Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxymethyl Cellulose pada Snack Bar: Pengujian pada Sifat Fisikokimiawi dan Sensori

IF 0.2 Q4 AGRONOMY
agriTECH Pub Date : 2023-06-01 DOI:10.22146/agritech.61648
Pri Okla Ginting, Dwiyati Pujimulyani
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Abstract

Snack bar (SB) is an example of food product that can be produced to be functional food with the addition of white saffron. SB is manufactured by mixing of nuts, cereals, and fruits with binding agents addition. The aim of the study was to analyze the effect of the addition of white saffron (Curcuma mangga Val.) powder and Carboxymethyl Cellulose (CMC) on physicochemical and sensory properties of snack bar. The variation of formula used in this study are the ratio of mocaf and white saffron powder as much as 100:4; 100:8 and 100:12; and the concentration of CMC of 0.5; 1 and 1.5%. SB was analyzed with the analysis of physicochemical (texture, volume development, antioxidant activity, and proximate analysis), and hedonic test. SB with the addition of 12% white saffron powder and 1% CMC resulted the best physicochemical analysis and sensory properties with a texture value of 1,227.67 gf, development volume of 0%, antioxidant activity of 10.76% RSA, moisture content of 7.96%, ash of 1.64%, protein of 4.55%, fat of 11.93% and carbohydrate of 73.93%.
小食棒(SB)是添加白藏红花后可制成功能性食品的一个例子。以坚果、谷物、水果为原料,加入结合剂混合而成。研究了白藏红花粉和羧甲基纤维素(CMC)的添加对小食棒理化性能和感官性能的影响。本研究使用的配方变化为mocaf与白藏红花粉的比例高达100:4;100:8和100:12;CMC的浓度为0.5;1和1.5%。通过理化分析(质构、体积发育、抗氧化活性和近似分析)和hedonic测试对SB进行分析。结果表明,添加12%白藏红花粉和1% CMC的SB的理化分析和感官性能最佳,质地值为1,227.67 gf,发芽率为0%,抗氧化活性为10.76%,水分含量为7.96%,灰分含量为1.64%,蛋白质含量为4.55%,脂肪含量为11.93%,碳水化合物含量为73.93%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
agriTECH
agriTECH AGRONOMY-
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审稿时长
24 weeks
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