Indonesian Food and Nutrition Progress最新文献_第4页

Nutritional and Compositional Changes in α-tomatine Rich Ready-To-Serve Beverage From Matured Green Tomato (Solanium Lycopersium) 成熟绿番茄富含α-番茄碱的即食饮料的营养成分变化

Indonesian Food and Nutrition Progress Pub Date : 2022-03-08 DOI: 10.22146/ifnp.58203

V. Kudachikar, P. Geethanjali, P. Om, K. Amarjeet, Athar Singh Chauhan

引用次数: 1

Effect of Temperature and Drying Time on Angiostensin Converting Enzyme (ACE) Inhibitor and Antioxidant Activity of Soybean (Glycine max L.)- Jackbean (Canavalia ensiformis L.) Mix Grains Tempeh Flour 温度和干燥时间对大豆（Glycine max L.）-蚕豆（Canavalia ensiformis L.）杂粮Tempeh面粉血管紧张素转换酶（ACE）抑制剂和抗氧化活性的影响

Indonesian Food and Nutrition Progress Pub Date : 2022-03-08 DOI: 10.22146/ifnp.53535

Diah Ayu Puspa Puspa, A. Ningrum, S. Anggrahini

{"title":"Effect of Temperature and Drying Time on Angiostensin Converting Enzyme (ACE) Inhibitor and Antioxidant Activity of Soybean (Glycine max L.)- Jackbean (Canavalia ensiformis L.) Mix Grains Tempeh Flour","authors":"Diah Ayu Puspa Puspa, A. Ningrum, S. Anggrahini","doi":"10.22146/ifnp.53535","DOIUrl":"https://doi.org/10.22146/ifnp.53535","url":null,"abstract":"The increase of hypertension sufferers encourage the development of functional foods. The presence of tempeh mixed grains of soybean and jackbean contains bioactive peptides as antihypertensive and antioxidant agents encourage the development of functional food such as tempeh flour of mixed grains. The research was aimed to investigate the effect of temperature and drying time on functional properties, asam amino acid profile, and isoflavone compounds. The different drying temperatures (50oC and 70oC) and drying time (6; 8; and 10 h) were applied on soybean and jackbean tempeh (1:1) w/w) for making the mixed grains tempeh flour. The Angiotensin Converting Enzyme (ACE) inhibitor activity, antioxidant activity, and total phenolic, amino acids profile, and isoflavone content of the flour were analyzed. The result showed that the best tempeh flour of mixed grains was obtained by drying at 70°C for 8 h with ACE inhibitor activity of 86.04%, antioxidant activity of 55.34% and total phenolic of 3.98 mg/g DB. This flour contained amino acids related to ACE-Inhibitor peptide precursors (glutamic acid and leucine), antioxidant peptide precursors (phenylalanine and histidine) as well as isoflavone compounds (daidzein and genistein). This finding reveals that drying temperature and time affected the functional properties, amino acids profile and isoflavone compounds.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42673231","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

Improving The Quality of Coconut Cream-Based Pasta Through The Presence of Sago Starch and Surfactants: Application As An Ingredient of Rendang Seasoning 利用西米淀粉和表面活性剂改善椰浆面食品质:作为人当调味料的应用

Indonesian Food and Nutrition Progress Pub Date : 2022-03-08 DOI: 10.22146/ifnp.62700

