scholarly journals Acceptance, nutritional content, and shelf life of cookies based on millet flour as a functional food

2021 ◽  
Vol 21 ◽  
pp. 795-808
Author(s):  
Putri Dwi Kasih Anggraini ◽  
Abdul Salam ◽  
Wahiduddin Wahiduddin
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Food Sources ◽  
Analysis Method ◽  
Nutritional Content ◽  
Additional Food ◽  
Average Value ◽  
Life Data ◽  
Data Collection Procedure

The purpose of this study was to determine the acceptability, nutritional content, and shelf life of cookies based on millet flour as a functional food. This type of research is a laboratory-based descriptive. Formulation cookies flour of millet is distinguished by the addition of flavorings nature of which includes millet flour cookies without additional flavorings (F1), banana flavor millet flour cookies (F2), spice flavor millet flour cookies (F3) and chocolate flavor millet flour cookies (F4). Data collection procedure was carried out by hedonic test on untrained panelists consisting of men and women aged 18-40 years as many as 25 panelists, then the selected formulations were analyzed for nutritional content and shelf life. Data were analyzed using the Kruskal-Wallis analysis method and continued with the Mann-Whitney test if the treatment had a significant effect. The panelists' acceptance showed that the formulation of millet flour cookies had no significant effect (p>0.05) on the color, taste, aroma, texture and overall cookies. The F1 cookies formula without the addition of flavoring has the highest average value of the other formulas, which is 4.16 with the preferred category. The results of the proximate test on the selected cookies include water content 6.1%, ash 2.14%, protein 8.38%, fat 30.38%, carbohydrates 53.0%, fiber 2.22%, and total energy 518.98 kcal. The shelf life of cookies using the Arrhenius approach is 14 days at a temperature of 250C, 370C, and a temperature of 440C with the results respectively 134.81 days (4.5 months), 79.18 days (2.6 months) and 59.14 days (1.9 months). While the results of the total microbial test showed that there was a decrease in total microbes in millet flour cookies stored in an incubator at 250C, 370C, and 440C for 4 weeks of storage, respectively 2.05 x 102, 1.05 x 102, and < 4 0.0 x 101, still meets the standard of SNI 01-2973:2011 with a maximum of 1 x 104 colonies/gram. Based on the results of the study, millet flour cookies can be enriched with food sources of protein and fiber so that it can increase the nutritional value of cookies as an additional food.

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rita Purwasih ◽  
Wiwik Endah Rahayu
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Mineral Content ◽  
Raw Materials ◽  
Food Sources ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

scholarly journals DAYA TERIMA KUE DONAT DAN PUKIS SUBSTITUSI TEPUNG UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

2019 ◽  
Vol 26 (1) ◽  
pp. 78
Author(s):  
Lydia Fanny ◽  
Megawati Megawati ◽  
Fatmawaty Suaib
Keyword(s):  
Food Intake ◽  
Sweet Potato ◽  
Nutritional Value ◽  
Potato Flour ◽  
Analysis Method ◽  
Nutritional Content ◽  
Green Beans ◽  
Nutrient Analysis ◽  
Research Results ◽  
Sweet Potato Flour

ABSTRACTOne of the problems which nutrition is still main in toddlers nutrition that is the problem a chronicle or called also stunting. Children suffer stunting due to lack of food intake and its diseases repeated especially of infection diseases which can increase metabolic needs and reduce appetite that has happened that abnormality in bodily form short although the genes into cells show the potential to grow. One way to solve the problem is stunting with consuming foods high in protein, local this research aims to review the receipt and macro nutrient analysis on the cake donuts and pukis with the substitution of flour sweet potato flour. purple and green beans. Resources i judged based on the panel against 30. hedonicThe results of the best nutritional value received analyzed the protein can use a method of micro kjedahl, fat soxhlet, analysis method and its luff schroll. carbohydrates analysis method. The research results show that the panel power received our foremost is f2 ( pukis ). Based on the aspect of the color of the most favored f2 ( pukis ) 73.3 %, as many as the aspect of the scent of f1 ( doughnuts ) 90 %, as many as the aspect of texture f2 ( pukis ) as much as 86.7 % and aspects of the f2 ( pukis ) 90 %. Nutritional content protein f1 ( doughnuts ) 8.43 %, as much as fat f1 ( doughnuts ) as much as 17.37 % and carbohydrates f1 ( doughnuts ) as much as 51.02 % while for nutritional content protein f2 ( pukis ) 7.37 %, as much as fat f2 ( pukis ) as much as 4.25 % and carbohydrates f2 ( pukis ) as much as 49.16 %. Keywords : Doughnut , green beans , pukis, sweet potato purple

scholarly journals STUDI PEMBUATAN TEPUNG TERIPANG DARI BAHAN BAKU TERIPANG PASIR (HOLOTHURIA SCABRA) DENGAN PERLAKUAN PERBEDAAN KONSENTRASI GARAM DAN PERBEDAAN LAMA PEREBUSAN

