A Nanostructured lipid carrier (NLC) is an emulsion system that can encapsulate and improve stability of lipid-based bioactive compounds. This study aimed to develop an optimal RPO-NLC formula with a combination of solid and liquid lipids, lipids and surfactants, and the use of high-pressure homogenizer (HPH). RPO-NLC was made using HPH with a 400 bar and 600 bar pressure. A Completely randomized design (CRD) with three factors was used to determine interactions between factors. The RPO-NLC formula was characterized based on particle size. One of the best formulas was selected with small particle size and high RPO content then characterized based on encapsulation efficiency (EE), loading capacity (LC), storage stability, FTIR, thermal and applied to orange juice including sensory evaluation, encapsulation stability and pH. RPO-NLC yielded particle size 44.9 nm, EE 99.9±0.02%, LC 4.9±0.001%, was stable on storage. β-carotene identified in RPO-NLC lipid matrix based on FTIR analysis and has good thermal stability based on differential scanning calorimeter analysis. Sensory evaluation showed changes in sensory attributes of color, aroma, taste during storage. Encapsulation stability showed significant increase during storage and pH measurement results also increased.
{"title":"Formulation and Characteristics of Nanostuctured Lipid Carrier (NLC) Red Palm Oil (RPO) Prepared by High-Pressure Homogenization and Its Applications in Orange Juice","authors":"Wahid Wirawan","doi":"10.22146/ifnp.70924","DOIUrl":"https://doi.org/10.22146/ifnp.70924","url":null,"abstract":"A Nanostructured lipid carrier (NLC) is an emulsion system that can encapsulate and improve stability of lipid-based bioactive compounds. This study aimed to develop an optimal RPO-NLC formula with a combination of solid and liquid lipids, lipids and surfactants, and the use of high-pressure homogenizer (HPH). RPO-NLC was made using HPH with a 400 bar and 600 bar pressure. A Completely randomized design (CRD) with three factors was used to determine interactions between factors. The RPO-NLC formula was characterized based on particle size. One of the best formulas was selected with small particle size and high RPO content then characterized based on encapsulation efficiency (EE), loading capacity (LC), storage stability, FTIR, thermal and applied to orange juice including sensory evaluation, encapsulation stability and pH. RPO-NLC yielded particle size 44.9 nm, EE 99.9±0.02%, LC 4.9±0.001%, was stable on storage. β-carotene identified in RPO-NLC lipid matrix based on FTIR analysis and has good thermal stability based on differential scanning calorimeter analysis. Sensory evaluation showed changes in sensory attributes of color, aroma, taste during storage. Encapsulation stability showed significant increase during storage and pH measurement results also increased.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47278995","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}
Dahlia Elianarni, Sri Raharjo, Supriyadi Supriyadi
The aim of this study was to investigate the characteristic of red palm oil nanostructured lipid carriers (RPO-NLC) made with microemulsion method. The microemulsion procedures prepared with ratio Tween 80 : Span 20 (80:20 ; 70:30), lipid : surfactant (1:3.75 ; 1:4), red palm oil : palm stearin (8:2 ; 7:3 ; 6:4). The best particle size was found at ratio 80:20, 1:4, 6:4 respectively with 24.73 ± 0.06 nm, zeta potential -7.43, turbidity 0,183% and polydispersity index at 0.06. This formulation indicated a loading capacity of 1.97%, encapsulation efficiency of 99.57%, FTIR, DSC, and stable emulsion at room temperature storage for four weeks. This best formulation was applied in drinking yoghurt with ratio nanostructured lipid carrier and yoghurt 1:18. The pH of yoghurt drink containing RPO-NLC increased from 4.13 to 4.37, while its encapsulation stability decreased from 78.45% to 49.29%. The results of sensory evaluation showed no significant difference in color, aroma, but there was significant difference on the taste of drinking yoghurt.
