Indonesian Food and Nutrition Progress最新文献_第3页

Formulation and Characteristics of Nanostuctured Lipid Carrier (NLC) Red Palm Oil (RPO) Prepared by High-Pressure Homogenization and Its Applications in Orange Juice 高压均质法制备纳米脂质载体红棕榈油的配方、特性及其在橙汁中的应用

Indonesian Food and Nutrition Progress Pub Date : 2023-05-10 DOI: 10.22146/ifnp.70924

Wahid Wirawan

{"title":"Formulation and Characteristics of Nanostuctured Lipid Carrier (NLC) Red Palm Oil (RPO) Prepared by High-Pressure Homogenization and Its Applications in Orange Juice","authors":"Wahid Wirawan","doi":"10.22146/ifnp.70924","DOIUrl":"https://doi.org/10.22146/ifnp.70924","url":null,"abstract":"A Nanostructured lipid carrier (NLC) is an emulsion system that can encapsulate and improve stability of lipid-based bioactive compounds. This study aimed to develop an optimal RPO-NLC formula with a combination of solid and liquid lipids, lipids and surfactants, and the use of high-pressure homogenizer (HPH). RPO-NLC was made using HPH with a 400 bar and 600 bar pressure. A Completely randomized design (CRD) with three factors was used to determine interactions between factors. The RPO-NLC formula was characterized based on particle size. One of the best formulas was selected with small particle size and high RPO content then characterized based on encapsulation efficiency (EE), loading capacity (LC), storage stability, FTIR, thermal and applied to orange juice including sensory evaluation, encapsulation stability and pH. RPO-NLC yielded particle size 44.9 nm, EE 99.9±0.02%, LC 4.9±0.001%, was stable on storage. β-carotene identified in RPO-NLC lipid matrix based on FTIR analysis and has good thermal stability based on differential scanning calorimeter analysis. Sensory evaluation showed changes in sensory attributes of color, aroma, taste during storage. Encapsulation stability showed significant increase during storage and pH measurement results also increased.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47278995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formulation and Characteristics of Red Palm Oil Nanostractured Lipid Carriers Prepared by Microemulsion Method and Its Application in Drinking Yoghurt 微乳法制备红棕榈油纳米脂质载体的配方、特性及其在饮用型酸奶中的应用

Indonesian Food and Nutrition Progress Pub Date : 2023-04-10 DOI: 10.22146/ifnp.70925

Dahlia Elianarni, Sri Raharjo, Supriyadi Supriyadi

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Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour 改性木薯粉和改性Suweg粉制备模拟大米的物理和营养特性

Indonesian Food and Nutrition Progress Pub Date : 2023-04-10 DOI: 10.22146/ifnp.65606

U. H. Hasbullah, Latifatus Surayya, I. Syah

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Correlation of Processing Techniques with Some Quality Indexes of Soy-Akamu Prepared with Yellow Maize, Sprouted and Un-Sprouted Soybean 黄玉米、发芽大豆和未发芽大豆制备akamu大豆加工工艺与部分品质指标的相关性

Indonesian Food and Nutrition Progress Pub Date : 2023-04-10 DOI: 10.22146/ifnp.76756

