BIOACTIVE COMPOUNDS AND FUNCTIONAL PROPERTIES OF SOME FLOUR COMPOSITES IN THE MANUFACTURING OF FUNCTIONAL FOOD PRODUCTS
Composite flour from banana corm, sweet potato, and black soybean has rich nutrition content and contains bioactive compounds, which potentially benefficial for human health if consumed in proper amount. It is important to know composite flour properties prior apply to food product. The objective of...
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| Format: | Article |
| Language: | English |
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University of Agricultural Sciences and Veterinary Medicine, Bucharest
2017-01-01
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| Series: | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| Online Access: | https://managementjournal.usamv.ro/pdf/vol.17_3/Art59.pdf |
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| author | Debby Moody SUMANTI Imas Siti SETIASIH Roostita L.BALIA Agung KARUNIAWAN Hendronoto Arnoldus W. LENGKEY |
| author_facet | Debby Moody SUMANTI Imas Siti SETIASIH Roostita L.BALIA Agung KARUNIAWAN Hendronoto Arnoldus W. LENGKEY |
| author_sort | Debby Moody SUMANTI |
| collection | DOAJ |
| description | Composite flour from banana corm, sweet potato, and black soybean has rich nutrition content and contains bioactive compounds, which potentially benefficial for human health if consumed in proper amount. It is important to know composite flour properties prior apply to food product. The objective of this research was to determine the bioactive compounds and functional properties of composite flour that can be applied for functional food products. The method used was an experimental method by descriptive analysis with two replications. Composite flour made by mixture of 55 part banana corm flour, 45 part of sweet potato flour and black soybean flour added as much 20 percent of the weight of banana corm and sweet potato flours. The result showed that the composite flour had bioactive compounds which contained 9.09 g/ 100g of total phenols, 1.62 g/ 100g of tannins, 171.35 mg/ 100g of isoflavones, and IC50 979.64 ppm of antioxidant activity (very weak). The amylograph characteristic pasting involves initial temperature of gelatinization 76.620C, 1304.5 cP of peak viscosity, 930.0 cP of hot pasta viscosity, 1267.5 cP of cold pasta viscosity, 374.5 cP of breakdown viscosity and 337.50 cP of setback viscosity. Therefore, the composite flour from banana corm, sweet potato, and black soybean has rich nutritions to be used as functional food. |
| format | Article |
| id | doaj-art-baaf31f9c2d14060b1fb2e8a02f7a9b9 |
| institution | OA Journals |
| issn | 2284-7995 2285-3952 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | University of Agricultural Sciences and Veterinary Medicine, Bucharest |
| record_format | Article |
| series | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| spelling | doaj-art-baaf31f9c2d14060b1fb2e8a02f7a9b92025-08-20T02:06:40ZengUniversity of Agricultural Sciences and Veterinary Medicine, BucharestScientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development2284-79952285-39522017-01-011734114182472BIOACTIVE COMPOUNDS AND FUNCTIONAL PROPERTIES OF SOME FLOUR COMPOSITES IN THE MANUFACTURING OF FUNCTIONAL FOOD PRODUCTSDebby Moody SUMANTIImas Siti SETIASIHRoostita L.BALIAAgung KARUNIAWANHendronoto Arnoldus W. LENGKEYComposite flour from banana corm, sweet potato, and black soybean has rich nutrition content and contains bioactive compounds, which potentially benefficial for human health if consumed in proper amount. It is important to know composite flour properties prior apply to food product. The objective of this research was to determine the bioactive compounds and functional properties of composite flour that can be applied for functional food products. The method used was an experimental method by descriptive analysis with two replications. Composite flour made by mixture of 55 part banana corm flour, 45 part of sweet potato flour and black soybean flour added as much 20 percent of the weight of banana corm and sweet potato flours. The result showed that the composite flour had bioactive compounds which contained 9.09 g/ 100g of total phenols, 1.62 g/ 100g of tannins, 171.35 mg/ 100g of isoflavones, and IC50 979.64 ppm of antioxidant activity (very weak). The amylograph characteristic pasting involves initial temperature of gelatinization 76.620C, 1304.5 cP of peak viscosity, 930.0 cP of hot pasta viscosity, 1267.5 cP of cold pasta viscosity, 374.5 cP of breakdown viscosity and 337.50 cP of setback viscosity. Therefore, the composite flour from banana corm, sweet potato, and black soybean has rich nutritions to be used as functional food.https://managementjournal.usamv.ro/pdf/vol.17_3/Art59.pdf |
| spellingShingle | Debby Moody SUMANTI Imas Siti SETIASIH Roostita L.BALIA Agung KARUNIAWAN Hendronoto Arnoldus W. LENGKEY BIOACTIVE COMPOUNDS AND FUNCTIONAL PROPERTIES OF SOME FLOUR COMPOSITES IN THE MANUFACTURING OF FUNCTIONAL FOOD PRODUCTS Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| title | BIOACTIVE COMPOUNDS AND FUNCTIONAL PROPERTIES OF SOME FLOUR COMPOSITES IN THE MANUFACTURING OF FUNCTIONAL FOOD PRODUCTS |
| title_full | BIOACTIVE COMPOUNDS AND FUNCTIONAL PROPERTIES OF SOME FLOUR COMPOSITES IN THE MANUFACTURING OF FUNCTIONAL FOOD PRODUCTS |
| title_fullStr | BIOACTIVE COMPOUNDS AND FUNCTIONAL PROPERTIES OF SOME FLOUR COMPOSITES IN THE MANUFACTURING OF FUNCTIONAL FOOD PRODUCTS |
| title_full_unstemmed | BIOACTIVE COMPOUNDS AND FUNCTIONAL PROPERTIES OF SOME FLOUR COMPOSITES IN THE MANUFACTURING OF FUNCTIONAL FOOD PRODUCTS |
| title_short | BIOACTIVE COMPOUNDS AND FUNCTIONAL PROPERTIES OF SOME FLOUR COMPOSITES IN THE MANUFACTURING OF FUNCTIONAL FOOD PRODUCTS |
| title_sort | bioactive compounds and functional properties of some flour composites in the manufacturing of functional food products |
| url | https://managementjournal.usamv.ro/pdf/vol.17_3/Art59.pdf |
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