Anggita Nugrahanto, S. Sutardi, U. Santoso

{"title":"Improving The Quality of Coconut Cream-Based Pasta Through The Presence of Sago Starch and Surfactants: Application As An Ingredient of Rendang Seasoning","authors":"Anggita Nugrahanto, S. Sutardi, U. Santoso","doi":"10.22146/ifnp.62700","DOIUrl":"https://doi.org/10.22146/ifnp.62700","url":null,"abstract":"Coconut processed products (coconut cream) are widely used in the food field. However, various ways, such as adding starch and surfactants still need to be made to improve the stability of coconut cream. This study aimed to evaluate the addition of starch and surfactant on the stability of coconut cream and its use as an ingredient of rendang spices. The separation of coconut milk into coconut cream was conducted using the cold method (4oC for ± 18 hours) and cream separator method. After that, Hydrophilic-Lipophilic Balance (HLB) 5 (1%) surfactant and sago starch (3% and 5%) were added to the coconut cream to produce a coconut cream paste, which was later used as an ingredient in the rendang seasoning. The quality parameters of coconut cream such as zeta potential, viscosity, free fatty acid content were evaluated in this study. The results showed that the cream separator method with 1% surfactant HLB 5 and 3% sago starch produced coconut cream paste with a zeta potential of -30.5 mV and free fatty acid of 0.1%. This method was suitable for use as an ingredient of rendang seasoning indicated by a viscosity of 699.9 cPs, lightness of 32.51, and pH of 4.41. Therefore, the cream separator method could improve the coconut cream stability and be applied to rendang seasoning.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42124448","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

Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage 石榴酸甜混合汁冷藏过程中理化及微生物特性的变化

Indonesian Food and Nutrition Progress Pub Date : 2022-03-08 DOI: 10.22146/ifnp.62938

F. Boussaa, Faten Zaouay, M. Mars

{"title":"Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage","authors":"F. Boussaa, Faten Zaouay, M. Mars","doi":"10.22146/ifnp.62938","DOIUrl":"https://doi.org/10.22146/ifnp.62938","url":null,"abstract":"Physicochemical and microbiological properties changes of new beverages combining sour (‘Garoussi 2’, ‘Mezzi 1’, ‘Mezzi 2’) and sweet (‘Gabsi’, ‘Tounsi’) pomegranate juices with different proportions (10% and 20% of sour juices) were studied over a 14 days refrigerated storage. The sour juices have proved to be very rich in total soluble solids, total anthocyanin and total phenolic contents. However, these juices are not appreciated by panellists because of high acidity content. The juice blends were characterized by an attractive red colour, acceptable acidity, higher total soluble solids content, higher total phenol and anthocyanin contents compared to sweet juices. The juice blending was found to be very effective in reducing the browning and improving the appearance of beverages during storage. High microbial loads of juice samples stored up to 14 days indicate their poor microbiological quality. The beverage based on Gabsi and Garoussi 2 (10 % and 20 % proportions) presented better nutritional and microbiological stability during storage leading to their high consumer acceptance. It was concluded that conservation of juice samples should not exceed 7 days in order to have healthy value-added beverages.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47558999","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

Physicochemical Nutritional and Sensory Properties of Kluklui Supplemented With Porang Glucomannan and Banana Flour 添加槟榔葡甘露聚糖和香蕉粉的槟榔的理化、营养和感官特性

Indonesian Food and Nutrition Progress Pub Date : 2022-03-08 DOI: 10.22146/ifnp.57223

E. Harmayani, Nasser Farid Geraldo, A. Murdiati

{"title":"Physicochemical Nutritional and Sensory Properties of Kluklui Supplemented With Porang Glucomannan and Banana Flour","authors":"E. Harmayani, Nasser Farid Geraldo, A. Murdiati","doi":"10.22146/ifnp.57223","DOIUrl":"https://doi.org/10.22146/ifnp.57223","url":null,"abstract":"The meal from peanut oil-extraction may be valorized as snacks for human food. In Benin, West Africa, this peanut meal is traditionally used to produce snack food called kluiklui. The snacks were obtained by frying partially defatted peanut paste rolled into sticks. In order to improve sensory, physicochemical and nutritional content of kluiklui, different types of flour enriched kluiklui (FEK) were produced by incorporating native banana flour, or type-3 resistant starch banana flour at two levels (4 and 5%) and 1% porang glucomannan (mass basis) in this study. The produced kluiklui were evaluated for physicochemical, sensory and nutritional properties and were compared with a control kluiklui made from 100% partially defatted peanut paste. The samples with 1% porang glucomannan and those with combination of 4% type-3 resistant starch banana flour and 1% porang glucomannan achieved the highest consumer acceptance with overall acceptability value 5.53 and 5.40, respectively. The developed products were found to be highly nutritious in terms of protein and carbohydrate. However, the products had higher value of moisture content and required further drying. The indigestible fraction was also increased in the formulated kluiklui which is attributed to the synergistic presence of fiber. Sample containing 4% type-3 resistant starch banana flour and 1% porang glucomannan exhibited the highest indigestible fraction content (30.76%). Our results showed that the nutritionally and sensory accepted flour enriched kluiklui can be prepared using banana flour and porang glucomannan.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42247464","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: 1

