This research aims to determine the gluten and egg-free cookies enriched with Canna edulis flour rich in resistant starch type 3 based on sensory characteristics, chemical composition, and physical properties. The research method was done with cookies formulation based on the amount of Canna edulis flour rich in resistant starch type 3 and a control (wheat flour cookies). The selected cookies based on a hedonic test with 80 semi-trained panelists was Formula I. The value of sensory characteristics were: aroma 7.56 ± 0.65; color 7.56 ± 0.65; taste 7.56 ± 0.73; texture 7.75 ± 0.49; overall acceptance 7.63 ± 0.60. The chemical composition were: moisture content 3.69 ± 0.17%; ash 4.20 ± 0.53%; fat 32.67 ± 0.15%; protein 11.15 ± 0.13%; carbohydrate 28.36 ± 0.60%; soluble fiber 0.80 ± 0.01%; insoluble fiber 24.81 ± 0.10%; resistant starch 3.36 ± 0.08%; amylose 13.80 ± 0.03%; amylopectin 12.88 ± 0.34%; energy 452.07 ± 0.87 cal. The physical characteristics were: weight 1.11 ± 0.02 g; diameter 31.47 ± 0.20 mm; height 3.77 ± 0.09 mm; spread ratio 8.34 0.22 ±, hardness 8.41 ± 0.56 N/kg. The selected cookies can be used as a functional food for people who are sensitive to gluten and eggs.
The research aimed to know bio-active compounds’ content and antioxidant activity of rice analog based on germinated white corn (Zea mays), germinated mung bean (Vigna radiata) and white sweet potatoes. There were several stages: first, the formulation of analog rice—the second analyzes of total phenol and flavonoids content. The third is the analysis of antioxidant activity done by DPPH, FTC, and TBA methods. Results showed that formulation I TPC levels are 385.00 ± 0.04 (mgGAE/100g), TFC 267.60 ± 0.42 (mgQCE/100g). Formulation II TPC levels are 379.20 ± 0.85 (mgGAE/100g), TFC 235.40 ± 0.92 (mgQCE/100g). Formulation III TPC levels are 346.50 ± 0.85 (mgGAE/100g), TFC 227.00 ± 0.42 (mgQCE/100g). Antioxidant activity formulation I with DPPH method: 67.71 ± 0.20%; The percentage inhibitory with the FTC 69.10 ± 1.01%, TBA 65.28 ± 0.28%. Antioxidant activity formulation II with DPPH method: 66.57 ± 0.20%; The percentage inhibitory with the FTC 60.63 ± 0.81%, TBA method 64.42 ± 0.58%. Antioxidant activity formulation III with DPPH method: 63.57 ± 0.20%; The percentage inhibitory with the FTC 45.41 ± 0.30%, TBA 63.21 ± 0.58%. There is a significant and positive correlation between bioactive compounds with three methods of antioxidant activity used.
The objectives of this study were: (1) to determine the entrepreneurial interest of Diploma students in Culinary Engineering in Culinary Business Management (CBM) course, (2) to formulate strategies for developing students’ entrepreneurial interest through the CBM course as recommendations for lectures in the next period. This ex post facto research with a descriptive approach was carried out in February to July 2019 in the Diploma Study Program of Culinary Engineering, Universitas Negeri Yogyakarta (UNY). The population of the study consisted of 40 students who took CBM in the odd semester of the 2018/2019 academic year. A purposive sampling technique was employed while the questionnaire was used in the data collection. Quantitative descriptive was used to analyze the data. The results show that: (1) Entrepreneurial interest of Diploma students of Culinary Engineering in the CBM course is 40% in the Very High category and 60% in the High category, (2) there are four strategies for developing students’ entrepreneurial interest through the CBM course, namely SO (Strength-Opportunity) strategy: while WO (Weakness-Opportunity) strategy, ST (Weakness-Opportunity) strategy, and WT (Weakness-Threat) strategy. The benefits of this study are firstly, for students, it investigates students’ entrepreneurial interests through learning CBM, for education staff, it examines the effectiveness of learning CBM in forming students’ entrepreneurial interests, and for educational institutions, it is an effort to evaluate and recommend learning CBM to form students’ entrepreneurship.
