Improving the Fe and vitamin C content of the sago based liquid sugar with Moringa and Katuk leaf extracts

被引：1

作者：

Ansharullah A. ^{[1
]}

Musfiroh D.A. ^{[1
]}

Natsir M. ^{[2
]}

Maulidiyah M. ^{[2
]}

Nurdin M. ^{[2
]}

机构：

[1] Department of Food Science and Technology, Faculty of Agriculture, Universitas Halu Oleo, Jl. H.E.A. Mokodompit Kampus Baru Tridharma Anduonohu, Kendari, 93232, Southeast Sulawesi

[2] Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Halu Oleo, Jl. H.E.A. Mokodompit Kampus Baru Tridharma Anduonohu, Kendari, 93232, Southeast Sulawesi

来源：

Engineering in Agriculture, Environment and Food | 2019年 / 12卷 / 04期

关键词：

Iron (Fe); Katuk; Moringa; Sago; Vitamin C;

D O I：

10.1016/j.eaef.2019.10.003

中图分类号：

学科分类号：

摘要：

Diversification of processed products based on sago flour has been made, including glucose syrup production, which may be used as a substitute for sucrose sugar in various processed foods. This sago starch-based glucose syrup may be improved its added value by fortifying antioxidant and iron ingredients derived from the extract of Moringa and Katuk leaves. We study the fortification effect of Moringa and Katuk leaf extract on the properties of glucose content, iron, and vitamin C (L-ascorbic acid) of the sago liquid sugar. This study used a Completely Randomized Design with six treatments, which were the combination of the extract of Moringa, Katuk, and liquid sugar. Based on this study, we obtain the fortification of Moringa and Katuk leaf extract had a significant effect on the iron and vitamin C content but had no significant effect on glucose content. The control of G0 had glucose content of 83.70%, and increasing the content of leaves extracts had decreased the glucose content. Iron (Fe) and vitamin C contents had improved, as the leaves extracts were increased. Treatment of G4 had given the highest content of Fe (3.35 mg/100 g), and treatment of G5 had resulted in the highest Vitamin C content (5.26 mg/100 g). This study indicated that sago flour may have a good prospect in producing a variety of nutritional food ingredients, and at the same time its added value may be made. © 2019

引用

页码：494 / 498

页数：4