Fatty Acid Composition, Antinutritional Factors, and Oligosaccharides Concentration of Hawaijar (An Ethnic Fermented Soyfood of India) As Affected by Genotype and Bacillus Subtilis Strain 基因型和枯草芽孢杆菌菌株对印度民族发酵豆制品Hawaijar脂肪酸组成、抗营养因子和低聚糖浓度的影响

Indonesian Food and Nutrition Progress Pub Date : 2021-06-02 DOI: 10.22146/IFNP.58664

L. S. Devi, Vineet Kumar, A. Rani, T. Tayalkar, Priyanka Mittal, A. K. Anshu, T. A. Singh

{"title":"Fatty Acid Composition, Antinutritional Factors, and Oligosaccharides Concentration of Hawaijar (An Ethnic Fermented Soyfood of India) As Affected by Genotype and Bacillus Subtilis Strain","authors":"L. S. Devi, Vineet Kumar, A. Rani, T. Tayalkar, Priyanka Mittal, A. K. Anshu, T. A. Singh","doi":"10.22146/IFNP.58664","DOIUrl":"https://doi.org/10.22146/IFNP.58664","url":null,"abstract":"Hawaijar is an ethnic fermented soy product from the North-East region of India. The information on the effect of soybean genotype and the Bacillus subtilis strain used for inoculation for preparing the product on the fatty acid composition, the level of antinutritional factors, such as Kunitz trypsin inhibitor (KTI) and Bowman-Birk inhibitor (BBI), and oligosaccharides is not available. In the present study, Hawaijar was prepared from two soybean genotypes using two different strains of Bacillus subtilis and investigated for the concentration of the above-mentioned biomolecules. The results showed the significant effect of genotype used on oleic, linoleic, and α-linolenic acid of the product. KTI and BBI were found absent in Hawaijar prepared from these two genotypes and two strains. Flatulence-inducing factors like raffinose and stachyose were found in very low concentration irrespective of genotype and strain. Retention of sweetness-imparting sucrose and maltose concentration in Hawaijar was genotype-dependent.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44879499","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

RETROGRADATION PROPERTIES OF HEAT MOISTURE TREATED (HMT) SAGO AND ARENGA STARCHES 湿热处理（HMT）西米和芳烃淀粉的凝沉性能

Indonesian Food and Nutrition Progress Pub Date : 2021-06-02 DOI: 10.22146/IFNP.44080

D. Adawiyah, Tomoko Sasaki, K. Kohyama

{"title":"RETROGRADATION PROPERTIES OF HEAT MOISTURE TREATED (HMT) SAGO AND ARENGA STARCHES","authors":"D. Adawiyah, Tomoko Sasaki, K. Kohyama","doi":"10.22146/IFNP.44080","DOIUrl":"https://doi.org/10.22146/IFNP.44080","url":null,"abstract":"This study aimed to investigate the retrogradation rate of heat moisture treated sago and arenga starches using different approaches, including a thermal approach using DSC (differential scanning calorimetry), a rheological approach using dynamic viscoelasticity as rheological and syneresis level. The autoclaving procedures prepared the HMT starches at 20% moisture content and warmed to 120°C for 60 min and 90 min for sago and arenga starches, respectively. The Avrami equation was used to express starch retrogradation kinetics based on gelatinization enthalpy (ΔH). The Avrami exponent (n) of HMT and native starches were close to 1.0 (0.77 – 1.20) indicates rapid nuclei growth of the crystal. HMT has a significant influence on the retrogradation of sago starch, both from the values of n and k of the Avrami equation. On the other hand, it does not have a significant effect on arenga starch. Based on the thermal approach (DSC), HMT significantly affects sago starch’s retrogradation rate, but there was no effect on arenga starch. The influence of HMT on the retrogradation rate of arenga starch was observed on rheology and syneresis approaches, although it was not as high as sago starch.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49466848","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: 1

Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste 添加糖发酵阿拉比卡咖啡的感官分析、咖啡因、绿原酸和非挥发性味觉化合物

Indonesian Food and Nutrition Progress Pub Date : 2021-06-02 DOI: 10.22146/IFNP.52241

Kresna Mulya Santosa, S. Supriyadi, S. Anggrahini, Y. Rahmadian

{"title":"Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste","authors":"Kresna Mulya Santosa, S. Supriyadi, S. Anggrahini, Y. Rahmadian","doi":"10.22146/IFNP.52241","DOIUrl":"https://doi.org/10.22146/IFNP.52241","url":null,"abstract":"Arabica coffee is the most popular variety of coffee among the people because it has a more complex flavor than other coffee varieties. This study aims to determine sensory properties and non-volatile components in Arabica coffee fermented with sugar addition. The sensory assessment showed that the best cupping score was the samples fermented with the addition of 0.55% fructose with a total score of 85.25 compared to honey (H) and Fullwash (FW) samples. Fermentation with the addition of 0.55% fructose could produce better coffee compared to samples (H) and (FW). Fermentation with the sugar addition of 0.55% could affect non-volatile components such as soluble sugars, organic acids, amino acids, caffeine, and chlorogenic acid. The content of chlorogenic acid and caffeine analysed by HPLC was found relatively stable in green and roasted beans. Amino acids analysed by LCMS showed glutamate was the highest amino acid in all samples and were supposed to have a role in Maillard reaction contributing to coffee flavor. In conclusion, fermentation with the addition of 0.55% sugar in coffee processing could generally enhance the coffee flavor for brew taste with its potential as functional drink.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41527784","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: 3

PHYSICAL AND CHEMICAL CHARACTERISTIC OF YOUNG COCONUT LEAVES (Cocos nucifera L.) AS TRADITIONAL PACKAGING 椰子幼叶传统包装的理化特性

Indonesian Food and Nutrition Progress Pub Date : 2021-06-02 DOI: 10.22146/IFNP.46769

U. Hasanah, Edlina Putri Sukma Dewi, U. Santoso, S. Supriyadi

引用次数: 1

Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material 柚木叶作为食品包装材料的理化特性

Indonesian Food and Nutrition Progress Pub Date : 2021-06-02 DOI: 10.22146/IFNP.46786

S. Dewi, S. Supriyadi, U. Santoso

{"title":"Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material","authors":"S. Dewi, S. Supriyadi, U. Santoso","doi":"10.22146/IFNP.46786","DOIUrl":"https://doi.org/10.22146/IFNP.46786","url":null,"abstract":"Teak (Tectona grandis) leaves is commonly used as the packaging material of traditional food in Indonesia. This study aimed to determine the physical and chemical characteristics of teak leaves with various maturation stages to obtain information about the potency of teak leaves as active packaging material. The physical characteristics analysis included leaf color, thickness, and tensile strength, while chemical characteristics were moisture, fat content, fatty acid, and volatile profile. The results showed that the color, thickness, tensile strength, moisture, and fat content, were light green, 0.306±0.024 mm, 0.22±0.114 MPa, 74.93%, and 2.52% respectively for young teak leaves; while the mature has darker green, 0.388±0.001 mm, 0.36±0.163 MPa, 73.05%, and 2.54% respectively. The fatty acid profiles showed that young teak leaves contained 5 types of fatty acids, dominated by lignoceric acid; while mature teak leaves contained 9 types of fatty acids dominated by tricosanoic acid. The volatile components of young teak leaves e.g. acid and ester compounds, while the mature was dominated by acid and ether compounds. From the results, it is suggested that the use of teak leaves as active food packaging material can be scientifically justified.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48815696","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