<p>Coffee husk and coffee pulp are by-product of coffee fruit and bean processing, can be considered as potential functional ingredients for food production as coffee cherry flour (CCF). The CCF contains a lot of carbohydrates, proteins, caffeine, tannins, and polyphenols. In this study, CCF was combined with modified arrowroot starch (MAS) and modified cassava flour (MOCAF) into cookies and improvement on the physical, chemical, and nutraceutical properties of the cookies were studied. The cookies consisted of 20 % of MOCAF and 80 % mixed of modified arrowroot starch and CCF in five levels (80 %:0 %; 75 %:5 %; 70 %:10 %; 65 %:15 %; 60 %:20 %) and objective physical, chemical, and nutraceutical properties of the cookies were assessed. The results showed that the total dietary fiber content was enhanced from 11.69 % to 19.48 % with a high proportion of 20 % CCF. The cookies added with CCF displayed enhanced antioxidant activity. Acceptable cookies were obtained by adding 5 % CCF. Thus, the results implied that cookies with CCF addition obtained dietary fiber enriched cookies with improved antioxidant activity.</p>
Increasing global population and urbanization demands enhanced food and feed crop production, but due to several reasons, the areas of fertile agricultural lands are reducing worldwide. The market of growing substrates, soil amendments, and improvers still is based on peat extraction and processing. Due to peat's fossil origin, it can be considered environmentally unfriendly and unsustainable. Seeking peat-substituting materials is of crucial importance on a global scale and may become a vitally significant assignment for future generations. The necessity for peat-free soil amendments is also directed by the targets of circular economy and environmental sustainability goals, leading to reducing or abandoning the use of fossil resources and paying attention to waste utilization as secondary raw material. This paper aims to discuss general features of peat-free soil amendments as well as provide efforts into the use of secondary raw materials such as biomass ashes for the elaboration of peat-free soil-improving products. As a case example, may serve a description of the peat-free product made by rotary drum granulation from biomass fly ashes (energy production waste) and local freshwater sediments in a mass ratio mixture of 67:100, optimally applicable for soil improvement at a rate of 50 g L -1 . Besides, regional opportunities in Indonesia and Latvia are referred. It was concluded that peat-free soil amendment elaboration can be better implemented on a regional scale after assessing agricultural needs, soil specifics, and available raw material variety applicable as ingredients in soil-improving products.
Analog rice is a processed rice product produced from non-rice with slightly more carbohydrates than natural rice. Arrowroot (Maranta arundinacea L) can be used as raw material in analog rice, with red seaweed (Gracilaria spp.) are added to increase the fiber content. A disadvantage of analog rice is its bland taste, which can be improved by adding spices and seaweed, expected to increase the functional value. This study aims to determine the effect of the addition of various seaweed pulp concentrations and spice formulations on the characteristics of analog rice. Various formulas of concentrated seaweed pulp (5 g, 10 g, and 15 g) and spice formulations (onion, garlic, ginger, turmeric, and lemongrass) were applied, and a Randomized Block Design with three replications was used. Subsequently, observation variables included analysis of water content, ash, carbohydrate, protein, fat, antioxidant activity, fiber content, water absorption index, color intensity, and sensory evaluation. The data were analyzed by ANOVA and continued according to Duncan's multiple range test. The results showed that all formulas of analog rice produced from arrowroot starch, with the addition of seaweed pulp and spices, fulfill the chemical and physical properties of paddy rice requirements according to Indonesian National Standard No. 6128-2008. With an increasing concentration of the seaweed pulp, the food fiber, and the resistant starch content increased. The antioxidant activity of the analog rice also increased with the addition of spices, which provided a more attractive color and improved the taste and smell.
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