scholarly journals Business Analysis of Puff Pastry Dough as a Gluten-free Casein-free Diet based on MOCAF Flour and Moringa Leaves for Autism Children

2021 ◽  
Vol 1 (1) ◽  
pp. 24-32
Author(s):  
Sunsya Putri Cahyaning Gusti ◽  
Ummi Rohajatien ◽  
Soenar Soekopitojo ◽  
Budi Wibowotomo ◽  
Mazarina Devi ◽  
...  
Keyword(s):  
Product Distribution ◽  
Diet Therapy ◽  
Autism Spectrum ◽  
Market Potential ◽  
Gluten Free ◽  
Puff Pastry ◽  
Natural Colorant ◽  
Product Concept ◽  
Business Opportunity ◽  
Digestive Disorder

Autism Spectrum Disorder (ASD) has a digestive disorder called intestinal mucosal hypermeability, it happens because autism children cannot digest foods that contain gluten and casein, this problem can be overcome by implementing the GFCF (gluten-free casein-free) diet. The purpose of this study was to analyze the dream pastry business opportunity, which is a sheet-shaped puff pastry dough applying GFCF diet therapy. This puff pastry dough is in the shape of a sheet so that it is easy to make creation foods according to the autism children’s favorites. Dream Pastry product design is made from MOCAF flour as a source of gluten-free carbohydrates. It combined with Moringa leaf powder as a natural colorant. Dream Pastry's product development analysis consists of developing product concepts and developing business opportunities. The product concept development consists of processing MOCAF, Moringa leaves to the MOCAF-Moringa combination. Meanwhile, business opportunity analysis uses open a business straight in demand and the analysis of STP (Segmenting, Targeting, Positioning). The analysis were carried out using Market Sizing, while the market potential prediction used TAM (Total Available Market) of autism children recorded in Indonesia as many as 16,987 students. Then, for the SAM (Served Available Market), the author chose East Java as the initial market niche for product distribution. Also, the prediction of sales in the first month called SOM (Share of Market) as many as 106 boxes.

scholarly journals The level of intestinal protein binding fatty acids in children with autism spectrum disorders, depending on the style of nutrition

2021 ◽  
Vol 24 (2) ◽  
pp. 92-95
Author(s):  
I. A. Bavykina
Keyword(s):  
Fatty Acids ◽  
Autism Spectrum Disorders ◽  
Protein Binding ◽  
Children With Autism ◽  
Diet Therapy ◽  
Autism Spectrum ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Intestinal Protein ◽  
Spectrum Disorders

Introduction. Autism spectrum disorders are a widespread pathology, but the etiological factors of their occurrence have not yet been established. The aim of the study was to compare the levels of I-FABP in children with autism spectrum disorders, depending on the adherence to a gluten-free diet. Materials and methods. The study included 36 patients with autism committed to a gluten-free diet for more than six months and 49 patients with autism spectrum disorders who did not have dietary restrictions. There are no statistically significant age differences between the groups. The patients were evaluated and compared with the level of intestinal protein binding fatty acids. Results. Children using diet therapy were found to have significantly lower intestinal permeability. In particular, the average level of I-FABP in children with autism spectrum disorders followed a gluten-free diet is 156.20 ± 102.16 pg/ml, with non-compliance with diet therapy. The average value of the index is diagnosed at the level of 528.26 ± 255.95 pg/ml because the protein binding fatty acids are a marker of small intestine permeability. Children with autism spectrum disorders without adherence to a gluten-free diet show intestinal permeability higher than that of their peers with autism, who long exclude gluten from the diet. Conclusions. Further research is needed to assess the significance of the intestinal fatty acid-binding protein in the etiology and clinical presentation of various diseases, particularly in autism spectrum disorders. Before using diet therapy, all patients with autism need to consult a gastroenterologist to objectively assess the need for its compliance and dynamic monitoring of its effectiveness in case of use.