I. Okwunodulu, Chikodili Ugochukwu, J. Ndife, S. Ubbor

{"title":"Correlation of Processing Techniques with Some Quality Indexes of Soy-Akamu Prepared with Yellow Maize, Sprouted and Un-Sprouted Soybean","authors":"I. Okwunodulu, Chikodili Ugochukwu, J. Ndife, S. Ubbor","doi":"10.22146/ifnp.76756","DOIUrl":"https://doi.org/10.22146/ifnp.76756","url":null,"abstract":"Akamu or ogi is a commonly relished gruel when prepared with hot water by the sick, recovering patients and infants in Nigeria. It is nutritionally deficient due to inevitable processing losses which called for fortification with soybean (soy-akamu or soy-ogi). Soy-akanu was prepared from steeped yellow maize, sprouted and un-sprouted soybean cotyledons using different processing techniques. Proximate, micronutrients and functional properties were evaluated with standard analytical methods. The results showed that proximate composition of soy-akamu produced from dried steeped maize and sprouted soybean cotyledons had higher protein (63.20%), fibre (0.33%), ash (1.11%), energy (384.28 Kcal) and least moisture content (4.53%). The paste samples had respective values of 0.77, 3.06%; 0.00, 0.00%; 0.71, 1.02%; 29.86, 3303%; 143.50, 145.37 mg/100g, and 64 and 36-64-76%. Dried soy-akamu also had the highest calcium (41.18, iron (0.99), phosphorous (0.27), .zinc (48.02), potassium (0.45), vitamin C (24.60) and least in magnesium (0.07 mg/100g) content. The paste samples had respective values of 40.13, 41.14; 0.86, 0.92; 0.39, 0.41; 0.39, 0.41; 20.46, 23.65 mg/100g with respective magnesium (0.10-0.12) and phosphorous ( 0.25, 2.21 mg/100g) contents. Different processing techniques had significant (p<0.05) variations in proximate, micronutrient and functional properties of the soy-akamu and also their major sources of nutrient losses.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44580657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Optimizatoin of Anti-Nuntritional Removal, Protein Extraction and Modification of Functional Properties of Cowpea (Vigna unguiculata L.) Protein with Sonication 豇豆(Vigna unguiculata L.)抗营养去除、蛋白质提取及功能特性修饰的优化超声蛋白

Indonesian Food and Nutrition Progress Pub Date : 2023-04-10 DOI: 10.22146/ifnp.70884

Bambang Dwi Wijatniko, A. Murdiati, Chelsea Rie Eliza, Putri Tania Mofiagesa

{"title":"Optimizatoin of Anti-Nuntritional Removal, Protein Extraction and Modification of Functional Properties of Cowpea (Vigna unguiculata L.) Protein with Sonication","authors":"Bambang Dwi Wijatniko, A. Murdiati, Chelsea Rie Eliza, Putri Tania Mofiagesa","doi":"10.22146/ifnp.70884","DOIUrl":"https://doi.org/10.22146/ifnp.70884","url":null,"abstract":"Cowpea has high protein content which makes it is potential to be utilized as a protein isolate. However, cowpeas contain some anti-nutritional compounds which can lower the nutritional quality of the cowpeas. It is necessary to reduce the antinutritional contents from the cowpeas.The objective of this study was to investigate the optimum treatments for antinutritional removal and protein extraction to produce protein isolate. Removal of antinutritional was performed by a combination of soaking treatment with the duration of 24, 48, and 72 hours with 5% NaHCO3 solution and boiling for 0, 2.5, and 5 minutes. The protein extraction was conducted by adjusting the pH to various pH at 2, 4, 6, 8, 10, 11, and 12.Soaking of cowpeas seeds for 48 hours with 5% NaHCO3 significantly reduced HCN levels to 0.72 ppm, phytic acid of 9.62 mg / g, and trypsin inhibitor of 7.02 mg / g. The protein concentrate was obtained from protein extraction by using optimum pH at 12 while precipitation of protein by using pH 4 with protein concentration at 70.9%. Sonication with 80%-30 minutes indicated an increase in the water holding capacity, oil holding capacity, emulsion stability, foaming capacity, and stability rather than untreated","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45330024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Optimization of Ultrasound-Assisted Cold Brew Process to Develop Phenolics, Flavonoids, and Caffeine-Rich Coffee Beverage 超声波辅助冷煮工艺优化开发富含酚类、黄酮类和咖啡因的咖啡饮料

Indonesian Food and Nutrition Progress Pub Date : 2022-10-19 DOI: 10.22146/ifnp.65741