{"title":"Formulation and Characteristics of Red Palm Oil Nanostractured Lipid Carriers Prepared by Microemulsion Method and Its Application in Drinking Yoghurt","authors":"Dahlia Elianarni, Sri Raharjo, Supriyadi Supriyadi","doi":"10.22146/ifnp.70925","DOIUrl":"https://doi.org/10.22146/ifnp.70925","url":null,"abstract":"The aim of this study was to investigate the characteristic of red palm oil nanostructured lipid carriers (RPO-NLC) made with microemulsion method. The microemulsion procedures prepared with ratio Tween 80 : Span 20 (80:20 ; 70:30), lipid : surfactant (1:3.75 ; 1:4), red palm oil : palm stearin (8:2 ; 7:3 ; 6:4). The best particle size was found at ratio 80:20, 1:4, 6:4 respectively with 24.73 ± 0.06 nm, zeta potential -7.43, turbidity 0,183% and polydispersity index at 0.06. This formulation indicated a loading capacity of 1.97%, encapsulation efficiency of 99.57%, FTIR, DSC, and stable emulsion at room temperature storage for four weeks. This best formulation was applied in drinking yoghurt with ratio nanostructured lipid carrier and yoghurt 1:18. The pH of yoghurt drink containing RPO-NLC increased from 4.13 to 4.37, while its encapsulation stability decreased from 78.45% to 49.29%. The results of sensory evaluation showed no significant difference in color, aroma, but there was significant difference on the taste of drinking yoghurt.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41522337","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}
Analog rice can be developed from modified cassava flour (MOCAF) and modified Suweg (Amorphophallus campanulatus) flour (MSF). This research aims to study the physical and nutritional characteristics of analog rice made from a combination of MOCAF and MSF. Analog rice was formulated from both flour with MOCAF: MSF ratios (w/w), among others (100: 0), (90: 10), (80:20), (70:30), (60:40), and (50:50). The dough was printed in an extruder and dried so that it becomes analog rice. The results showed that changes in the MOCAF: MSF ratio cause significant changes to the physical characteristics and nutrients of analog rice. Interestingly, the increasing amount of MSF in the formulation causes the weight of one hundred grains, bulk density, protein, water, ash, and crude fiber in analog rice to rise. However, water absorption, color brightness, fat, and carbohydrates in analog rice was fell 54%, 17%, 23%, 4%, respectively. Therefore, analog rice produced from MOCAF and MSF can be a source of food to maintain the nation's food security.
{"title":"Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour","authors":"U. H. Hasbullah, Latifatus Surayya, I. Syah","doi":"10.22146/ifnp.65606","DOIUrl":"https://doi.org/10.22146/ifnp.65606","url":null,"abstract":"Analog rice can be developed from modified cassava flour (MOCAF) and modified Suweg (Amorphophallus campanulatus) flour (MSF). This research aims to study the physical and nutritional characteristics of analog rice made from a combination of MOCAF and MSF. Analog rice was formulated from both flour with MOCAF: MSF ratios (w/w), among others (100: 0), (90: 10), (80:20), (70:30), (60:40), and (50:50). The dough was printed in an extruder and dried so that it becomes analog rice. The results showed that changes in the MOCAF: MSF ratio cause significant changes to the physical characteristics and nutrients of analog rice. Interestingly, the increasing amount of MSF in the formulation causes the weight of one hundred grains, bulk density, protein, water, ash, and crude fiber in analog rice to rise. However, water absorption, color brightness, fat, and carbohydrates in analog rice was fell 54%, 17%, 23%, 4%, respectively. Therefore, analog rice produced from MOCAF and MSF can be a source of food to maintain the nation's food security.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47939958","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}
I. Okwunodulu, Chikodili Ugochukwu, J. Ndife, S. Ubbor
Akamu or ogi is a commonly relished gruel when prepared with hot water by the sick, recovering patients and infants in Nigeria. It is nutritionally deficient due to inevitable processing losses which called for fortification with soybean (soy-akamu or soy-ogi). Soy-akanu was prepared from steeped yellow maize, sprouted and un-sprouted soybean cotyledons using different processing techniques. Proximate, micronutrients and functional properties were evaluated with standard analytical methods. The results showed that proximate composition of soy-akamu produced from dried steeped maize and sprouted soybean cotyledons had higher protein (63.20%), fibre (0.33%), ash (1.11%), energy (384.28 Kcal) and least moisture content (4.53%). The paste samples had respective values of 0.77, 3.06%; 0.00, 0.00%; 0.71, 1.02%; 29.86, 3303%; 143.50, 145.37 mg/100g, and 64 and 36-64-76%. Dried soy-akamu also had the highest calcium (41.18, iron (0.99), phosphorous (0.27), .zinc (48.02), potassium (0.45), vitamin C (24.60) and least in magnesium (0.07 mg/100g) content. The paste samples had respective values of 40.13, 41.14; 0.86, 0.92; 0.39, 0.41; 0.39, 0.41; 20.46, 23.65 mg/100g with respective magnesium (0.10-0.12) and phosphorous ( 0.25, 2.21 mg/100g) contents. Different processing techniques had significant (p<0.05) variations in proximate, micronutrient and functional properties of the soy-akamu and also their major sources of nutrient losses.