scholarly journals Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance

2020 ◽  
Vol 50 (2) ◽  
pp. 232-241
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Stanislav Smirnov
Keyword(s):  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Young Patients ◽  
Diet Therapy ◽  
Biologically Active ◽  
Gluten Free ◽  
Free Products ◽  
Gluten Intolerance ◽  
Protein Amino Acids ◽  
Main Components

Introduction. Diet therapy is one of the main approaches to the treatment of various diseases of the digestive system. A strict lifetime diet is the main method of treatment for gluten intolerance. However, young patients, who are particularly sensitive to dietary restrictions, often fail to follow the diet due to the limited menu of recommended foods and dishes. The diet for children with gluten intolerance should include a sufficient amount of gluten-free grain-based products. They provide children with carbohydrates, dietary fibers, vegetable proteins, fats, B vitamins, and minerals, e.g. potassium, magnesium, selenium, etc. In this regard, it is urgent to develop new types of specialized gluten-free products to expand the diet both in terms of nutritional value and taste diversity. Study objects and methods. The research is part of a project on the development of dry gluten-free mixes based on buckwheat and amaranth with fruit, vegetable, and berry raw materials. The new formulations are intended for children older than three years of age with gluten intolerance. The research objective was to study the main nutrients in amaranth and buckwheat flours. The study involved the method of infrared spectroscopy using a SpectraStar 2500 analyzer. The data obtained made it possible to calculate the nutritional and energy value of products based on amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders intended for children older than three years of age with gluten intolerance. Results and discussion. Amaranth flour proved to be rich in protein (13.4%), lipids (5.1%), and ash (2.8%). Native buckwheat flour contained 7.5% of protein, 3.6% of lipids, and 1.4% of ash. The carbohydrate content appeared approximately the same in both samples (56–58%). The dry gluten-free mixes can serve as an important source of vegetable protein (up to 9.44 g per 100 g of the finished product), carbohydrates (up to 40.08 g per 100 g of the finished product, and energy (from 158.12 to 221.85 kcal per 100 g of the finished product). Conclusion. The high nutritional and biological value of amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders, confirmed the prospect of using them as the main components for functional foods. Amaranth and buckwheat contain no gluten but are rich in protein, amino acids, saturated and unsaturated fatty acids, minerals, and biologically active elements, which makes them an important source of nutrition for children with gluten intolerance.

scholarly journals The prevalence of gluten free diet use among preschool children with autism spectrum disorder

2017 ◽  
Vol 11 (1) ◽  
pp. 185-193 ◽  
Author(s):  
Eric Rubenstein ◽  
Laura Schieve ◽  
Chyrise Bradley ◽  
Carolyn DiGuiseppi ◽  
Eric Moody ◽  
...  
Keyword(s):  
Autism Spectrum Disorder ◽  
Preschool Children ◽  
Children With Autism ◽  
Autism Spectrum ◽  
Spectrum Disorder ◽  
Gluten Free Diet ◽  
Gluten Free

scholarly journals Robust Design of Spaghetti Products based on Consumer Needs

2020 ◽  
Vol 21 (2) ◽  
pp. 126-138
Author(s):  
Nur Kartika Indah Mayasti ◽  
Mirwan Ushada ◽  
Makmudun Ainuri
Keyword(s):  
Robust Design ◽  
Gluten Free ◽  
Product Concept ◽  
Technical Requirements ◽  
Competitive Prices ◽  
Evaluation Matrix ◽  
Product Specifications ◽  
Product Concepts ◽  
Selection Of

To produce competitive advantage, a product has to be designed according to the criteria of consumer needs. The results of identifying consumer needs become technical requirements and target specifications in robust product design. The purpose of this research was to propose a robust design of gluten-free spaghetti product concept using the Taguchi method. The selection of factors and experimental levels utilized the zero one matrix and the evaluation matrix. The results showed that the priority quality attributes required by consumers include good product display, nutrition, acceptable taste, competitive prices, and made from local ingredients. Product specifications that are targeted at product quality are closer to commercial spaghetti products. Based on the experimental design, 4 factors and 3 levels with an orthogonal matrix (Taguchi) L9 (34) resulted in 9 product concepts. The selected concept has confirmed the quality of its spaghetti products.

