Instant Porridge with Red Beans (<i>Phaseolus vulgaris L</i>) and Oyster Mushrooms (Pleurotus ostreatus) as A Complementary Feeding

Purbowati, Purbowati; Wening, Dyah Kartika; Afiatna, Puji; Maryanto, Sugeng; Nasifah, Isri

doi:10.1051/e3sconf/202131704028

Cited by 3 publications

(6 citation statements)

References 12 publications

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“…The structural feature characteristics of FD and SD powders give them an advantage for inclusion in such products. For example, the inclusion of mushroom (Pleurotus ostreatus) powder as an ingredient in powdered soups and instant porridges, is increasingly being considered and used by manufacturers of functional nutrition products [64,65].…”

Section: Sem Of Mushroom Powdermentioning

confidence: 99%

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

et al. 2022

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Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated to determine the effects on the structure and lipid profile of mushroom powder. The morphology of the mushroom powder was studied by using X-ray microtomography. The surface of the particles was studied by using scanning electron microscopy. The identification of lipophilic components was carried out by using gas chromatography in a powder extract obtained under in vitro conditions simulating digestion. The FD powder extract, with the widest range of particle size distribution (17.7–2270.3 µm), represented flake shapes with a porous structure. In addition, particles with minimal sizes (17.7–35.4 µm) were recorded only in the FD powder extract. Among the samples, the representation of large granules (1135.5–2270.3 µm) was ranked in the order: MWD < SD < FD < HAD, where the MWD sample was characterized by a narrow particle size composition (35.4–1135.1 µm), whereas the HAD granules were characerizedd by a lamellar structure with multiple deformations. The MWD particles were fused microaglomerates, whereas the SD powder consisted of amorphous particles with a strongly wrinkled surface. Sixty compounds were identified in the lipophilic powder extracts. Regarding the number of compounds identified, the powder extracts were ranked in the order MWD > FD > HAD > SD. Based on the content of linoleic acid, the samples were ranked in the order HAD < MWD < FD < SD, and, based on the stearic acid concentration, they were ranked in the order FD < HAD < MWD < SD. Oleic acid was identified in the HAD and MWD powder extracts, and palmitic acid was only identified in the SD powder extract. According to the number of fatty acid esters, the extracts were ranked in the order SD < FD < MWD < HAD. As per the concentration, alkanes were obtained from HAD and MWD samples and fatty alcohols were obtained from the FD samples. Lipophilic substances with a possible undesirable effect were identified only in the FD and HAD powder extracts. The results of this study expand the currently limited knowledge about the effect of various drying methods on the structural properties of mushroom (Pleurotus ostreatus) powder and its lipophilic component. The new information obtained will contribute to better management of mushroom raw materials in terms of optimization, taking into consideration the manufacturer’s interest in the technological and functional properties of mushroom powders as a food ingredient or biologically active substance for the production of nutraceuticals.

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Section: Sem Of Mushroom Powdermentioning

confidence: 99%

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

et al. 2022

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“…Presently, there are a variety of instant rice congees available on the market (Mayachiew, Charunuch, & Devahastin, 2015). On the other hand, instant rice congee is developed to increase the shelf life of rice products with the aid of packaging for serving (Purbowati, Wening, Afiatna, Maryanto, & Nasifah, 2021).…”

Section: Porridgesmentioning

confidence: 99%

“…In line with the baby's developmental stage, complementary foods should have the right texture and consistency. Baby rice porridge is one of the main examples of complementary feeding due to its complete nutrients, and the number of servings and the level of density could be customized according to the age of the infant or child (Purbowati et al, 2021). Therefore, the development of instant fortified rice congee as a healthy and complementary food could be focused on infants or children too.…”

Section: Consumers Of Instant Rice Congeementioning

confidence: 99%

“…To summarize, instant porridge comprising formula A has the potential to provide nutritional requirements while promoting the growth and development of infants older than six months. Purbowati et al (2021) developed an instant rice congee that has a similar purpose as Sari et al (2017). The aim of this research is to produce an instant rice congee as a complementary food for infants aged between 6-24 months in order to meet required nutrition other than breast milk.…”

Section: Substitution Of Functional Ingredients In Instant Porridge A...mentioning

confidence: 99%

“…Besides, red bean and oyster mushroom are local Indonesian foods that are cheap and easy to access. In this study, Purbowati et al (2021) evaluated the preference and nutritional contents of instant porridge incorporated with red beans and oyster mushrooms. The findings indicate that infants aged 6 to 12 months can get all the nutrients they need from instant porridge made with rice flour and red beans in a 70:30 ratio.…”

