D-optimal\u0000mixture design in Design Expert® software. Data from commercial grass jelly were used\u0000as a reference during the optimization process. The amount of gelatine added to the\u0000formulations was in the range of up to 50 g (~17%). The results showed that the addition\u0000of gelatine at approximately 12.5 g (~4%) was effective in maintaining most of the\u0000physiochemical properties (L, a, b, Brix) with an overall desirability function of 0.63. This\u0000formulation was selected as the optimum grass jelly formulation (OGJF). The leaching\u0000properties and floating duration were measured on the OGJF and commercial grass jelly\u0000for 90 mins and 60 mins, respectively. The results indicated that OGJF showed a\u0000significantly (p<0.05) lower leaching rate and floating time (p<0.05). Hence, further\u0000optimization is needed to increase the floating duration of gelatine-based grass jelly.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"24 S54","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140695091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-16DOI: 10.26656/fr.2017.8(s2).98
R.B.K. Anandito, E. Purwanto, D. Praseptiangga, M.Z. Zaman
Cobia fish or often called sea cork fish, is a fish that has thick meat which is nutritionally equivalent to salmon meat. Cobia fish is usually sold in the form of fish fillets and the bones becomes solid waste, which has the potential to be a raw material for fish gelatin. Gelatin is a bone and skin collagen hydrolysis product that can be used for food and nonfood industries. The quality of fish gelatin is influenced by the extraction process, such as acid concentration, temperature, and extraction time. This study aims to determine the effect of hydrochloric acid concentration, temperature, extraction time, and the optimal process of making cobia fish bone gelatin using the response surface methodology with the Box Behnken model. The data was processed using Design Expert 11 software. The model suggested by the software was the cubic model. The optimum extraction conditions obtained were using a concentration of 5.53% hydrochloric acid, a temperature of 90oC, and a stirring time of 6.42 mins would produce a yield of 12.38% and gel strength of 229.14 bloom. The verification results by extracting cobia fish gelatin with optimum conditions obtained a yield of 11.22% and gel strength of 227.60 bloom. The proximate analysis of cobia fish gelatin extracted under optimum conditions was found to contain 6.43% water content, 8.27% ash content, 4.65% fat content, 68.47% protein content, and 12.18% carbohydrate by different. Cobia fish gelatin microstructure is in the form of thick strands with a soft sponge.
{"title":"Optimization of cobia fish (Rachycentron canadum) gelatin extraction with\u0000response surface methodology","authors":"R.B.K. Anandito, E. Purwanto, D. Praseptiangga, M.Z. Zaman","doi":"10.26656/fr.2017.8(s2).98","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).98","url":null,"abstract":"Cobia fish or often called sea cork fish, is a fish that has thick meat which is nutritionally\u0000equivalent to salmon meat. Cobia fish is usually sold in the form of fish fillets and the\u0000bones becomes solid waste, which has the potential to be a raw material for fish gelatin.\u0000Gelatin is a bone and skin collagen hydrolysis product that can be used for food and nonfood industries. The quality of fish gelatin is influenced by the extraction process, such as\u0000acid concentration, temperature, and extraction time. This study aims to determine the\u0000effect of hydrochloric acid concentration, temperature, extraction time, and the optimal\u0000process of making cobia fish bone gelatin using the response surface methodology with\u0000the Box Behnken model. The data was processed using Design Expert 11 software. The\u0000model suggested by the software was the cubic model. The optimum extraction conditions\u0000obtained were using a concentration of 5.53% hydrochloric acid, a temperature of 90oC,\u0000and a stirring time of 6.42 mins would produce a yield of 12.38% and gel strength of\u0000229.14 bloom. The verification results by extracting cobia fish gelatin with optimum\u0000conditions obtained a yield of 11.22% and gel strength of 227.60 bloom. The proximate\u0000analysis of cobia fish gelatin extracted under optimum conditions was found to contain\u00006.43% water content, 8.27% ash content, 4.65% fat content, 68.47% protein content, and\u000012.18% carbohydrate by different. Cobia fish gelatin microstructure is in the form of thick\u0000strands with a soft sponge.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"26 S75","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140695303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-16DOI: 10.26656/fr.2017.8(s2).75
S. M. Mohammad Azmin, I.A. Nasrudin, M. S. Mat Nor, P.S. Abdullah, H.Y. Ch'ng
Rice husk and sweet potato peel are agricultural waste with high potential and economic interest. The utilization of these materials in product development will provide substantial improvement toward waste reduction. Therefore, this study aimed to develop a food packaging bioplastic using potato peel and rice husk. The optimization of three parameters (ratio of silica, the volume of glycerol and volume poured) was set in Design Expert Software version 13 to find the best formulation. The software set eighteen formulations to measure advanced bioplastic thickness, density, and moisture content. The optimum formulation exhibits thickness, density and moisture content with the value of 1.87 mm, 0.196 g/mL and 31.224%, respectively. In response surface methodology, bioplastic formulation was optimized using central composite design (CCD). The statistical model displayed an excellent fit with standard deviation, R2 data. The R2 for thickness was 0.8946, while 0.9516 for density and 0.96 for moisture content. These values were close to 1, indicating the significant effect on the tested conditions to get the optimum formulation.
