Fat Content Research Articles

“Panampaniyaaram”: A Traditional Food Product Made with SmallMillet for Revitalization towards Sustainable Nutrition

performed by panelists using a 9-point hedonic scale were used to assess nineteen treatments on different mixtures by altering the flour types and their percentages in four levels, with palmyrah pulp and small-millet flours, including finger millet, little millet, and Foxtail millet. The sample prepared from 100% finger millet flour was chosen as the most preferred sample, based on the results obtained from the sensory evaluations. Physicochemical analysis of the selected treatment revealed that pH was 5.86±0.01 and the total ash content 1.38±0.18 g/100 g was significantly (p<0.05) higher, and crude fat content 9.04±0.02 g/100 g, total salt content 0.201±0.026 g/100 g, and total sugar content 16.38 g/100g, was significantly (p<0.05) less than that of the control sample which contained wheat flour. The selected treatment of the mineral content was significantly (p<0.05) higher than that of the control treatment and contained Calcium, Magnesium, Sodium, and Potassium were 150, 60, 32.7 and 76.8 mg/100 g, respectively. In summary, palmyrah fruit pulp and finger millet can be used to create healthy, nutritional and affordable natural snacks “panampaniyaaram”, which will satisfy consumer preferences. Further studies are required to understand the developed product's organoleptic properties, antioxidant, vitamins, and anti-microbial activities as well as ways to extend its shelf-life. Keywords: Panampaniyaaram, palmyrah pulp, small-millets, finger millet, value-addition

Single droplet drying of dairy‐based systems at spray drying like temperature–time trajectories

Upon spray drying of dairy powders, the distribution of components within the droplets can become nonuniform. In this study, the influence of the composition on the drying behaviour, morphological development and surface composition were studied using single droplet drying. The addition of fat was found to result in an earlier locking point (1.1 instead of 1.8 s). The fat content did not influence the morphological development, but the protein and lactose ratios did influence whether the dried particle was smooth or wrinkled. Confocal Raman microscopy revealed that the initial fat, lactose and protein contents influenced the dry surface composition. For example, fat was found on the surface of emulsions that were either rich in fat or in whey protein.

Enhancing Intraoperative Tissue Identification: Investigating a Smart Electrosurgical Knife's Functionality During Electrosurgery.

Detecting the cancerous growth margin and achieving a negative margin is one of the challenges that surgeons face during cancer procedures. A smart electrosurgical knife with integrated optical fibers has been designed previously to enable real-time use of diffuse reflectance spectroscopy for intraoperative margin assessment. In this paper, the thermal effect of the electrosurgical knife on tissue sensing is investigated. Porcine tissues and phantoms were used to investigate the performance of the smart electrosurgical knife after electrosurgery. The fat-to-water content ratio (F/W-ratio) served as the discriminative parameter for distinguishing tissues and tissue mimicking phantoms with varying fat content. The F/W-ratio of tissues and phantoms was measured with the smart electrosurgical knife before and after 14 minutes of electrosurgery. Additionally, a layered porcine tissue and phantom were sliced and measured from top to bottom with the smart electrosurgical knife. Mapping the thermal activity of the electrosurgical knife's electrode during animal tissue electrosurgery revealed temperatures exceeding 400 °C. Electrosurgery for 14 minutes had no impact on the device's accurate detection of the F/W-ratio. The smart electrosurgical knife enables real-time tissue detection and predicts the fat content of the next layer from 4 mm ahead. The design of the smart electrosurgical knife outlined in this paper demonstrates its potential utility for tissue detection during electrosurgery. In the future, the smart electrosurgical knife could be a valuable intraoperative margin assessment tool, aiding surgeons in detecting tumor borders and achieving negative margins.

