scholarly journals Study on Functional Ingredients and Claims of Ready to Drink (RTD) Fruit Juice in Modern Retail

2019 ◽  
Vol 1 (1) ◽  
pp. 13-22
Author(s):  
Hendry Noer Fadlillah ◽  
Tina Nurkhoeriyati ◽  
Lira Felanesa ◽  
Andika Wahyu Utomo
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Fruit Juice ◽  
Nutrient Content ◽  
Fruit Juices ◽  
Raw Material ◽  
Functional Ingredients ◽  
Result Show ◽  
Health Related ◽  
Label Claim

Fruit juices are well known as healthy food.  Consumers consume fruit juices not only to get refreshment, but also to get health benefits. The aims of this research are to identify health-related claims in juices and functional ingredients used to meet the regulation on claim requirement. The research was conducted by collecting RTD (ready to drink) juice in modern retail. All of the information on the label is recorded, identified, and classified based on regulation document, then processed and analyzed statistically. The result show, 70% of product samples provide claims on the label.  Claim on vitamin C is the most favorite one. As much as 52% of claimed products contain vitamin C – related claim. After vitamin C, the next popular claims are regarding dietary fiber (11%) and vitamin A (10%).  Interestingly, 63% of claimed products provide more than one nutrient claims. They combine two or more nutrients content as the claim, such as vitamin C and vitamin A, fiber and vitamin C, etc. There is 20% of RTD fruit juice enriched or fortified by functional ingredients, mostly in vitamin premix.  It means, claims are not only given by addition of functional ingredients from the outside.  RTD juice industries are still able to provide the claim, without fortification or enrichment, if they can maintain the nutrient content of raw material to meet requirement of regulation on claim.

scholarly journals Evaluation of nutrient content in red kidney beans, amaranth leaves, sweet potato roots and carrots cultivated in Rwanda

2021 ◽  
Vol 21 (04) ◽  
pp. 17801-17814
Author(s):  
Marie-Rose Kambabazi ◽  
◽  
MW Okoth ◽  
S Ngala ◽  
L Njue ◽  
...  
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Sweet Potato ◽  
High Performance ◽  
Near Infrared ◽  
Dietary Diversity ◽  
Nutrient Content ◽  
Raw Material ◽  
Kidney Beans ◽  
Red Kidney Beans

No data exist on the nutrient composition of some important Rwandan staples. The aim of this study was to evaluate the nutrient content of red kidney beans, sweet potato roots, amaranth leaves and carrot roots. About 6 kg of each raw material were cleaned and conditioned prior to mechanical drying, ground and sieved [60-mesh] into flour and then subjected to quantitative analysis for proximate content,energy, calcium (Ca), iron (Fe), zinc (Zn), vitamin A and vitamin C. Proximate composition determination was done using Near Infrared Spectroscopy (NIRS), carbohydrates were determined by difference, energy was calculated, mineral analysis was done by Atomic Absorption Spectroscopy (AAS) and vitamin analysis was performed by High Performance Liquid Chromatography (HPLC) methods. The results showed that red kidney beans, sweet potato roots, amaranth leaves and carrots contain 21.48, 6.66, 29.46 and 13.8% of protein; 2.58, 1.68, 7.89 and 2.08% of fat; 60.86, 79.13, 19.29 and 57.38% of carbohydrate; 2.33, 2.68, 8.98 and 9.63% of fiber; 8.82, 8.74, 10.08 and 8.88% of moisture content; 3.94, 1.11, 24.30 and 5.16% of ash; 357.2, 363.7, 284.0, 322.9 kcal/100g of energy; and 146.4, 182.7, 26,290 and 1,247mg/kg of calcium,respectively. Red kidney beans, amaranth leaves and carrots contained8.54, 30.48, and 15.55 mg/kg of zinc; and 21.36, 219.1and 8.81 mg/kg of iron,respectively. Zinc and iron were,however,not detected in sweet potato samples analysed. Red kidney beans, sweet potato roots, amaranth leaves and carrot contained 768.0, 10,880, 399.4, and 6,413 IU/100g of vitamin A; and 2.67, 30.99, 330.3 and 6.76 mg/100g of vitamin C,respectively. In conclusion, the staples analysed contained appreciable amounts of nutrients and could be used to overcome malnutrition and allow dietary diversity. It could be recommended to prepare a Rwandanfood composition database in order to improve awareness on local grown crops’ quality.

scholarly journals Analisis sifat kimia Velva terong ungu (Solanum Melongenal) Dengan Fortifikasi sari buah markisa (Passiflora edulis var. Flavicarpa)