{"title":"Development of food packaging bioplastic from potato peel starch incorporated\u0000with rice husk silica using response surface methodology comprehending central\u0000composite design","authors":"S. M. Mohammad Azmin, I.A. Nasrudin, M. S. Mat Nor, P.S. Abdullah, H.Y. Ch'ng","doi":"10.26656/fr.2017.8(s2).75","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).75","url":null,"abstract":"Rice husk and sweet potato peel are agricultural waste with high potential and economic\u0000interest. The utilization of these materials in product development will provide substantial\u0000improvement toward waste reduction. Therefore, this study aimed to develop a food\u0000packaging bioplastic using potato peel and rice husk. The optimization of three parameters\u0000(ratio of silica, the volume of glycerol and volume poured) was set in Design Expert\u0000Software version 13 to find the best formulation. The software set eighteen formulations\u0000to measure advanced bioplastic thickness, density, and moisture content. The optimum\u0000formulation exhibits thickness, density and moisture content with the value of 1.87 mm,\u00000.196 g/mL and 31.224%, respectively. In response surface methodology, bioplastic\u0000formulation was optimized using central composite design (CCD). The statistical model\u0000displayed an excellent fit with standard deviation, R2\u0000data. The R2\u0000for thickness was\u00000.8946, while 0.9516 for density and 0.96 for moisture content. These values were close to\u00001, indicating the significant effect on the tested conditions to get the optimum formulation.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"35 5‐6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140698731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Filipinos consume root and tuber crops as inexpensive sources of nourishment. However, the limited information on the nutritional and mineral bioavailability of root and tuber crops inhibits their optimal utilization in what could possibly address nutrient deficiencies among the populations. This study determined the proximate composition of cassava, sweet potato, taro, giant swamp taro, cocoyam, and purple yam through the Association of the Analytical Chemists (AOAC) standard method. The mineral bioavailability was determined in vitro by simulating digestion from the oral up to the intestinal phase. Mineral and trace metal contents were quantified using a Microwave Plasma Atomic Emission Spectrometer (MP-AES). The crops’ ash, protein, fat, and total dietary fiber contents ranged from 1.23-3.53%, 2.01-9.32%, 0.18-0.83%, and 4.23-19.3%, respectively. Taro (9.32%) and purple yam (6.71%) have the highest protein contents among the crops examined and can be considered as sources of protein based on the recommended nutrient intake (RENI) for Filipino adults. Except for cassava, most of the studied crops were high sources of total dietary fiber, with the giant swamp taro (48% RENI) as the highest. Total minerals such as K, Ca, Mg, Na, and considerable quantities of Zn, Mn, Fe, and Cu were detected. The mineral bioavailability varied for Zn (47.0-98.0%), Cu (37.5-86.8%), Mn (31.5-91.8%), Mg (31.9-90.2%), Ca (2.54-31.1%) and Fe (4.7-20.7%). Consumption of 100 g of the examined crops, except for giant swamp taro and cassava, can contribute to the daily Cu for adults aged 19-29. Taro contributes to the daily nutritional requirement for bioavailable Ca and Mg, while giant swamp taro contributes to Zn and Mn requirements. None of the examined crops contained sufficient bioavailable Fe to contribute to Filipinos’ daily requirements. The study can help address the limited information on the nutritional and mineral bioavailability of root and tuber crops, which hampers their utilization to address some nutrient deficiency among the Filipino population, and emphasizes the consumption of these crops to enhance dietary diversification, which can alleviate some nutrient deficiencies in the country.
