The study was designed to produce a nutrient-dense polvoron bar from the optimized mixture of Saba-peel, monggo, and malunggay using simplex lattice design (RSM-SLD). Polvoron bar was also evaluated analytically inclu...The study was designed to produce a nutrient-dense polvoron bar from the optimized mixture of Saba-peel, monggo, and malunggay using simplex lattice design (RSM-SLD). Polvoron bar was also evaluated analytically including proximate, iron, total dietary fiber (TDF), and vitamin A content. Shelf stability, consumer acceptability, and microbial assessment of the sample were determined. Results showed that the optimal combination of ingredients was 37%, 52%, and 11% for saba peel flour, monggo flour, and malunggay powder, respectively. Proximate composition revealed that a fresh sample can provide 66% of carbohydrates, 12.17% protein, and 17% of fats. Every 100 g has 1.43 mg Fe content, 1.78 g TDF, and 91.25 mg vitamin A. The optimized product can last up to 111, 98, and 54 days at 30°C, 40°C, and 50°C, respectively, while total aerobic bacteria, yeast and molds, and coliform count are within the acceptable limits of the FDA standards.展开更多
Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydrationmethod should be considered to efficiently valorize this waste material into high-value food ingredie...Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydrationmethod should be considered to efficiently valorize this waste material into high-value food ingredient andmaximize its health-promoting properties. Bignay pomace was subjected to convection oven-drying and freeze-dryingto investigate the effect of these pre-processing techniques on the physicochemical, bioactives, and antioxidantproperties of the samples. Both drying methods significantly (p<0.05) changed the total phenolic and anthocyanincontents of bignay pomace while flavonoids and tannins were not significantly affected. Freeze-drying of samplesresulted in higher phenolic content (1742 vs. 1273 mg gallic acid equivalent/100 g DW) and anthocyanin content(496 vs. 223 mg cyanidin-3-glucoside equivalent/100 g DW) than convection oven-drying. Freeze-drying also resultedin higher antioxidant properties based on DPPH, ABTS radical scavenging activity, and FRAP assays. Bignay pomaceextract was analyzed through HPLC (with photo-diode array detector) for its phenolic profile and nine compoundswere identified, with catechin and epicatechin as the dominant components. HPLC analysis also showed that whilethe drying process does not influence the phenolic profile of the samples, it significantly affected the concentrationof phenolic compounds present. The results of this study showed that freeze-drying is a more viable method to retainthe majority of bignay pomace’s functional properties compared to convection oven-drying.展开更多
文摘The study was designed to produce a nutrient-dense polvoron bar from the optimized mixture of Saba-peel, monggo, and malunggay using simplex lattice design (RSM-SLD). Polvoron bar was also evaluated analytically including proximate, iron, total dietary fiber (TDF), and vitamin A content. Shelf stability, consumer acceptability, and microbial assessment of the sample were determined. Results showed that the optimal combination of ingredients was 37%, 52%, and 11% for saba peel flour, monggo flour, and malunggay powder, respectively. Proximate composition revealed that a fresh sample can provide 66% of carbohydrates, 12.17% protein, and 17% of fats. Every 100 g has 1.43 mg Fe content, 1.78 g TDF, and 91.25 mg vitamin A. The optimized product can last up to 111, 98, and 54 days at 30°C, 40°C, and 50°C, respectively, while total aerobic bacteria, yeast and molds, and coliform count are within the acceptable limits of the FDA standards.
基金funded by the UP System Enhanced Creative Work and Research Grant(ECWRG-2020-2-22R).
文摘Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydrationmethod should be considered to efficiently valorize this waste material into high-value food ingredient andmaximize its health-promoting properties. Bignay pomace was subjected to convection oven-drying and freeze-dryingto investigate the effect of these pre-processing techniques on the physicochemical, bioactives, and antioxidantproperties of the samples. Both drying methods significantly (p<0.05) changed the total phenolic and anthocyanincontents of bignay pomace while flavonoids and tannins were not significantly affected. Freeze-drying of samplesresulted in higher phenolic content (1742 vs. 1273 mg gallic acid equivalent/100 g DW) and anthocyanin content(496 vs. 223 mg cyanidin-3-glucoside equivalent/100 g DW) than convection oven-drying. Freeze-drying also resultedin higher antioxidant properties based on DPPH, ABTS radical scavenging activity, and FRAP assays. Bignay pomaceextract was analyzed through HPLC (with photo-diode array detector) for its phenolic profile and nine compoundswere identified, with catechin and epicatechin as the dominant components. HPLC analysis also showed that whilethe drying process does not influence the phenolic profile of the samples, it significantly affected the concentrationof phenolic compounds present. The results of this study showed that freeze-drying is a more viable method to retainthe majority of bignay pomace’s functional properties compared to convection oven-drying.