2021 ◽  
Vol 1 (4) ◽  
pp. 269-273
Author(s):  
Afifudin Ibadi ◽  
Wiwik Wahyuni ◽  
Laili Hidayati
Keyword(s):  
Vitamin C ◽  
Dietary Fiber ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Raw Material ◽  
Total Dietary Fiber ◽  
A Value ◽  
Randomized Design ◽  
Total Food ◽  
Range Test

Purple eggplant is a vegetable that is commonly cultivated in Indonesia. Product innovation is needed to increase people's consumption of eggplants, such as being made into Velva. Purple eggplant has the potential to be used as a raw material for making Velva because it has a thick pulp. The processing of Velva can reduce the nutritional content of purple eggplant. The fortification of passion fruit juice in this study is expected to increase the nutritional value of purple eggplant Velva. The research method used a completely randomized design with two repetitions and three levels of concentration of passion fruit juice fortification, namely 10 percent, 20 percent, 30 percent. Observation parameters included vitamin C content, dietary fiber, and antioxidant capacity. The data from the analysis were statistically tested using ANOVA. If a difference is found, then proceed with Duncan's Multiple Range Test (DMRT). Based on the results of the study, the concentration of 30 percent passion fruit juice fortification showed the highest results for the content of vitamin C and total dietary fiber, namely vitamin C 17.144 mg / 100gr and total food fiber of 42.481 percent. The highest IC50 content was obtained from the fortification concentration of 10% passion fruit juice with a value of 92.338 ppm. Terong ungu merupakan sayuran yang sudah umum dibudidayakan di Indonesia. Perlu adanya inovasi produk untuk meningkatkan konsumsi masyarakat terhadap terong, seperti dibuat menjadi velva. Terong ungu berpotensi digunakan sebagai bahan baku pembuatan velva karena memiliki daging buah yang tebal. Proses pengolahan pada velva dapat menurunkan kandungan gizi pada terong ungu. Fortifikasi sari buah markisa pada penelitian ini diharapkan dapat meningkatkan nilai gizi velva terong ungu. Metode penelitian menggunakan Rancangan Acak Lengkap dengan dua kali pengulangan dan tiga tingkatan konsentrasi fortifikasi sari buah markisa, yaitu 10 persen, 20 persen, 30 persen. Parameter pengamatan meliputi kandungan vitamin C, serat pangan, dan kapasitas antioksidan. Data hasil analisis diuji statistik menggunakan ANOVA. Apabila ditemukan perbedaan, kemudian dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Berdasarkan hasil penelitian, konsentrasi fortifikasi sari buah markisa 30 persen menunjukkan hasil tertinggi untuk kandungan vitamin C dan serat pangan total, yaitu vitamin C 17,144 mg/100gr dan serat pangan total 42,481 persen. Kandungan IC50 tertinggi diperoleh dari konsentrasi fortifikasi sari buah markisa 10 persen dengan nilai 92,338 ppm.

scholarly journals PENGARUH PENAMBAHAN CMC TERHADAP KARAKTERISTIK ES KRIM JUS BUAH PEDADA DAN KELAPA MUDA [CMC Addition Effect on Characteristics of Ice Cream Made from Pedada Fruit and Young Coconut Juices]

2019 ◽  
Vol 24 (1) ◽  
pp. 51
Author(s):  
Jariyah Jariyah ◽  
Rudi Nurismanto ◽  
Nur Fitri Dian Pratiwi
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Relative Viscosity ◽  
Ice Cream ◽  
Raw Material ◽  
Melting Time ◽  
Two Factors ◽  
Physical And Chemical ◽  
Carboxy Methyl

Pedada fruit contains 56.74 mg/100 g of vitamin C and 79% of water.  One of the uses of this fruit is for a raw material of fruit ice cream. Objectives of this research was to evaluate quality of fruit ice cream made from padada fruit and young coconut juice with addition of Carboxy Methyl Celulose (CMC). Randomized completely design with two factors was implemented in this research. The first factor was proportions of pedada fruit and young coconut juice consisting of three levels, that was i.e., 25%:75%, 50%:50%, and 75%:25%.  The second factor was CMC concentrations consisting of three levels, that was i.e., 0.1, 0.2, and 0.3%.  The best quality of fruit ice cream was obtained from 25% padada fruit juice and 75% young coconut juice with addition of 0.3% CMC.  The physical and chemical characteristics of the ice cream were a melting time of 11.11minute/10g, an overrun of 5.71%, a relative viscosity of 8.15 (Poiseuille x103), a fat content of 0.06%, a protein content of 1.29%, and a vitamin C content of 0.76mg/10g. The sensory characteristics of the ice cream were brownish, rather sour and sweet, and pedada-fruit aroma.

