Development of biscuits from bangle (Zingiber cassumunar Roxb.) rhizome flour and purple sweet potato (Ipomoea batatas (L.) Lam.) flour, and their potential as antihyperlipidemic functional foods

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Nurkhasanah Mahfudh, Liza Wardani, Ika Dyah Kumalasari, Nanik Sulistyani
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引用次数: 0

Abstract

Zingiber cassumunar Roxb. (ZC) and purple sweet potato (PSP) are the potential sources of antioxidants, and play an important role in reducing blood fat levels, and encourage the development of antihyperlipidemic products, usually in the form of biscuits. Biscuits are favoured by consumers because of their delicious and varied tastes, relatively cheap prices, and complete nutritional content. In the present work, biscuits were made with three formula variations of ZC:PSP ratios namely F1 (0.75:5.25 g), F2 (0.45:5.55 g), and F3 (0.2:5.72 g), and then tested for their physical quality based on Indonesian National Standard (SNI), and hedonic testing to get the best formula, including aroma, colour, texture, and taste. Furthermore, in vivo antihyperlipidemic testing was carried out on the best formula. The test was conducted by dividing Sprague-Dawley rats into four groups, namely normal, negative, positive (Nutrive Benecol animal, 3.6 mL/day for 28 days), and the best formula (1.944 g/day for 28 days). All groups were induced with high fat diet (HFD) for 28 days, except normal group. Results showed a decrease in cholesterol, triglyceride, serum glutamic oxaloacetic transaminase (SGOT), and serum glutamic pyruvic transaminase (SGPT) levels in the normal group with values of 99.09 mg/dL, 90.36 mg/dL, 22.66 U/I, and 39.41 U/I, respectively, as compared to the negative group with values of 195.01 mg/dL, 142.44 mg/dL, 29.05 U/I, and 77.19 U/I, respectively. There was an increase in cholesterol, triglyceride, SGOT, and SGPT levels in the positive group with values of 108.39 mg/dL, 96.12 mg/dL, 24.11 U/I, and 48.55 U/I, respectively, as compared to the normal group test. A combination of biscuits made from ZC and PSP flour could have the potential to reduce lipid levels in the blood, and encourage the development of antihyperlipidemic products.
姜(Zingiber cassumunar Roxb.)根茎粉和紫薯(Ipomoea batatas (L.))饼干的研制)面粉,以及它们作为抗高血脂功能食品的潜力
姜汁牛蒡。(ZC)和紫甘薯(PSP)是抗氧化剂的潜在来源,在降低血脂水平方面发挥着重要作用,并鼓励抗高脂血症产品的发展,通常以饼干的形式。饼干口味鲜美多样,价格相对便宜,营养成分齐全,深受消费者青睐。本研究以ZC:PSP比例F1 (0.75:5.25 g)、F2 (0.45:5.55 g)、F3 (0.2:5.72 g)三种配方分别制作饼干,并根据印尼国家标准(SNI)对饼干的物理质量进行测试,并进行hedonic测试,以获得最佳配方,包括香气、颜色、质地和口感。并对最佳配方进行体内抗高脂血症试验。实验采用Sprague-Dawley大鼠分为正常、阴性、阳性(Nutrive Benecol动物,3.6 mL/d,连续28 d)和最佳配方(1.944 g/d,连续28 d) 4组。除正常组外,其余各组均以高脂饲料(HFD)诱导28 d。结果正常组胆固醇、甘油三酯、血清谷草转氨酶(SGOT)和谷丙转氨酶(SGPT)水平分别为99.09 mg/dL、90.36 mg/dL、22.66 U/I和39.41 U/I,而阴性组分别为195.01 mg/dL、142.44 mg/dL、29.05 U/I和77.19 U/I。与正常组相比,阳性组的胆固醇、甘油三酯、SGOT和SGPT水平分别升高108.39 mg/dL、96.12 mg/dL、24.11 U/I和48.55 U/I。由ZC和PSP面粉制成的饼干有可能降低血液中的脂质水平,并促进抗高脂血症产品的开发。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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