{"title":"Nutritional composition and mineral bioavailability of selected root and\u0000tuber crops in the Bicol Region, Philippines","authors":"C. Millena, J.A.B. Binaday, C>B. Bulawan, E.G.D. Nipas, S.S. Ruivivar, A.L. Rosales","doi":"10.26656/fr.2017.8(2).548","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).548","url":null,"abstract":"Filipinos consume root and tuber crops as inexpensive sources of nourishment. However,\u0000the limited information on the nutritional and mineral bioavailability of root and tuber\u0000crops inhibits their optimal utilization in what could possibly address nutrient deficiencies\u0000among the populations. This study determined the proximate composition of cassava,\u0000sweet potato, taro, giant swamp taro, cocoyam, and purple yam through the Association of\u0000the Analytical Chemists (AOAC) standard method. The mineral bioavailability was\u0000determined in vitro by simulating digestion from the oral up to the intestinal phase.\u0000Mineral and trace metal contents were quantified using a Microwave Plasma Atomic\u0000Emission Spectrometer (MP-AES). The crops’ ash, protein, fat, and total dietary fiber\u0000contents ranged from 1.23-3.53%, 2.01-9.32%, 0.18-0.83%, and 4.23-19.3%, respectively.\u0000Taro (9.32%) and purple yam (6.71%) have the highest protein contents among the crops\u0000examined and can be considered as sources of protein based on the recommended nutrient\u0000intake (RENI) for Filipino adults. Except for cassava, most of the studied crops were high\u0000sources of total dietary fiber, with the giant swamp taro (48% RENI) as the highest. Total\u0000minerals such as K, Ca, Mg, Na, and considerable quantities of Zn, Mn, Fe, and Cu were\u0000detected. The mineral bioavailability varied for Zn (47.0-98.0%), Cu (37.5-86.8%), Mn\u0000(31.5-91.8%), Mg (31.9-90.2%), Ca (2.54-31.1%) and Fe (4.7-20.7%). Consumption of\u0000100 g of the examined crops, except for giant swamp taro and cassava, can contribute to\u0000the daily Cu for adults aged 19-29. Taro contributes to the daily nutritional requirement\u0000for bioavailable Ca and Mg, while giant swamp taro contributes to Zn and Mn\u0000requirements. None of the examined crops contained sufficient bioavailable Fe to\u0000contribute to Filipinos’ daily requirements. The study can help address the limited\u0000information on the nutritional and mineral bioavailability of root and tuber crops, which\u0000hampers their utilization to address some nutrient deficiency among the Filipino\u0000population, and emphasizes the consumption of these crops to enhance dietary\u0000diversification, which can alleviate some nutrient deficiencies in the country.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"2 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140695786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-16DOI: 10.26656/fr.2017.8(s2).96
C. Anam, A.D. Rahmawati, Kawiji
Instant yellow rice is an alternative breakfast menu with a short serving time while preserving traditional cuisine. Rice as the main ingredient of yellow rice is difficult to replace and has little nutritional content. Making instant yellow rice using the autoclavingfreezing method requires fast drying to minimize nutrient degradation and maximize rehydration time. The study used local tuber substitution of porang as a source of minerals while increasing the nutritional content of instant yellow rice. This study aimed to determine the effect of porang flour substitution and drying time on physical, chemical, and sensory characteristics and to determine the best formula for instant yellow rice with porang flour substitution. This study was conducted using the completely randomized design (CRD) method with two factors, namely variations in the concentration of porang flour (2%, 3% and 4%) and variations in drying time (5 hrs, 6 hrs and 7 hrs). The results of the analysis showed that the concentration of porang flour and drying time showed a significant effect (p<0.05) on the physical, chemical, and sensory characteristics of instant yellow rice. Porang flour substitution and drying time significantly affected rehydration time, expansion volume, moisture content, ash, protein, fat, carbohydrates, and panelists' preference for color attributes. And it has no significant effect on the bulk density and panelists' preferences on aroma, taste, texture, and overall. The best treatment was instant yellow rice with 2% porang flour substitution and drying at 60℃ for 6 hrs. With a high proximate nutritional content, good physical properties, and is well received by the sensory panelists.