Risk of Inadequate Intakes of Vitamins A, B1, B6, C, E, Folate, Iron and Calcium in the Spanish Population Aged 4 to 18

2001 ◽  
Vol 71 (6) ◽  
pp. 325-331 ◽  
Author(s):  
Lluís Serra-Majem ◽  
Lourdes Ribas ◽  
Joy Ngo ◽  
Javier Aranceta ◽  
Marta Garaulet ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin A ◽  
Vitamin C ◽  
Children And Adolescents ◽  
Vulnerable Populations ◽  
Nutrient Intake ◽  
Regional Differences ◽  
Fruit Juice ◽  
Meta Analysis ◽  
Iron And Calcium

A meta-analysis of the most representative Spanish nutrition studies was carried out to identify inadequate intakes of vitamins A, B1, B6, C, E, folate, iron, and calcium in children aged 4 to 18. Information on vegetable, fruit and fruit juice/beverage intake was also solicited. Data drawn from the selected studies yielded a total of 6540 children and adolescents in eight geographical areas. The sample was stratified by age (children: 4 to 14 years old and adolescents: 13–18 years old) and sex. Inadequate intakes (below two-thirds of the recommended values) were notable in children for vitamin E, vitamin C, and vitamin A and in girls, iron. In adolescents, low intakes were especially marked for vitamin E and vitamin A, and in girls, calcium, folate, and iron. Adolescents consumed more vegetables, fruit juice, and fruit drinks whereas children had higher fruit intakes. Regional differences in consumption were also detected. Strategies for improving nutrient intake in these vulnerable populations are discussed.

scholarly journals Nutritional Assessment of Indonesian Chilli Landraces (Capsicum chinense Jaqc.)

2021 ◽  
Vol 748 (1) ◽  
pp. 012033
Author(s):  
A Wätjen ◽  
S Huyskens-Keil ◽  
S Stöber
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Nutritional Assessment ◽  
Nutrient Content ◽  
Capsicum Chinense ◽  
Health Value ◽  
South Sulawesi ◽  
Capsicum Spp ◽  
Growing Conditions ◽  
Layer Chromatography

Abstract Chillies (Capsicum spp.) are highly nutritious vegetables and spices and are an important component in the Asian cuisine due to their aroma attributes and health value. To gain a better insight of the health value of chillies in North Toraja, South Sulawesi, Indonesia, the nutrient content, the morphological parameters and the yield of three different chilli landraces of the variety ‘Katokkon’ (Capsicum chinense Jaqc.), i.e. ‘Limbong Sampolo’, ‘Leatung 1’, and ‘Leatung 2’ were investigated. The nutrient parameters included capsaicin, pro-vitamin A, and vitamin C contents. Moreover, those differences were studied in two villages (Buntu Datu and To’pao) for the landrace ‘Leatung 2’. The research was performed with dried chillies using high pressure thin layer chromatography for the determination of capsaicin content, spectrophotometric determination for pro-vitamin A and iodometry for vitamin C content. The results showed that the capsaicin content varied between 7.91 mg/g DM (‘Leatung 1’) to 9.94 mg/g DM (‘Limbong Sampolo’) which corresponds with values on the Scoville heat unit (SHU) ranging from 118,712.677 to 149,074.747. The pro-vitamin A content was found to be highest (1.01 mg/g DM) in ‘Limbong Sampolo’ and lowest (0.60 mg/g DM) in ‘Leatung 2’ from To’pao. Vitamin C was found to be lowest (0.20 mg/g DM) in ‘Leatung 2’ from Buntu Datu and highest (0.26 mg/g DM) in ‘Leatung 1’. The statistical analysis showed that there were no significant differences between the landraces and the villages for ‘Leatung 2’. Compared to the capsaicin values in literature (up to SHU 600,000), the landraces showed lower values. This was also found for the pro-vitamin A contents. In contrast, the vitamin C values were higher than those reported in literature. In conclusion, it can be stated, that the three landraces of ‘Katokkon’ in general showed high nutritious values, irrespectively of the different growing conditions in the two villages.

scholarly journals Optimization of Extrusion Conditions and Cooked Vegetable-Chicken Mixture for Instant Banana-Vegetable Soup Powder