{"title":"Correlation of Processing Techniques with Some Quality Indexes of Soy-Akamu Prepared with Yellow Maize, Sprouted and Un-Sprouted Soybean","authors":"I. Okwunodulu, Chikodili Ugochukwu, J. Ndife, S. Ubbor","doi":"10.22146/ifnp.76756","DOIUrl":"https://doi.org/10.22146/ifnp.76756","url":null,"abstract":"Akamu or ogi is a commonly relished gruel when prepared with hot water by the sick, recovering patients and infants in Nigeria. It is nutritionally deficient due to inevitable processing losses which called for fortification with soybean (soy-akamu or soy-ogi). Soy-akanu was prepared from steeped yellow maize, sprouted and un-sprouted soybean cotyledons using different processing techniques. Proximate, micronutrients and functional properties were evaluated with standard analytical methods. The results showed that proximate composition of soy-akamu produced from dried steeped maize and sprouted soybean cotyledons had higher protein (63.20%), fibre (0.33%), ash (1.11%), energy (384.28 Kcal) and least moisture content (4.53%). The paste samples had respective values of 0.77, 3.06%; 0.00, 0.00%; 0.71, 1.02%; 29.86, 3303%; 143.50, 145.37 mg/100g, and 64 and 36-64-76%. Dried soy-akamu also had the highest calcium (41.18, iron (0.99), phosphorous (0.27), .zinc (48.02), potassium (0.45), vitamin C (24.60) and least in magnesium (0.07 mg/100g) content. The paste samples had respective values of 40.13, 41.14; 0.86, 0.92; 0.39, 0.41; 0.39, 0.41; 20.46, 23.65 mg/100g with respective magnesium (0.10-0.12) and phosphorous ( 0.25, 2.21 mg/100g) contents. Different processing techniques had significant (p<0.05) variations in proximate, micronutrient and functional properties of the soy-akamu and also their major sources of nutrient losses.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44580657","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}
Bambang Dwi Wijatniko, A. Murdiati, Chelsea Rie Eliza, Putri Tania Mofiagesa
Cowpea has high protein content which makes it is potential to be utilized as a protein isolate. However, cowpeas contain some anti-nutritional compounds which can lower the nutritional quality of the cowpeas. It is necessary to reduce the antinutritional contents from the cowpeas.The objective of this study was to investigate the optimum treatments for antinutritional removal and protein extraction to produce protein isolate. Removal of antinutritional was performed by a combination of soaking treatment with the duration of 24, 48, and 72 hours with 5% NaHCO3 solution and boiling for 0, 2.5, and 5 minutes. The protein extraction was conducted by adjusting the pH to various pH at 2, 4, 6, 8, 10, 11, and 12.Soaking of cowpeas seeds for 48 hours with 5% NaHCO3 significantly reduced HCN levels to 0.72 ppm, phytic acid of 9.62 mg / g, and trypsin inhibitor of 7.02 mg / g. The protein concentrate was obtained from protein extraction by using optimum pH at 12 while precipitation of protein by using pH 4 with protein concentration at 70.9%. Sonication with 80%-30 minutes indicated an increase in the water holding capacity, oil holding capacity, emulsion stability, foaming capacity, and stability rather than untreated
{"title":"Optimizatoin of Anti-Nuntritional Removal, Protein Extraction and Modification of Functional Properties of Cowpea (Vigna unguiculata L.) Protein with Sonication","authors":"Bambang Dwi Wijatniko, A. Murdiati, Chelsea Rie Eliza, Putri Tania Mofiagesa","doi":"10.22146/ifnp.70884","DOIUrl":"https://doi.org/10.22146/ifnp.70884","url":null,"abstract":"Cowpea has high protein content which makes it is potential to be utilized as a protein isolate. However, cowpeas contain some anti-nutritional compounds which can lower the nutritional quality of the cowpeas. It is necessary to reduce the antinutritional contents from the cowpeas.The objective of this study was to investigate the optimum treatments for antinutritional removal and protein extraction to produce protein isolate. Removal of antinutritional was performed by a combination of soaking treatment with the duration of 24, 48, and 72 hours with 5% NaHCO3 solution and boiling for 0, 2.5, and 5 minutes. The protein extraction was conducted by adjusting the pH to various pH at 2, 4, 6, 8, 10, 11, and 12.Soaking of cowpeas seeds for 48 hours with 5% NaHCO3 significantly reduced HCN levels to 0.72 ppm, phytic acid of 9.62 mg / g, and trypsin inhibitor of 7.02 mg / g. The protein concentrate was obtained from protein extraction by using optimum pH at 12 while precipitation of protein by using pH 4 with protein concentration at 70.9%. Sonication with 80%-30 minutes indicated an increase in the water holding capacity, oil holding capacity, emulsion stability, foaming capacity, and stability rather than untreated","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45330024","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}
