Reducing Sugar Levels Research Articles

QUALITY OF ACACIA CARPA HONEY AS A POTENTIAL INGREDIENT FOR CHILDREN’S MOUTHWASH

Dental caries is a dental disease that is most often experienced by people. One way to prevent caries is to gargle with mouthwash. Honey has become one of the natural ingredients that can be used as a mouthwash drug content. Jambi Province is one of the provinces that makes honey a non-timber forest product (NTFP). It is necessary to carry out physical and chemical tests on honey to determine the quality of honey as a basic ingredient for mouthwash. The honey samples examined were honey harvested from honey farms in Danau Lamo, Maro Sebo District, Muaro Jambi Regency, Jambi Province. This type of honey is Acacia Carpa (Acacia crassicarpa) honey from Apis mellifera honey bee farming. The honey tested consisted of honey that had undergone processing and raw honey. The honey testing carried out consists of organoleptic tests, physical tests and chemical tests. Testing was carried out at the Jambi Province Department of Industry and Trade. The inspection results show test results that comply with SNI 8664-2018 such as water content, water-insoluble solids, ash content, HMF, and diastase enzyme levels. The pH of honey is 3.7 and is in accordance with the honey pH standard. Substances that do not comply with SNI 8664-2018 are reducing sugar levels and sucrose levels. Honey with high sucrose content can still be used as a basic ingredient for mouthwash, but it must be based on the results of clinical trials to ensure its effectiveness and safety

The Optimization of the Hot Water Extraction of the Polysaccharide-Rich Fraction from Agaricus bisporus

The optimization of extraction parameters, including the process time, temperature, and liquid-to-solid ratio, was conducted in order to obtain the polysaccharide-rich fraction from the lyophilized Agaricus bisporus fruiting body. The efficiency of extraction for polysaccharides and antioxidant activity was determined by analyzing the extracts for total carbohydrate content, the reducing sugars content, and the antioxidant activity employing DPPH, ABTS, and hydroxyl radical scavenging assays. The results showed that all parameters, except for the extraction time, impacted differently on the extraction efficiency of polysaccharides and antioxidant activity. The highest total carbohydrate content was observed at the longest process time, highest temperature, and a liquid-to-solid ratio of 118 mL/g. To minimize the reducing sugar level, a lower temperature is required, while the highest antioxidant activity requires a moderate temperature and the lowest liquid-to-solid ratio. The optimization of antioxidant activity by means of the DPPH and H2O2 method failed, which shows that the specific mechanism of polysaccharides as antioxidants needs further investigation. The aqueous extraction method demonstrated to be an efficient and simple approach to recover the potentially bioactive polysaccharide fractions from Agaricus bisporus that are also active as antioxidants.

The extrafloral nectary traits of woody plants in Brazil’s Caatinga: describing an ecological spectrum

Abstract Plants use extrafloral nectaries (EFNs) as indirect defence mechanisms against herbivores. These structures contain nectar that is offered to ants in exchange for their protection. EFNs display pronounced functional variation, but it is unknown how this variation comes together in phenotypes. Here, we characterized the main functional traits of EFNs and investigated the associations among them. This work was conducted at a study site in the Caatinga that hosts 14 species of woody plants. We characterized the following functional traits: EFN type, position, arrangement, size, and reducing-sugar level. We observed a marked degree of trait variation (~30%) that was manifested in species-specific trait combinations, giving rise to an ‘ecological spectrum’. At one end were Fabaceae species with large, vascularized EFNs that occur individually on the leaf petiole and/or rachis and that produce high levels of reducing sugars. At the other end were Euphorbiaceae species with small, nonvascularized EFNs that are generally grouped on the leaf blade and that produce low levels of reducing sugars. Despite its limited geographical and phylogenetic scale, this study represents an important first step in describing an ecological spectrum that can inform our understanding of the ecological interactions and evolutionary history of this functionally relevant group of plants.

