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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۳، شماره ۱، صفحات ۱۱-۱۶
عنوان فارسی Development of Pastilles containing Fermented Garlic to Improve Acceptability and Health Benefits for the Elderly in a Post-Vaccination Program
چکیده فارسی مقاله Wild foods are a source of nutrients. Garlic is a plant that contains some bioactive components. Fermented garlic can be used as a raw food material to formulate healthy food. Eating functional foods, such as Pastilles which include fermented garlic, can boost the body's immune. The purpose of this study was to analyze preference acceptance of and nutrition values in pastilles. This work applied a randomized experimental study design. Organoleptic properties with the hedonic tests were conducted using Friedman and Wilcoxon signed-rank tests. Results showed that formula F1 (pastilles with sago flour and mint essence) was the most preferred level ingredient for the pastilles with the highest average score is 3.57. The content of sago powder and mint essence significantly affected the smell and taste of the pastilles (P<0.05). The addition of mint essence has been shown to increase the acceptance of fermented garlic pastilles with an above 40% score. Pastilles made from fermented garlic also offered enough nutrients and bioactive compounds. The conclusion of this study shows that pastilles with FG can be well received by respondents and have been tested to have bioactive content.
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Development of Pastilles containing Fermented Garlic to Improve Acceptability and Health Benefits for the Elderly in a Post-Vaccination Program
چکیده انگلیسی مقاله Wild foods are a source of nutrients. Garlic is a plant that contains some bioactive components. Fermented garlic can be used as a raw food material to formulate healthy food. Eating functional foods, such as Pastilles which include fermented garlic, can boost the body's immune. The purpose of this study was to analyze preference acceptance of and nutrition values in pastilles. This work applied a randomized experimental study design. Organoleptic properties with the hedonic tests were conducted using Friedman and Wilcoxon signed-rank tests. Results showed that formula F1 (pastilles with sago flour and mint essence) was the most preferred level ingredient for the pastilles with the highest average score is 3.57. The content of sago powder and mint essence significantly affected the smell and taste of the pastilles (P<0.05). The addition of mint essence has been shown to increase the acceptance of fermented garlic pastilles with an above 40% score. Pastilles made from fermented garlic also offered enough nutrients and bioactive compounds. The conclusion of this study shows that pastilles with FG can be well received by respondents and have been tested to have bioactive content.
کلیدواژه‌های انگلیسی مقاله Bioactive, fermented garlic, organoleptic, pastilles
نویسندگان مقاله Annis Catur Adi |
Nutrition Department, Universitas Airlangga, Surabaya, Indonesia

Heni Rachmawati |
School of Pharmacy, Institute Technology Bandung, Bandung, Indonesia

Emyr Reisha Ishaura |
Nutrition Department, Universitas Airlangga, Surabaya, Indonesia

Farapti Farapti |
Nutrition Department, Universitas Airlangga, Surabaya, Indonesia

Wizara Salisa |
Rumah Inovasi Natura, Surabaya, Indonesia

Mohammad Fahmi Rasyidi |
Rumah Inovasi Natura, Surabaya, Indonesia

Nuthathai Sutthiwong |
Thailand Institute of Scientific and Technological Research, Pathum Tani, Thailand

نشانی اینترنتی https://journals.rifst.ac.ir/article_169109_e8b4002d500e052dd9c725d6eb5cf53c.pdf
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