scholarly journals Artificial Rice As an Alternative Functional Food to Support Food Diversification Program

2020 ◽  
Author(s):  
Erica Valencia ◽  
Maria Goretti Marianti Purwanto
Keyword(s):  
Functional Food ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Rice Flour ◽  
Paddy Rice ◽  
The Body ◽  
Local Resources ◽  
Risk Of Disease ◽  
Nutritional Effects

Functional food is a food that has a beneficial effect to the body beyond its adequate nutritional effects. It can help improve someone’s health and/or decrease the risk of disease. The awareness in the community of the importance of health encourages the development of functional food. One of the functional food that has been developed in Indonesia is the artificial rice. Artificial rice, an alternative paddy rice substitute, has a minimally equal value to paddy rice. Artificial rice is made to reduce people’s dependence on paddy rice and to support food diversification program to achieve food security in Indonesia. Artificial rice is made from a non-paddy rice flour with a certain compositions, so that it can be used as a vehichle to make a functional food and can be fortified with ingredients that contain functional active compounds. Indonesian researchers have developed artificial rice products by utilizing local resources, such as corn, sorghum, spices, tubers, and others, to obtain an artificial rice with improved nutritional and functional characters that have some health benefits such as antidiabetic, antioxidant, antihypertensive, and anticancer. Such development has resulted in the observation that artificial rice can be used as a functional food for rice substitute with an equal or better nutritional value than paddy rice. However, further research is still needed to improve the sensory quality of artificial rice so that it can be accepted easily by the community. Keywords: Artificial rice, food diversification, functional food, rice analogue

scholarly journals Quality Changes of Burger from Vegetable, Wheat Flour, Rice Flour with Fat Emulsion during Frozen Storage

2013 ◽  
Vol 6 ◽  
pp. 65-68
Author(s):  
Ganeesha De Silva ◽  
Upul Marapana ◽  
Anton Kalubowila ◽  
Nirosh Lalantha ◽  
Thaksala Seresinhe
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Frozen Storage ◽  
Rice Flour ◽  
Proximate Analysis ◽  
Soya Protein ◽  
Fat Emulsion ◽  
Sensorial Attributes

Animal ScienceChanges in physico-chemicals, microbial and sensory quality of newly formulated veggie burgers prepared from rice flour, wheat flour with (RW5E) and without (RI0E) fat emulsion, rice flour isolated soya protein (ISP) with (RI5E) and without (RI0E) fat emulsion were periodically analyzed during frozen storage at -18°C for 90 days. Sensorial attributes were altered with fat emulsion and rice flour wheat flour addition (p<0.05). RW5E was found to be the best sample based on sensory method. Further proximate analysis revealed that RW5E had gained 51.68% moisture, 8.38% fat, 48.33% TS, 36.84% ONF and 3.1% ash after 90 days of storage and RW5E was the best option to lessen purge and increase WHC followed by others. The results of microbial, pH and peroxide value indicated that all four products were well within the recommended standards. This study indicated that the addition of RW5E to veggie burger exhibited reasonable shelf-life and acceptable in terms of nutritional value and sensory attributes. J. Food Sci. Technol. Nepal, Vol. 6 (65-68), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8262

scholarly journals Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

2012 ◽  
Vol 1 (1) ◽  
pp. 169 ◽  
Author(s):  
Aneta Cegielka ◽  
Krzysztof Tambor
Keyword(s):  
Thermal Processing ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Raw Material ◽  
Font Size ◽  
Control Product ◽  
Physical Chemical ◽  
Sensory Analyses ◽  
Addition Level

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P &lt; 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

Replacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies

2020 ◽  
Vol 29 (7) ◽  
pp. 661-670
Author(s):  
Amanda Oliveira Magalhães ◽  
Eliane Teixeira Mársico ◽  
Manoel Soares Soares Júnior ◽  
Márcio Caliari ◽  
Maria Lúcia Guerra Monteiro
Keyword(s):  
Sensory Quality ◽  
Rice Flour ◽  
Gluten Free

scholarly journals PELUANG MINUMAN KOMBUCHA SEBAGAI PANGAN FUNGSIONAL

Agrika ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 184
Author(s):  
Aniswatul - Khamidah ◽  
S. S. Antarlina
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Green Tea ◽  
Functional Food ◽  
Nutritional Value ◽  
The Body ◽  
Tea Leaves ◽  
Great Opportunity ◽  
Mango Leaves ◽  
Guava Leaves

AbstrakKebiasaan masyarakat Indonesia dalam mengkonsumsi teh, memberikan peluang yang besar dalam pengembangan kombucha. Kombucha merupakan minuman yang terbuat dari teh yang difermentasi menggunakan mikroorganisme, yang mempunyai lebih banyak manfaat dibandingkan dengan teh biasa. Aktivitas mikroorganisme selama fermentasi akan menghasilkan berbagai senyawa yang bermanfaat bagi kesehatan, diantaranya adalah terbentuknya senyawa fenolik. Semakin tinggi senyawa fenolik yang dihasilkan maka semakin tinggi pula aktivitas antioksidannya. Selain itu kombucha mengandung senyawa-senyawa organik yang bermanfaat bagi tubuh sehingga sangat berpotensial sebagai pangan fungsional. Makalah ini bertujuan untuk memaparkan peluang kombucha sebagai pangan fungsional, manfaat kombucha, nilai gizi, jenis mikroba yang berperan, proses pembuatan kombucha serta aktivitas antioksidan minuman kombucha dari berbagai komoditas seperti rosela, daun salam, daun jambu, daun sirih, daun sirsak, daun kopi, daun teh, bawang tiwai, teh hijau, teh oolong, daun coklat, daun mangga dan daun tin. Diharapkan minuman kombucha sebagai alternatif diversifikasi pangan fungsional yang dapat bermanfaat bagi kesehatan dan meningkatkan immunomodulator.AbstractThe habits of the Indonesian people in consuming tea, provide a great opportunity in the development of kombucha. Kombucha is a beverage made from fermented tea using microorganisms, which has more benefits compared to original tea. Microorganism activity during fermentation will produce various compounds that are beneficial to health, including the formation of phenolic compounds. The higher the phenolic compound produced, the higher the antioxidant activity. In addition kombucha contains organic compounds that are beneficial to the body so it is very potential as a functional food. This paper aims to explain the opportunities of kombucha as functional food, the benefits of kombucha, nutritional value, the type of microbes that play a role, the process of making kombucha and the antioxidant activity of kombucha drinks from various commodities such as rosella, “salam” leaves, guava leaves, “sirih” leaves, soursop leaves, coffee leaves , tea leaves, onion tiwai, green tea, oolong tea, cocoa leaves, mango leaves and tin leaves. Kombucha drinks are expected as an alternative to functional food diversification that can benefit health and enhance immunomodulators.

scholarly journals Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas

2017 ◽  
Vol 6 (1) ◽  
pp. 51-57
Author(s):  
Ni Wayan Lisa Adiari ◽  
Ida Bagus Agung Yogeswara ◽  
I Made Wisnu Adhi Putra
Keyword(s):  
Functional Food ◽  
Energy Content ◽  
Waste Product ◽  
Rice Flour ◽  
The Body ◽  
High Protein ◽  
Nutritional Content ◽  
Black Rice ◽  
Quality Test ◽  
Obese Adolescent

Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could  solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could  be an alternative as a  functional food for this matter.Objective : To investigate right formulation of snack bar based on nutritional content and  sensory caracteristic for obese adolescent.Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group  was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score.Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p>0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic.Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent.

scholarly journals Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1412 ◽  
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Xanthan Gum ◽  
Dry Matter ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Water Solubility ◽  
In Vivo Studies ◽  
Sensory Qualities

