Proportion Of Flour Research Articles

Mutu Organoleptik dan Gizi Biskuit dengan Subtitusi Tepung Jagung (Zea mays) dan Tepung Kacang Merah (Phaseolus vulgaris)

Local food diversification is needed to reduce dependence on imported food. Corn is a source of nutrients and bioactive compounds and red beans are a source of vegetable protein, complex carbohydrates, fiber, B vitamins, folasin, thiamine, calcium, phosphorus and iron. The aim of this study was to analyze the organoleptic quality and nutritional quality of biscuits with substitution of corn flour and red bean flour. This type of research is experimental with a completely randomized design (CRD). The organoleptic quality of color, taste, aroma and texture had a significant effect on biscuit products with corn flour and red bean flour substitutions. Treatment 2 was the most preferred by the panelists. The lower the proportion of corn flour, the lower the value of energy, carbohydrates and fat in the biscuits. The higher the proportion of red bean flour, the higher the protein value of the biscuits. Substitution of corn flour and red bean flour has a significant effect on the organoleptic quality and nutritional quality of biscuits. Further studies are needed to see the content of vitamin, minerals and the self life of biscuits with substitution of corn flour and red bean flour.

Nutrient Composition and Sensory Properties of Breakfast Cereals Produced from Millet Flour Supplemented with Soybean and Date Fruit Flours

This study was designed to evaluate the nutrient composition and sensory properties of breakfast cereals produced from blends of millet, soybean and date fruit flour. Soybean and date fruit flours were used at varying replacement levels (5-30% soybean and 5-20% date fruit) for malted millet flour in the production of breakfast cereals with breakfast cereal produced from 100% malted millet flour as control. The nutrient composition and sensory properties of the breakfast cereals were evaluated using standard methods. The moisture, crude protein, fat, crude fibre and ash contents of the breakfast cereals increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 7.19-7.63%, 7.69-18.32%, 3.09-4.03%, 2.47-3.86% and 1.21-2.07, respectively, while the carbohydrate and energy contents decreased from 78.37-64.13% and 371.99-365.10KJ/100g, respectively. The mineral composition of the breakfast cereals also increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 17.86-96.52mg/100g (calcium), 58.47-132.72mg/100g (potassium), 79.01-120.76mg/100g (phosphorus), 16.54-86.54mg/100g (magnesium), 1.55-2.14mg/100g (iron) and 1.32-1.72mg/100g (zinc), respectively. The thiamine, riboflavin, niacin, ascorbic acid, vitamin A and folic acid contents of the samples equally increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 1.36-2.57mg/100g, 2.36-3.51mg/100g, 2.14-3.56mg/100g, 1.55-2.22mg/100g, 2.23-4.26mg/100g and 1.02-1.81mg/100g, respectively. The sensory properties of the samples showed that the porridge made from the control sample (Breakfast cereal made with 100% malted millet flour) was the most acceptable to the panelists and also differed significantly (p<0.05) from those prepared from the substituted samples in colour, texture, taste and flavour. The study, however, showed that the nutrient contents and sensory properties of millet based breakfast cereals could be improved by supplementing millet flour with different proportions of soybean and date fruit flours in the preparation of nutrient-dense and acceptable breakfast cereal products.

Proporsi tepung ampas kelapa dan tepung ubi jalar ungu terhadap karakteristik fisik, kimia dan organoleptik pie susu

Fiber requirements according to the 2019 RDA are 37 g/day for men and 32 g/day for women aged 19-29 years. Indonesian people consume an average of 10.5 g of dietary fiber per day, in other words, they only meet about a third of their ideal needs. Low consumption of fiber can cause various degenerative diseases. These problems can be overcome by developing high-fiber foods by utilizing coconut dregs flour and purple sweet potato flour as raw materials for making products such as milk pie. This study aims to determine the effect of the proportions of coconut dregs flour and purple sweet potato flour on the physical, chemical, and organoleptic characteristics of milk pie. This research is an experimental study using a completely randomized design [CRD] with 4 treatments and 3 repetitions. The panelists who were involved in the organoleptic test were 30 students of the Undergraduate Nutrition Study Program, STIKes Rapih Yogyakarta. The results showed that the proportions of coconut pulp flour and purple sweet potato flour affected toward[p-value 0.05] moisture content, dietary fiber content, appearance, aroma, taste, and overall preference , but had no effect [p-value 0.05]. The level of crispiness, and texture of the milk pie. The milk pie product in this study can be categorized as a high-fiber product so that it can be used as an alternative product to increase fiber consumption.