A study of the characteristics of a mango jelly candy formulated with gelatin and honey

Jelly confectionery is a soft textured confectionery processed with the addition of hydrocolloid components such as agar, gum pectin, starch, carrageenan, gelatin and others, which are used to modify the texture in order to obtain a chewy product and need to be moulded. The aim of this study was to determine the effect of the formulation of the addition of gelatin and honey on the chemical and organoleptic properties of mango jelly candy and to determine the correct formulation of gelatin and honey in the manufacture of mango jelly candy based on the panelists' preference. The method used in this research is an experimental method using a completely randomised design (CRD) with two factors, namely the formulation of gelatin and honey in the production of jelly candy, consisting of 5 treatments: P1 = 10% gelatin + 20% honey, P2 = 9% gelatin + 25% honey, P3 = 8% gelatin + 30% honey, P4 = 7% gelatin + 35% honey, P5 = 6% gelatin + 40% honey. The research data were analysed using ANOVA analysis of variance at the 5% real level and further tests were carried out using the BNJ test at the 5% level. Based on the statistical results, it is known that the formulation of gelatine and honey has a significant effect on the vitamin C and reducing sugar levels and on the organoleptic properties of all parameters, but does not have a significant effect on the moisture content and ash content of the mango jelly candies tested. In conclusion, the best treatment was P5 (6% gelatin + 40% honey) with respect to water content, ash, vitamin C and reducing sugars.

Ashitaba's instant chemical and sensory qualities (Angelica Keiskei)

Ashitaba (Angelica keiskei) is one of the introduced plants originating from Japan,precisely from the island of Hanchijojima which is not widely known in Indonesia. This plantis rich in beta-carotene, vitamins B1, B2, B3, B5, B6, B12, biotin, folic acid and vitamin C,and also contains several minerals such as calcium, magnesium, potassium, phosphorus,zinc and copper. can grow well on Mount Rinjani, East Lombok, West Nusa TenggaraProvince, which is located in Sembalum Village. This plant has potential as a medicinebecause the yellow sap contains chalcones such as xanthoangelols (Xas), 4-hydroxyderricin (4-HD) and isobavachalcone. The active substance contained inchalcone is useful for maintaining glucose homeostasis, increasing red blood cellproduction, increasing concentration power. Based on the description above, thisresearch raises the topic of making Ashitaba leaves into instant drinks in various typesand concentrations of sugar. The types of sugar used are brown sugar and granulatedsugar with concentrations of 20%, 30%, 40%, 50%, 60%. carried out several tests of thecontent of instant ashitaba powder, namely testing water content, reducing sugarcontent and organoleptic tests for color, aroma, taste and texture. Data analysis wasperformed using a completely randomized design (CRD) with two factors, consisting oftypes of sugar (brown sugar and granulated sugar). From the test results, it was foundthat the lowest water content of 2.76% was found in the treatment of granulated sugarwith a concentration of 60% (G1W5), Reducing sugar levels showed that the treatmentof granulated sugar with a concentration of 20% (G1W1) had the highest levels of 8.33%and 3.61 mg. In organoleptic testing (color, taste, aroma and texture) the results showedthat the treatment using granulated sugar with a concentration of 60% (G1W5) had thequality of color, taste, aroma and texture favored by the panelists.

Effect of Organic and Industrial Fertilizers on Reducing Sugar, Specific Gravity, Dry Matter and Starch Composition of Fresh Harvested Irish Potato Varieties in Musanze District Rwanda

