Shelflife prediction of biscuits prepared from modified suweg (<i>Amorphophallus campanulatus B</i>) flour using Arrhenius model

Rahman, Taufik; Sulaiman, Nim.; Turmala, E; Andriansyah, R C E; Luthfiyanti, Rohmah; Triyono, Agus

doi:10.1088/1755-1315/251/1/012035

Cited by 4 publications

(4 citation statements)

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“…Sagon is processed by baking and is, therefore, hygroscopic or able to absorb water easily, meaning the water content tends to increase during storage ( 46 ). According to Gichau et al’s ( 47 ), there are three significant interactions ( p < 0.005) that indicate that the type of packaging, storage time, and storage conditions can affect the water content of Amaranth Sorghum grains based Complementary Food (ASCF) products.…”

Section: Resultsmentioning

confidence: 99%

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Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food

et al. 2022

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Lindur (Bruguiera gymnorrhiza L.) fruit as a mangrove species has not been widely developed. However, the combination of lindur fruit functional food with soybean flour has high carbohydrates and protein potential to serve as an additional food product in emergency conditions. Therefore, this study aims to evaluate the nutritional content, dietary fiber, organoleptic quality, and sagon shelf-life estimation of lindur and soybean flour, in accordance with emergency food quality requirements. The shelf life was determined using the Accelerated Shelf-life Testing (ASLT) method with the Arrhenius equation, where the sample was stored in an incubator at a temperature of 27, 37, as well as 47°C for 30 days, and the water content, peroxide number, and free fatty acid content were tested every 5 days. In addition, formulation P1 comprising 45% lindur flour and 35% soybean flour was discovered to be the best formulation, with a composition of 251.5 kcal/bar of energy, 6.3 g of fat, 4.4 g of protein, 30 g of carbohydrates, 15.79% dietary fiber, 1.84% ash content, and 4.03% water content. Therefore, the nutritional content of sagon substitution for lindur flour is in accordance with the emergency food quality requirements, except for the protein content. Also, the P2 sagon sample’s shelf life was estimated to be 37 days in polypropylene plastic packaging at a room temperature of 27°C.

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Section: Resultsmentioning

confidence: 99%

“…Rancidity occurs as a result of enzymatic and non-enzymatic oxidation and hydrolysis reactions. By determining the peroxide value, this parameter can be used to determine the decrease in sagon quality caused by fat breakdown ( 46 ).…”

Section: Resultsmentioning

confidence: 99%

Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food

et al. 2022

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“…Tepung suweg yang telah dimodifikasi bisa digunakan sebagai bahan substitusi pada pembuatan biskuit, dan brownies kukus (Rahman et al, 2019;Anggraeni & Rahmawaty, 2022). Tepung suweg juga bisa digunakan sebagai bahan tambahan pada pembuatan yogurt (Sofyan et al, 2022).…”

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PENGARUH KONSENTRASI NaCHO3 DAN LAMA PEREBUSAN TERHADAP SIFAT FISIK, KANDUNGAN KALSIUM OKSALAT DAN NILAI TAMBAH TEPUNG SUWEG (Amorphophallus campanulatus)

Anis

Hidayat²,

Syafnil³

2022

JTAI

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Suweg tubers can be found in the Empat Lawang area, South Sumatra. The local community has not used the suweg tubers to be processed into food products because people only know them as wild plants that can cause itching. Suweg tubers also contain nutrients such as protein, carbohydrates, fats, minerals, vitamins, and a low glycemic index. The itching effect on the skin is due to calcium oxalate in the suweg tuber. Therefore, it is necessary to reduce the calcium oxalate content in suweg tuber flour. This study aims to determine the effect of boiling time and the addition of NaCHO3 with various concentrations on the water content, color, calcium oxalate content, and added value of the resulting suweg flour. This study used a completely randomized design with two factors: the concentration of NaCHO3 (6%, 8%, and 10%) and boiling time (10 minutes, 20 minutes, and 30 minutes). The results showed that the concentration of added NaCHO3 affected the calcium oxalate content of suweg flour. Boiling time affected the water content and calcium oxalate content of suweg flour. The greater the concentration of NaCHO3 added and the longer the boiling time affected the color of the suweg flour becomes medium brown. Suweg flour has an added value of Rp. 10.070,- /kg.

