Ingredients In Processed Foods Research Articles

Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread.

This study aimed to assess the effects of insoluble dietary fiber (IDF) from feijoa supplementation on the physicochemical and functional properties of wheat bread. The results showed that feijoa IDF (FJI) had the typical structures of hydrolysis fiber, polysaccharide functional groups, and crystal structure of cellulose. The gradual increase of FJI levels (from 2 to 8%) in wheat bread resulted in increased total DF, ash, and protein contents, accompanied by a reduction in moisture, carbohydrates, and energy value. The inclusion of FJI in the bread crumb caused a rise in both redness (a*) and yellowness (b*) values while decreasing the brightness (L*) relative to the control specimen. In addition, adding FJI up to 2% significantly increased total phenolic and flavonoid contents and antioxidant activity, as well as flavor score of supplemented bread samples, while additions above 2% resulted in undesirable taste and texture. FJI addition caused higher bile acid, NO2-, and cholesterol adsorption capacities. Moreover, FJI addition up to 4% significantly reduced glucose adsorption capacities at different in vitro starch digestion intervals. The findings revealed that FJI offers great potential as an ideal functional ingredient in food processing.

Keripik Rebung :Kreativitas Mahasiswa PGSD Sebagai Upaya Untuk Membentuk Jiwa Enterpreneur

Bamboo shoots are young shoots or saplings that grow from bamboo roots. Bamboo shoots are also known as young bamboo. Bamboo shoots include vegetables that are liked by many people. Bamboo shoot production in Indonesia is also very abundant. The purpose of this activity is to increase the creativity of PGSD students as an effort to form an entrepreneurial spirit by making bamboo shoot chips. This service utilizes bamboo shoots into processed food ingredients that are rich in water, fiber, potassium, protein, fat and carbohydrates in the form of bamboo shoot chips. This activity trains students to make observations, environmental research, and also market research to find out about the availability of raw materials and analyze market share. This activity also trains students to carry out the pre-production, production, packaging, online and offline marketing stages as well as evaluation of the products produced. The result of this activity is the growth of an entrepreneurial spirit in PGSD students by making works in the form of bamboo shoot chips. Student creativity is reflected in the many flavors as an innovation to make bamboo shoot chips more attractive. The flavors that were innovated by PGSD students were balado, cheese, roasted corn, extra spicy and original.

Structure – Function relationship of Australian Acacia seed protein concentrates: Amino acid composition, in vitro protein digestibility and molecular properties

The nutritional, functional, in vitro protein digestibility (PD), structural, and molecular properties of Acacia seed protein concentrates (ASPC) from three Acacia species (Acacia victoriae, A. coriacea and A. cowleana) were investigated and compared with a commercial soy protein isolate (SPI). The essential amino acid profile in ASPC, except for methionine, exceeded the minimum daily requirements for adults recommended by the FAO/WHO. The ASPC PD, particularly from A. victoriae and A. coriacea, was considerably high (64.2–79.3%), but lower than SPI (89.5%). ASPC proteins had higher molecular weights ranging from 50 to 65 kDa (associated with 7S vicilin subunit), better protein solubility and oil absorption capacity than SPI. Emulsifying properties were comparable between ASPC and SPI. Among the Acacia species, the proteins from A. victoriae and A. cowleana exhibited higher protein quality, foaming capacity and solubility compared to A. coriacea. Overall, ASPC from A. victoriae and A. cowleana showed potential as ingredients in food processing.

Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities

Population growth, poverty and climate change dictate the need for additional protein sources. Edible insects are potential protein substitutes and can provide both humans and animals with the required amount of protein, essential amino acids, and other indispensable nutrients. Incorporating edible-insects into familiar products and subjecting them to adequate processing that masks their natural appearance will improve their consumption. This article provides insights on the potentials of edible-insects as novel ingredients in food processing and its various benefits. Effects of processing on their nutritional and functional properties were also discussed. Literature was gathered through an online search on the Science Direct database and Google Scholar. Edible-insect powders, protein isolates and concentrates and oils were reported to be incorporated into bugger, chips, chocolate, bread, cookies, and other baked snacks. The addition of insect products improves protein, fat, fiber, and minerals contents. Insects also contain healthier lipids when compared with conventional proteins. Edible-insects will provide essential nutrients to the rapidly growing world population when more attention is given to their production, processing, safety, and marketing. Efforts need to be strengthened to secure global acceptance of insect protein since the conventional sources are not reliable and cannot satisfy the world population in decades to come.

