The Development of Moringa Oleifera Leaves Cereal Using Full Cream and Soy Milk as Fillers
| Main Authors: | Rani, Karina Citra, Parfati, Nani, Jayani, Nikmatul Ikhrom Eka, Evelina, Tan Sherly, Christianto, Cherry |
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| Format: | Article PeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
Enviro Research Publisher
, 2022
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| Subjects: | |
| Online Access: |
http://repository.ubaya.ac.id/39870/ https://www.foodandnutritionjournal.org/volume10number2/the-development-of-moringa-oleifera-leaves-cereal-using-full-cream-and-soy-milk-as-fillers/ |
Daftar Isi:
- Moringa Oleifera leaves powder can be fortified to improve the nutritional values and health benefits of several food products. Also, this powder was developed into four cereal formulas using full cream and soy milk as a filler as well as several combinations of 1.5% and 2% xanthan gum concentration. This research aimed to optimize the effect of xanthan gum concentration and milk type on the physical and chemical characteristics of cereals, which were produced through the wet granulating method. Furthermore, the product granule characteristics were evaluated and the reconstituted physical and chemical characteristics, as well as the SNI 01-4270-199 quality parameters for the cereals, were analyzed. The four formulas performed excellent granule flow characteristics with suitable dispersion time, pH, viscosity, and flow behavior. However, formulas 2 and 4 which used 2% xanthan gum exhibited higher viscosity (333,75 cps and 305 cps) and dispersion stability (F=1). These formulas were further evaluated for cereal quality requirements based on SNI 01-4270-199. According to the results, these components influenced the physical and chemical characteristics of the cereal. The combination of full cream soy milk and 2% xanthan gum exhibited a positive impact on the proximate content. However, these components are optimized in further study to meet the SNI requirements of crude fiber, water, and fat content.