{"title":"Effect of porang flour substitution and drying time on the characteristics of\u0000instant yellow rice","authors":"C. Anam, A.D. Rahmawati, Kawiji","doi":"10.26656/fr.2017.8(s2).96","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).96","url":null,"abstract":"Instant yellow rice is an alternative breakfast menu with a short serving time while\u0000preserving traditional cuisine. Rice as the main ingredient of yellow rice is difficult to\u0000replace and has little nutritional content. Making instant yellow rice using the autoclavingfreezing method requires fast drying to minimize nutrient degradation and maximize\u0000rehydration time. The study used local tuber substitution of porang as a source of minerals\u0000while increasing the nutritional content of instant yellow rice. This study aimed to\u0000determine the effect of porang flour substitution and drying time on physical, chemical,\u0000and sensory characteristics and to determine the best formula for instant yellow rice with\u0000porang flour substitution. This study was conducted using the completely randomized\u0000design (CRD) method with two factors, namely variations in the concentration of porang\u0000flour (2%, 3% and 4%) and variations in drying time (5 hrs, 6 hrs and 7 hrs). The results\u0000of the analysis showed that the concentration of porang flour and drying time showed a\u0000significant effect (p<0.05) on the physical, chemical, and sensory characteristics of instant\u0000yellow rice. Porang flour substitution and drying time significantly affected rehydration\u0000time, expansion volume, moisture content, ash, protein, fat, carbohydrates, and panelists'\u0000preference for color attributes. And it has no significant effect on the bulk density and\u0000panelists' preferences on aroma, taste, texture, and overall. The best treatment was instant\u0000yellow rice with 2% porang flour substitution and drying at 60℃ for 6 hrs. With a high\u0000proximate nutritional content, good physical properties, and is well received by the\u0000sensory panelists.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"101 1‐3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140698758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-16DOI: 10.26656/fr.2017.8(2).193
Y. Pramono, H. Rizqiati, E. Luthfiyanti
The purpose of this study was to determine the effect of different carboxy methyl cellulose (CMC) concentrations on the chemical and sensory characteristics of jam sheet products (pH value, moisture content, water activity, total dissolved solids and preference test), and to determine the best CMC concentration as food additives for jam sheet products. This study used a completely randomized design (CRD) with five treatments and 4 replications. The treatment applied was the addition of different concentrations of CMC i.e., P0: CMC 0%, P1: CMC 0.25%, P2: CMC 0.5%, P3: CMC 0.75%, and P4: CMC 1.0%. The results showed that there was a significant effect of increasing the concentration of CMC on the pH value, water content, water activity, total dissolved solids and the red guava jam preference test.
{"title":"The effect of different concentrations of carboxy methyl cellulose addition on\u0000chemical and organoleptic characteristics of red guava (Psidium guajava) jam\u0000sheet","authors":"Y. Pramono, H. Rizqiati, E. Luthfiyanti","doi":"10.26656/fr.2017.8(2).193","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).193","url":null,"abstract":"The purpose of this study was to determine the effect of different carboxy methyl cellulose\u0000(CMC) concentrations on the chemical and sensory characteristics of jam sheet products\u0000(pH value, moisture content, water activity, total dissolved solids and preference test), and\u0000to determine the best CMC concentration as food additives for jam sheet products. This\u0000study used a completely randomized design (CRD) with five treatments and 4 replications.\u0000The treatment applied was the addition of different concentrations of CMC i.e., P0: CMC\u00000%, P1: CMC 0.25%, P2: CMC 0.5%, P3: CMC 0.75%, and P4: CMC 1.0%. The results\u0000showed that there was a significant effect of increasing the concentration of CMC on the\u0000pH value, water content, water activity, total dissolved solids and the red guava jam\u0000preference test.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140695479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-10DOI: 10.26656/fr.2017.8(2).039
N.A. Khalil, S. Aly, M.A. Saad, S.R. Sarbini