PENAMBAHAN TEPUNG PORANG SEBAGAI ALTERNATIF PENGGANTI BAHAN PENGENYAL SINTETIS PADA PRODUK BAKSO IKAN KURISI

Meatballs are a popular processed food product made primarily from beef, enjoyed by individuals across various age groups. In addition to beef, fish meat can also be used as a raw material for meatballs. However, the conventional production of meatballs often involves the utilization of synthetic gelling agents that pose potential health risks to consumers. This study aimed to assess the chemical, physical, and organoleptic attributes of kurisi fish balls fortified with porang flour (Amorphophallus oncophillus) as a substitute for synthetic gelling agents.. The research method used was a Group Randomized Design (RAK) comprising six treatment groups with varying proportions of porang flour 0%, 1%, 2%, 3%, 4%, and 5% with 3 replication. Analysis of variance (ANOVA) at a 5% significance level was conducted using Co-stat software to evaluate the data, followed by Polynomial Orthogonal tests to assess chemical and physical quality parameters. Organoleptic quality was evaluated using the Honestly Significant Difference test (BNJ). The findings indicated that the addition of porang flour significantly influenced water content, ash content, protein content, as well as chewiness, color, and texture assessed hedonically. However, taste and aroma were not significantly affected. Based on the results of chemical and organoleptic analysis, the best treatment of kurisi fish balls in this study was the addition of porang flour concentration by 3%, having water content (70.25%), ash content (1.54%), protein content (15.27%) and organoleptic favored by panelists.

Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour

As a good source of natural anti-oxidants, oyster mushroom flour can be incorporated in dairy products. However, very few scientific publications provide formulations for dairy products fortified with oyster mushroom flour. This research featured the physicochemical and antioxidant properties of oyster mushroom flour pretreated with 0.5% citric acid solution. Three samples of mozzarella cheese were incorporated with 1, 2, and 3% oyster mushroom flour and tested for physicochemical properties, total phenolic content, total flavonoid content, and 2, 2-diphenyl-1-picrylhydrazyl (DPPH). The mushroom flour had 11.09 ± 0.88% moisture content, 20.70 ± 0.74% protein, 3.25 ± 0.13% ash, 7.43 ± 0.35% crude fiber, 3.31 ± 0.51% fat, and 54.20 ± 0.81% carbohydrate. The DPPH was 87.00 ± 0.15 mg GAE/g DM, the total phenolic content was 2.09 ± 0.68 mg GAE/g DM, and the total flavonoid content was 1.67 ± 0.27 mg QE/g DM. The texture and water holding capacity of the mozzarella cheese samples fortified with oyster mushroom flour decreased as the proportion of mushroom flour increased. The color (L* lightness, b* redness, and a* yellowness) was significantly lower than in the control (cheese without oyster mushroom flour). The test samples contained significantly (p ≤ 0.05) higher amount of DPPH and phenolic compounds than the control. The sensory attributes were assessed by 30 semi-trained panelists, who gave the highest score to the sample fortified with 1% oyster mushroom flour. As a natural antioxidant, oyster mushroom flour proved to be an excellent component for functional cheese products.

Characteristics of gluten-free cookies from konjac, jack beans and dragon fruit (Hylocereus undatus)

