این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۴، شماره ۳، صفحات ۲۲۹-۲۳۸
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Comparative Evaluation of Dusting dan Coating Methods for Calcium and Vitamin D Fortification in Soybean Sprout Drink Powder
چکیده انگلیسی مقاله Soybeans are widely consumed in Indonesia due to their abundant availability, low cost, and high nutritional value. Soybean sprouts, in particular, contain functional bioactive compounds with various health benefits, including stimulating insulin secretion, exhibiting anti-inflammatory activity, and preventing osteoporosis. Soybean sprout drink powder (SSDP) is known to contain isoflavones, which have potential as a natural alternative to hormone replacement therapy (HRT), particularly in osteoporosis management. In addition to isoflavones, calcium and vitamin D contribute to bone health by inhibiting bone resorption and promoting mineralization, with vitamin D enhancing calcium absorption. This study aimed to evaluate the effect of dusting and coating fortification methods on the physicochemical properties and calcium bioavailability of SSDP. The results demonstrated that fortification significantly increased calcium content (56.59 to 149.64 mg/100 g), vitamin D levels (61.09 to 205.32 IU), antioxidant activity (0.99 to 5.60% RSA), calcium bioavailability (9.50 to 33.04%), and hygroscopicity (1.16 to 2.04%). While solubility and viscosity varied, water content decreased significantly, and water activity remained relatively stable. SSDP particles ranged from 13.4 to 16.3 µm in size and exhibited irregular, heterogeneous morphology with occasional surface cracking. In conclusion, the coating method is recommended for producing SSDP with improved physicochemical properties and enhanced calcium bioavailability.
کلیدواژه‌های انگلیسی مقاله bioavailability of calcium,Fortification,Physicochemical
نویسندگان مقاله Siti Aminah |
Department of Food Technology, University of Muhammadiyah Semarang, Semarang, Indonesia

Hersanti Sulistyaningrum |
Department of Nutrition, University of Muhammadiyah Semarang, Semarang, Indonesia

Wulandari Meikawati |
Department of Public Health, Universitas Muhammadiyah Semarang, Semarang, Indonesia

Boby Pranata |
Department of Food Technology, University of Muhammadiyah Semarang, Semarang, Indonesia

Diode Yonata |
Department of Food Technology, University of Muhammadiyah Semarang, Semarang, Indonesia

نشانی اینترنتی https://journals.rifst.ac.ir/article_229653_c4d7ac441a64a4107bf472abc12df34a.pdf
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده
نوع مقاله منتشر شده
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات