Abstract
Infants biscuit as complementary feeding through mixture of fortificant paste from yellow nixtamalized corn (Zea mays indentata), soy (G. soyae) tempeh and fermented spinach (Amaranthus sp.) has potential use as ‘smart food’ for the source of natural folic acid. This experiment aims to find out the best characteristic of biscuit on composition, the dominant folic acid monomer, volatile compounds, particle size and particle size distribution. This experiment was conducted by using 2 types of fortificant paste, in which fortificant pastes of A and B are mixture of yellow nixtamalized corn-soy tempeh – fermented spinach and mixture of yellow nixtamalized corn-soy tempeh – fermented broccoli at concentration of folic acid in fortificant subsequent 0, 200, 400, 600, and 800 μg/145 g of weight of biscuit base formula. The result of experiment activity showed that based on dissolved protein, optimization of biscuit formula by using fortificant pastes of A and B were achieved at concentration of fortificant paste of 800 μg/145 g of base formula, respectively, and yield both biscuits of A and B with compositions of folic acid of 191.152 and 112.48 μg/mL, dissolved protein of 2.400 and 2.291 mg/mL, total solids of 92.74 and 92.77%, total sugars of 276.94 and 318.79 mg/mL, reducing sugars of 50.73 and 50.56 mg/mL, respectively. Identification on folic acid monomer showed that biscuit A and biscuit B are dominated by 2 and 1 of folic acid monomer in which monomer with molecular weight (MW) of 442.65 and 442.34 Dalton (Da.), and 442.26 Da., meanwhile biscuit volatile compounds of A and B were dominated by compounds of vanillin (37.50 and 50.41%), furan (4.27 and 6.91%), and fatty acids, such as hexadecanoic acid (11.378 and 9.700%), octadecenoic acid (2.604 and 13.620%), linoleic acid (18.469 and 0.000%), pentanoic acid (2.976 and 2.820%) and oleic acid (0.00 and 11.98%) with particle size and biscuit particle distribution of 366.6 and 368.8 nm, and particle index of 0.795 and 0.790, respectively.
Published Version
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