Milk and dairy products contain saturated fatty acids that have different effects on human health status and are risk factors for many diseases including cardiovascular disease and diabetes mellitus. The present study aimed to evaluate the impact of creamy and skimmed milk administration and certain dairy products (yoghurt and cheese) on healthy rats. A total of forty-nine healthy male Sprague Dawley rats were divided to seven groups. The treatment diet includes creamy and skimmed milk, creamy and skimmed yoghurt, creamy and skimmed cheese. After 60 days of consumption, body weight (BW) and lipids profile were measured. The final BW was higher in rats fed with creamy milk (256.40±23.81), and rats fed with creamy yoghurt (262.71±25.41) and creamy cheese (266.57±22.71). A significant elevation in the liver (aspartate aminotransferase and serum alanine) and kidney functions (urea, creatinine, and uric acid) have been observed in rats fed with fresh creamy whole milk and skimmed milk groups. The measured lipid profile has increased, especially rats fed with creamy milk, creamy, and skimmed cheese. In which, the total cholesterol has reached 159.70, 170.11 and 160.11. Meanwhile, the triglycerides increased to 125.51, 117.35 and 110.41. The low-density lipoprotein and the very low-density lipoprotein have also elevated with their atherogenic indexes at 5.2±0.55, 5.74±0.68 and 5.31±0.44 respectively. On the other hand, notable decreases were seen in the high-density lipoprotein cholesterol and liver glycogen compared to rats fed with control diet. In conclusion, both skimmed and creamy yoghurt indicated healthy nutritional properties, especially with lipid and atherogenic indexes by means of healthy liver and renal functions. Thus, yoghurt (creamy or skimmed) improved the healthy rats' lipid profile while creamy milk additions increased the BW. However, cheese (creamy or skimmed) is suggested to be avoided due to hyperlipidemic conditions in rats.
{"title":"The effects of creamy and skimmed dairy products (milk, yoghurt and cheese)\u0000on lipid profile of healthy rats","authors":"N.A. Khalil, S. Aly, M.A. Saad, S.R. Sarbini","doi":"10.26656/fr.2017.8(2).039","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).039","url":null,"abstract":"Milk and dairy products contain saturated fatty acids that have different effects on human\u0000health status and are risk factors for many diseases including cardiovascular disease and\u0000diabetes mellitus. The present study aimed to evaluate the impact of creamy and skimmed\u0000milk administration and certain dairy products (yoghurt and cheese) on healthy rats. A\u0000total of forty-nine healthy male Sprague Dawley rats were divided to seven groups. The\u0000treatment diet includes creamy and skimmed milk, creamy and skimmed yoghurt, creamy\u0000and skimmed cheese. After 60 days of consumption, body weight (BW) and lipids profile\u0000were measured. The final BW was higher in rats fed with creamy milk (256.40±23.81),\u0000and rats fed with creamy yoghurt (262.71±25.41) and creamy cheese (266.57±22.71). A\u0000significant elevation in the liver (aspartate aminotransferase and serum alanine) and\u0000kidney functions (urea, creatinine, and uric acid) have been observed in rats fed with fresh\u0000creamy whole milk and skimmed milk groups. The measured lipid profile has increased,\u0000especially rats fed with creamy milk, creamy, and skimmed cheese. In which, the total\u0000cholesterol has reached 159.70, 170.11 and 160.11. Meanwhile, the triglycerides increased\u0000to 125.51, 117.35 and 110.41. The low-density lipoprotein and the very low-density\u0000lipoprotein have also elevated with their atherogenic indexes at 5.2±0.55, 5.74±0.68 and\u00005.31±0.44 respectively. On the other hand, notable decreases were seen in the high-density\u0000lipoprotein cholesterol and liver glycogen compared to rats fed with control diet. In\u0000conclusion, both skimmed and creamy yoghurt indicated healthy nutritional properties,\u0000especially with lipid and atherogenic indexes by means of healthy liver and renal\u0000functions. Thus, yoghurt (creamy or skimmed) improved the healthy rats' lipid profile\u0000while creamy milk additions increased the BW. However, cheese (creamy or skimmed) is\u0000suggested to be avoided due to hyperlipidemic conditions in rats.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"219 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140719740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：