2021 ◽  
Vol 3 (2) ◽  
pp. 15-21
Author(s):  
Paddy Ainebyona ◽  
Julia Kigozi ◽  
Ivan M. Mukisa
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moisture Content ◽  
Nutrient Content ◽  
Extrusion Cooking ◽  
Overall Acceptability ◽  
Vegetable Soup ◽  
Chicken Broth ◽  
Recent Developments ◽  
Total Fat

Instant soups are preferred by consumers for their flexibility in preparation and longer storage life. Extrusion cooking is one of the recent developments reported to improve nutrient content of soups. However, little information is available regarding use of extrusion cooking in development of banana vegetable soups. This study investigated the use of extrusion cooking in production of instant banana-vegetable soup. The moisture content was varied using a chicken broth prepared from chicken wings and spicy vegetables (thyme, rosemary, parsley, etc.) to improve flavor and acceptability of the extruded product. The mixture of Banana : Amaranths: pumpkins : mushrooms : carrots =40.84:40.84:9.24:3.76:5.34 was extruded at different moisture content (10–20%) and barrel temperature (100-180°C) and the effect on product responses; reconstitution potential, vitamin A retention, vitamin C, total fat among other parameters were investigated at constant screw speed (45Hz) and feed rate (50 Hz) to produce an instant banana-vegetables soup. The optimum extrusion temperature and moisture were 123.3oC and 10.122%, respectively. The optimal product had a mixture formulation of 60% extruded flour and 50% vegetable flour with chicken level at 16.6%. The overall acceptability score, fiber content, fat content, ash content, vitamin C and vitamin A values of the optimum flour were 7.1, 6.8%, 11.2%, 4.92%, 19.4 g/100 g and 1.21 mg/100 g, respectively.

scholarly journals The nutritional content of bilih fish (Mystacoleucus padangensis blkr) eggs waste as source of fish feed material

2011 ◽  
Vol 10 (1) ◽  
pp. 74
Author(s):  
Hafrijal Syandri
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Amino Acid ◽  
Vitamin A ◽  
Vitamin C ◽  
Nutrient Content ◽  
Fish Growth ◽  
Fish Feed ◽  
Fish Eggs ◽  
Local Material

<p>The purpose of study was to know nutrient content of bilih fish <em>Mystacoleucus padangenesis</em> Blkr eggs meal to provide basic information for local material based fish feed development. The eggs were collected from fishermen. Parameters observed were proximate (protein, fat, moisture and ash), minerals (mangan and zinc), amino acid total, fatty acid, and vitamins (A, C and E) levels. The study showed that bilih fish eggs meal contained protein 22,44-59,90%, fat 12,67-18,09%, moisture 7,33-10,62%, ash 3,25-5,43%, amino acid total 14,57-27, 50%, fatty acid 0,24-0,53%, mangan 1,38-1,66 mg/100 g, zinc 22,39-24,73 mg/ 100 g, vitamin  A 188,95-218,44 mg/100 g, vitamin C  10,42-18,08  mg/100 g and  vitamin  E 8,64-10,39 mg/100 g samples. It can be concluded that the egg meal of bilih fish is potentially be used as an enrichment ingredients of diet to improve fish growth and reproduction. </p> <p>Keywords:<em> Bilih fish eggs, proximate, amino acid, fatty acid, minerals, vitamin</em></p> <p><em> </em></p> <p>ABSTRAK</p> <p>Tujuan dari penelitian adalah untuk mengetahui kandungan nutrisi tepung telur ikan bilih <em>Mystacoleucus</em><em> </em><em>padangenesis</em> Blkr sebagai informasi dasar dalam pengembangan pakan ikan menggunakan bahan lokal. Telur dikumpulkan dari nelayan.  Parameter yang diamati adalah proksimat (protein, lemak, air dan abu), mineral (mangan dan seng), total asam amino, asam lemak, dan vitamin (A, C, E). Hasil penelitian menunjukkan bahwa tepung telur ikan bilih mengandung protein 22,44-59,90%, lemak 12,67-18,09%, air 7,33-10,62%, abu 3,25-5,43%, asam amino total 14,57-27, 50%, asam lemak 0,24-0,53%, mangan 1,38-1,66 mg /100 g , seng 22,39-24,73 mg/100 g, vitamin A 188,95-218,44 mg/100 g, vitamin C 10,42-18,08 mg/100 g dan vitamin E 8,64-10,39 mg/100 g sampel. Sebagai kesimpulan adalah bahwa tepung telur ikan bilih memiliki potensi untuk digunakan sebagai bahan pengkayaan pakan untuk meningkatkan pertumbuhan dan reproduksi ikan.</p> <p>Kata kunci: telur ikan bilih, proksimat, asam amino, asam lemak, mineral, vitamin</p>