The development of gluten-free cookies can be done using fiber-rich konjac flour. The addition of protein sources will reduce the GI of the ingredients so that the addition jack bean flour which is a local food is expected to increase its functional properties. To improve its appearance and functional properties, dragon fruit which is rich in anthocyanins is added as a functional component. The aim of the study was to determine the right formulation to produce gluten-free food from konjac tubers, jack bean and dragon fruit with good nutritional and sensory values and favored by panelists. The study used a factorial Completely Randomized Design with 2 factors. The first factor is the proportion of konjac flour: jack bean flour consists of 3 levels, namely 80:20, 70:30 and 60:40. The second factor was the proportion of dragon fruit consisting of 3 levels, namely 10, 20 and 30%. The variables studied at this stage are nutritional values including levels of total protein, fat, minerals, water, ash, yield, and carbohydrates as well as sensory properties including aroma, texture, taste, colour, aftertaste, flavour, and overall acceptability. The conclusion from this study is that the ratio of the use of konjac tuber flour and jack bean flour, as well as the proportion factor of the use of dragon fruit concentrate have an effect on moisture content, ash content, fat content, total protein content, carbohydrate content, and yield of the resulting cookies. In addition to the results of sensory analysis, the results showed a significant effect of the use of the ratio of flour and dragon fruit concentrate, on the attributes of color, aroma, taste, texture, flavour, aftertaste, and overall acceptance of cookies.

Development of breakfast food from black rice and porang supplemented with jackbean and red dragon fruit

This study aim to develop the potential of local food into functional breakfast cereal products that are high in energy and rich in dietary fiber, as an alternative breakfast food for individuals with diabetes. The sample formulation is a factorial experimental study using a Randomized Block Design. The factors are the proportion of composite flour consisting of black rice, porang, and jack bean flour also the addition of red dragon fruit concentrate based on the total weight of composite flour. The chosen breakfast cereal formulation contains moisture (6.07%bw), ash (4.87%bw), protein (8.68%bw), fat (0.38%bw), and carbohydrate (79.99%bw), and crude fiber (43.49%bw) which meets requirements of breakfast cereal in the SNI. It can be concluded that the chosen breakfast cereal is low fat and high fiber food product. Further research is needed to study the effectivity of chosen breakfast cereal on fasting blood glucose of people with diabetes.

Double-nozzle 3D-printed bean paste buns: Effect of filling ratio and microwave heating time.

With the aggravation of the global aging process, more and more elderly people are facing the problem of dysphagia. The advantages of three-dimensional (3D) printing in making chewy food are increasingly prominent. In this study, the two-nozzle 3D printer was used to explore the effects of different proportions of buckwheat flour, printing filling ratio, microwave power, and time on the quality of bean-paste buns. The results showed that the bean paste filling containing 6% buckwheat flour had the best antioxidant and sensory properties. When the filling ratio was 21.6%, the microwave power was 560 W, and the time was 4 min, the obtained sample was the most satisfactory. Compared with the microwave-treated and steamed traditional samples, the chewiness of the samples was reduced by 52.43% and 15.14%, respectively, and the final product was easier to chew and swallow.

Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market.

Native Millet (Panicum decompositum) is a native grass species that was used as a staple food by many Australian Aboriginal communities. In this study, the potential for using Native Millet (NM) as a novel flour in the modern food market was investigated. Intact grain and white and wholemeal flours from two populations of NM were compared to bread wheat cv. Spitfire (SW) using a range of physical and chemical tests. The baking properties of NM flour were assessed using basic flatbreads made with 25:75 and 50:50 (NM:SW) mixes of wholemeal flour with 100% SW wholemeal flour used as the control. The grain size of NM was found to be smaller than SW. Milling yield, defined as the proportion of flour obtained from a whole seed, for NM was 4-10% lower than SW under the same moisture conditions used for tempering (drying) wheat. The properties of wholemeal flour indicated that NM flour has lower viscosity and low flour pasting ability compared to SW. This is likely due to the low starch content and high fibre content of NM seed. Wholemeal flour derived from NM had a protein content of 13.6% compared to 12.1% for SW. Based on a sensory analysis using an untrained panel, the distinct colour and texture may negatively affect the acceptance of NM flour by the consumer, but taste and aroma was not found to differ among samples. There were strong indications that the novelty of NM flour may help outweigh any limitations to consumer acceptance, making it a valuable product in future food markets.