Potatoes for use in industrial processing must have a low reducing sugar concentration. This study investigates the impact of organic and synthetic fertilizers on the composition of Irish potato cultivars’ reducing sugar, specific gravity, dry matter, and starch. The research was conducted at Busogo Farm in Rwanda, using randomized complete block designs in seasons 2021 B and 2022 A with rate of ten tones per hectare under the doses of 100%, 50%, and 0% and three hundred kilograms per hector under the dose of 100%, 50% and 0% respectively for farmyard manure and NPK 17.17.17. Results showed significant effects of season and treatment on reducing sugar levels in potatoes. Twihaze and Kirundo varieties recorded high glucose (0.09%), while Gisubizo variety in control, recorded low glucose (0.01%). Additionally, the analysis of variance showed that Irish potato varieties with low to moderate and moderate to high glucose contents, respectively, experienced extremely significant (p 0.001) effects of farmyard manure and NPK on glucose content for the seasons 2021 B and 2022 A. The application of inorganic and organic fertilizers had a significant impact (p 0.05) on dry matter in seasons B and A, according to the analysis of variance. Additionally, the results demonstrated extremely significant (p<0.01) differences in specific gravity and starch in both seasons, with Kinigi variety having higher values of dry matter, specific gravity, and starch content in season B and A, respectively, of 24.58, 1.10, and 18.59%. Season 2022 A’s high decreasing sugar levels were caused by meteorological conditions brought on by the soil’s high moisture content as well as the maturity of the tubers. Due to its low level of reducing sugar, Gikungu, Kirundo, and Kinigi are excellent for chips whereas Twihaze variety is advised for boiling cooking methods.

Study of changes in functional properties of fermented Idli batter during storage under different temperature conditions

The comprehensive analysis of multiple quality parameters in Idli batter (IB) was estimated quantitatively for 16 days of storage at 5 and 30 ℃. A modified Baranyi model was proposed for fitting microbial growth during storage conditions in IB with the inclusion of the death rate (kd) constant in the original model equation. The kd observed for lactic acid bacteria, total bacteria, and yeast counts were − 0.059, − 0.103, − 0.074 at 30 °C and − 0.019, − 0.040, − 4.97 (log CFU/g/d) at 5 °C during storage of IB. Peleg’s model was used to estimate the phenolic content during the storage of IB. The correlation coefficients (R2) were above 0.90 for these models. The acidity and pH content marginally increased in the IB stored at 5 °C. The total and reducing sugar levels increased in IB from 67 to 122 and 96 to 226 µg/mL, respectively, after storage. The antioxidant activity and total flavonoid content in batter increased significantly during storage. The biogenic amine content varied from 10- 256 µg/g during storage. In the product prepared from batter stored at 5 °C, hardness was not observed until the 9th day, whereas for 30 ℃ stored batter, the hardness was seen from the 2nd day onwards, as determined by texture profile analysis. Based on Pearson’s coefficient correlation between parameters significantly varied when the batter was stored at 5 and 30 ℃. Based on our study, it was observed that the IB stored at 5 ℃ can retain its properties for consumption until 9 days, whereas IB stored at 30 ℃ loses its properties after just 48 h of storage. Thus the above models were useful in predicting the food quality and shelf-life of the product.

MOLECULAR DOCKING STUDY OF EPIGALLOCATECHIN GALLATE (EGCG) AS A THERAPY FOR TYPE 2 DIABETES MELLITUS

Epigallocatechin gallate (EGCG) has an effect in reducing sugar levels in the blood by inhibiting α-glucosidase enzyme, which is connected explicitly by hydrogen bonds and modifies the secondary structure and micro-environment of the enzyme reversibly and non-competitive. This study looks at the activity and interaction of EGCG as α-glucosidase inhibitors in the form of binding affinity and compound bonding profiles with receptors, including toxicity predictions and drug-likeness results. The research was performed in silico with molecular docking on Autodock Vina that integrated through PyRx, then viewed the compound's binding profile with receptor using Discovery Studio 2021 Client, toxicity prediction using ProTox-II and determination of drug-likeness using SwissADME based on Lipinski's rule of five guidelines. The control drugs used were acarbose and miglitol. The molecular docking results obtained that the binding affinity of EGCG is -8.4 kcal/mol while acarbose and miglitol are -13.8 kcal/mol and -5.3 kcal/mol respectively. There are amino acid residues similar to the drug control with various interactions like electrostatic, hydrophobic, and hydrogen bonds; then it has an inactive target for each toxicity parameter and has a molecular weight of 458.37 g/mol; Log P value of 1.01; H-bond donor of 8; and H-bond acceptor of 11 in the determination of drug-likeness. Based on these results, EGCG has effectiveness as α-glucosidase inhibitors predicted to be non-toxic; however, there are violations in determining drug-likeness.

