Instant Powder Organoleptic Test Of Some Variety of Ginger as a Functional Food Source

2021 ◽  
Author(s):  
Jajuk Herawati
Keyword(s):  
Functional Food ◽  
Food Source ◽  
Organoleptic Test

scholarly journals Oats: Its Biologically Active Compounds as Functional Food Source

2021 ◽  
pp. 47-54
Author(s):  
Yamini Bhatt ◽  
Hemlata Pandey
Keyword(s):  
Colon Cancer ◽  
Functional Food ◽  
Nutritional Value ◽  
Food Source ◽  
Skin Irritation ◽  
Biologically Active ◽  
Infant Food ◽  
Additional Protection

Oats are known to be a healthy food for the heart mainly due to their high β-glucan content. Besides, they contain more than 20 unique polyphenols, avenanthramides, which have shown strong antioxidant activity in vitro and in vivo. The polyphenols of oats have also recently been shown to exhibit anti-inflammatory, anti-proliferative, and anti-itching activity, which may provide additional protection against coronary heart disease, colon cancer, and skin irritation. Oats have been labelled as a functional food as they contain β-glucan, minerals, and antioxidants. Owing to their high nutritional value, oat-based food products like bread, biscuits, cookies, probiotic drinks, breakfast cereals, flakes, and infant food are gaining increasing consideration.

Characterisation and in vivo evaluation of Araucaria angustifolia pinhão seed coat nanosuspension as a functional food source

2020 ◽  
Vol 11 (11) ◽  
pp. 9820-9832 ◽  
Author(s):  
Gabriel Goetten de Lima ◽  
Neli Branco de Miranda ◽  
Thaynã Gonçalves Timm ◽  
Mailson Matos ◽  
Tielidy Angelina Moraes de Lima ◽  
...  
Keyword(s):  
South America ◽  
Seed Coat ◽  
Functional Food ◽  
Food Source ◽  
Araucaria Angustifolia ◽  
In Vivo Evaluation

Araucaria angustifolia seeds from South America are culturally important; however, the seed coat is generally discarded and it has yet to find a beneficial commercial impact.

POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rita Purwasih ◽  
Wiwik Endah Rahayu
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Mineral Content ◽  
Raw Materials ◽  
Food Sources ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

ALGAS MARINAS COMO FUENTE DE COMPUESTOS BIOACTIVOS EN BENEFICIO DE LA SALUD HUMANA: UN ARTÍCULO DE REVISIÓN/ SEAWEEDS AS SOURCES OF BIOACTIVE COMPOUNDS IN THE BENEFIT OF HUMAN HEALTH: A REVIEW

Biotecnia ◽  
2016 ◽  
Vol 18 (3) ◽  
pp. 20-27
Author(s):  
Richard Gutiérrez Cuesta ◽  
Kethia L. González García ◽  
Olga del R. Valdés Iglesias ◽  
Yasnay Hernández Rivera, ◽  
Yulexi Acosta Suárez
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Functional Food ◽  
Food Source ◽  
Protein Structures ◽  
Nutritional Supplements ◽  
Asian Countries ◽  
High Quality ◽  
Ancient Times

Las algas han sido utilizadas desde tiempos remotos como alimento principalmente por países asiáticos. Son usadas en la actualidad en muchos otros países como fertilizantes, biocombustibles, fuentes de hidrocoloides entre otras aplicaciones. Su alto contenido de proteínas, lípidos poliinsaturados, fibra dietética, vitaminas y minerales las hacen una fuente atractiva de alimentos funcionales. También poseen sustancias con valor nutracéutico, como los compuestos fenólicos y las clorofilas. En Cuba se evidencia la existencia de ellas en la plataforma insular incluidas las zonas costeras y las bahías. Sin embargo, hasta el presente no existen suplementos nutricionales ni productos farmacéuticos en el mercado nacional elaborados a partir de las macroalgas. La calidad nutritiva de algas marinas junto al alto contenido de compuestos bioactivos con propiedades beneficiosas para la salud, constituyen dos razones importantes para fundamentar su consumo. Además, las algas poseen en su composición, polisacáridos que permiten su incorporación en alimentos cárnicos y en pastas, manteniendo o mejorando su calidad sensorial, nutritiva y saludable. ABSTRACTSince ancient times, algae have been used as a food source fundamentally by Asian countries. They are employed in our times as fertilizer, biogas, in hydrocolloids’ industry and others. Its composition in high quality proteins, polyunsatured lipids, dietary fiber, vitamins and minerals are determinants to declare algae as an attractive functional food. Furthermore, algae have nutraceutical substances, including phenols and chlorophylls. In Cuba, they are present in all Cuban seashore and harbors. However, no macroalgae’s nutritional supplements or pharmaceutic products in the Cuban market exist. The nutritional quality of seaweed alongside the high content of bioactive compounds with beneficial health properties, constitute two important reasons to increase consumption. Moreover, algae have in their composition protein structures that allows its incorporation into of meat and pasta foods, maintaining or improving their sensory, nutritious and healthy quality.

scholarly journals Microalgae, a Potential Natural Functional Food Source – a Review

2017 ◽  
Vol 67 (4) ◽  
pp. 251-263 ◽  
Author(s):  
Angélica Villarruel-López ◽  
Felipe Ascencio ◽  
Karla Nuño
Keyword(s):  
Functional Food ◽  
Food Source

scholarly journals THE EFFECTIVENESS OF GLUCOMANNAN AND NANO ACTIVATED-CARBON AS HYPERCHOLESTEROL-LOWERING AGENTS

2020 ◽  
Vol 7 (2) ◽  
pp. 155-164
Author(s):  
Gunawan Trisandi Pasaribu ◽  
Totok K Waluyo ◽  
Gustan Pari ◽  
Novitri Hastuti
Keyword(s):  
Activated Carbon ◽  
Traditional Medicine ◽  
Cholesterol Level ◽  
Functional Food ◽  
Food Source ◽  
Sprague Dawley ◽  
Cholesterol Lowering ◽  
Sprague Dawley Rats

Porang (konjac) plants have long been used as a food source and traditional medicine. Glucomannan derived from porang has been utilised for various uses such as antidiabetic and antihypercholesterolemia agent. This paper studies the mixture of porang flour and nano activated-carbon and its effect on the cholesterol activity of rats. The mixture of porang and activated carbon were subjected to test for male Sprague Dawley rats to test the antihypercholesterolemia activity. The result showed that concerted anticholesterol activity of porang and nano activated-carbon revealed the cholesterol level decreases in rat's blood. However, the different treatments of unleached and leached porang either leached porang and nano activated-carbon applied in the experiments showed that the levels of cholesterol decrease were slightly different (16–18%). Low glucomannan content as the alleged anticholesterol agent was regarded quite effective in lowering the cholesterol level in rat's blood and comparable with those of simvastatin which achieved 18% reduction. Therefore, it indicates potential utilisation as a functional food for a cholesterol-lowering agent. The involvement of activated carbon in the alleged anticholesterol agent (leached porang flour) did little in enhancing the cholesterol level decrease in rat's blood. The glucomannan in both leached porang flour and leached porang flour + nano activated-carbon shows potential utilisation as an anticholesterol agent. Yet, raw (unleached) porang is prospectively potential as a functional food for cholesterol-lowering.

scholarly journals Determining the Content of Nutrition and Organoleptic Test of Chips from Jackfruit Seed and Durian seed

2018 ◽  
Vol 1 (1) ◽  
pp. 43
Author(s):  
Sofiyanita Sofiyanita ◽  
Sri Nurhayati
Keyword(s):  
Solid Waste ◽  
Food Source ◽  
Economic Value ◽  
Anova Test ◽  
Organoleptic Test ◽  
Three Stages ◽  
The Difference ◽  
High Level ◽  
Durian Seed

The seed of jackfruit and seed of Durian are solid waste and rarely consumed by society. To increase economic value, the seed of jackfruit and the seed of Durian utilized and processed to be new food source and one of them was chips. The study was done in three stages, making the chips from the seed of jackfruit and the seed of Durian, analyzing the content of nutrient and organoleptic test. Analyzing the content of nutrient in the study was the level of protein, fat, water, dust, and carbohydrate and organoleptic test at color, taste, aroma, and texture from chips produced. Based on the results  of  study  that  the  level  of  protein,  fat,  water,  dust,  carbohydrate  and organoleptic  test  of  chips  from  the  seed  of  jackfruit  was  1.1151%,  0.9687%,9,3626%, 43118%, 84.2419%, and the chips from the seed of Durian the level of protein, fat, water, dust, and carbohydrate were 1.0786%, 2.7932%, 8,8043%, 3.4763 and 83.8477%. The chips from the seed of jackfruit and the seed of Durian had high level of carbohydrate. Thus the writer likes the chips form the seed of jackfruit and the seed of Durian. Based on Anova test toward color, taste, aroma, and texture it indicated that there is no the difference between the seed of jackfruit and the seed of Durian.

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