Proceedings ArticleDOI
Effect of additional of Hoodia Gordonii and seaweed powder on the sensory and physicochemical properties of brown rice bar
Masturah Ebni Hajal,Ma`Aruf Abd. Ghani,Norlida Mat Daud +2 more
- Vol. 1678, Iss: 1, pp 050048
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TLDR
It can be concluded that H. gordonii is a good source of fiber when adding in a bar except for the protein and moisture content.Abstract:
Awareness of the nutritional content of food has increased with the emergence of various health products in the market. Cereal bar is one of the beneficial foods among consumer that concern on their healthy food. This study was conducted to develop a brown rice bar that contain active ingredients (H. gordonii and seaweed powder) and to determine the effect on sensory evaluation and physicochemical properties (colour, texture and proximate analysis) of this product. This study consisted of two phases in which the first phase consisted of development of ten formulations including control. All of the formulations were undergo analysis of colour, texture and sensory evaluation. Based on the sensory evaluation, Control (H. gordonii: 0%, seaweed: 0%) and two best formulations that consist of formulation 6 (H. gordonii: 1.6%; seaweed: 2.8%) and formulation 9 (H. gordonii: 2.4%, seaweed: 2.8%) were chosen to undergo the second phase which is proximate analysis. Base on the result, were significant different (p<0.05) on proximate analysis except for the protein and moisture content. Therefore, it can be concluded that H. gordonii is a good source of fiber when adding in a bar.read more
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Journal ArticleDOI
Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations
Paulo Nova,Ana Martins,Carla Teixeira,Helena Abreu,Joana Silva,Ana Machado Silva,Ana C. Freitas,Ana M. P. Gomes +7 more
TL;DR: This review provides an overview on the current scientific and industrial developments regarding food products incorporating microalgae and seaweeds and the technological, nutritional, sustainability, and health benefits resulting from their incorporation in different food matrixes.
References
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Journal ArticleDOI
Antioxidant potential of solvent extracts of Kappaphycus alvarezii (Doty) Doty – An edible seaweed
TL;DR: In this paper, various solvent extracts of Kappaphycus alvarezii, an edible red seaweed (family Solieriaceae), were screened for total phenol content and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferrous ion chelating activity, reducing power and reducing activity assays in a linoleic acid system with ferrothiocyanate reagent (FTC).
Journal ArticleDOI
Moisture migration and control in multi-domain foods
Theodore P. Labuza,C. R. Hyman +1 more
TL;DR: In this article, two main factors influencing the amount and rate of moisture migration are water activity equilibrium (thermodynamics) and factors affecting the diffusion rate (dynamics of mass transfer).
Journal ArticleDOI
Effect of milling on colour and nutritional properties of rice
Lieve Lamberts,Els De Bie,GE Vandeputte,Wim S. Veraverbeke,Veerle Derycke,Walter De Man,Jan A. Delcour +6 more
TL;DR: This paper found that bran contained much more yellow and red pigments than endosperm, and that the levels of red pigment decreased from the surface of the brown rice to the middle end-osperm.
Journal ArticleDOI
Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil
Riana Jordão Barrozo Heinemann,P.L. Fagundes,E.A. Pinto,Marilene de Vuono Camargo Penteado,U.M. Lanfer-Marquez +4 more
TL;DR: In this article, the authors compared the chemical composition of commercial samples of brown, parboiled milled and milled rice, and the contribution of each mineral to the Recommended Dietary Allowance (RDA).