The Physicochemical Characteristics of Palado Seed Flour (Aglaia sp.) and Its Potential Use as a New Alternative Flour in Indonesia

Flour is one of the main energy sources for humans and an important ingredient in food processing, for use as fillers, thickeners, gel, film forming and adhesives. Therefore, this study aimed to analyze the physicochemical characteristics of palado seed flour (Aglaia sp.) including proximate analysis and chemical properties comprising energy, carbohydrates, water, and protein, content, as well as dietary fiber, starch, amylose and amylopectin. Furthermore, the physical properties including yield, particle size, degree of whiteness, paste clarity, gel strength, swellability and water absorption, as well as the potential use of palado flour (Aglaia sp) in food processing were analyzed. The study was conducted with a method comprising two stages, namely pre-treatment including processing palado fruit into seeds, drying, and extracting flour, as well as proximate analysis of the physicochemical characteristics. The results showed energy content of 396.14 kcal/100 g, carbohydrates 69.78%, water content 7.53%, protein 9.59%, fat 8.74%, dietary fiber 4.02. %, ash 4.36%, starch 41.31%, amylose 5.68% and amylopectin content 35.63%. Meanwhile, the physical characteristics include the yield of 84.21% with a particle size of 60 mesh, degree of whiteness 29.27%, paste clarity 29.7%, gel strength 109.96 gf, swelling power 0.4%, and water absorption 133.72 %. Based on the results, palado flour has high potential to be developed as the main or alternative ingredient in bread and noodle processing, such as durian and jackfruit seed flour.

UPAYA PENCEGAHAN STUNTING DENGAN OPTIMALISASI PERAN POSYANDU

Background : Indonesia is faced with a double burden, apart from facing malnutrition, stunting and anemia, at the same time it also faces the problem of obesity. The prevalence of stunting in Indonesia was 30%-39%. As Nawacita the President of the Republic of Indonesia, stunting is contained in the 2020-2024 RPJMN with a target of reducing prevalence to 14%. The number of stunting cases in the Batam Kepulauan Riau Province in 2020 was 7.2%. Based on a preliminary study, it was noted that 7 toddlers were stunted. 
 Method: Stunting prevention efforts through a partnership program in the form of counseling and training on the cultivation of ikan tamban menari as processed food ingredients for fish crackers and nuggets, then empowerment as an effort to increase public awareness, and good parenting in fulfilling nutrition, growth and development of toddlers. Activities carried out during December 2021 have had positive impacts and results in the form of providing complementary feeding, increasing public awareness, and implementing parenting patterns. 
 Result: Optimizing the role of posyandu through this partnership program can be well received by the community, cadres and posyandu partners as targets. This program is expected to run well and sustainably

Caractéristiques biochimiques et organoleptiques : Dosages des métabolites primaires et analyses sensorielles des infusions de Punica granatum L.

Ce travail, s’inscrit dans le cadre d’évaluer quantitativement les métabolites primaires et qualitativement les métabolites secondaires des trois organes non comestibles (écorces, feuilles et fleurs) des deux cultivars du grenadier (Nabli et Gabsi) afin de mieux valoriser cette ressource naturelle. L’objectif principal est d’effectuer une étude globale qui s’intéresse à la fois sur l’étude de la composition biochimique et sur l’étude organoleptique des organes non comestibles. Les résultats montrent que les teneurs en protéines, en sucres et la composition en acides gras s’accumule différemment selon le cultivar. Ces sousproduits peuvent être considérés comme une culture potentielle qui pourrait être utile pour désigner les sous-produits du grenadier comme ingrédient dans la transformation des aliments, ce qui pourrait offrir des avantages potentiels pour la santé. Par ailleurs, les infusions des écorces, des fleurs et des feuilles possèdent des caractéristiques organoleptiques adaptées aux exigences des panélistes. Nous pourrons conclure que ces extraits peuvent être utilisés dans l’alimentation humaine.