Effect of granite flour proportion on the strength properties of geopolymer mortar based on fly ash

Given global trends and challenges, the development of binders for the production of geopolymer concretes has become a topical area of building science. The purpose of this study is to determine whether granite can replace traditional construction aggregate, such as river sand, during geopolymer production, as well as to demonstrate the effect of the proportion of granite flour on the strength properties of fly ash-based geopolymer mortar. A combination of granite flour, quartz sand, and fly ash in various proportions was used as an aluminosilicate precursor. The scope of the study includes density measurements, compressive and flexural strength tests, abrasion by the Boehme method, and microstructural observations. Based on the obtained results, it can be concluded that granite can be successfully used as a replacement for quartz sand during the production of fly ash-based geopolymers. Moreover, the addition of granite makes it possible to improve the strength properties of geopolymers, compared to a geopolymer composite containing quartz sand. Angesichts globaler Trends und Herausforderungen ist die Entwicklung von Bindemitteln für die Herstellung von Geopolymerbetonen zu einem aktuellen Thema der Bauwissenschaft geworden. Ziel dieser Studie ist es, festzustellen, ob Granit bei der Herstellung von Geopolymeren den herkömmlichen Bauzuschlagstoff, wie z. B. Flusssand, ersetzen kann, und die Auswirkung des Granitmehlanteils auf die Festigkeitseigenschaften von Geopolymermörtel auf Flugaschebasis aufzuzeigen. Eine Kombination aus Granitmehl, Quarzsand und Flugasche in verschiedenen Anteilen wurde als Aluminosilikat-Vorprodukt verwendet. Der Umfang der Studie umfasst Dichtemessungen, Druck- und Biegefestigkeitsprüfungen, Abrieb nach der Boehme-Methode und mikrostrukturelle Untersuchungen. Die Ergebnisse lassen den Schluss zu, dass Granit als Ersatz für Quarzsand bei der Herstellung von Geopolymeren auf Flugaschebasis erfolgreich eingesetzt werden kann. Darüber hinaus ermöglicht der Zusatz von Granit eine Verbesserung der Festigkeitseigenschaften von Geopolymeren im Vergleich zu einem Geopolymerverbundwerkstoff mit Quarzsand.

Physical quality of gluten-free doughs and fresh pasta made of amaranth.

Pasta is one of the most consumed foods in the world. Therefore, the development and investigation of the quality parameters of fresh gluten-free pasta made from amaranth was the subject of this study. For this purpose, different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were heat-treated and sodium alginate (1.0 and 1.5%) was added. The pasta was produced by extrusion into a 0.1M calcium L-lactate pentahydrate-containing bath. Both the dough and the pasta were examined. The doughs for its viscosity properties, water content, and color and the pasta for its firmness, color, water content, water absorption, cooking loss, and swelling index. The pasta was cooked for 5, 10, and 15 min for the cooking quality study. A higher alginate content of 1.5% and a higher proportion of amaranth flour resulted in a significant difference in color, water content, and shear-dependent viscosity of the dough (p < .001). It was also found that both doughs with amaranth flour-water content of 1:2 and 1:10 had significant effects on processing properties and pasta quality, especially on firmness, swelling index, and cooking loss. For the doughs with a 1:2 ratio, the high flour content resulted in very soft pasta, and for the doughs with a 1:10 ratio, the high-water content resulted in very firm pasta with a smooth, watery surface. Overall, cooking loss, swelling index, and water absorption were low for the pasta with 1.5% alginate. Even with cooking times of 15 min, the pasta retained its shape.

Nutritional Quality and In vitro Protein Digestibility of Complementary Foods Formulated from Maize, Cowpea and Orange-Fleshed Sweet Potato Flours: A Preliminary Study