Rumen metagenome reveals the mechanism of mitigation methane emissions by unsaturated fatty acid while maintaining the performance of dairy cows

Dietary fat content can reduce the methane production of dairy cows; however, the relevance fatty acid (FA) composition has towards this inhibitory effect is debatable. Furthermore, in-depth studies elucidating the effects of unsaturated fatty acids (UFA) on rumen function and the mechanism of reducing CH4 production are lacking. This study exposed 10 Holstein cows with the same parity, similar milk yield to two total mixed rations: low unsaturated FA (LUFA) and high unsaturated FA (HUFA) with similar fat content. The LUFA group mainly added fat powder (C16:0 > 90%), and the HUFA group mainly replaced fat powder with extruded flaxseed. The experiment lasted 26 d, the last 5 of which, gas exchange in respiratory chambers was conducted to measure gas emissions. We found that an increase in the UFA in diet did not affect milk production (P < 0.05) and could align the profile of milk FAs more closely with modern human nutritional requirements. Furthermore, we found that increasing the UFA content in the diet lead to a decrease in the abundance of Methanobrevibacter in the rumen (|LDA| > 2 and P < 0.05), which resulted in a decrease in the relative abundance of multiple enzymes (EC:1.2.7.12, EC:2.3.1.101, EC:3.5.4.27, EC:1.5.98.1, EC:1.5.98.2, EC:6.2.1.1, EC:2.1.1.86 and EC:2.8.4.1) during methanogenesis (P < 0.05). Compared with the LUFA group, the pathway of CH4 metabolism was inhibited in the HUFA group (|LDA| > 2 and P < 0.05), which ultimately decreased CH4 production (P < 0.05). Our results illustrated the mechanism involving decreased CH4 production when fed a UFA diet in dairy cows. We believe that our study provides new evidence to explore CH4 emission reduction measures for dairy cows.

Imaging abnormalities of the pancreas in diabetes: implications for diagnosis and treatment.

Radiographic imaging of the pancreas has drawn recent interest as pancreas volume may serve as a biomarker in identifying the likelihood of diabetes development, subtyping diabetes, and identifying prognostic indicators of poor ultimate outcomes. In this review, the role of pancreas imaging is discussed in various forms of diabetes including type 1 diabetes (T1D), type 2 diabetes (T2D), and diabetes of the exocrine pancreas, particularly diabetes following acute or chronic pancreatitis. Recent literature of quantitative pancreatic imaging correlating with various forms of diabetes was reviewed. Imaging-derived pancreas volumes are lower in individuals with diabetes, in particular those with T1D. Additionally, morphologic changes, enhancement characteristics, fat content, and MRI signal changes have been observed in different diabetes subtypes. These characteristics, as well as potential confounding variables, are reviewed. Additionally, future areas of research in MRI, CT radiomics, and pancreatitis-related imaging predictors of diabetes are discussed. Increased understanding of pancreas imaging features which predict diabetes and gauge prognosis has the potential to identify at-risk individuals and will become increasingly important in diabetes care. This article reviews the current knowledge of common pancreas imaging features as well as future directions of ongoing research in diabetes imaging.

Marine macroalgae in rabbit feed – Effects on meat quality

The addition of macroalgae to livestock diets has demonstrated to enhance the quality of meat by improving the muscle stability, antioxidant capacity and fatty acid profile. However, information regarding rabbit meat is scarce. This study evaluated the effect of adding 1.025% of different macroalgae, dehydrated and as extracts (Saccharina latissima, Himanthalia elongata and Ulva spp.) to the diet of growing rabbits. Dietary supplementation with the Ulva spp. extract increased the fat content (0.96% vs 0.33% in control group) and the proportion of monounsaturated fatty acids (by 22%; P ≤ 0.022), but did not affect the moisture, protein or ash contents or the physicochemical properties of the rabbit longissiumus lumborum muscle. The antioxidant status of the meat was adequate and was not affected by the dietary supplements. The sensorial properties of the meat were also not affected, and dietary supplementation with both S. latissima and H. elongata actually enhanced the flavour and juiciness of the meat (P ≤ 0.01). Altogether, the study findings indicate that the addition of these sustainable ingredients to rabbit feed did not negatively affect meat quality, and some of them may potentially improve specific characteristics, which could make this meat more attractive to consumers.