This research aims to develop gluten-eggs free cookies based native Maranta Arundinaceae flour and Maranta Arundinaceae flour rich in RS3, to analyze the chemical composition, and to know the hedonic of semi trained panelists against cookies as well as in vivo evaluation in diabetes mellitus mice. Self rising gluten-eggs free cookies developed with the formula I, II and III. Chemical composition analysis are moisture, ash, protein, fat, carbohydrates, dietary fiber and resistant starch. In vivo tests using wistar mice and analyzed glucose and lipida profile. The results showed that self rising cookies formula I is the most like types of cookies by the panelists. The chemical composition of selected cookies (Formula I): moisture: 4.02 ± 0.66%, ash content 5.16 ± 0.16%, Protein: 0.31 ± at 14%, fat cotent 32.56 ± 0.08%, dietary fiber: 20.10 ± 0.21%, carbohydrates: 24.78 ± 0.32% and resistant starch: 3.50 ± 0.09%. Self rising gluten-eggs free cookies consumption on diabetes mellitus mice can lower glucose and lipida profile. The decrease in glucose profile rate: 45%. The decrease in Total cholesterol, triglycerides and LDL i.e. 30.61%, 30.61%, 20.35%; and 37.16%. Self rising consumption of gluten-free eggs raise HDL of 126.19%. Based on this research, self rising gluten-eggs free have the potential to be developed as functional foods to prevent and management of diabetes mellitus.
This research was aimed to study on the nutritional, physical and sensory properties of the
developed high protein gluten and egg-free cookies made with resistant starch type 3
(RS3) Maranta arundinaceae flour and flaxseed as egg replacer. The research method was
done by examining the different cookies formulations based on the amount of RS3 M.
arundinaceae flour. Cookies made with wheat flour was used as control. Proximate
analysis, resistant starch and dietary fiber analysis were used to evaluate the nutritional
properties of the developed cookies while the physical properties were evaluated based on
the spread ratio and texture analysis. The outcome of this research had proved that cookies
made with 10% RS3 M. arundinaceae flour was highly accepted with an overall
acceptance score of 7.56±0.63 from the sensory evaluation. The cookies also had the
following nutritional properties: 16.84±0.10% protein content; 18.94±0.09% dietary fiber;
and 2.81±0.17% resistant starch levels along with the following physical proerties:
8.34±0.23 spread ratio and 13.67±0.22 texture. The developed cookies will be beneficial
to those who are sensitive to gluten and/or eggs.
The dependence on rice as a source of carbohydrates in Indonesia is among the highest in Asia. Innovations to develop products that can be used as a carbohydrate source, and have functional values beneficial to health are currently needed. The present work thus aimed to determine the chemical composition, glycaemic index, and antidiabetic property of three analogue rice types. The formulation of three types of analogue rice was done by combining natural tuber flour, modified tuber flour, germinated cereals, and germinated legumes. The glycaemic index was assessed using experimental animal. The antidiabetic properties of three types of analogue rice were assessed by food efficiency ratio, glucose profile, lipid profile, and atherogenic index. Results showed that analogue rice had high dietary fibre, resistant starch, and protein, and low fat and carbohydrate. The three types of analogue rice were classified as low glycaemic index based on glycaemic response tests. The glycaemic index of analogue rice I, II, and III were 41.23 ± 3.39, 42.55 ± 3.21, and 40.19 ± 3.34, respectively. The ability of analogue rice to decrease glucose, triglycerides, total cholesterol, low-density lipoprotein, atherogenic index; and increase high-density lipoprotein in diabetic mice was affected by its low glycaemic index and chemical composition benefits. The ability to improve the characteristics of glucose and lipids should support the development of analogue rice as a functional food.
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