This study was conducted to determine the potential of soy-yamgurt probiotics drink from the mixture of yam and soy extract with a ratio of 1: 1 in reducing the fasting blood glucose level of rats induced by streptozotocin-nicotinamide. Based on the analysis of chemical and phytochemical characteristics of soy-yamgurt, it was found that it has water content (80.97%), total solids (18.85%), protein content (11.95%), total lactic acid (1.03%), viscosity (20.56 Pa.s), lactic acid bacteria (10.22 log CFU/g), fiber content (0.98%), IC50 value (44.99 μg/ml), total phenol (711.90 μgGAE/g) and total flavonoids (1345.73 μgQE/g). The in vivo test used thirty 10-16 week old male Wistar rats with an average weight of 160-200 g divided into 5 groups: P1 (control), P2 (streptozotocin-nicotinamide), P3 (glibenclamide of 0.45 mg/kg body weight), P4 (3 ml of soy-yamgurt) and P5 (3.5 ml of soy-yamgurt).The results showed that the soy-yamgurt at the doses of 3 ml/160 g body weight and 3.5 ml/160 g body weight for 4 weeks in streptozotocin-nicotinamide-induced rats had significantly (P<0.01) lowered blood glucose levels and increased their weight.
A water-soluble polysaccharide is a part of the soluble food fibers in bengkuang (Pachyrhizus erosus). In previous research, it has been carried out by the methods of fermentation extraction, adding water and precipitation with ethanol on inulin extraction. A recent study was examined the effect of ultrasound-assisted extraction as a new extraction method. This research was conducted to obtain water-soluble polysaccharide of bengkuang for chemical properties by ultrasound-assisted extraction (37 kHz; 60°C; 30 min). Also, compared by Inulin and fructooligosaccharide commercial. This study uses an ultimately randomized design with non-factorial. Such as a water-soluble polysaccharide of bengkuang, Inulin, and fructooligosaccharide. The results showed that the water-soluble polysaccharide of bengkuang had a yield of 1.67%. It had a significantly different (P<0.05) on water content (11.71%); carbohydrate (98.35%); fat content (0.50%); protein content (3.62%); ash content (0.87%); pH (4.96); and white degree (85.18) compared by inulin and fructooligosaccharide commercial. Although ultrasound-assisted extraction still needs to be improved, this technique dissolves ghost particles and clumps of insoluble starch in the filtrate. Thus, it can decrease the protein, fat, and ash content and directly increase the total carbohydrate. It could be concluded that the water-soluble polysaccharide of bengkuang had potential as a prebiotic compound.
Zero Hunger as the SDG program aims to prevent global need with innovation to exploit and promote local food uses of all available underutilized food crops. A water-soluble polysaccharide is included in bengkoang (Pachyrhizus erosus) soluble fibres. Previous studies reported that ultrasound-assisted extraction impacts starch depending on several factors such as temperatures and times. The research aims to obtain bengkoang oligosaccharide compounds by ultrasound-assisted extraction with different treatment of temperatures and times. The results of the moisture degree were decreasing the moisture degree might be attributed to the increasing temperature and time treatment of ultrasound-assisted extraction. It increases the water absorption capacity of the modified starch by sonication and is also related to the size of the starch granules. The results of the FTIR graph test show that some of the granules have cracks and small depressions on the surface that are visible in the middle and corners after being treated with sonication. The results of the morphological observation show that after treatment of sonication in water appear minor cracks and scratches. Some water-soluble polysaccharide granules are transformed into gelatinization form that makes granule shape irregular and has small visible cracks in the central part.
Jelly drinks are practical and nutritious drinks. The use of roselle flower petals extract, passion fruit juice, and konjac flour in jelly drinks serves to increase the nutritional content of jelly drinks. This research was conducted to determine the effect of the ratio of roselle flower petals extract with passion fruit juice and konjac flour concentration used on chemical properties and organoleptic quality of jelly drinks. The results showed that the ratio of roselle flower petals extract to passion fruit juice had a very significant effect on pH, total acid, vitamin C levels, colour (°Hue), colour organoleptic values, aroma organoleptic values, and flavour organoleptic values. Konjac flour concentration had a very significant effect on total acid, vitamin C levels, and total dissolved solids. The interaction effect of the ratio of roselle flower petals extract with passion fruit juice and konjac flour concentration had a very significant effect on total acid and vitamin C levels. The ratio of roselle flower petals extract and passion fruit juice 80%: 20% and konjac flour concentration of 1.8% produced the best quality jelly drink.
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