Complementary foods were formulated from blends of maize, cowpea and orange fleshed sweet potatoes (OFSP). Five different blends of flour were formulated with the substitution with cowpea flour at 5-30%, and OFSP substitution at 5-20% while 100% maize flour was used as the control. The flour blends were heated and extruded using a cold extruder. The samples were thereafter analyzed for their proximate, mineral, and vitamin compositions, and % In vitro Protein Digestibility. The moisture, ash, fat, crude protein, crude fibre, carbohydrate and energy of the complementary fruits samples varied from 8.11-11.39%, 2.27-3.66%, 2.20-3.10%, 8.87-13.07%, 2.39-4.07%, 68.90-73.43% and 357.08-367.68 Kcal/100g, respectively. All the samples were within the standard RDA for infants and young children, except for fat which was less than 10% recommendation. The mineral contents of the complementary food samples ranged from 44.20 – 80.67mg/100g for calcium, 8.86 – 24.50 mg/100g iron, 127.23- 167.72 mg/100 g magnesium, 1.53 -3.17 mg/100g zinc, 31.75 – 63.75 mg/100g phosphorus and 26.86 – 39.98 mg/100g sodium. There were significantly increase (p &lt; 0.05) in these minerals as the substitution with cowpea and OFSP flours increased. β -carotene and vitamin C content of the complementary food samples ranged from 10.90 – 31.00 mg/100g and 1.80 – 12.01 mg/100 g, respectively. Increase in substitution with cowpea and OFSP led to an increase in β -carotene values. Vitamin content also increase significantly (P&lt;0.05) with increase in proportion of cowpea and OFSP flours. % in vitro protein digestibility of the samples varied between 30.29 in MCOA (100% maize complementary food) to 48.77% in sample MCOF (50% maize: 30% cowpea: 20% OFSP). Protein digestibility of the complementary food samples also increased significantly with increase in substitution. Most of the nutrients were highest in the samples containing 20% an 10% OFSP and 30% cowpea and 20% OFSP, making these samples suitable for use as of complementary foods.

The Effect of Gracilaria verrucosa Seaweed Flour Proportion with White Glutinous Rice Flour (Oryza sativa Glutinosa) and CMC (Carboxy Methyl Cellulose) Concentration on Physical and Chemical Characteristics of Seaweed Dodol

This study used a factorial randomized block design. The first factor is the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour (P): (P1) 75%:25%, (P2) 50%:50%, and (P3)25%:75%, the second factor is concentration of CMC (K): (K1) 2%, (K2) 4%, and (K3) 6%. The data were analyzed using analysis of variance, followed by the BNJ test (Honest Significant Difference) at 5% level, and the organoleptic test was analyzed using the Friedman test. The best treatment was obtained in the P3K3 treatment (proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour 75%: 25% and CMC concentration 6%) with color L (lightness) 43.1; *a (redness) 4.9; *b (yellowness) 10.6; 1.66N texture; water content 37.40%; free fatty acid content of 0.28%; reducing sugar content 0.4%; and antioxidant activity 368.6 μg/ml.

PENGARUH PROPORSI TEPUNG JAGUNG UNGU (Zea mays var ceratina kulesh) TERHADAP KARAKTERISTIK ORGANOLEPTIK MIE KERING

Dry noodles is a food product made from wheat flour in the form of a typical noodle which has a relatively long shelf life and is easy to handle. Utilization of purple corn into flour as a processed ingredient for dry noodles can reduce imports and consumption of wheat flour, purple corn is a variety of pulut corn that contains anthocyanins as antioxidant compounds. The purpose of this study was to determine the proportion of purple corn flour on the organoleptic characteristics of dry noodles and proximate analysis of the best results of dry noodles, the method used was a factorial Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were J1 (90% flour: 10% purple corn flour), J2 (80% flour: 20% purple corn flour), J3 (70% flour: 30% purple corn flour), J4 (purple corn flour 60% : 40% purple corn flour), J5 (50% flour : 50% purple corn flour). The research data were analyzed using Two Way ANOVA and Duncan's further test. The results of the organoleptic test on the level of preference showed that the addition of the proportion of purple corn flour had an effect on taste and texture, but had no effect on the color and aroma of dry noodles. The best result of dry noodles was treatment J2 with the results of proximate analysis in the form of protein content (15,63%), water content (16,41%), ash content (2,34%), fat content (1,16%), and carbohydrates (64,46%).