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“…The pH range on this study also played a great role in stabilizing the shelf life of the developed composite flour as it relied in the acidic side (<5.5) In this regard the observed pH in combination with water activity <6 suggests that even if the microorganisms survive they are unable to grow as reported by Gould (1996). Additionally, the obtained peroxide value (1.6 meq/kg sample) of the developed composite flour stored at a room temperature (30 o C) used to predict the maximum shelf life (4 months) of the developed composite flour did not exceed the limit for the safety of the food which is 10 meq/kg as stated in standard value of SNI 01-2347-1991 (Rahman et al, 2019).…”

Section: Shelf Life Of the Developed Avocado And Mango Seed-based Com...mentioning

confidence: 52%

Optimized processing method for producing Avocado and Mango seed-based composite flour for functional Foods

Runyogote

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Avocado and mango seed kernels are considered as wastes although they are rich in essential nutrients and bioactive compounds for human health. Lack of commercial application, presence of anti-nutrients, difficulty in processing and little information on nutritional and functional values contribute significantly to their underutilization. These factors underscore the need for processing these seeds into consumable products to utilize them as functional foods. The aim of this study was to optimize a processing technique capable of reducing antinutrients to acceptable levels (above 50%), retain nutrients and functional values, and improve sensory qualities of avocado and mango seeds-based composite flour for functional foods. Different processing conditions for probiotic fermentation, boiling and soaking techniques were studied to optimize processing conditions for the seeds. The antinutrients, antioxidant activity, total phenolics and selected nutrients of the seeds were analyzed using standard analytical methods. Furthermore, avocado and mango seeds-based composite flour was formulated using Nutrasheets integrated with the USDA National Nutrient Database for Standard Reference. The formulated composite flour was assessed for safety and quality parameters for a period of 84 days under different storage temperatures. The results showed that all processing techniques significantly (p < 0.05) reduced the antinutrients by over 50% for processed avocado and mango seed kernels. The highest total phenolics and antioxidant activity (IC50) for both seeds were observed at a fermentation temperature of 37oC with Lactobacillus plantarum. Soaking and boiling reduced the analyzed minerals in both avocado and mango seed kernel except for potassium and zinc on soaked mango seeds, whereas probiotic fermentation retained 100 % or increased the concentration of the analyzed minerals, ascorbic acid and α-tocopherol. In contrast, boiling and soaking reduced the contents of ascorbic acid and antioxidant activity of the analyzed samples. The Nutrasheets analysis showed that the formulated composite flour can achieve the nutritional and functional values for the functional foods. The shelf life analysis showed that 115 days (4 months) is the maximum shelf life for the flour where all the assessed safety and quality parameters can still be within the maximum recommended tolerable limits for human consumption. Therefore, the results of this study indicate that unlike boiling and soaking methods, the probiotic fermentation is an optimized processing method which can significantly reduce the antinutrients to acceptable levels, retain nutrients and bioactive compounds, and improved sensory attributes of avocado and mango seeds-based composite flour for functional foods.

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Shelflife prediction of biscuits prepared from modified suweg (Amorphophallus campanulatus B) flour using Arrhenius model

Cited by 4 publications

References 3 publications

Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food

Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food

PENGARUH KONSENTRASI NaCHO3 DAN LAMA PEREBUSAN TERHADAP SIFAT FISIK, KANDUNGAN KALSIUM OKSALAT DAN NILAI TAMBAH TEPUNG SUWEG (Amorphophallus campanulatus)

Optimized processing method for producing Avocado and Mango seed-based composite flour for functional Foods

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