Structure, physicochemical, and in vitro functional properties of insoluble dietary fiber from bamboo culm: A potential functional ingredient

Bamboo culm contains abundant hemicellulose, cellulose, and lignin, which was a high-quality insoluble dietary fiber (IDF) raw material. In this paper, the effects of alkaline hydrogen peroxide (AHP) and enzymatic hydrolysis on physicochemical and functional of bamboo IDF (named BIDF and OIDF, respectively) were reported. SEM, FT-IR, and XRD analysis suggested that both BIDF and OIDF had the functional groups of insoluble cellulose and crystal structure of cellulose. AHP treatment effectively improved the water-holding capacity (WHC), water swelling capacity (SC), and glucose absorption capacity (GAC). Enzymatic hydrolysis effectively improved the glucose dialysis retardation index (GDRI), bile acid salt absorption capacity (BAC), cholesterol-adsorption capacity (CAC), and nitrite ion absorption capacity (NIAC). In addition, they all exhibited great toxic ions adsorption (Cd2+, Pb2+). The above results showed that bamboo culm IDF could be used as an ideal functional ingredient in food processing. Practical applications Insoluble dietary fiber (IDF) provides various beneficial functions, such as hypoglycemic and hypolipidemic. We used alkaline hydrogen peroxide treatment (AHP) and complex enzymatic hydrolysis to improve the physicochemical and functional properties of bamboo IDF and help to the further research on its application value in food and other industry. The bamboo culm IDF could be incorporated into other food products for enhancing textural properties and promoting a favorable mouthfeel and it was an ideal functional ingredient in food processing.

Immune-enhancing effects of β-lactoglobulin glycated with lactose following in vitro digestion on cyclophosphamide-induced immunosuppressed mice

β-Lactoglobulin (β-LG) is a major milk protein, making up more than 53% of the total whey proteins, and is seen as a valuable ingredient in food processing because of its high essential amino acid content and diverse functional applications. The Maillard reaction can occur during the storage and processing of food and generate various beneficial effects, including anti-allergenicity, antioxidant, and immunomodulatory effects. The addition of an β-LG-lactose conjugate (LGL) produced by the Maillard reaction was shown to have a strong immune-enhancing effect, increasing both nitric oxide generation and cytokine expression through activation of RAW 264.7 cells, even after in vitro digestion. Furthermore, daily LGL administrationresulted in the upregulation of several immune markers in a cyclophosphamide-induced immunosuppressive mouse model, indicating that this treatment stimulates multiple immune cells, including macrophages, natural killer cells, and lymphocytes, enhancing the proliferation and activation of both the innate and adaptive immune responses. Taken together, these findings indicate that consuming LGL on a regular basis can improve immunity by increasing the natural production of various immune cells.

Valorisation of viscera from fish processing for food industry utilizations

Fish viscera is a valuable source of functional materials for the food industry, such as protein, oil, enzymes, protein hydrolysate, peptones, sterols, producing biodiesel, and other oleochemical industries. The major components of fish viscera are oil and protein, and their quantity depends on the fish habitats. Viscera oil from fish contains appreciable amounts of omega-3 fatty acids. The protein of fish viscera is a raw material for protein concentrates, hydrolysate, and bioactive peptides. All are valuable ingredients in food processing and product formulation. Most viscera are fish digestive tracts and organs responsible for producing enzymes, and several enzymes are found in high activity, such as lipases and proteases. The extraction of lipases and proteases from fish viscera and their utilizations have been intensively studied. Currently, the isolation of each major component from fish viscera is conducted separately. Therefore, it is challenging to obtain all valuable components from fish viscera to have a zero-waste process. This article reviews the separation of major components of fish viscera by conventional and emerging technology and the proposed simultaneous and integrative separation of all valuable major components.

Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization

AbstractBackground and ObjectivesThis review outlines the current state of oat usage and potential use as a protein ingredient, oat protein extraction techniques, oat protein structure and functionality, and the effect of genotype and environment (G × E) factors on oat protein quality.FindingsOat protein shows structural similarities to soy glycinin and has the potential to be used as a novel functional ingredient in food processing. Additionally, the globulin protein, which accounts for about 70%–80% of oat protein content, exhibits high heat stability than most plant proteins. The protein content of oat is strongly dependent on G × E, as well as agricultural practices, such as fertilizer use, thus, the importance of investigating these factors for increasing oat protein utilization in the food industry.ConclusionsThe versatility of oat protein as a food ingredient is yet to be discovered, and current research addresses some of aspects of oat protein utilization, although more research is needed to determine G × E impacts on oat protein structure and functionality.Significance and NoveltyThis review provides novel insights into how oat protein can be used as a functional protein ingredient in food applications and how structural properties and functionality could be influenced by G × E factors.

Quality assessment of nutri-cereal bran rich fraction enriched buns and muffins.

Millet bran, a by-product obtained during millet processing is rich in nutrients, fiber, antioxidants and phyto-nutrients, but remains underutilized. Consumption of bakery products have increased significantly among all age groups. Majority of the bakery products are calorie dense and lack nutrients. There are limited studies on utilization of minor millet brans and bran rich fractions (BRF) in development of bakery products. Thus, present study aimed at formulating designer buns and muffins using foxtail and kodo millet BRF respectively. It was observed that buns prepared with 20% foxtail and muffins prepared with 30% kodo BRF showed better acceptability. The nutritional profile of BRF enriched buns and muffins had significant increase in dietary fibre (2.73% and 2.79%), iron, calcium, zinc, antioxidant capacity and phytonutrient content. A reduction was observed in the available carbohydrates in both buns (51.11-47.85g/100g) and muffins (46.76-43.87g/100g). Buns and muffin exhibited moderate glycemic index (57.71, 56.42) and glycemic load (19.32, 14.85) respectively. Shelf life of buns and muffins was 3 and 7days respectively at room temperature. In both the products moisture, water activity and microbial plate count increased during storage whereas sensory acceptability decreased. The study indicates that addition of minor millet BRF in baked products enhanced nutritional content and reduced glycemic index thereby exhibiting its potential as a functional ingredient in food processing.

Differential gene expression of pectin esterase and changes in pectin during development and ripening stages of fruit in selected cultivars of banana

Abstract Pectin is a very important ingredient in food processing. The present study was designed to find out the changes taken place in pectin content during development and ripening phases of banana fruit. The expression of gene (pectin esterase) was also observed during development and ripening. Five exotic cultivars namely William, Brazilian, G-Naine, Basrai and Pisang were selected for this study. Sampling were carried out after every 2 weeks during development and there was 6 sampling stages (from emergence to harvesting stage). After harvesting the fruit of all cultivars were subjected to natural ripening in the lab and sampling during ripening were carried out according to the colour changes in the fruit skin. 5 ripening stages were studied. Hence total number of 11 stages were studied during development and ripening. The sequence of pectin esterase were obtained from NCBI, primers were designed and procured. RNA was extracted from each cultivar and expression analysis of pectin esterase was carried out. It was found that the expression of gene is variable during the development and the ripening stages in each cultivar. Similarly, the pectin content were also significantly variable during development and ripening of fruit. The variation was also found among the cultivars. It was concluded that unripe banana have more pectin content then ripe banana and the pectin content of the fruit is associated with expression of the gene.