The Effect of Proportion of Dioscorea alata and Wheat Flour on the Acceptability of Steamed Bolu

Uwi tuber is functional food ingredients than can be flourished to become further food preparations. Uwi tuber is one of the recommended foodstuffs for diabetics with diabetes mellistusas alternative of first food. It is because uwi tuber has lower glicemix index compared to other foodstuffs, such as rice, corn, etc. Based on the potential of the uwi tuber, it is necessary to do further innovation in food processing, one of them is to be processed as another food such as steamed bolu which has low glicemix index. The purpose of this study is to know the effect of uwi tuber flour and wheat flour proportion toward acceptability of steamed bolu. This study was conducted at the Food Technology Laboratory of Nutrition Academy KaryaHusada Kediri on 29 February 2019 by using an experimental method with a Complete Randomized Design with 3 treatments and 3 times replications, namely P0uwi tuber flour : wheat flour (0% : 28%), P2uwi tuber flour : wheat flour (14% : 14%), P3uwi tuber flour : wheat flour (21% : 7%). Statistical analysis of organoleptic test uses Friedman Rank. According to organoleptic test that has been done, it is obtained steamed bolu in the propostion of uwi tuber flour : wheat flour (21% : 7%) can be accepted organoleptically. However, there is a need for research on the differences in handling during the pouring flour process as the basis production of steamed bolu.

ANALISA KUANTITAS SISTEM PROSES PEMBUATAN ES KRIM BERBAHAN TAMBAHAN TEPUNG TEMPE KEDELAI

This study aims to determine the best composition of tempe flour additives, in ice cream processing to determine the mass balance in this processing, physical properties (viscosity, overrun, melting time, and total solids), chemical properties (fat and protein content). ), and organoleptic flavor of ice cream from tempeh flour.&#x0D; The research method uses empirical methods with variations in the mixture of ingredients from 2 (two) factors to get the best proportions. Where the first factor is the proportion of tempe flour with 3 (three) levels (5, 7.5, and 10%) and the second factor is the proportion of carrageenan with 2 (two) levels (0.5 and 1%). The results of physical and chemical analysis compared with commercial ice cream products, SNI and organolaptics are the best response recommended for mass production.&#x0D; The results showed that the treatment with variations in the proportions of carrageenan and tempeh flour had an effect on total solids, fat and protein content, viscosity, overrun, and melting time. Ice cream with the best treatment based on physical and chemical properties found in ice cream with 1% carrageenan and 10% tempe flour containing 32.22% total solids, 5.486% protein, 7.91% fat, 5.23 Pa.s viscosity, overrun 22.132% and 38.667 minutes melting rate. Ice cream with the best treatment based on organoleptic results was found in ice cream with a composition of 0.5% carrageenan and 5% tempeh flour which contained 19.22% total solids, 4.261% protein, 5.031% fat, 2.33 Pa.s dough viscosity, overrun 14.014%, and melting time 30.201 minutes.

PREPARATION OF VALUE-ADDED CUPCAKES BY USING OF BLACK WHEAT FLOUR, FINGER MILLET FLOUR AND ASHWAGANDHA POWDER TO COMBAT MALNUTRITION

Cupcake are enjoyed by all age people and hence they can act as a very good source for providing nutrients. Black wheat is high in iron and fiber. Ashwagandha powder is used to treat various disease. The present study was carried out with the objectives to prepare healthy and nutritious cupcake remaining the beneficial proportion of black wheat flour, finger millet flour, ashwagandha powder to assess the acceptability of developed product and to find the nutritive value. Refined flour, black wheat flour, finger millet flour and ashwagandha powder were mixed in the ratio of 30:46:20:4 (T1), 20:50:25:5 (T2), 9:55:25:6 (T3) and 100% refined flour (control). Sensory analysis indicated that value added cupcake (T2) were liked very much by the panelists. The nutritional composition of the best product T2 increased with the incorporation of black wheat, finger millet, ashwagandha powder, refined flour in Cupcake the Moisture and Ash content was found to be 4.28 percent and 1.5/100g, Protein content is 14.89g, Fat-9.24g, Fibre- 2.7g and Carbohydrate- 70.69 g, Iron- 8.45 mg, Calcium- 74mg, Antioxidant- 49.37percent and Energy 420.08 (kcal). The cost of the Cupcake T0 (16.6 Rs.), T1 (22.72 Rs.), T2 (23.84 Rs.) and T3(25.02Rs.). Cupcake should be recommended for all age groups as it helps to boost immunity, maintain blood sugar level, high blood pressure. Therefore, it can be concluded that black wheat flour in combination with finger millet flour and ashwagandha powder can be successfully incorporated for the development of nutritious bakery product.

