scholarly journals Nutritional Content Characteristics of Dolichos lablab L. Accessions in Effort to Investigate Functional Food Source

2019 ◽  
Author(s):  
Elly Purwanti ◽  
Wahyu Prihanta ◽  
Ahmad Fauzi
Keyword(s):  
Functional Food ◽  
Food Source ◽  
Nutritional Content ◽  
Dolichos Lablab ◽  
Content Characteristics

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.

scholarly journals Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas

2017 ◽  
Vol 6 (1) ◽  
pp. 51-57
Author(s):  
Ni Wayan Lisa Adiari ◽  
Ida Bagus Agung Yogeswara ◽  
I Made Wisnu Adhi Putra
Keyword(s):  
Functional Food ◽  
Energy Content ◽  
Waste Product ◽  
Rice Flour ◽  
The Body ◽  
High Protein ◽  
Nutritional Content ◽  
Black Rice ◽  
Quality Test ◽  
Obese Adolescent

Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could  solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could  be an alternative as a  functional food for this matter.Objective : To investigate right formulation of snack bar based on nutritional content and  sensory caracteristic for obese adolescent.Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group  was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score.Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p>0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic.Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent.

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 Acceptance, nutritional content, and shelf life of cookies based on millet flour as a functional food

2021 ◽  
Vol 21 ◽  
pp. 795-808
Author(s):  
Putri Dwi Kasih Anggraini ◽  
Abdul Salam ◽  
Wahiduddin Wahiduddin
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Food Sources ◽  
Analysis Method ◽  
Nutritional Content ◽  
Additional Food ◽  
Average Value ◽  
Life Data ◽  
Data Collection Procedure

The purpose of this study was to determine the acceptability, nutritional content, and shelf life of cookies based on millet flour as a functional food. This type of research is a laboratory-based descriptive. Formulation cookies flour of millet is distinguished by the addition of flavorings nature of which includes millet flour cookies without additional flavorings (F1), banana flavor millet flour cookies (F2), spice flavor millet flour cookies (F3) and chocolate flavor millet flour cookies (F4). Data collection procedure was carried out by hedonic test on untrained panelists consisting of men and women aged 18-40 years as many as 25 panelists, then the selected formulations were analyzed for nutritional content and shelf life. Data were analyzed using the Kruskal-Wallis analysis method and continued with the Mann-Whitney test if the treatment had a significant effect. The panelists' acceptance showed that the formulation of millet flour cookies had no significant effect (p>0.05) on the color, taste, aroma, texture and overall cookies. The F1 cookies formula without the addition of flavoring has the highest average value of the other formulas, which is 4.16 with the preferred category. The results of the proximate test on the selected cookies include water content 6.1%, ash 2.14%, protein 8.38%, fat 30.38%, carbohydrates 53.0%, fiber 2.22%, and total energy 518.98 kcal. The shelf life of cookies using the Arrhenius approach is 14 days at a temperature of 250C, 370C, and a temperature of 440C with the results respectively 134.81 days (4.5 months), 79.18 days (2.6 months) and 59.14 days (1.9 months). While the results of the total microbial test showed that there was a decrease in total microbes in millet flour cookies stored in an incubator at 250C, 370C, and 440C for 4 weeks of storage, respectively 2.05 x 102, 1.05 x 102, and < 4 0.0 x 101, still meets the standard of SNI 01-2973:2011 with a maximum of 1 x 104 colonies/gram. Based on the results of the study, millet flour cookies can be enriched with food sources of protein and fiber so that it can increase the nutritional value of cookies as an additional food.

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