Chemical analysis of the effect of the effect of the use of maggots as a source of protein on the quality of fish feed

Objective: The research aims to analyze the chemical content of making fish food by using maggot as a substitute for fish meal as a protein source to improve the quality of fish feed. Material and method: The research method used was an experimental method with 4 treatments and 3 replications. Treatment A is feed consisting of 45% fish meal, 35% maggot meal, 16% corn meal, and 4% tapioca flour; treatment B is feed consisting of 50% fish meal, 30% maggot meal, 16% corn flour, and 4% tapioca flour; treatment C is feed consisting of 55% fish meal, 25% maggot meal, 16% corn flour, and 4% tapioca flour; and control treatment (k) is feed consisting of 0% fish meal, 50% maggot flour, 16% corn flour, and 4% tapioca flour. Results: The results of the research show that the overall water content of the feed produced is low. Regarding protein content, the highest protein content was in the control treatment. The use of maggot flour in feed has the lowest ash content. Regarding fat content, the higher the dose of maggot flour, the lower the fat content of the fish feed. All treatments tested had a lower carbohydrate content than the control treatment. Conclusion: The use of maggot meal as a substitute for fish meal in this research for making fish feed can support chemical feed quality, which contains water, protein, fat, ash, and carbohydrates according to fish needs.

AFLATOXIN CONTAMINATION AND NUTRITIONAL EVALUATION OF DRIED JUVENILE FISH (Clarias gariepinus) SOLD IN IBADAN METROPOLITAN MARKETS

The contamination of food due to the occurrence of mycotoxigenic fungi is a public health concern. Therefore, fungi and aflatoxin contamination of smoked-dried juvenile fish (SDJF) (Clarias gariepinus) were investigated. The samples were purchased from three major markets in Ibadan. The total fungal count ranged from 1.0 x 103 to 12.0 x 103 CFU/g. Thirty-two fungi were isolated, including Penicillium sp., Rhizopus sp., Alternaria sp., Aspergillus flavus, Aspergillus niger, and Aspergillus ochraceus. A. niger had the highest frequency of occurrence (38%), while A. ochraceus (3%) had the lowest. All the samples were contaminated with aflatoxin. The total aflatoxin content ranged from 0.237 to 1.995 ppb. Of the 11 Aspergillus strains obtained from the samples, 5 were aflatoxigenic, while 6 were not. 85 and 94% of the mycobiota were xerophilic and halophilic. The percentage moisture content, crude protein, crude fat, and ash content in the samples ranged from 12.99–17.82%, 68.72–77.62%, 0.49–6.00%, and 6.97–12.24%. Phosphorus and potassium concentrations of the SDJF samples ranged from 388.2–509.6 mg/100g and 1113.8–1517.0 mg/100g, while lead and cadmium were not detected in the samples. Though the level of aflatoxin contamination in this study was within the maximum limit permitted (20 ppb), proper attention is needed for adequate preservation before sales and consumption.

Frying kinetics and physical properties of air-fried french fries

French fries are processed products made of partially cooked frozen potatoes. The most essential step in making french fries is frying, aiming to produce soft and crunchy product. Using air fryers in the frying process offers the benefit of significantly reducing oil consumption, thereby making it a favorable option for producing lower-fat fried foods. The objectives of the present study were to analyze the physical and chemical characteristics of french fries on the use of oil and time variation in the air frying method and to determine the frying kinetics under the air fryer. Finding the best frying method was carried out using some attributes of Zeleny, such as the frying rate. Frying was controlled at a constant temperature of 180 °C with time variations of 10, 13, and 16 minutes, and variation in the amount of oil, i.e., 2 mL, 4 mL, and without oil. The results showed the physical characteristics of french fries that include moisture content (26.85 – 45.56%), color with indicators L* (64.44 – 68.66), a* (0.01 – 4.80), b* (21.32 – 35.54), color differences (4.57 – 10.60), hardness (120.83 – 559.8 g), springiness (1.15 – 2.82 mJ), chewiness (0.33 – 3.98 mm), gumminess (28.6 – 213.43 g), and cohesiveness (0.2 – 0.41). The variations in the amount of cooking oil in the air frying method significantly affect the redness parameters. The time variation in the air frying method significantly affects moisture content, hardness, gumminess, chewiness, and cohesiveness parameters. Lightness, yellowness, colour differences, and springiness parameters have no significant effect on the variation of oil and time. The chemical characteristic of french fries includes fat content (5.78 – 22.42 %). The air frying method without oil used for 13 minutes was considered as the best treatment for frying french fries.