The Acceptability of Yellow Corn (Zea mays) Flour as the Main Ingredient in Making an Energy-Rich Food Bar (Corn Bar)

Corn is the world’s most important grain, based on the production volume. In 2016-2017, a production level around 1.07 metric tons of corn was achieved (Shahbandeh, 2017). Isabela province is the top corn producer in the country peaking its production at 1, 049, 954 metric tons. The most produced corn in the country came from the City of Ilagan and because of this it was hailed as the “Corn Capital of the Philippines”. Due to the high supply of corn in the City and the limited product produced out of corn, the researchers developed an Energy Rich Corn Bar using Yellow Corn flour as the main ingredient in the development of the product. The general objective of the study is to develop a healthy snack bar which can be served both as a snack and a dessert using corn flour as the main ingredient. The researchers tried different proportions of corn flour: T1 (100% yellow corn flour), T2 (70% yellow corn flour) and T3 (50% yellow corn flour) and baked in an electric oven. They got an overall grand mean of 4.26 and gave a qualitative description of “Highly Acceptable”. It indicates that the Corn Bar is generally “Highly Acceptable” by the evaluators. Therefore, making corn bars using corn flour is possible and acceptable.

Optimasi Formula Tepung Komposit Tinggi Protein dan Seng dengan Response Surface Methodology

Covid-19 pandemic had limited people’s movement despite the demand to remain productive and maintain good health. Therefore, it was necessary to provide foods which are easy to distribute, durable, nutritious, and easily transformable to increase immunity. This research aims to develop a composite flour (TK) formula with optimal proportion of wheat flour (TT), snakehead fish flour (TIG), pumpkin flour (TBuL), and pumpkin seed flour (TBiL) which then enriched with zinc. The resulting TK is expected to be used as an ingredient for nutritious snacks containing high protein and zinc. The research was conducted in four stages, namely the making of each constituent flour, determining the best formulation with the Response Surface Methodology using Central Composite Design model, characterizing the physicochemical properties of TK and making meatballs, biscuits, and unting-unting from the TK. The three products were tested on experimental animals for their metabolic responses. The optimization of the formula resulted in three optimal formulations, namely formula A, B, and C with the proportion of TT:TIG:TBuL:TBiL respectively as follows 55:20:15:10; 56.65:20:13.35:10; 57.98:20:12.02:10. The most optimal formula of composite flour was formula A with the highest protein (26.12%) and zinc (18.06 mg/kg) content among other formulas. Then, zinc was added into Formula A using microencapsulation, and TK with protein content of 26.74% and zinc of 56.8 mg/kg were obtained. The histopatology observation on experimental animals showed that the three products made from TK did not cause necrosis of the liver or cell infiltration in the kidneys.

The Effect of Gracilaria verrucosa Seaweed Flour Proportion with White Glutinous Rice Flour (Oryza sativa Glutinosa) and CMC (Carboxy Methyl Cellulose) Concentration on Physical and Chemical Characteristics of Seaweed Dodol

Gracillaria verrucosa seaweed is one type of agar-producing red algae (agarophyte) that has the potential to be developed because it can be cultivated in polyculture in ponds together with shrimp and crab rearing. Gracillaria verrucosa seaweed is usually used as a raw material for making gelatin, but it would be better to develop it in its processing so that it can produce products that have better economic value and nutritional value by utilizing Gracillaria verrucosa seaweed, and one of these preparations is dodol. This study used factorial RAK (Randomized Block Design) which was repeated 3 times, with the first factor being the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour (P) 75%: 25%, 50%: 50%, and 25%: 75%. The second factor is the concentration of CMC (K) 2%, 4%, and 6%. The data were analyzed using analysis of variance and then continued with the BNJ test (Honest Significant Difference) at 5% level. The best treatment was obtained in the P3K3 treatment (the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour 75%: 25% and CMC concentration 6%) with color profile L (lightness) 43.1; color profile *a (redness) 4.9; color profile *b (yellowness) 10.6; 1.66N texture water content 37.40%; free fatty acid content of 0.28%; reducing sugar content 0.4%; antioxidant activity 368.6 g/ml.