The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

scholarly journals Consumer Attitude and Sensory Evaluation of Marshmallow

2013 ◽  
Vol 67 (4-5) ◽  
pp. 442-447 ◽  
Author(s):  
Eva Ungure ◽  
Evita Straumīte ◽  
Sandra Muižniece-Brasava ◽  
Lija Dukaļska
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Value ◽  
Well Being ◽  
Nutritional Composition ◽  
The Body ◽  
Consumer Attitude ◽  
Bee Pollen ◽  
Pollen Concentrations ◽  
Hedonic Scale

Abstract Marshmallow is sugar-candy with foam-like structure. Many studies have revealed the high nutritional value of bee pollen. Due to the nutritional composition of pollen, and according to nonscientific studies, dried bee pollen has been used as an additive in human diets, which provides a well-being sensation and contributes to functional and harmonious balance of the body. Sensory evaluation and market research are an important part of developing a new product. The research was aimed to clarify the situation in the Latvian market, to summarise Latvian consumer attitude on marshmallow, and to determine the sensory properties and quality of marshmallows with bee pollen. A questionnaire was developed - 900 respondents answered questions about their consumption patterns, opinions on quality indices, and possible types of marshmallow packaging. Marshmallow was enriched with three different pollen concentrations: 1.0; 1.5 and 2.5%. Sensory evaluation was carried out to estimate the optimal concentration of bee pollen that which should be added to marshmallow. Sensory evaluation of experimental marshmallow was characterised by using a 9-point hedonic scale (determination degree of liking). The obtained results showed that consumers liked the marshmallow with 1.5% bee pollen best of all.

An innovative approach combining Animal Performances, nutritional value and sensory quality of meat

Meat Science ◽  
2016 ◽  
Vol 122 ◽  
pp. 163-172 ◽  
Author(s):  
M.-P. Ellies-Oury ◽  
G. Cantalapiedra-Hijar ◽  
D. Durand ◽  
D. Gruffat ◽  
A. Listrat ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Sensory Quality ◽  
Innovative Approach ◽  
Animal Performances

scholarly journals FORMULASI GULA AREN DAN JAHE PADA PERMEN LEATHER MENGKUDU SEBAGAI PANGAN FUNGSIONAL

BUANA SAINS ◽  
2020 ◽  
Vol 19 (2) ◽  
pp. 41
Author(s):  
Rika Diananing Putri ◽  
Aryo Wibisono ◽  
Dody Tri Kurniawan
Keyword(s):  
Functional Food ◽  
The Body ◽  
Engineering Technology ◽  
Food Engineering ◽  
Local Resources ◽  
Randomized Design ◽  
Palm Sugar ◽  
Soxhlet Method ◽  
Kjeldahl Method ◽  
Local Plants

Functional food is a nutrient that is needed by the body, besides the basic components contained in food. Supporting local resources such as spices, tuber crops, vegetables, fruit and so on. Noni is one of the potentials of local plants that are classified in functional food. Noni fruit is rarely liked because of the pungent aroma. With a touch of food engineering technology, the noni fruit can be used as a processed product in the form of snacks that contain nutrients for the body. This supports the research in making noni fruit products into leather candy that can be liked by the public. Noni leather candy formulation with the addition of palm sugar and ginger in a sequence of 25%, 35% and 10%, 20%, 35%. Stages of research using organoleptic (hedonic) tests on the taste, color, aroma, and texture of noni leather candy, using the two-way ANOVA Complete Randomized Design (RAL) method and continued with the Duncan's Method Range Test (DMRT). Panelists included 40 semi-trained, 60 nontrained. The resulting average in color is 3.82; taste 4,6; aroma of 3.58; texture 3.82. Based on these results, the dominant formulation preferred by panelists is A2J3 (35% palm sugar; 30% ginger) followed by laboratory testing which includes water content using a gravimetry /oven method, the result is 20.82%, ash content using a gravimetry method /furnace the result 3.99%, protein content using the Kjeldahl method /tool with a yield of 4.54%, fat content using the Soxhlet method with a yield of 0.07%, carbohydrate content using the method /tool by difference with a yield of 70.58%, antioxidant activity using DPPH produces 38.35Meg / 100gr and vitamin C content using the LOD titration method resulted in 225.7%.