Andika Wicaksono Putro, Fahmi Maulana Zulkarnaen, Aryudiana Sari, S. Anggrahini, W. Setyaningsih
Ultrasound-assisted cold brew (UACB) method emerged as a solution of a long brew traditional cold brew method in coffee. Apart from the particular taste and odor, cold brew coffee contains a number of phenolic (TPC), flavonoid compounds (TFC), and caffeine. The level of these compounds in the drinks is strongly influenced by various factors related to extraction process, such as extraction temperature (x1: 4 and 25 °C), time (x2: 5,15, and 25 min), UAE duty cycle (x3: 20, 50, and 80 s-1), and grind size (x4: coarse and medium). Based on the TPC, TFC, and caffeine contents, the optimum condition was at 25 °C for 25 min with 80 s-1 UAE duty cycle and medium coffee grind size: with 2.40 ± 0.11 mg GAE/mL, 1.69 ± 0.05 mg RE/mL, and 1.10 ± 0.02 mg caffeine/mL, respectively. Compared with the traditional cold brew method, only the TPC and caffeine content were significantly lower than the UACB method (p < 0.05). Furthermore, the TPC and TFC were stable in 7-day refrigerator storage (p > 0.05). The IC50 values of UACB coffee were 7,487 mg/L for DPPH assay and 64,113 mg/L for ABTS assay.
{"title":"Optimization of Ultrasound-Assisted Cold Brew Process to Develop Phenolics, Flavonoids, and Caffeine-Rich Coffee Beverage","authors":"Andika Wicaksono Putro, Fahmi Maulana Zulkarnaen, Aryudiana Sari, S. Anggrahini, W. Setyaningsih","doi":"10.22146/ifnp.65741","DOIUrl":"https://doi.org/10.22146/ifnp.65741","url":null,"abstract":"Ultrasound-assisted cold brew (UACB) method emerged as a solution of a long brew traditional cold brew method in coffee. Apart from the particular taste and odor, cold brew coffee contains a number of phenolic (TPC), flavonoid compounds (TFC), and caffeine. The level of these compounds in the drinks is strongly influenced by various factors related to extraction process, such as extraction temperature (x1: 4 and 25 °C), time (x2: 5,15, and 25 min), UAE duty cycle (x3: 20, 50, and 80 s-1), and grind size (x4: coarse and medium). Based on the TPC, TFC, and caffeine contents, the optimum condition was at 25 °C for 25 min with 80 s-1 UAE duty cycle and medium coffee grind size: with 2.40 ± 0.11 mg GAE/mL, 1.69 ± 0.05 mg RE/mL, and 1.10 ± 0.02 mg caffeine/mL, respectively. Compared with the traditional cold brew method, only the TPC and caffeine content were significantly lower than the UACB method (p < 0.05). Furthermore, the TPC and TFC were stable in 7-day refrigerator storage (p > 0.05). The IC50 values of UACB coffee were 7,487 mg/L for DPPH assay and 64,113 mg/L for ABTS assay. ","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45185847","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}
Plantains are conventionally consumed either after boiling, steaming, roasting or frying which are there major cooking methods employed in the utilization in Nigeria. Method of preparation and cooking could either reduce or improve the nutrient quality of foods. Thus the objective of the present study was to investigate the effect of cooking methods on the nutritional content of ripe and unripe plantain. Ripe and unripe plantain was obtained and divided into four (4) portions; raw which served as the control, boiled, fried and roasted. Analysis of the proximate, vitamin and mineral content of the samples were carried out using standard methods and our result revealed that boiling as a cooking method significantly retained the levels of minerals, vitamins and proximate composition of ripe and unripe plantain relative to frying and roasting. In conclusion we recommend that boiling should be predominately employed during cooking of neither ripe nor unripe plantain.