Оптимальная норма высева и междурядье для повышения урожайности и качества семян сорта сои Персона

The need for research is due to the use by farmers of the region of continuous row soybean crops with high seeding rates, without taking into account the characteristics of the variety. The purpose of the work is to establish the optimal method and rate of sowing seeds of the Persona soybean variety to obtain a high yield of high-quality seeds. A two-factor field experiment was carried out on the experimental field of the Far Eastern State Agrarian University of the Amur Region in 2017-2019. Options: factor A – seeding rate: 1. 250; 2. 400 (control); 3. 550; 4. 700; 5. 850 thousand pieces per hectare; factor B – row spacing: 1. 15 cm (control); 2. 30; 3. 45; 4. 60 cm. Each row spacing corresponded to five seed sowing rates. The Persona soybean variety produces the highest yield with wide-row sowing with a row spacing of 45 cm and a seeding rate of 550 thousand units/ha – 2,6 t/ha. Not significantly by 0,1 t/ha inferior to him sowing the same row spacing with a seeding rate of 400 thousand pcs./ha and row sowing at 30 cm with a seeding rate of 550 thousand pcs. for 1 hectare. Such crops provide the yield of high-quality seeds with a high fat content and are practically not inferior to the control in protein content. In the Amur region conditions for obtain the largest number of high-quality seeds, it is advisable to sow soybeans of the Persona variety with row spacing of 30 or 45 cm and a seeding rate of 550 thousand pieces per 1 ha. Keywords: SOYBEAN, PERSONA VARIETY, SEEDING RATE, GERMINATION, QUALITY, WEIGHT, YIELD, SEEDS

The Influence of the Proportion of Bones and Meat Catfish (Clarias batrachus) and Frying Time on the Quality of Catfish Floss

Catfish is a freshwater fish that is often found but has not been used optimally. One alternative use of catfish is processed into catfish floss. This research aims to determine the effect and best treatment of the proportion of bones and meat of catfish with frying time. This research used a completely randomized design (CRD) factorial with 2 factors and 2 replications. Factor I is the proportion of bone: meat of catfish (30:70, 50:50, 70:30). Factor II is the frying time (60 minutes, 90 minutes, 120 minutes). Observation data were analyzed using ANOVA with a level of 5%. If there were significant differences between treatments, the DMRT test was continued. The best treatment in this study was a long frying treatment of 60 minutes with the proportion of bone: catfish meat (30:70) producing shredded catfish with calcium levels (6.78%), water content (8.81%), ash content (7.04%), fat content (27.02%), TBA number (0.18mg.MDA/kg), color scoring test 1.28 (yellow) and aroma scoring test 4.48 (slightly burnt).

NUTRITIONAL ANALYSIS AND CHEMICAL FINGERPRINTING OF BLACK SOLDIER FLY (Hermetia illucens) LARVAE MEAL NATIVE TO THE PERUVIAN AMAZON

The search for new protein sources for food formulation is increasing. Black soldier fly (Hermetia illucens) larvae have high levels of protein, good fat content and are rich in essential amino acids, making them an alternative source of dietary protein. In this work, the nutritional properties and metabolomic characterization of black soldier fly larvae meal native to the Peruvian Amazon reared on three organic waste substrates were carried out. The three meals had a high protein content (38.90-44.68%), lipids (26.96-31.01%), as well as a high potassium, calcium and low sodium content. The larvae meal fed with orange bagasse presented the best content of iron and manganese. The fatty acid profile showed a high content of palmitic, oleic and linoleic acids for the three flours. The most abundant essential amino acids in the three meals were leucine, lysine and valine. A total of 48 compounds were identified in the larvae meal fed with orange bagasse, 24 compounds in the larvae meal fed with oats and 44 compounds in the larvae meal fed with ripe banana pulp. These results indicate that black soldier fly larvae meals native to the Peruvian Amazon are a good source of proteins, minerals, essential amino acids and unsaturated fatty acids with high nutritional value.

