Bioprospecting of underutilized mangrove fruits used by coastal communities in the Odisha coast, India: a review

Rout, Pramodini

doi:10.1007/s10068-021-01013-8

Cited by 5 publications

(1 citation statement)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The last decade has seen a significant increase in the study of non-conventional starch sources [37]. Researchers worldwide have been evaluating the functional properties of starches from plants like Nypa fruticans [38], lotus seeds, and breadfruit [39]. These studies are not only focused on the starch's culinary applications but also on its nutritional benefits [40], digestibility, and potential health impacts [41].…”

Section: Review Of Related Literaturementioning

confidence: 99%

Transforming Milk Tea: Harnessing Nypa fruticans Mesocarp Flour as an Alternative for Tapioca Pearl for Sustainable Product Development and Innovation

Bacolod

2024

AIR

View full text Add to dashboard Cite

Nypa fruticans, known as nypa, is a fast fruit-bearing mangrove palm with immeasurable potential. This dissertation used the mature fruit mesocarp, a byproduct of the Nypa palm. Thus, the byproduct is underrated for some reason, and mostly, they are neglected due to a lack of public knowledge of its most potential. This research used the Nypa Fruitican Mesocarp fruit from Brgy. Sabang, Surigao City. The quest for sustainable alternatives in exploring mesocarp flour as a potential substitute for traditional tapioca pearls in milk tea beverages. Begins with a comprehensive determination of mesocarp flour's functional properties using the ANNOVA ONE WAY test p>0.05. The result of all the data is 0.098; therefore, Pearl made from Mesocarp flour is a sustainable innovation. The functional properties of pearls made from cassava and mesocarps have no significant difference. Further, practical application forms a core component of this study, involving mesocarp flour formulations to replicate tapioca pearls. The cooking process and consumer acceptance are rigorously analyzed to determine their compatibility and desirability in this popular beverage. Analysis of variants showed that Pearls, once made from Mesocarp of Nypa fruticans incorporated into the milk tea beverage, have 4.3 overall acceptance, and the best organoleptic test with texture, aroma, and color is 4.3 (likes). Additionally, this research contributes a nuanced understanding of mesocarp flour's potential against traditional tapioca pearls, considering cost-effectiveness, scalability, and consumer preferences, thereby fostering innovation in sustainable beverage production.

show abstract

Section: Review Of Related Literaturementioning

confidence: 99%

Transforming Milk Tea: Harnessing Nypa fruticans Mesocarp Flour as an Alternative for Tapioca Pearl for Sustainable Product Development and Innovation

Bacolod

2024

AIR

View full text Add to dashboard Cite

show abstract

Determining the payment for ecosystem services of mangrove forests: The approach combining ecosystem services and social-economic level and application in Shankou National Nature Reserve, Guangxi, China

Zhang,

Pan,

Liu

et al. 2024

Global Ecology and Conservation

View full text Add to dashboard Cite

Pengaruh substitusi tepung buah mangrove (Sonneratia alba) terhadap karakteristik fisikokimiawi dan sensori roti tawar

Sumartini,

Hasibuan,

Azka

et al. 2024

JPHPI

View full text Add to dashboard Cite

Roti tawar adalah produk makanan berbahan baku tepung terigu yang memiliki kandungan gluten tinggi. Gluten dapat berdampak negatif bagi kesehatan terutama pada individu dengan kondisi kesehatan tertentu, yaitu penyakit seliak, intoleransi gluten yang bersifat nonseliak, dan penyakit usus lainnya. Tepung alternatif diperlukan untuk mengurangi kandungan gluten pada roti tawar. Penelitian ini bertujuan untuk menentukan konsentrasi terbaik substitusi tepung buah mangrove terhadap roti tawar berdasarkan karakteristik sensori dan daya kembang. Perlakuan pembuatan roti tawar melalui substitusi tepung terigu dengan tepung buah mangrove, yaitu 0, 10, 20, 30, dan 40%. Parameter yang dianalisis meliputi proksimat, kadar serat kasar, daya kembang, hardness, cohesiveness, dan hedonik. Hasil penelitian menunjukkan bahwa komposisi kimia roti tawar, yaitu kadar air 13,21-17,86%, lemak 9,53-14,51%, protein 5,28-8,5%, abu 1,64-1,84%, karbohidrat 60,57-67,13%, serat kasar 2,91-8,26%, daya kembang 100,35-137,70%, nilai hardness 20,92-68,45 N, dan cohesiveness 0,58-0,82. Makin tinggi konsentrasi tepung buah mangrove pada roti tawar, maka makin menurunkan tingkat kesukaan panelis. Roti tawar substitusi tepung buah mangrove 10% memiliki tingkat kesukaan panelis tertinggi dengan rasa yang gurih, aroma harum, tekstur lembut, warna crust cokelat kekuningan dan crumb putih krim dan memiliki daya kembang yang baik.

show abstract

Bioprospecting of underutilized mangrove fruits used by coastal communities in the Odisha coast, India: a review

Cited by 5 publications

References 44 publications

Transforming Milk Tea: Harnessing Nypa fruticans Mesocarp Flour as an Alternative for Tapioca Pearl for Sustainable Product Development and Innovation

Transforming Milk Tea: Harnessing Nypa fruticans Mesocarp Flour as an Alternative for Tapioca Pearl for Sustainable Product Development and Innovation

Determining the payment for ecosystem services of mangrove forests: The approach combining ecosystem services and social-economic level and application in Shankou National Nature Reserve, Guangxi, China

Pengaruh substitusi tepung buah mangrove (Sonneratia alba) terhadap karakteristik fisikokimiawi dan sensori roti tawar

Contact Info

Product

Resources

About