A Simple and Effective Method for Observing Starch in Whole Plant Cells and in Raw and Processed Food Ingredients

AbstractA method is described which uses cyclohexanediaminetetraacetic acid (CDTA) to produce numerous separated whole cells from plant tissue. CDTA chelates divalent cations that cross‐link the pectic polysaccharides of the middle lamella, allowing gentle separation of the cells without harsh physical treatments. These individual cells are ideal for observing starch granules in situ by microscopy without the requirement for fixation, embedding, sectioning, or prior starch extraction. Starch can easily be observed either unstained, or by polarizing optics, or after staining with iodide (I2/KI). Staining with I2/KI in combination with polarizing optics gives information on polarizing colors that indicate compositional differences within granules. Examples of the starch complement in developing, mature, and cooked rr wrinkled pea cells, and in banana and potato tissue are shown. The CDTA‐separation method is ideal for the survey of starch mutants and other cell components as it preserves cytoplasmic organization and prevents microbial degradation during storage.

Enzymatically Cross-Linked Sodium Caseinate as Techno-Functional Ingredient in Acid-Induced Milk Gels

Sodium caseinate is widely used as techno-functional ingredient in food processing. However, no studies are currently available on applications of enzymatically cross-linked sodium caseinate although such a modification might have a potential to improve its techno-functional properties and thus reduce the amount of protein necessary to achieve the desired product properties. In the present study, aqueous sodium caseinate solutions were cross-linked by microbial transglutaminase to different extents and subsequently spray-dried. These powders were either redissolved in water or added to reconstituted skim milk to compare acid-induced gels from sodium caseinate solutions to gels from milk with added sodium caseinate. Gelation induced by glucono-δ-lactone was studied using time-based oscillation rheology. The maximum storage modulus (G′MAX) of sodium caseinate gels increased with increasing cross-linking extent, whereas enriched milk gels showed a peak in G′MAX at moderate cross-linking extents. Heat treatment of the enriched milk shifted the highest G′MAX to an even lower cross-linking extent. The results show that constituents of complex food matrices as well as processing routes affect the techno-functional properties of modified food proteins such as cross-linked caseins. It was possible to reduce the amount of added protein from 10 to 7.5 g/kg when cross-linked sodium caseinate was used while obtaining milk gels with similar G′MAX and forced syneresis. Future studies should elaborate ways to further improve the properties of cross-linked sodium caseinate to allow for an even greater reduction in protein enrichment.

Black Rice: A Novel Ingredient in Food Processing

Black rice (Zizania aquatica) is a rice variety formed by the mutation of Kala4 gene. In the world it is mainly cultivated in Southeast Asian countries like China, Thailand and India. China accounts for 62% of black rice production in the world followed by Sri Lanka, India, Indonesia and Philippines. Thailand holds the 9th position for black rice cultivation. In India black rice is grown in North-eastern states like Manipur, Mizoram, Meghalaya, Assam and some parts of Odisha. Black rice is black in color due to the presence of the anthocyanin pigment on the outer layers (bran) of the rice kernel. Black rice is rich in tocopherols (vitamin E), iron and antioxidants. Black rice has high levels of protein, fiber, vitamins (Vitamin B1, Vitamin B2, folic acid) and minerals (iron, zinc, calcium, phosphorous and selenium) compared to that of white rice. The major essential amino acids present in black rice are lysine and tryptophan. It also possesses lot of health benefits like antioxidant activity, anti-inflammatory properties, lipid oxidation, anti-diabetic, anti-ageing and anti-cancer effects. The use of black rice as an ingredient in food processing might help in creating value added products. In this paper, an attempt has been made to highlight the application of black rice as a novel ingredient in various sectors of food processing.

Nutritional contents and the utilization of Indonesian native starfruits: Averrhoa dolicocarpa and A. leucopetala