scholarly journals PENGARUH SUBSTITUSI TEPUNG IKAN LELE TERHADAP PEMBUATAN COOKIES BEBAS GLUTEN DAN KASEIN SEBAGAI ALTERNATIF JAJANAN ANAK AUTISM SPECTRUM DISORDER [Effect of Catfish Flour Substitution towards Gluten-Free and Casein-Free Cookies as an Alternative Snack for Children with Autism Spectrum Disorder]

2019 ◽  
Vol 14 (1) ◽  
pp. 35
Author(s):  
Aliffah Nurria Nastiti ◽  
Juliana Christyaningsih
Keyword(s):  
Autism Spectrum Disorder ◽  
Nutritional Value ◽  
Calcium Content ◽  
Children With Autism ◽  
Autism Spectrum ◽  
Spectrum Disorder ◽  
Gluten Free ◽  
Randomized Design ◽  
High Calcium ◽  
Significant Difference

Children with Autism Spectrum Disorder (ASD) have digestive disorders, therefore their diet should be gluten-free and casein-free. Gluten-free and casein-free foods tend to be low in protein. ASD children who apply a gluten-free diet and casein have a lower calcium intake and low in bone density. Catfish flour with high protein and calcium content were expected to increase the nutritional value (protein and calcium) of cookies which gluten-free and casein-free. This study was aimed to determine the effect of catfish flour substitution towards acceptance and nutritional value of gluten and casein free cookies as an alternative snack for ASD children. This study was experimental research with Completely Randomized Design. Panelists of this study were children with ASD (4-6 years) and their parents as many as 40 people. There were 4 formulas in this study, F0 was control, and 3 substitution formulas. Percentage of Flour substitution were, F2 (2%: 2%); F3 (4%: 4%); and F5 (6%: 4%). Kruskal Wallis test showed no significant difference in the level on acceptance level in taste and aroma between F0, F3, and F5. The acceptability and nutritional value's ranking showed the best formula was F5. 100 grams of F5 cookies (protein: 6.75 g; calcium: 247.51 mg) can fulfill 19% of the protein and 24.8% calcium of children RDA (4-6 years). Gluten-free and casein-free cookies with catfish (Formula 5) with enough protein and high calcium can be an alternative snack for ASD children.

scholarly journals Description of Parents’ Knowledge, Gluten Free Casein Free (GFCF) Intake Frequency and Autism Children Behavior in Palembang

2019 ◽  
Vol 8 (6) ◽  
pp. 1166-1169
Keyword(s):  
Social Relationships ◽  
Protein Intake ◽  
Children With Autism ◽  
Diet Therapy ◽  
Gluten Free ◽  
Cross Sectional ◽  
Autistic Behavior ◽  
Good Energy ◽  
Students With Autism ◽  
Cross Sectional Design

Autism is a representation, a general characterized by "a bunch of failure" to describe and categorize individuals behavior describing failures in social relationships, communication, and imagination ability. To develop ability on children with autism to be close to normal, diagnosis methods through early, integrated and intensive treatment were used. One type of therapy for children with autism is through food or the so-called Gluten Free Casein Free (GFCF) diet therapy. The type of this research was descriptive with cross sectional design. The population in the study were all students with autism who were still active following treatment with a sample of 36 people who were taken by using purposive sampling. Results showed that mostly there are 80.6% parents who have knowledge, 55.6% samples never eat foods containing gluten, 50% samples never eat foods containing casein, 77.8% samples have a good energy intake, 100% samples have good protein intake, and 80.6% samples have mild autistic behavior. From the results of the study, it is expected that the parents can increase knowledge about the GFCF diet in order to improve their diet and reduce behavior disorders in autism children

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