Standardization and Quality Assessment of Drakshavaleha: Insights from Three Marketed Brands

Drakshavaleha, a traditional Ayurvedic formulation, is widely used for its therapeutic benefits in treating respiratory and digestive ailments. This study aims to standardize and evaluate the quality of Drakshavaleha from three different marketed brands through a comprehensive assessment of their physicochemical and pharmacognostical properties, alongside an estimation of toxic heavy metals content and microbial contamination, and phytochemical profiles. Materials and Methods: Three brands of Drakshavaleha were meticulously assessed through a range of tests, including organoleptic analysis, physicochemical evaluations, heavy metal content analysis, microbial contamination assessments, and qualitative phytochemical screenings. Standardized protocols and methodologies from pharmacopoeias were used for all evaluations to ensure reliable and consistent results. Results and Discussion: The findings indicated notable variations in the evaluation parameters of the different brands. Physicochemical and Pharmaceutical analysis revealed disparities in pH levels and total reducing sugar levels. Heavy metal testing and microbial contamination levels were within acceptable ranges for all samples. The qualitative phytochemical screening identified differences in the concentration of key active ingredients, potentially impacting therapeutic efficacy. Conclusion: This study underscores the importance of standardization in maintaining the safety and efficacy of Ayurvedic formulations. By identifying variations in quality and safety parameters, it provides critical insights for manufacturers to improve their production processes. Ultimately, this research advocates for enhanced quality assurance practices to uphold the integrity of Ayurvedic medicine in the global market.

Outcomes of sugar reduction policies, United Kingdom of Great Britain and Northern Ireland.

Poor diets are the major cause of death and disease globally, driving high levels of obesity and noncommunicable diseases. Cheap, heavily marketed, ultra-processed, energy-dense and nutrient-poor food and drinks that are high in fat, sugar and salt play a major role. The high-sugar content of these products leads to consumption levels much higher than recommended. The World Health Organization recommends that sugar intake should be reduced to just 5% of energy intake by using fiscal policies and food and drink reformulation strategies. Over the previous decade, the government of the United Kingdom of Great Britain and Northern Ireland has implemented several policies aimed at reducing sugar intake. We compare the soft drinks industry levy and the sugar reduction programme, examining how differences in policy design and process may have influenced the outcomes. Success has been mixed: the mandatory levy achieved a reduction in total sugar sales of 34.3%, and the voluntary reduction programme only achieved a 3.5% reduction in sugar levels of key contributors to sugar intake (despite a target of 20%). Both policies can be improved to enhance their impact, for example, by increasing the levy and reducing the sugar content threshold in the soft drinks industry levy, and by setting more stringent subcategory specific targets in the sugar reduction programme. We also recommend that policy-makers should consider applying a similar levy to other discretionary products that are key contributors to sugar intake. Both approaches provide valuable learnings for future policy in the United Kingdom and globally.

Improved prediction of vitamin C and reducing sugar content in sweetpotatoes using hyperspectral imaging and LARS-enhanced LASSO variable selection

This study utilized least angle regression (LARS) with the least absolute shrinkage and selection operator (LASSO) to select important wavelengths for rapid quantification of vitamin C (Vc) and reducing sugar (RS) in sweetpotato roots (SPR) using hyperspectral imaging (900–1700 nm). Nine wavelengths strongly correlated with Vc levels and twelve with RS were identified, achieving good predictions with partial least squares (PLS) regression (Vc: rP = 0.9704, RMSEP = 1.0098 mg/100 g; RS: rP = 0.9641, RMSEP = 0.2725 g/100 g). Validation with an independent sample set (n = 35) showed minimal deviation between predicted and actual values (Vc: 1.179–1.211 mg/100 g; RS: 0.316–0.324 g/100 g). Explainable AI and SHapley Additive exPlanations (SHAP) values were used to interpret the selected wavelengths. Chemical maps visually analyzed Vc and RS distribution in different SPR samples. This method effectively estimates Vc and RS levels in SPR, potentially aiding SPR quality assessment during post-harvest marketing and storage.

Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation of Qingxiangxing baijiu

Different spatial positions lead to inconsistent fermentation effects and flavors, however, the spatial heterogeneity of Qingxiangxing (QXX) Baijiu remains unknown. We investigated the microbes, flavors, and physicochemical properties of different layers in fermented grains of QXX Baijiu using Illumina HiSeq sequencing, two-dimensional gas chromatography–mass spectrometry (GC × GC–MS) and ultra-high performance liquid chromatography-mass (UHPLC-MS). A total of 79 volatiles, 1596 metabolites, 50 bacterial genera, and 52 fungal genera were identified. The contents distribution followed the order: upper layer > bottom layer > middle layer. Organic acids and derivatives were the main differential metabolites across the three layers. Starch, pH, and reducing sugar levels increased from the upper to bottom layer. Saccharomyces and Lactobacillus were dominant microbes. Pediococcus, the biomarker of upper layer, showed positive correlations with formic acid, ethyl lactate, acetic acid, ethyl linoleate, and ethyl oleate. These findings deepen our understanding of the fermentation and flavor formation mechanisms of QXX Baijiu.

Ekstraksi Bunga Kecombrang dan Rosela dengan Metode MAE serta Aplikasinya pada Produk Permen Jelly

Research in recent years has shown the antioxidant activities of kecombrang and roselle flowers, as well as the antibacterial properties of kecombrang, so these materials have potentials to be developed as a functional food product. With an easy manufacturing process and basic ingredients that are easy to obtain, jelly candy is one of the preparations that can be applied to kecombrang and roselle flower extracts. This research aims 1) to determine the effect of variations in microwave-assisted extraction time and power on the physicochemical characteristics of the resulting extract and 2) to determine the effect of variations in the ratio of kecombrang and roselle flower extracts as ingredients for jelly candy products on the physical, chemicall, and sensory characteristics of the product. Research on the extraction of kecombrang and roselle flower powder used a randomized block design (RBD). Treatment consisted of two factors: 1) extraction power (150, 200, and 250 watts); 2) extraction time (3, 5, and 7 minutes). The data obtained were analyzed using the SPSS program. The analysis results showed that the best extraction of kecombrang and roselle flowers were at 250 watts of power and 5 minutes of extraction time. The best extraction results are then processed into jelly candy with the best sensory results in the 15%:25% sample. This jelly candy product contains reduced sugar levels of 12.41%, vitamin C levels of 23.58 mg/100g, total phenol levels of 47.58 mg/100g, total flavonoid levels of 18.80 mg/100g, and antioxidant activity amounting to 28.24 mg/100g. Keywords: extraction, jelly candy, kecombrang, MAE, rosella

The Effect of Feeding Formula in Honey Bees (Apis mellifera) Using Flow Hive Technology on Honey Production and Quality at PT Kembang Joyo Sriwijaya

Bee feeding has long been known and applied in honey bee farming. One way of feeding bees is to give sugar syrup mixed with water. This study aims to determine the effect of supplementary feeding on bees that have been formulated on the production and quality of honey produced. This study also applies one of the artificial hive technologies, namely flow hive. This study also observed how the adaptation of bees and the added value of the flow hive using Apis mellifera honey bees which is known for its high production rate and high adaptability. This research was conducted from September to December 2023 at PT Kembang Joyo Sriwijaya, Malang Regency. The experiment was conducted using 3 flow hives with the same feed formula. The study showed good feed consumption in stup 1 and decreased feed consumption in stup 2 and stup 3. Honey obtained in stup 1 was 1.5 kg from 1 flow frame. Laboratory test results showed pH levels of 3.4, moisture content of 18.2 %, reducing sugar levels of 55.44 % and 56.71 % and diastase enzyme activity of 3.18 DN and 3.19 DN. In conclusion that formula feeding did not show high honey production when compared to the time taken to reach harvest and also did not show fulfilling reducing sugar content and diastase enzyme activity test results.