scholarly journals Potensi tempe sebagai pangan fungsional dalam meningkatkan kadar hemoglobin remaja penderita anemia

2020 ◽  
Vol 5 (1) ◽  
pp. 19
Author(s):  
Ladyamayu Pinasti ◽  
Zenny Nugraheni ◽  
Budiyanti Wiboworini
Keyword(s):  
Folic Acid ◽  
Literature Review ◽  
Vitamin B12 ◽  
Blood Cells ◽  
Functional Food ◽  
Nutritional Value ◽  
The Body ◽  
Genetic Influences ◽  
High Quality ◽  
Iron Folic Acid

Anaemia occurs due to several factors, such as deficiency of iron, folic acid, vitamin B12 and protein. Anemia is directly caused by the lack of red blood cell production, the body loses blood either acutely or in a chronic manner, and the destruction of red blood cells is too fast. One of the prevention of anaemia by providing functional food that is developed is tempe which has high quality and nutritional value. The purpose of this study was to examine and analyze the potential of tempeh in increasing hemoglobin levels in patients with anaemia. This research is a literature review with a narrative method that studies and analyzes research results related to the potential of tempe to increase hemoglobin levels in patients with anaemia. The results of this study are the results of a literature review review which shows that Tempe contains an average of 2,0 mg of iron, folic acid 0,9-2,0 mg/kg according to the inoculum used and vitamin B12 raw tempe 0,08 μg/100 grams and cooked tempeh 0,14 μg/100 grams. The conclusion of this study states that tempeh has adequate nutritional value of protein, iron, vitamin B12, and folic acid, so that tempeh has the potential to increase hemoglobin levels in patients with anaemia. Expected, to be the basis of further research on genomics and genetic influences on human against tempe bioavailability as a functional food for adolescent anaemia. Anemia merupakan suatu keadaan jumlah sel darah merah atau kadar hemoglobin (Hb) dalam darah lebih rendah daripada nilai normal. Anemia terjadi karena beberapa faktor, diantaranya defisiensi besi, asam folat, vitamin B12 dan protein. Secara langsung anemia disebabkan kurangnya produksi sel darah merah, tubuh kehilangan darah baik secara akut atau menahun, dan hancurnya sel darah merah yang terlalu cepat. Salah satu pencegahan anemia dengan pemberian bahan pangan fungsional yang dikembangkan yaitu tempe yang mempunyai mutu dan nilai gizi tinggi. Tujuan penelitian adalah untuk mengkaji dan menganalisis potensi tempe dalam meningkatkan kadar hemoglobin pada penderita anemia. Penelitian merupakan literature review dengan metode naratif yang mengkaji dan menganalisis hasil penelitian yang terkait dengan potensi tempe untuk meningkatkan kadar hemoglobin pada penderita anemia. Hasil kajian menunjukkan bahwa Tempe mengandung rata-rata zat besi sebanyak 2,0 mg, asam folat 0,9-2,0 mg/kg sesuai dengan inoculum yang digunakan dan vitamin B12 tempe mentah 0,08 μg/100 gram dan tempe matang 0,14 μg/100 gram. Kesimpulan penelitian ini menyatakan tempe mempunyai nilai gizi zat besi, vitamin B12, dan asam folat yang cukup, sehingga tempe berpotensi untuk meningkatkan kadar hemoglobin pada penderita anemia. Penelitian ini diharapkan menjadi dasar penelitian lanjutan mengenai pengaruh genomik dan genetik pada manusia terhadap bioavabilitas tempe sebagai pangan fungsional untuk remaja anemia.

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