{"title":"A Comparative Study on The Effect of Cooking Methods on The Nutritional Contents of Ripe and Unripe Plantain (Musa Paradisiaca)","authors":"Stanley Udogadi Nwawuba, Nwozo Sarah Onyenibe","doi":"10.22146/ifnp.61906","DOIUrl":"https://doi.org/10.22146/ifnp.61906","url":null,"abstract":"Plantains are conventionally consumed either after boiling, steaming, roasting or frying which are there major cooking methods employed in the utilization in Nigeria. Method of preparation and cooking could either reduce or improve the nutrient quality of foods. Thus the objective of the present study was to investigate the effect of cooking methods on the nutritional content of ripe and unripe plantain. Ripe and unripe plantain was obtained and divided into four (4) portions; raw which served as the control, boiled, fried and roasted. Analysis of the proximate, vitamin and mineral content of the samples were carried out using standard methods and our result revealed that boiling as a cooking method significantly retained the levels of minerals, vitamins and proximate composition of ripe and unripe plantain relative to frying and roasting. In conclusion we recommend that boiling should be predominately employed during cooking of neither ripe nor unripe plantain.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44229508","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}
Blueberries' quality does not change uniformly during ripeness. Blueberries should be harvested fully ripened at the post-climacteric stage with an excellent indicator including consistent color, taste, and ease of removal from plant as excellent indicators. Therefore, the blueberries are not harvested until it has the desired blue color. The reliance on human perception on the fruit's taste and appearance might cause inconsistency and inaccurate judgment of the fruit maturation. This study aimed to develop an image processing algorithm capable of classifying blueberry maturity stages. The Bluecrop Northern highbush blueberry was harvested at five different stages of maturity based on visual grading of the fruit color (green, green-red, red, red-blue, and blue) from various fruit positions on the tree. Image processing with discriminant analysis accurately classified maturity stages at 98.3% accuracy. The image quality attributes of blueberries changed significantly at different maturity stages. Overall, most image quality attributes correlated strongly with well-performed blueberry physicochemical properties. This study showed that image processing during the blueberry maturation process could be a reliable and comprehensible method for estimating changes in color, shape, weight, and ultimately changes in specific physicochemical properties. This study also provided a practical evaluation of the maturity stages and physicochemical properties, which were predicted using image processing.