In vitro digestive properties of Dictyophora indusiata polysaccharide by steam explosion pretreatment methods

Dictyophora indusiata is medicinal and edible fungi containing various nutrients. The aim of this study was to investigate the efficient extraction and structural evolution of Dictyophora indusiata polysaccharide during the vitro digestion based on steam explosion pretreatment methods. In this study, the extraction rate of Dictyophora indusiata polysaccharide was optimized by steam explosion pretreatment methods, which was 2.46 folds that of the water extraction method. In addition, the digestion and fermentation properties of Dictyophora indusiata polysaccharide before and after steam explosion were evaluated in vitro by the changes of molecular weights, total and reducing sugars levels, surface morphology and functional groups, which showed that the structure of Dictyophora indusiata polysaccharide remained stable after salivary-gastric digestion, and partially entered the large intestine, where it could be utilized by gut microbiota. Dictyophora indusiata polysaccharide promoted the increase of beneficial bacteria Megamonas and increased the content of acetic acid, propionic acid and butyric acid, which was 2.17, 2.81, 2.43 folds that of the CON group after fermentation for 24 h, and 1.87, 2.77, 1.90 folds that of the CON group after fermentation for 48 h, respectively. This study will provide theoretical basis for the high value utilization of Dictyophora indusiata polysaccharide.

Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking

This study aims to investigate the impact of domestic cooking methods, such as microwave, steaming, and boiling, on the color, sensory quality nutritional content, antioxidant capacity, structure, and flavor of Tartary buckwheat (Fagopyrum tataricum) sprouts. According to research, the highest cooking loss in 90 s of microwave was 28.89%. Steaming had been found to have the most significant impact on color loss. Microwaving for 30 s had been observed to increase reducing sugar levels by 4.65%, while boiling for 60 s increased chlorophyll levels by 14.52%. The highest retention rates of total flavonoids, total phenols, and vitamin C were 87.25%, 97.25%, and 92.80% respectively when the food was microwaved for 30 s. Moreover, the microwave treatment exhibited the highest antioxidant capacity. Further analysis using FTIR and SEM techniques revealed an increase in carbonyl content under microwave treatment and the presence of a small amount of ungelatinized starch granules. Different cooking methods had similar effects on flavor, reducing eucalyptol and ethylbenzene content, increasing amyl acetate, hexanal, and limonene content, and the emergence of oily and fruity aromas. This study found that microwaves are the best way to retain the nutritional value of Tartary buckwheat sprouts, providing data reference for the development of future cooking technology.

Comparative Analysis of Sucrose-Regulatory Genes in High- and Low-Sucrose Sister Clones of Sugarcane.

Sugarcane is a significant primitive source of sugar and energy worldwide. The progress in enhancing the sugar content in sugarcane cultivars remains limited due to an insufficient understanding of specific genes related to sucrose production. The present investigation examined the enzyme activities, levels of reducing and non-reducing sugars, and transcript expression using RT-qPCR to assess the gene expression associated with sucrose metabolism in a high-sucrose sugarcane clone (GXB9) in comparison to a low-sucrose sister clone (B9). Sucrose phosphate synthase (SPS), sucrose phosphate phosphatase (SPP), sucrose synthase (SuSy), cell wall invertase (CWI), soluble acid invertase (SAI), and neutral invertase (NI) are essential enzymes involved in sucrose metabolism in sugarcane. The activities of these enzymes were comparatively quantified and analyzed in immature and maturing internodes of the high- and low-sucrose clones. The results showed that the higher-sucrose-accumulating clone had greater sucrose concentrations than the low-sucrose-accumulating clone; however, maturing internodes had higher sucrose levels than immature internodes in both clones. Hexose concentrations were higher in immature internodes than in maturing internodes for both clones. The SPS and SPP enzymes activities were higher in the high-sucrose-storing clone than in the low-sucrose clone. SuSy activity was higher in the low-sucrose clone than in the high-sucrose clone; further, the degree of SuSy activity was higher in immature internodes than in maturing internodes for both clones. The SPS gene expression was considerably higher in mature internodes of the high-sucrose clones than the low-sucrose clone. Conversely, the SuSy gene exhibited up-regulated expression in the low-sucrose clone. The enhanced expression of SPS in the high-sucrose clone compared to the low-sucrose clone suggests that SPS plays a major role in the increased accumulation of sucrose. These findings provide the opportunity to improve sugarcane cultivars by regulating the activity of genes related to sucrose metabolism using transgenic techniques.

