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:: Volume 5, Issue 4 (Oct-Dec 2018 2018) ::
Nutr Food Sci Res 2018, 5(4): 23-30 Back to browse issues page
Development of a Protein- and Calcium-Rich Snack Food Made From a Local Anchovy (Stolephorus spp) Flour, Soy Protein Isolate and Bambara Groundnut (Vigna subterranea) Flour
Widya Kurniaty, Dudung Angkasa , Reza Fadhilla
Department of Nutrition, Faculty of Health Sciences, Universitas Esa Unggul, Jakarta, Indonesia
Abstract:   (14201 Views)
Background and Objectives: School children have a high snacking frequency. However, it is poor in nutrients. It is important to provide nutritious snack to support their growth and development. This study aimed to evaluate the nutrient content and sensory properties of a protein- and calcium-rich snack made from a local anchovy (LA), soy protein isolate (SPI), and Bambara groundnut flour (BGF).
Materials and Methods: The formulas consisted of LA, SPI and BGF including F1 ((0.0:22.9:11.5), F2 (17.2:5.7:11.5) and F3 (22.9:0.0:11.5). Proximate and calcium content analyses were carried out in an accredited laboratory, while sensory properties (descriptive test) were evaluated by 25 semi-trained panelists.
Results: The protein content, in mean (standard deviation), of  F0, F1, F2 and F3 was  33,57 (0,05), 25,72 (0.02), 20,64 (0,04), and 14,91 (0,05) respectively. The calcium content, in mean (standard deviation), of F0, F1, F2 and F3 was 57,58 (0,09), 164,18 (0,04), 188,78 (0,05), and 181,31 (0,05) respectively. Only F1 and F2 fulfilled the protein-rich claim based on Indonesian Food Drugs Administration standard (BPOM). All formulas fulfilled the ‘good source of calcium’ claims if compared with BPOM standard. However, F3 was the most preferred by the panelist (highest hedonic score for all parameters).
Conclusions: The new developed product could be an alternative snack which contains a good source of protein and calcium in order to alleviate protein-malnutrition among children, particularly in developing nations.
Keywords: Stolephorus spp, Vigna subterranea, Calcium-source snack, Protein-rich snack
Full-Text [PDF 114 kb]   (1316 Downloads)    
Article type: Research | Subject: Food Science
Received: 2018/05/21 | Accepted: 2018/08/21 | Published: 2018/12/1
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Kurniaty W, Angkasa D, Fadhilla R. Development of a Protein- and Calcium-Rich Snack Food Made From a Local Anchovy (Stolephorus spp) Flour, Soy Protein Isolate and Bambara Groundnut (Vigna subterranea) Flour. Nutr Food Sci Res. 2018; 5 (4) :23-30
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Volume 5, Issue 4 (Oct-Dec 2018 2018) Back to browse issues page
Nutrition and Food Sciences Research
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