Teknologi Esktrasi dan Cara Pemisahannya untuk Mendapatkan Kembali Karotenoid dari Minyak Sawit : Suatu Tinjauan

2016 ◽  
Vol 9 (1) ◽  
pp. 80-95
Author(s):  
Agus Sudibyo ◽  
Sardjono Sardjono
Keyword(s):  
Vitamin A ◽  
Palm Oil ◽  
Beta Carotene ◽  
Cost Effective ◽  
Raw Material ◽  
Extraction And Separation ◽  
Molecular Product ◽  
Industrial Use ◽  
Palm Oil Mill ◽  
Selection Of

Crude palm oil (CPO)is the richest natural plant source of carotenoids in terms of retinol (pro-vitamin A) equivalent, whereas palm oil mill effluent (POME) is generated from palm oil industry that contains oil and carotenes that used to be treated before discharge. Carotenoids are importance in animals and humans for the purpose of the enhancement of immune response, conversion of vitamin A and scavenging of oxygen radicals. This component has different nutritional  functions and benefits to humaan health. The growing interest in the other natural sources of beta-carotene and growing awareness to prevent pollution has stimulated the industrial use of CPO and POME as a raw material for carotenoids extraction. Various technologies of extraction and separation have been developed in order to recover of carotenoids.This article reports on various technologies that have been developed in order to recover of carotenoids from being destroyed in commercial refining of palm oil and effects of some various treatments on the extraction end separation for carotenoid from palm oil and carotenoids concentration. Principally, there are different technologies, and there is one some future which is the use of solvent. Solvent plays important role  in the most technologiest, however the problem of solvents which are used is that they posses potentiaal fire health and environmental hazards. Hence selection of the  most safe, environmentally friendly and cost effective solvent is important to design of alternative extraction methods.Chemical molecular product design is one of the methods that are becoming more popular nowadays for finding solvent with the desired properties prior to experimental testing.ABSTRAKMinyak sawit kasar merupakan sumber karotenoid terkaya yang berasal dari tanaman sawit sebagai senyawa yang sama dengan retinol atau pro-vitamin A; sedangkan limbah pengolahan minyak sawit dihasilkan dari industri pengolahan minyak sawit yang berisi minyak dan karotene yang perlu diberi perlakuan terlebih dahulu sebelum dibuang. Karotenoid merupakan bahan penting yang diperlukan pada hewan dan manusia guna memperkuat tanggapan terhadap kekebalan, konversi ke vitamin A dan penangkapan gugus oksigen radikal. Dengan berkembangnya ketertarikan dalam mencari beta-karotene yang bersumber dari alam lain dan meningkatnya kesadaran untuk mencegah adanya pencemaran lingkungan, maka mendorong suatu industri untuk menggunakan CPO dan POME sebagai bahan baku untuk diekstrak karotenoidnya. Berbagai macam teknologi guna mengekstrak dan memisahkan karotenoid telah dikembangkan untuk mendapatkan kembali karotenoidnya. Makalah ini melaporkan dan membahas berbagai jenis teknologi yang telah dikembangkan guna mendapatkan kembali senyawa karotenoid dari kerusakan di dalam proses pemurnian minyak sawit secara komersial dan pengaruh beberapa perlakuan terhadap ekstrasi dan pemisahan karotenoid dari minyak sawit dan konsentrasi karotenoidnya. Pada prinsipnya, berbagai teknologi yang digunakan untuk mengekstrak dan memisahkan karotenoid terdapat perbedaan, dan terdapat salah satu teknologi yang digunakan untuk esktrasi dan pemisahan karotenoid adalah menggunakan bahan pelarut. Pelarut yang digunakan mempunyai peranan yang penting dalam teknologi ekstrasi; namun pelarut yang digunakan untuk mengekstrak tersebut mempunyai persoalan karena berpotensi mengganggu kesehatan dan membahayakan cemaran lingkungan. Oleh karena itu, pemilihan jenis teknologi yang aman, ramah terhadap lingkungan dan biaya yang efektif untuk penggunaan pelarut merupakan hal penting sebelum dilakukan desain metode/teknologi alternatif untuk esktrasi karotenoid. Pola produk molekuler kimia merupakan salah satu metode yang saat ini menjadi lebih populer untuk mencari pelarut dengan sifat-sifat yang dikehendaki sebelum diujicobakan. Kata kunci :    karotenoid, ekstrasi, pemisahan, teknologi, minyak sawit kasar, limbah industri pengolahan sawit.

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