Formulation of a cereal and dried fruit bar with possible antihypertensive potential

Mares-Mares, Everardo; Luna-Garca, Giovanna; Valdes-Guerra, Melissa; Len-Galvn, Ma. Fabiola; Rosa, Luis Armando Garcia de la; Rocha-Mendoza, Maria Azucena

doi:10.13031/aim.202100210

Cited by 1 publication

(1 citation statement)

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“…By examining their features and sensors, this integrated design has been widely utilized to improve a variety of food compositions, which helps advance food technology in product development (Aidoo et al, 2012;Akonor et al, 2017;Akonor, 2020). A functional bar that could lower blood pressure was developed using Minitab 17.0 by Mares-Mares et al (2021) by utilizing grains, dried fruit, and a hydrolysate microencapsulated with ECA-1 inhibitory activity.…”

Section: Introductionmentioning

confidence: 99%

Utilizing Experimental Combination Design: Optimization of Food Bar Recipe Based on Purple Sweet Potato

Widyaningsih,

Fibrianto,

Honestin

et al. 2023

JTP

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Modern food technology can create nutritious goods that are useful and simple to consume. Food bars are convenient, calorie-dense, and healthy items. It is usually made from a variety of culinary ingredients combined and then molded into a sturdy, handy product. The goal of this study is to create a food bar using a blend of dried strawberries (DS), moringa flour (MF), mung bean flour (MBF), and purple sweet potato paste (PSPP). The formulation of DS, MBF, MF, and PSPP was improved by utilizing a mixture design of experiments with Minitab software. The predicted outcomes of this formulation are maximal antioxidant activity, maximum total flavonoids, and maximum total phenolic. Using 54.84% purple sweet potato paste (PSPP), 6.21% moringa flour (MF), 33.95% mung bean flour (MBF), and 5.00% dried strawberries (DS) allowed for an ideal maximal antioxidant activity. The antioxidant activity was 16.44 mg TE/g; the total flavonoid was 11.35 mg QE/g; and the total phenolic was 10.70 mg GAE/g.

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Section: Introductionmentioning

confidence: 99%