2018 ◽  
pp. 1-10
Author(s):  
Rindam Latief ◽  
Amran Laga ◽  
Syamsul Alang
Keyword(s):  
Water Content ◽  
Sea Cucumber ◽  
Nutrient Content ◽  
Food Sources ◽  
Nutritional Content ◽  
Sea Cucumbers ◽  
Average Value ◽  
The People ◽  
Value Of Water

Sea cucumbers have the prospect of being one of the most nutritious food sources because it has a complete nutritional content, including carbohydrates, some types of fatty acids and amino acids, some components of vitamins, sterols and some types of minerals. High nutritional content makes sea cucumber has potential as a food source of high grow factor. In addition, the content owned by sea cucumbers are also believed to function as antioxidants, antibacteria, antifungi, and anticoagulants. In Indonesia, sea cucumbers are still not widely used as food. This research studied how the effect of salt and boiling on the quality of content and physical acceptance of sea cucumber flour by the community. The production of sea cucumber by boiling and salting method is based on the habit of the people who boil or salt the sea cucumber at the time after the sea cucumber is captured. The salt concentration given in this study was 10%, 15% and 20%. While the temperatur treatment done by boiling sea cucumber for 10 minutes, 20 minutes and 30 minutes with a temperature of 70oC. The results obtained from this study showed that the nutrient content of sea cucumbers in boiling group has an average value of water content of 18.20%, ash content 19.61%, protein 51.17%, fat 3.76% and carbohydrates 7.27%. While the nutritional content of sea cucumber in salting group has an average value of water content 14.01%, ash 14.49%, 57.24%, fat 4.09% and carbohydrates 10.17%. The result of variance analysis showed that the sea cucumber produced from the boiling group and salting group did not significantly affect the nutrient content and the organoleptic parameters of sea cucumber. The conclusion obtained that the manufacture of sea cucumber either with the treatment of boiling or salting classified as having a fairly high nutritional content. So it is very potential to be developed more broadly on nutrient-rich food products.

scholarly journals Fresh Mushroom Preservation Techniques

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2126
Author(s):  
Katy Castellanos-Reyes ◽  
Ricardo Villalobos-Carvajal ◽  
Tatiana Beldarrain-Iznaga
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
High Water ◽  
High Water Content ◽  
High Respiratory Rate ◽  
Preservation Methods ◽  
Production And Consumption ◽  
Fresh State ◽  
Cuticular Structure

The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.

scholarly journals PERI DALOR (Permen Jeli Daun Kelor) : Inovasi Permen Kaya Antioksidan Sebagai Solusi Kesehatan

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Aninda Regita Putri Darna ◽  
Esmeralda Maria Lieshien Megawati Timbul M.L.M Timbuleng ◽  
Nushoibah Azzahroh ◽  
Pratiwi Uswatun Khasanah ◽  
Galuh Enggar Arofah ◽  
...  
Keyword(s):  
Functional Food ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
The Body ◽  
Ordinary People ◽  
Nutritional Content ◽  
Community Knowledge ◽  
The Public ◽  
Leaf Powder ◽  
Lack Of Knowledge