Potential of Fat Replacers To Develop Low/Or Reduced-Fat Mayonnaise and Salad Dressing Systems: An Updated Review

Abstract:: Mayonnaise is one of the most popular seasonings and well-established sauces globally, which is considered a high-fat and high-calorie product due to its high oil content. However, excessive consumption of fat (especially saturated fatty acids) leads to an increased risk of various chronic diseases including cardiovascular disease, coronary artery disease, type 2 diabetes, Covid-19, and obesity. Therefore, the demand for low-fat, low-calorie food products is increasing. Fat replacers (FR) have recently been employed to decrease fat content while ensuring consumer acceptability. Production of low-fat mayonnaise without significant quality changes is challenging from an industrial point of view. In this review, the fat replacement approach in the low/or reduced-fat mayonnaise and salad dressing systems is conferred in various aspects, including functional, technological, and sensorial properties. The type and source of used FRs, their benefits and drawbacks, and their nutritional effects are also discussed. Due to the unique functional role of fat, the development of low-fat dressing products that meet consumer demands is more complex than those provided by FRs. Also, although fat and calories are effectively reduced, due to the lack of human intervention studies, future research should focus on the safety of these fat substitutes.

Regulatory Effects of 198-bp Structural Variants in the GSTA2 Promoter Region on Adipogenesis in Chickens

Molecular breeding accelerates animal breeding and improves efficiency by utilizing genetic mutations. Structural variations (SVs), a significant source of genetic mutations, have a greater impact on phenotypic variation than SNPs. Understanding SV functional mechanisms and obtaining precise information are crucial for molecular breeding. In this study, association analysis revealed significant correlations between 198-bp SVs in the GSTA2 promoter region and abdominal fat weight, intramuscular fat content, and subcutaneous fat thickness in chickens. High expression of GSTA2 in adipose tissue was positively correlated with the abdominal fat percentage, and different genotypes of GSTA2 exhibited varied expression patterns in the liver. The 198-bp SVs regulate GSTA2 expression by binding to different transcription factors. Overexpression of GSTA2 promoted preadipocyte proliferation and differentiation, while interference had the opposite effect. Mechanistically, the 198-bp fragment contains binding sites for transcription factors such as C/EBPα that regulate GSTA2 expression and fat synthesis. These SVs are significantly associated with chicken fat traits, positively influencing preadipocyte development by regulating cell proliferation and differentiation. Our work provides compelling evidence for the use of 198-bp SVs in the GSTA2 promoter region as molecular markers for poultry breeding and offers new insights into the pivotal role of the GSTA2 gene in fat generation.

Quadriceps muscle quality and quantity following tibial plateau fracture repair.

To investigate the qualitative and quantitative changes seen in quadriceps muscles [QM] following tibial plateau fracture and surgery. A consecutive series of patients with an isolated tibial plateau fracture presenting to a single academic center were enrolled and prospectively followed. Bilateral knee MRIs were performed preoperatively and 3 and 12 months postoperatively to assess quantity and quality of the quadriceps muscles. All patients underwent tibial plateau operative repair and were made non-weight-bearing for 10 weeks postoperatively then advanced to weight-bearing as tolerated. Functional status assessed via the short musculoskeletal functional assessment (SMFA); knee range of motion [ROM]; vastus medialis oblique [VMO] and vastus lateralis [VL] muscle quantity (axial width, cross sectional area [CSA] and volume) on injured and contralateral limb; VMO, sartorius, semi-membranous and biceps femoris [BF] muscle quality (fat and water content, and proton density fat fraction). All muscle quantitative and qualitative measurements were compared across all time points. Ten patients were included in the final analysis, 6 males and 4 females, with average age of 43.62 ± 16.3years. While the VMO and VL axial width and CSA were significantly decreased at 3months preoperatively, this was not statistically significant. There was no significant difference between any QM quantitative measurements at any time points. There was no difference in fat content, water content or PDFF at any time point for the VMO, sartorius, semi-membranous and BF muscles. Regression analysis also showed no association between 12-month SMFA scores and knee ROM with VMO/VL CSA at 1year. QM quantity and quality do not significantly change at 3months and 1year postoperatively following tibial plateau fracture surgery. Prognostic Level II.