{"title":"Fruit Quality Evaluation in The Maturation Process of Blueberries Using Image Processing","authors":"A. M. Zahra, T. Chosa, S. Tojo","doi":"10.22146/ifnp.63897","DOIUrl":"https://doi.org/10.22146/ifnp.63897","url":null,"abstract":"Blueberries' quality does not change uniformly during ripeness. Blueberries should be harvested fully ripened at the post-climacteric stage with an excellent indicator including consistent color, taste, and ease of removal from plant as excellent indicators. Therefore, the blueberries are not harvested until it has the desired blue color. The reliance on human perception on the fruit's taste and appearance might cause inconsistency and inaccurate judgment of the fruit maturation. This study aimed to develop an image processing algorithm capable of classifying blueberry maturity stages. The Bluecrop Northern highbush blueberry was harvested at five different stages of maturity based on visual grading of the fruit color (green, green-red, red, red-blue, and blue) from various fruit positions on the tree. Image processing with discriminant analysis accurately classified maturity stages at 98.3% accuracy. The image quality attributes of blueberries changed significantly at different maturity stages. Overall, most image quality attributes correlated strongly with well-performed blueberry physicochemical properties. This study showed that image processing during the blueberry maturation process could be a reliable and comprehensible method for estimating changes in color, shape, weight, and ultimately changes in specific physicochemical properties. This study also provided a practical evaluation of the maturity stages and physicochemical properties, which were predicted using image processing.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46791367","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}
Fishbone is one of industrial waste that can be used as a calcium source. This study aims to find out the use of catfish bone flour as a calcium source in dried noodles, its effects on physicochemical and sensory evaluation of dried noodles, and the contribution of calcium-enriched dried noodles to the Indonesian Recommended Dietary Allowance (RDA) of calcium. The physicochemical properties (moisture, ash, protein, fat, carbohydrate, calcium, phosphor, water absorption, cooking loss, and extensibility) and sensory evaluation of dried noodles enriched with catfish bone flour in several variations (0%, 2%, 4%, 6%, 8%, and 10%) were investigated. Catfish bone flour significantly increased protein, fat, calcium, and phosphor content yet significantly decreased the moisture content, cooking loss, extensibility, and consumer acceptance (appearance and taste) of dried noodles. Dried noodles enriched with catfish bone flour had a calcium-phosphor ratio of 1:2 to 2:1. Dried noodles with the catfish bone flour level of 2% seemed to be the most efficient formulation with the Indonesian RDA contribution of 45.8% in serving size of 70g.
{"title":"Physicochemical Properties and Sensory Evaluation of Wheat-Mocaf-Based Dried Noodles Enriched with Catfish Bone Flour (Clarias sp.)","authors":"B. L. Paramita, L. Sahubawa, S. Ratnawati","doi":"10.22146/ifnp.68032","DOIUrl":"https://doi.org/10.22146/ifnp.68032","url":null,"abstract":"Fishbone is one of industrial waste that can be used as a calcium source. This study aims to find out the use of catfish bone flour as a calcium source in dried noodles, its effects on physicochemical and sensory evaluation of dried noodles, and the contribution of calcium-enriched dried noodles to the Indonesian Recommended Dietary Allowance (RDA) of calcium. The physicochemical properties (moisture, ash, protein, fat, carbohydrate, calcium, phosphor, water absorption, cooking loss, and extensibility) and sensory evaluation of dried noodles enriched with catfish bone flour in several variations (0%, 2%, 4%, 6%, 8%, and 10%) were investigated. Catfish bone flour significantly increased protein, fat, calcium, and phosphor content yet significantly decreased the moisture content, cooking loss, extensibility, and consumer acceptance (appearance and taste) of dried noodles. Dried noodles enriched with catfish bone flour had a calcium-phosphor ratio of 1:2 to 2:1. Dried noodles with the catfish bone flour level of 2% seemed to be the most efficient formulation with the Indonesian RDA contribution of 45.8% in serving size of 70g.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46147948","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}
Rizki Bhakti Pertiwi, U. H. Hasbullah, A. R. Affandi
Parijoto fruit (Medinilla speciosa) has a red color and contains anthocyanins. Anthocyanins have low stability due to the effect of heating. Copigmentation can be applied to improve the stability of anthocyanins. This research aims to study the effect of the anthocyanin extract from parijoto fruit ratio and copigment on anthocyanin concentration and color stability during heating at different temperatures and durations. Anthocyanin copigmentation using tannic acid in a ratio of 1:20 and 1:40 with control without copigmentation (1:0) showed that increasing the tannic acid copigment would increase anthocyanin concentrations and reduce anthocyanin losses due to increased temperature and heating time. The use of 1:40 tannic acid copigment increased anthocyanin concentration by 38%. In addition, increasing the concentration of tannic acid increased the ability of anthocyanins to maintain color retention during heating and increased temperatures. The use of tannic acid at a ratio of 1:40 only decreased color retention by 16%, compared to control (54%) after heating at 75ºC heating for 120 minutes. Copigmentation with tannic acid up to a ratio of 1:40 was able to maintain the stability of the lightness (L*), the reddish value (a*), and the yellowish value (b*) of the anthocyanins. This study showed that this system is potential for food coloring application in the food industry.
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