Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits

Jariyah, Jariyah; Yektiningsih, Endang; Sarofa, Ulya; Sopadeo, Peter Adeye

doi:10.32734/injar.v1i2.318

Cited by 7 publications

(4 citation statements)

References 12 publications

(7 reference statements)

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“…Biscuit samples were prepared according to the procedure described by Jariyah et al [9]. Mocaf flour (80 g) and 20 g PFF were mixed with stevia leaf powder (1.5; 2.0 and 2.5% w/w), 20 g of skim, 1.0 g of salt, 50 g of margarine, 8 g of egg yolk, fructose syrup (10.0; 15.0; and 20.0% v/w), 0.5 g of SSL (sodium stearoyl lactylate) and 0.5 g of sodium bicarbonate.…”

Section: Biscuit Preparationmentioning

confidence: 99%

Study of the Influence of Stevia and Fructose to the Physicochemical Characteristics of Mocaf-pedada Biscuits

Jariyah¹,

Winarti²,

Sarofa³

et al. 2022

Advances in Biological Sciences Research

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Stevia was known to have potential as a sugar substitute sweetener that can be used in various processed foods, including biscuits. The problem in making biscuits was the use of granulated sugar which can increase human blood glucose and was dangerous for people with diabetes mellitus, so we needed a sugar substitute that was safe for diabetics, like a stevia, and fructose syrup. The purpose of this study was to determine the effect of stevia leaf powder and fructose syrup on the physicochemical and sensory properties of biscuits products based on mocaf and pedada flour. The experiment was conducted using a completely randomized design with two factors such as stevia leaf powder (1.5%, 2%, and 2.5%) and fructose syrup (10%, 15% and 20%). The best results were obtained that biscuits with 1.5% stevia leaf powder and of 10% fructose syrup which characteristics: 81.55% of yield, 3.32% of moisture, 2.13% of ash, 9.94% of fat, 10.28% of protein, 74.33% of carbohydrates, and organoleptic of taste 3.08 (slightly like), color 3.80 (like), aroma 3.68 (like), and texture 4.56 (like very much).

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Section: Biscuit Preparationmentioning

confidence: 99%

Study of the Influence of Stevia and Fructose to the Physicochemical Characteristics of Mocaf-pedada Biscuits

Jariyah¹,

Winarti²,

Sarofa³

et al. 2022

Advances in Biological Sciences Research

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“…Biscuits were produced from the ten formulations using the method described by Jariyah et al [11]. The sugar, salt, glucose syrup, sodium stearoyl lactylate, skimmed milk powder and baking powder were mixed thoroughly.…”

Section: Preparation Of Biscuitsmentioning

confidence: 99%

Glycemic Index of Biscuit Non-Wheat from Mangrove Fruits Flour with Arrowroot and Canna Flours

Jariyah¹,

Elvandari²,

Winarti³

et al. 2020

Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)

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Unhealthy eating patterns such as consumption of fast food, high fat, low fiber, and not followed by sufficient physical activities can cause health problems. One problem related to high glucose intake is diabetes mellitus, a type of degenerative disease. The food glycemic index is a food level according to its effect on blood glucose levels. The choice of food types that have a low glycemic index will increase insulin sensitivity; hence it is able to control blood glucose levels properly. This study aims to determine the physicochemical characteristics and organoleptic properties of biscuit most favored by consumers from various formulations of mangrove fruits flour (pedada and lindur flour) and tubers (arrowroot flour and canna flour) and to analyze the glycemic index in vivo on human. This study used a one-factor simple randomized design with ten levels of treatment, namely the proportion of mangrove fruit flour (pedada and lindur flour) and tubers (arrowroot and canna flour) of 0:100, 10:90 and 20:80, respectively. The best treatment results obtained on biscuits in pedada flour: arrowroot flour proportion of 20:80 which obtained 3.39% of water content, 3.66% of ash, 4.63% of protein, 6.61% of fat, 81.72 % of carbohydrate by difference, 64.40% of starch, 2.01% of soluble dietary fiber and 11.81% of insoluble dietary fiber. The overall sensory evaluation showed rather like with score 4.70 of taste , 4.85 of color, 4.25 of aroma and crispness. While the value of glycemic index 47.84 and 11.68 of glycemic load.

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“…Besides, mangrove fruit flours (MFFs), including the pedada fruit flour (PFF) and lindur fruit flour (LFF) varieties are made from fruits of the mangrove species pedada (Sonneratia caseolaris) and lindur (Bruguiera gymnorrhiza). Previous studies on both flour types have shown possible application as substitutes in biscuit products, with anti-diabetic and anti-cholesterol properties [3], [4]. However, flakes have the advantage of being light, popular and widely consumed by the public.…”

Section: Introductionmentioning

confidence: 99%

Revealing Glycemic Index Properties of Flakes from Composite Flour (Mangrove Fruit: Porang and Mocaf Flour)

Jariyah¹,

Sarofa²,

Winarti³

et al. 2022

International Journal on Advanced Science, Engineering and Information Technology

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Foods with a low glycemic index are a good choice for diabetics, including flakes created from mangrove fruit flour (pedada and lindur), porang as well as mocaf flour. These products contain dietary fiber and bioactive compounds and are thus suitable for lowglycemic functional foods. Therefore, this study aims to determine the glycemic index of various flour mixtures' flakes products, using a one-factor completely randomized design. Therefore, ten formulations were created with mangrove fruit flour: porang or mocaf flour ratio of (0:100, 10:90, and 20:80). The yields were then analyzed for proximate and organoleptic characteristics, while the glycemic index was measured in vivo with 22 subjects. Subsequently, blood samples were collected from the fingers of the subjects, followed by the assessment and comparison of blood glucose with a pure glucose curve to obtain the glycemic index. Furthermore, the glycemic load was calculated by multiplying the value derived with available carbohydrates. This study showed that the flakes produced from the combination of PFF and LFF with mocaf flour indicated lower GI values compared to the control (100% mocaf flour), namely at 40.96-48.27 with GL 9.83-11.96. The best treatments were obtained in flake product P20R80, characterized by the lowest glycemic index and glycemic load of 34.42 and 8.36, respectively. Meanwhile, the highest values were obtained in MFF0M100, at 51.02 and 12.72, correspondingly. The results indicate the inclusion of these flake products in the low glycemic index category.

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Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits

Cited by 7 publications

References 12 publications

Study of the Influence of Stevia and Fructose to the Physicochemical Characteristics of Mocaf-pedada Biscuits

Study of the Influence of Stevia and Fructose to the Physicochemical Characteristics of Mocaf-pedada Biscuits

Glycemic Index of Biscuit Non-Wheat from Mangrove Fruits Flour with Arrowroot and Canna Flours

Revealing Glycemic Index Properties of Flakes from Composite Flour (Mangrove Fruit: Porang and Mocaf Flour)

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