Section: Substitution Of Functional Ingredients In Instant Porridge A...mentioning

confidence: 99%

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Unravelling the potential of rice congee: A review of its physicochemical properties, processing methods, functional food opportunities, and current hurdles

Shaharom,

Seow,

Yusoff

et al. 2023

jftr

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The purpose of the article is to go through how to make porridge and congee, how processing factors affect the physicochemical and nutritional qualities of porridge and congee, and how to fortify and replace functional components in instant porridge and congee. Nowadays, consumers are expressing an increase in desire for food products that are more nutritious, accessible, and natural without compromising on health objectives, flavors, or ingredients. Most significantly, these food products must aid consumers in keeping up with their hectic schedules. Porridge, or congee, is well-known for being a nutritious dish that is simple to prepare, easy to digest, and great for feeding the sick and toothless, such as infants and the elderly. In spite of that, porridge, or congee, is a starchy food with a low nutritional content. The use of different kinds of beans, grains, and vegetables as functional ingredients could provide higher nutritional values as compared to plain porridge or congee. Thus, food researchers take the initiative in developing instant fortified porridge and congee to fulfil consumers’ demand for a healthy and convenient food. Previous studies have proven that instant fortified porridge and congee have significantly improved the nutritional content of plain porridge and congee. Overall, this review provides valuable insights into the potential contribution of rice congee to the dietary needs of consumers (especially the elderly), shedding light on its significance as a functional food option.

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Analysis of the Giving of Mp-Asi Through Food Based on Majene's Local Wisdom for Stunting Prevention

Evawati,

Jafar,

Hidayanty

et al. 2024

Pharmacogn J.

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Background: Majene Society own tradition and knowledge typical in selecting, processing, and consuming food. Use food local can maintain diversity food and culture local. Food local has proven effective for growth baby optimally. Goals: With do comprehensive analysis to provision of MP-ASI through foodbased wisdom local Majene, expected can an effective and sustainable stunting prevention program was developed. Method: Method research used is study qualitative with design phenomenology. Informant in study This are 103 Baduta mothers who are exclusively breastfed, and live in rural districts Pamboang and District Tameroddo. Data analyzed use content analysis through N-Vivo 12 app. Results: Food tree chief in Tameroddo is rice red Because rice red become plant lots of fields found and easy grows in mountainous areas. Meanwhile in the Coastal Region Pamboang Still consistent with rice white or yams. Typical vegetables is leaf moringa, Langurru ', and Lallere '. Government Regency Majene push planting leaf moringa in each home easy get and help in increase continuity food, savings cost, and independence food in Majene. Besides That, leaf moringa of course known known as " tree magic " because mark high nutrition. Majene Society own access and consumption vegetables langngurru ' and lallere ' are just that found in the area mountains Tameroddo. Usually leaf This used as plant medicine, but in this area made as processed vegetables with add mango sour. Side dish typical Majene known with called " Baupapi ". Habit consumption child given Eat with Fish sauce is considered Already enough , even often this fish sauce considered as replacement vegetables , though very easy found various the main fish species in the coastal area Pamboang . Known Pineapple in local language Majene as "Pandeng" is easiest fruit found Because grow with flourish in the yards House citizen. Findings food local the has content test nutrition and recipe test so that can used as the proper MP-ASI menu for given to baby for optimal growth. Conclusions and Suggestions: Important For ensure that kids get too consumption of fish or other protein sources as well as nutrition from vegetables and sources food other. Order child get appropriate nutrition through provision of adequate MP-ASI. Recommended to nanny , power health and government regency Majene to encourage provision of local MP-ASI with still notice mark appropriate nutrition , MP -ASI module as research output This can used as guidelines Proper provision of MP-ASI .

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Instant Porridge with Red Beans (Phaseolus vulgaris L) and Oyster Mushrooms (Pleurotus ostreatus) as A Complementary Feeding

Cited by 3 publications

References 12 publications

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

Unravelling the potential of rice congee: A review of its physicochemical properties, processing methods, functional food opportunities, and current hurdles

Analysis of the Giving of Mp-Asi Through Food Based on Majene's Local Wisdom for Stunting Prevention

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