<p align="center"><strong>ABSTRAK</strong><strong></strong></p><p><strong><em>Latar belakang:</em></strong><em> Indonesia mempunyai tanaman yang mengandung banyak manfaat bagi kesehatan masyarakat diantaranya tanaman kelor (Moringa oleifera L.). Salah satu manfaat yang dapat diambil dari tanaman kelor terdapat pada daunnya. Masyarakat biasa menggunakan daun kelor sebagai pelengkap dalam masakan. Pemanfaatan dan pengolahan daun kelor secara luas belum banyak dilakukan di Indonesia. Hal tersebut dikarenakan kurangnya pengetahuan masyarakat mengenai manfaat daun kelor untuk kesehatan, kurangnya pengetahuan dan antusiasme masyarakat dalam melakukan pemanfaatan daun kelor serta belum banyak masyarakat Indonesia yang mengonsumsinya. Untuk itu, perlu adanya inovasi dalam mengolah daun kelor menjadi suatu produk yang dapat diterima masyarakat agar kandungan nutrisi dalam daun kelor dapat dimanfaatkan oleh tubuh. Daun kelor dapat dibuat menjadi bubuk untuk mempermudah pemanfaatannya sebagai bahan pangan fungsional. Inovasi yang kami uji coba disini yaitu pemanfaatan bubuk daun kelor dalam bentuk permen jeli. Dengan memformulasikan bubuk daun kelor ke dalam formula permen jeli akan menambah nilai gizi dalam permen jeli. Selain itu, permen jeli kelor ini nantinya dapat meningkatkan pemanfaatan daun kelor (Moringa oleifera) sebagai suatu pangan fungsional yang mampu diterima oleh berbagai kalangan masyarakat terutama anak-anak.  </em></p><p> </p><br clear="ALL" /><p><strong><em>Kata kunci</em></strong><strong><em>:</em></strong><em> Moringa oleifera L.,miracle tree, bubuk daun kelor, permen jeli, kesehatan</em></p><p align="center"><strong>ABSTRACT</strong></p><p><br /> <strong><em>Background:</em></strong><em> Indonesia has a plant that contains many benefits for the health of the community such as moringa (Moringa oleifera L.). One of the benefits that can be derived from the moringa plant is found in the leaves. Ordinary people use moringa leaves as a complement in cooking. The utilization and processing of Moringa leaves has not been widely implemented in Indonesia. This is due to the lack of community knowledge about the benefits of moringa leaves for health, lack of knowledge and enthusiasm of the community in making use of the leaves of Moringa and not many people of Indonesia who consume them. For that, the need for innovation in processing the leaves of Moringa into a product that can be accepted by the public for the nutritional content in the leaf kelor can be utilized by the body. Moringa leaves can be made into powder to facilitate its utilization as functional food. The innovation that we tested here is the utilization of powdered leaf kelor in the form of candy jelly. Formulating Moringa leaf powder into a candy jelly formula will add nutritional value to the candy jelly. In addition, this moringa jelly candy can improve the use of Moringa leaves (Moringa oleifera) as a functional food that can be accepted by various circles of society, especially children.</em></p><p> <br /> <strong><em>Keywords:</em></strong> <em>Moringa oleifera L., miracle tree, Moringa leaf powder, candy jelly, health</em></p>

scholarly journals Effect of Blanching on Saponins and Nutritional Content of Moringa Leaves Extract

2016 ◽  
Vol 5 (3) ◽  
pp. 55 ◽  
Author(s):  
Yuanita Indriasari ◽  
Wignyanto Wignyanto ◽  
Sri Kumalaningsih
Keyword(s):  
Vitamin C ◽  
Functional Food ◽  
Nutritional Value ◽  
Bitter Taste ◽  
Consumer Acceptance ◽  
Nutritional Content ◽  
Optimum Time ◽  
Additional Material ◽  
Food Material ◽  
Saponin Content

Moringa <em>oleifera</em> leaves have been used as food material because it has high nutritional value. Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products (biscuit, bread, jelly drink), which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough. The aim of the research is to determine the optimum time and temperature of blanching process of moringa leaves in order to decrease its saponin content and at the same time to preserve its nutritional content. Blanching process used temperature 85 ˚C for 7.5 minutes can decrease saponins content of moringa leaves to the lowest content amount 3.9 %, but still preserve protein content amount 25.08 %, vitamin C content amount 84.68 mg 100g-1 and increase vitamin A amount 3600 μg 100g-1.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

Anisotropy Gas Reservoir Drainage Radius and Quantitative Well Interference Study

2013 ◽  
Vol 275-277 ◽  
pp. 1285-1291 ◽  
Author(s):  
Zheng Long Gao ◽  
Hong Fu Fan ◽  
Zhi Bin Gao
Keyword(s):  
Production Rate ◽  
Major Axis ◽  
Productivity Analysis ◽  
Analysis Method ◽  
Equivalent Radius ◽  
Average Value ◽  
Drainage Radius ◽  
Well Spacing ◽  
Cumulative Production ◽  
The Difference

Unstable productivity analysis method was used to obtain the equivalent radius of 77 wells and the result shows that the equivalent radius ranges from 30 to 970m with an average value of 230m in McKittrick Hills. The difference range of the radius is mainly caused by varying formation properties, gas saturation, production time, etc. Permeability anisotropy changes the drainage from round to ellipse. The major axis and the minor axis of the ellipse are determined by the ratio of major and minor permeability. Current pressure distribution was obtained and was found to be consistent with the modified drainage results, which demonstrates that the unstable productivity analysis method is applicable in the study of gas well drainage radius. An interference well and an observation well’s model was constructed to study well interference quantitatively. When the well spacing is larger than 750m, the productivity will be reduced by 20%. The production rate of interference well is more sensitive to the cumulative production of observation well, when the production rate of interference well is below 16.8×104m3/d.

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