Brownies From Mangrove Fruit Flour: The Use of Variation of Flours as an Alternative to High Food Nutrition

Abstract

Brownies is a popular high-calorie snack. In this studied, brownies were processed from several types of flour, namely pedada fruit (Sonneratia caseolaris) flour, api-api (Avicennia officinalis) flour, red bean flour, and modified cassava flour with nutritional value and health benefits compared to the commercial ones (from wheat flour). The purpose of this studied was to determine the used of a variety of superior flours as raw material for making brownies in terms of nutritional value and leveled of preference. The experimental design used a completely randomized design (CRD) with test parameters including the leveled of preference, caloric value, fiber, and proximate composition. The results of the studied were tested for variance using spss version 22 software with a 95% confidence interval. The results showed that the best results were brownies made from pedada fruit flour because they had higher fiber and lowered calories with test scores for calorie content, crude fiber, air content, fat content, protein content, ash content, carbohydrate content respectively. 401. 87 kcal each; 16.49%; 18.32%; 21.7%; 4.03%; 1.44%; and 54.64%.

Frozen Brownies with Fat Replacer of Pineapple Puree as an Alternative to Low Fat Wet Cake Products

“…There is no SNI (Indonesian National Standard) quality standard requirement for brownies. The best water content obtained in this study was lower compared to the results in [21] and [22] where values of 31.94% and 24.51% were recorded, respectively. Subsequently, the protein obtained was higher by 3.81% compared to that of [21].…”

“…Subsequently, the protein obtained was higher by 3.81% compared to that of [21]. The best fat content was lower than that of [21] and [22] by 18.42% and 26.56%, respectively. Meanwhile, the final products in this study contain the same amount of water, protein ash, carbohydrates as well as low fat and high fibre of 3.31%.…”

Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten‐free brownies

“…( 2021 ) when elaborated their brownies enriched in mano leaves powder extract. Other authors with other kind of flours as Pedada Mangrove (Sumartini et al., 2021 ) also reported around 26% of total fat content.…”

Bioprospecting Opportunities of Mangrove Fruits for the Coastal Community in Lubuk Kertang and Pulau Sembilan, North Sumatra, Indonesia

“…For example, N. fruticans was found to produce high yields of sugar saps, and it was further found to be fermented to ethanol in high yields, also as competitive as sugarcane and cone, based on the development of natural potential 24 . Flour from Nipah fruit had low-fat content and high crude fibre content and promising substitute for ordinary flours such as wheat rice especially for producing high fibre food 25 .…”