Abstract. Damayanti F, Astuti IP, Zulkarnaen RN, Sunarti S. 2020. Nutritional contents and the utilization of Indonesian native starfruit: Averrhoa dolicocarpa and A. leucopetala. Biodiversitas 21: 1303-1309. Averrhoa dolicocarpa Rugayah & Sunarti and Averrhoa leucopetala Rugayah & Sunarti (wild starfruits) are new species of starfruit native to Indonesia. Both species have become plants collection in the Bogor Botanical Gardens (BBG). However, the nutritional content and the utilization of these two species have not been revealed in detail. The species of starfruit that are often widely used by the community are Averrhoa bilimbi and Averrhoa carambola. Therefore, the study aimed to reveal the nutritional content and excavate the potential use of A.dolicocarpa and A.leucopetala. The study was conducted by testing the proximate test, vitamin C content, total phenol, and experiment of starfruit as processed food ingredients. The result showed that the moisture, ash, fat, protein, and total dietary fiber content of A.dolicocarpa and A.leucopetala were comparable to A.bilimbi and A.carambola, while Vitamin C content and total phenol of A.bilimbi were significantly higher than A.dolicocarpa and A.leucopetala. Furthermore, A.dolicocarpa and A.leucopetala can be used as processed food ingredients, such as starfruit fish soup, healthy drinks, pudding, candy, and syrup. But, more comprehensive study on potential uses of A.dolicocarpa and A.leucopetala were still needed to explore information from both species.

ANALISIS EFISIENSI PEMASARAN DAN MUTU GULA AREN DI KABUPATEN KUANTAN SINGINGI

Palm sugar is a product derived from palm juice water treatment are already known by the general public. Palm sugar can be used as processed food ingredients, can be used as a medicine and can be used as business venture opportunities. The purpose of this study was to analyze the level of marketing efficiency and recognize quality palm sugar according to retailers and end customers in Kuantan Singingi. The study was conducted in April-December 2016. The research method used survey method and sampling craftsmen census method as many as 11 respondents. The results showed that the marketing channel there is two palm sugar Custom-retailer-consumer end; Craftsmen palm sugar-end consumers. Value marketing efficiency on the channel I was 10.79% and the efficiency of marketing channels II is 8.80%. Palm sugar marketing more efficient channel of distribution II because the process is shorter than the first channel and marketing channel II was able to spend with low. Description of quality of palm sugar by craftsmen, retailers and end customers meets the criteria that can be seen from the National Quality Standards, namely: the color "brown" aroma "typical" flavor "very sweet" and form "round concave.

POTENSI PATI TEMULAWAK SEBAGAI BAHAN PANGAN PENGGANTI TEPUNG TERIGU PADA KUE BOLU

Temulawak is one of tubers plant which grows in tropical forest areas and has good benefits for health. Temulawak also contained large enough starch, making has great potential as an additive in alternative products for processed food ingredients. Processing of temulawak starch flour is done to reduce the import of wheat flour to Indonesia. The purpose of this study are get starch of temulawak from tuber of temulawak plant, substituting wheat flour with temulawak starch flour for making sponge cake and knowing the panelist's favorite level of sponge cake made from temulawak starch flour. Sponge cake created with 3 treatments, 100% wheat flour as control, 50% temulawak starch with 50% wheat flour and 100% temulawak starch, then execute organoleptic test. Preparation of temulawak starch flour produces yellowish white flour. The organoleptic test showed that sponge cake with substitution of temulawak starch was 50% and 100% preferred over sponge cake without starch flour of temulawak. Based on this research, it was found that temulawak starch flour potency as commodity source of food substitute of wheat flour in making sponge cake because it can substitute wheat flour to 100%.

Structure, physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue: A potential functional ingredient

The insoluble dietary fiber from ginseng residue (ginseng-IDF) was extracted using the AOAC (Association of Official Analytical Chemists) method with content of 68.61%. Ginseng-IDF had a polysaccharide content of 18.87%, uronic acid content of 7.85%, protein content of 6.52%, and had ideal water-holding capacity (17.66 g/g), swelling ability (15.05 mL/g), and oil-holding capacity (1.78 g/g). Scanning electron microscope, Fourier transform infrared spectroscopy, and X-ray diffraction analyses suggested that ginseng-IDF had the typical structures of hydrolysis fiber, polysaccharide functional groups, and crystal structure of cellulose. Different fiber components give ginseng-IDF a specified range of pyrolysis temperature, and it is suitable for application in food processing lower than 300 °C. In addition, ginseng-IDF exhibited notable glucose and sodium cholate adsorption, significantly improved nitrite adsorption at pH 2.0 and cholesterol adsorption at pH 7.0. The above results show that ginseng-IDF could be used as an ideal functional ingredient in food processing.