Quantitative analysis of reducing sugars in solid‐state fermentation based on NIR combined with GA‐AdaBoost

SummaryThis study focuses primarily on the real‐time monitoring of reducing sugar levels throughout solid‐state ethanol fermentation. A predictive model for accurate quantification of reducing sugar levels will be formulated through a comprehensive analysis of near‐infrared spectra across different fermentation stages. Building a predictive model using Adaptive Boosting (AdaBoost), The spectral data was pre‐processed using the Standard Normal Variate (SNV) method, followed by feature band selection using the Genetic Algorithm (GA), resulting in the identification of 181 characteristic wavelengths. The resulting GA‐AdaBoost model has excellent performance metrics: of 0.989, RMSEC of 0.393, of 0.978, RMSEP of 0.640, RPD of 6.651 and RER of 0.142. Comparative evaluations against Competitive Adaptive Reweighted Sampling (CARS), Successive Projection Algorithm (SPA), Uninformative Variable Elimination (UVE) and Principal Component Analysis (PCA) consistently underscore the superior efficacy of the GA‐AdaBoost model. These results robustly confirm its reliability in accurately quantifying reducing sugars in solid‐state fermentation processes.

Sensory and physicochemical attributes of chocolate soft candy with different gelling agents.

Indonesia is one of the cocoa-producing countries. One of the modifications of processed cocoa is chocolate soft candy. This study aimed to determine the effect of the type of gelling agent on the sensory and physicochemical characteristics of chocolate soft candy. This study used a completely randomized design with one factor using several gelling agents, namely gelatin, carrageenan, and konjac, with the control being soft candy without adding the gelling agent. The analyses included texture, moisture content, ash content, reducing sugar levels, and sensory evaluation. The results showed that adding several types of gelling agents significantly affected the soft candy produced. The highest moisture content of soft candy was the treatment with 12.26% gelatin. The minor ash content added gelatin of 0.71%, and the highest reducing sugar levels added carrageenan of 10.21%. The highest value of taste and texture parameters is obtained by adding konjac soft candy.

Potential of Therapeutic Curculigo latifolia Extracts on Alloxan-induced Diabetes in a Male Mus muscullus

Curculigo latifolia is a herbaceous plant that is abundant on the islands of Java, Sumatra and Kalimantan. C. latifolia has not been well explored. The research to determine the phytochemical content of C. latifolia, to analyze the organoleptic sweetness level of C. latifolia fruit and to analyze the anti-diabetic potential of C. latifolia plant extracts on diabetic mice. The study was conducted experimentally using 6 treatment levels and 4 replications. Prior to treatment, mice were induced hyperglycemia using alloxan 150 mg/kg WB were induced subcutaneously. The treatment being tested was oral Ethanol crude extract (ECE) for 28 days with 400 mg/kg WB, namely: G1: oral mineral water; G2: glibenclamide ; G3: ECE leaf; G4: ECE root; G5: ECE fruit and G6: ECE tree. Blood sugar levels were measured at 0, 7, 14, 21 and 28 days after oral ECE. Therefore, respondents stated that after consuming the fruit, they had a sweet-tasting and taste-modifying mineral water with a strength of 82.40 ± 8.36%, but the fruit extract did not show any sweet-tasting and taste-modifying. ANOVA results showed that oral ECE administration had a significant effect low on blood sugar levels. the HSD test was carried out with a 95% confidence level. ECE C. latifolia showed positive results on the tests of flavonoids, phenolics, saponins, alkaloids, triterpenoids and tannins. G4 was effective in reducing sugar levels after short time and G5 for 28 days (long time). C. latifolia have pharmacology effects to lower sugar levels and has taste modifying to sweetness.