Multiresponse Optimization of Value-Added Sesame Seed Candy

Sesame seed candy, traditionally produced from sesame seeds and sugar, is a confection. This study focuses on the optimization of value-added sesame seed candy from sesame seed, ginger, cinnamon, and honey employing numerical and graphical optimization, via desirability function technique. Experiments were conducted using a four-component constrained D-optimal mixture-process experimental design and the formulated candies were characterized. The formulation design constraints were: sesame seed (40 – 70%), ginger (10 – 30%), cinnamon (10 – 30%), honey (10 – 30%); while the processing factor were roasting temperature (100 – 150 ) and roasting time (10 – 30mins). Consumer acceptability was measured by 50 semi-trained regular consumers using a 9-point hedonic scale. The formulation that produced optimal candy of the highest desirability index of 0.506 was 43.53% sesame Seed,10% ginger, 16.47% cinnamon, and 30% honey, with 110 roasting temperature. and .27 min mixing time. The quality properties of the optimal value-added sesame seed candy were 7.95% moisture content, 20.76% dietary fibre, 37.89% protein, 10.40% carbohydrate, 17.20% fat content, 249.71mg calcium, 0.029mg/100g vitamin C, 353.54kcal energy value, 5.78 hardness, 6 taste, 5.74 colour, 5.87 chewiness, 5.92 gumminess, 5.6 crispness, 6.11 flavour, and overall acceptability of 6.20; based on 9-point hedonic scale. Sesame seed, the major ingredient in the candy production, has a composition of about 50 – 52% oil, 17-19% protein, 48.5% crude oil, 9.4% crude fibre, 4.2% ash. and 16-18% carbohydrate. Compared with the traditional sesame seed candy, the optimal value-added sesame seed candy was of higher quality.

Effects of different cooking preparations on the nutritional composition and antioxidant properties of Etlingera coccinea (Blume) S. Sakai &amp; Nagam (Tuhau)

Tuhau (Etlingera coccinea) is a traditional plant widely consumed in Southeast Asia due to its unique flavor and potential health benefits. However, the influence of various cooking preparations on its nutritional composition and antioxidant activities remains understudied. This research aimed to investigate the effect of different cooking methods on Tuhau, providing valuable insights for optimizing its preparation for enhanced health benefits. Tuhau rhizomes were purchased, sliced, and divided into six groups representing different cooking preparations: control, pickled, stir-fried, deep-fried, boiled, and blanched. Proximate analysis was conducted to determine the nutritional composition, including ash, protein, fat, moisture, crude fiber, and carbohydrate content. The antioxidant activities of the cooked Tuhau samples were evaluated using DPPH and ABTS radical scavenging assays, while the total phenolic content (TPC) was determined using the Folin-ciocalteu method. Uncooked Tuhau samples were used as a control for comparison. The findings indicate that different cooking methods significantly influence the nutritional composition and antioxidant activities of Tuhau. Cooking processes, such as boiling and blanching, increased the moisture content, while stir-frying and deep-frying led to higher fat content. Moreover, deep-fried Tuhau exhibited the highest crude fiber content and TPC, which could contribute to its enhanced antioxidant activities. However, the weak correlation between antioxidant assays and total phenolic content suggests that other compounds may also contribute to the observed antioxidant properties of Tuhau. This study demonstrates that cooking preparations impact the nutritional composition and antioxidant activities of Tuhau. The findings provide valuable insights for optimizing the cooking methods of Tuhau to enhance its health benefits. Further research is warranted toexplore other nutritional compositions and the use of Tuhau as a food ingredient in a variety of food products.

