Characteristics of Yogurt Ice Cream Fortified with Red Dragon Fruit Puree as Anti-Obesity Functional Food

Susanti, Siti; Legowo, Anang M.; Mulyani, Sri; Pratama, Yoga

doi:10.25182/jgp.2022.17.2.115-122

Cited by 3 publications

(3 citation statements)

References 17 publications

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“…Recent reports in the literature have indicated the possibility of using dragon fruit to enrich animal-based foods. For instance, dragon fruit has been added to milk products [12][13][14] as well as chicken [15][16][17], beef [18], pork [19][20][21], and mutton [22], serving various roles such as reducing fat oxidation, offering antibacterial properties, and enhancing color. The addition of Hylocereus spp.…”

Section: Introductionmentioning

confidence: 99%

Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus)

Kęska,

Gazda,

Siłka

et al. 2023

Foods

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This study evaluates the nutritional value of a baked pork meat product containing lyophilized dragon fruit pulp. The selected nutritional properties of a baked pork meat product fortified with lyophilized Hylocereus undatus pulp in doses of 0.5%, 1.5%, 2.5%, and 4% were evaluated. For this assessment, changes in the basic chemical composition of the products, the content of calcium, magnesium, potassium, iron, and phosphorus, and the profile of fatty acids were considered. Additionally, characteristics typical for meat products, such as pH, water activity, oxidation-reduction potential or thiobarbituric acid reactive substances, and antioxidant properties of the product during 21 days of refrigerated storage, were assessed. The findings indicate that the use of higher doses of lyophilizate, i.e., in the amounts of 2.5% and 4%, significantly (p < 0.05) increases the nutritional value of meat products, leading to an increase in the concentration of essential minerals important for the proper functioning of the human body (calcium, magnesium, potassium, and iron). These changes occurred without affecting the basic chemical composition (except for an increase in the content of fat and carbohydrates in the sample with the addition of 4% lyophilizate). The introduction of the fortification treatment improved the fatty acid profile, resulting in an increase in the content of C14:0, C16:0, C20:0, and C20:5n3. In addition, in the variant with a 4% dosage, there was an increased content of C8:0, C10:0, C16:1n7, C18:0, C18:1n9C + C18:1n9t, and C18:2n6C + C18:2n6t, C18:3n3 (alpha), C20:1n15, and C20:1n9. In this particular variant, an increase in saturated-, monounsaturated-, and polyunsaturated fatty acids was also observed, which was associated with an increased level of TBARS in meat products. However, the increase in the dose of lyophilizate caused an increase in the antiradical effect of meat extracts. Based on the results obtained, it seems reasonable to use a plant additive in the form of lyophilized dragon fruit pulp in the amount of 4.0% in the production of pork meat products.

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Section: Introductionmentioning

confidence: 99%

Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus)

Kęska,

Gazda,

Siłka

et al. 2023

Foods

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“…The crude fiber content obtained for control sample powder recorded the highest among the samples with 4.83 ± 0.19 % compared to other powder samples. This is because, RFP is a fruit that known high in fiber content (Susanti et al 2022). Thus, due to the high in ratio of RFP puree with no foaming agents added, it results in high crude fiber content for control sample.…”

Section: Table 5 Colour Properties Of Foam-mat Dried Rfp Powdermentioning

confidence: 99%

Effects of foaming agent types and ratio with red flesh pitaya puree on physicochemical properties of foam-mat dried powder

Tengku Ahmad Akman,

Yusof,

Rois Anwar

et al. 2024

JTRSS

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Red flesh pitaya (Hylocereus sp.) is a highly perishable fruit with a high content of bioactive compound. It has short shelf life due to high moisture content and water activity. In this study, red flesh pitaya (RFP) powder was produced via foam mat drying method (FMD) with egg albumen (EA) and whey protein isolate (WPI) as the foaming agents. This study aimed to investigate the effect of foaming agent types and its ratio with RFP puree on physicochemical properties of foam-mat dried RFP powder. RFP fruit was incorporated and foamed with EA and WPI at 0 %, 5 %, 15 % and 30 % w/w concentrations. The foam was dried at 65 ?C for 5 hours. The powders were analysed for its moisture content, water activity, solubility, density, colour, fiber and total soluble solid (TSS). Decreasing the puree concentration from 85% to 55% while increasing the concentration of foaming agents (0% to 30%) has decreased the value of moisture content, water activity, crude fiber and colour properties. Meanwhile, the solubility, density and TSS of the foam-mat dried RFP powder was increased with increasing the concentration of both foaming agents (decreasing the ratio of RFP puree) used. The quality of powder foamed with WPI has produced the lowest in moisture content (2.86 %) and water activity (0.18), high in solubility (71.03 %), densities (0.56 g/cm3 and 0.84 g/cm3) and high in TSS (9.61). Meanwhile, the quality of samples foamed with 5% EA and 80% of RDF puree observed high in fiber content (3.38 %) and mostly retains the colour properties. FMD technique may be applied as the preservation technique of fruit powder as it has produced the powder with low moisture content and good colour properties within a short time and is more economical.

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“…Gelato, a frozen dessert originating from Italy, is made primarily from milk and has a denser texture compared to ice cream. The addition of thick ginger extract can affect the total soluble solids in gelato (Kusumastuti et al, 2023). Moreover, adding thick ginger extract influences the chemical properties of gelato, as it contains bioactive compounds that can increase both the total phenol content and antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Ginger Extract (Zingiber officinale Rosc.) Addition on Overrun Value, Melting Resistance, Viscosity, and Hedonic Ratings in Gelato

Pratama Putra,

Al-Baarri,

Dwi Saputra

et al. 2024

J. Appl. Food Tech.

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Ginger contains high levels of bioactive compounds and can be used in food preparations in extract form. However, improper extraction methods can damage or reduce these compounds. This study utilized the maceration extraction method to assess the impact of adding ginger extract at different concentrations on the overrun value, melting resistance, viscosity, and hedonic properties of gelato. A completely randomized design was used, with treatments including 0% (T0), 0.5% (T1), 1% (T2), and 1.5% (T3) ginger extract. Higher concentrations of ginger extract affected all parameters: overrun values ranged from 15.724% to 22.030%, melting resistance from 36.642 to 42.056 minutes, and viscosity from 10.06 to 12.76 dPas. Hedonic testing revealed that panelists preferred gelato with 0.5% ginger extract (T1). In conclusion, adding ginger extract to gelato significantly affects its overrun value, melting resistance, and viscosity, with the 0.5% concentration being most preferred by consumers.

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Characteristics of Yogurt Ice Cream Fortified with Red Dragon Fruit Puree as Anti-Obesity Functional Food

Cited by 3 publications

References 17 publications

Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus)

Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus)

Effects of foaming agent types and ratio with red flesh pitaya puree on physicochemical properties of foam-mat dried powder

The Impact of Ginger Extract (Zingiber officinale Rosc.) Addition on Overrun Value, Melting Resistance, Viscosity, and Hedonic Ratings in Gelato

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