Andika Wicaksono Putro, Fahmi Maulana Zulkarnaen, Aryudiana Sari, S. Anggrahini, W. Setyaningsih

{"title":"Optimization of Ultrasound-Assisted Cold Brew Process to Develop Phenolics, Flavonoids, and Caffeine-Rich Coffee Beverage","authors":"Andika Wicaksono Putro, Fahmi Maulana Zulkarnaen, Aryudiana Sari, S. Anggrahini, W. Setyaningsih","doi":"10.22146/ifnp.65741","DOIUrl":"https://doi.org/10.22146/ifnp.65741","url":null,"abstract":"Ultrasound-assisted cold brew (UACB) method emerged as a solution of a long brew traditional cold brew method in coffee. Apart from the particular taste and odor, cold brew coffee contains a number of phenolic (TPC), flavonoid compounds (TFC), and caffeine. The level of these compounds in the drinks is strongly influenced by various factors related to extraction process, such as extraction temperature (x1: 4 and 25 °C), time (x2: 5,15, and 25 min), UAE duty cycle (x3: 20, 50, and 80 s-1), and grind size (x4: coarse and medium). Based on the TPC, TFC, and caffeine contents, the optimum condition was at 25 °C for 25 min with 80 s-1 UAE duty cycle and medium coffee grind size: with 2.40 ± 0.11 mg GAE/mL, 1.69 ± 0.05 mg RE/mL, and 1.10 ± 0.02 mg caffeine/mL, respectively. Compared with the traditional cold brew method, only the TPC and caffeine content were significantly lower than the UACB method (p < 0.05). Furthermore, the TPC and TFC were stable in 7-day refrigerator storage (p > 0.05). The IC50 values of UACB coffee were 7,487 mg/L for DPPH assay and 64,113 mg/L for ABTS assay. ","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45185847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Comparative Study on The Effect of Cooking Methods on The Nutritional Contents of Ripe and Unripe Plantain (Musa Paradisiaca) 烹饪方法对成熟和未成熟车前草营养成分影响的比较研究

Indonesian Food and Nutrition Progress Pub Date : 2022-10-19 DOI: 10.22146/ifnp.61906

Stanley Udogadi Nwawuba, Nwozo Sarah Onyenibe

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Fruit Quality Evaluation in The Maturation Process of Blueberries Using Image Processing 利用图像处理技术评价蓝莓成熟过程中的果实品质

Indonesian Food and Nutrition Progress Pub Date : 2022-04-14 DOI: 10.22146/ifnp.63897

A. M. Zahra, T. Chosa, S. Tojo

{"title":"Fruit Quality Evaluation in The Maturation Process of Blueberries Using Image Processing","authors":"A. M. Zahra, T. Chosa, S. Tojo","doi":"10.22146/ifnp.63897","DOIUrl":"https://doi.org/10.22146/ifnp.63897","url":null,"abstract":"Blueberries' quality does not change uniformly during ripeness. Blueberries should be harvested fully ripened at the post-climacteric stage with an excellent indicator including consistent color, taste, and ease of removal from plant as excellent indicators. Therefore, the blueberries are not harvested until it has the desired blue color. The reliance on human perception on the fruit's taste and appearance might cause inconsistency and inaccurate judgment of the fruit maturation. This study aimed to develop an image processing algorithm capable of classifying blueberry maturity stages. The Bluecrop Northern highbush blueberry was harvested at five different stages of maturity based on visual grading of the fruit color (green, green-red, red, red-blue, and blue) from various fruit positions on the tree. Image processing with discriminant analysis accurately classified maturity stages at 98.3% accuracy. The image quality attributes of blueberries changed significantly at different maturity stages. Overall, most image quality attributes correlated strongly with well-performed blueberry physicochemical properties. This study showed that image processing during the blueberry maturation process could be a reliable and comprehensible method for estimating changes in color, shape, weight, and ultimately changes in specific physicochemical properties. This study also provided a practical evaluation of the maturity stages and physicochemical properties, which were predicted using image processing.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46791367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Physicochemical Properties and Sensory Evaluation of Wheat-Mocaf-Based Dried Noodles Enriched with Catfish Bone Flour (Clarias sp.) Catfish骨粉强化小麦Mocaf挂面理化性质及感官评价