Adaptation of Conventional Wheat Flour Mill to Refine Sorghum, Corn, and Cowpea

This study evaluated the refinement of sorghum, corn, and cowpea grains using the processing steps and equipment originally designed for wheat milling that consists of a conventional gradual reduction system. The need to mill these grains resulted from a desire to produce alternative ingredients for developing new fortified blended extruded foods used for food aid programming. Milling of white sorghum grain resulted in a crude protein content of 7.4% (wb) for both whole and coarse-milled flour. The crude protein content in whole fine-milled sorghum was 6.8% (wb), which was significantly lower than that of whole coarse flour at 9.3% (wb). A decrease in the ash content of sorghum flour correlates with the decortication process. However, degermed corn, fine and coarse, had significantly different crude protein content of 6.0 ± 0.2% (wb) and 7.7 ± 0.06% (wb), respectively. Degerming of corn improved the quality of corn flour (fine and coarse) by reducing the crude fat content from 3.3 ± 0.18% (wb) to 1.2 ± 0.02% (wb) and 0.6 ± 0.13% (wb), respectively. This helped increase the starch content from 60.1 ± 0.28% (wb) in raw corn to 74.7 ± 0.93% (wb) and 71.8 ± 0.00% (wb) in degermed fine and coarse corn flour, respectively. Cowpea milling did not produce differences in the milling stream outputs when the crude fat and crude protein were compared. Whole flour from the grains had higher milling yields than decorticated flour. This study demonstrated that a mill dedicated to wheat size reduction can be adapted to refine other grains to high quality.

Optimasi Pencampuran Minyak Nabati Bebas Lemak Trans untuk Cokelat Isian Menggunakan Software Design Expert 13

Restriction of trans fatty acids (TFA) in the diets due to their negative impacts on health has led to the development of various TFA-free products. Blending is one of the common methods used to obtain TFA-free fats. This study aimed to obtain optimum formula of TFA-free oil, designed by using Design Expert 13 mixture with a simplex-lattice design for chocolate filling application. There were four types of oils, namely palm oil (PO), palm olein (PL), palm kernel oil (PKO), and chemically interesterified palm oil (CIE). Analysis was performed on chemical and physical properties of the oil blends as well as the physical properties of chocolate filling made from the oil blends. Commercial partially hydrogenated oil (PHO) was used as a comparison. The results showed that two out of six oil blends were recommended by the software, and both conformed to the specifications of commercial PHO, namely E (blend of 48% CIE and 52% PL) and F (blend of 33% CIE, 21% PKO, 17% PL, and 29% PO). The induction period (IP) and crystallization rate of sample E and F are lower than PHO. All chocolate fillings showed good emulsion stability (oil released &lt;0.1%). The texture of chocolate fillings F and E were softer than PHO. Principal component analysis and orthogonal partial least square-discriminant analysis graphs showed that all samples were located in different cluster, but sample F was closer to PHO compared to E. In conclusion, although the optimum blends obtained through the use of Design Expert had similar solid fat content to PHO, the chemical and physical characteristics of the oil blend and chocolate filling were significantly different from PHO. Therefore, there is a further need to evaluate the use of E or F blends to replace PHO.

Aktivitas Antioksidan dan Evaluasi Sensori Kukis Tersubstitusi Tepung Kacang Hijau dan Tepung Kulit Buah Naga Merah

Bad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compounds such as flavonoids while red dragon fruit peel flour contains high antioxidants and fiber. The aim of this study was to investigate physico-chemical and sensory properties of cookies substituted with green bean and red dragon fruit peel flour. The flour formulations consisted of wheat flour (TT), red dragon fruit peel flour (TN), and green bean flour (TK) as follows: K1 (37.5% TT:62.5% TN), K2­ (37.5% TT:62.5% TK), F1 (38% TT:47% TN:15% TK), F2­ (38% TT:31% TN:31% TK), and F3­ (38% TT:15% TN:47% TK) as well as control K0 (100% TT). Cookies quality was observed, including physical properties, chemical properties, and sensory properties. The results of this study showed that substitution of green bean and red dragon fruit peel flour in the cookies had significant effects on physico-chemical properties and sensory tests. Treatment F3 was the best formulation based on physical, chemical, and sensory properties with hardness (8.75 N), L* (42.28), a* (17.31), b* (22.05), volume development (29.41%), moisture content (5.68%), ash (3.56%), fat (24.47%), protein (9.47%), carbohydrate (57.38%), crude fiber (13.12%), antioxidant capacity of (49.32%), and IC50 (97.92 ppm). The results of the sensory test for F3 sample had scores for color (1.13), aroma (2.43), taste (4.27), texture (3.23), and overall liking (4.30).