Indonesian Food and Nutrition Progress Pub Date : 2022-04-14 DOI: 10.22146/ifnp.68032

B. L. Paramita, L. Sahubawa, S. Ratnawati

{"title":"Physicochemical Properties and Sensory Evaluation of Wheat-Mocaf-Based Dried Noodles Enriched with Catfish Bone Flour (Clarias sp.)","authors":"B. L. Paramita, L. Sahubawa, S. Ratnawati","doi":"10.22146/ifnp.68032","DOIUrl":"https://doi.org/10.22146/ifnp.68032","url":null,"abstract":"Fishbone is one of industrial waste that can be used as a calcium source. This study aims to find out the use of catfish bone flour as a calcium source in dried noodles, its effects on physicochemical and sensory evaluation of dried noodles, and the contribution of calcium-enriched dried noodles to the Indonesian Recommended Dietary Allowance (RDA) of calcium. The physicochemical properties (moisture, ash, protein, fat, carbohydrate, calcium, phosphor, water absorption, cooking loss, and extensibility) and sensory evaluation of dried noodles enriched with catfish bone flour in several variations (0%, 2%, 4%, 6%, 8%, and 10%) were investigated. Catfish bone flour significantly increased protein, fat, calcium, and phosphor content yet significantly decreased the moisture content, cooking loss, extensibility, and consumer acceptance (appearance and taste) of dried noodles. Dried noodles enriched with catfish bone flour had a calcium-phosphor ratio of 1:2 to 2:1. Dried noodles with the catfish bone flour level of 2% seemed to be the most efficient formulation with the Indonesian RDA contribution of 45.8% in serving size of 70g.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46147948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla speciosa) and Its Stability at Different Temperatures and Heating Durations 异香果花青素提取物的共色素化及其在不同温度和加热时间下的稳定性

Indonesian Food and Nutrition Progress Pub Date : 2022-04-14 DOI: 10.22146/ifnp.65771

Rizki Bhakti Pertiwi, U. H. Hasbullah, A. R. Affandi

{"title":"Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla speciosa) and Its Stability at Different Temperatures and Heating Durations","authors":"Rizki Bhakti Pertiwi, U. H. Hasbullah, A. R. Affandi","doi":"10.22146/ifnp.65771","DOIUrl":"https://doi.org/10.22146/ifnp.65771","url":null,"abstract":"Parijoto fruit (Medinilla speciosa) has a red color and contains anthocyanins. Anthocyanins have low stability due to the effect of heating. Copigmentation can be applied to improve the stability of anthocyanins. This research aims to study the effect of the anthocyanin extract from parijoto fruit ratio and copigment on anthocyanin concentration and color stability during heating at different temperatures and durations. Anthocyanin copigmentation using tannic acid in a ratio of 1:20 and 1:40 with control without copigmentation (1:0) showed that increasing the tannic acid copigment would increase anthocyanin concentrations and reduce anthocyanin losses due to increased temperature and heating time. The use of 1:40 tannic acid copigment increased anthocyanin concentration by 38%. In addition, increasing the concentration of tannic acid increased the ability of anthocyanins to maintain color retention during heating and increased temperatures. The use of tannic acid at a ratio of 1:40 only decreased color retention by 16%, compared to control (54%) after heating at 75ºC heating for 120 minutes. Copigmentation with tannic acid up to a ratio of 1:40 was able to maintain the stability of the lightness (L*), the reddish value (a*), and the yellowish value (b*) of the anthocyanins. This study showed that this system is potential for food coloring application in the food industry.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42226062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0