Preference test of biscuit products from pumpkin seeds (Cucurbita sp.)

Syam, Aminuddin; Zainal, Zainal; Kurniati, Yessy; Hardiyanti,; Ulfasari, Ian; Ishak, Anisa; Akhmar, Andi Muhammad

doi:10.1016/j.enfcli.2019.10.115

Cited by 12 publications

(10 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…One example of pumpkin seed fortification has been assessed in biscuit products by trained panelists and consumers, obtaining results that 20% additional pumpkin seed flour to biscuits becomes the best treatment [13]. In addition, another study was also conducted on malnourished male Wistar rats, increasing their body weight and serum zinc levels after consuming pumpkin seed flour [14].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Pumpkin Seed Biscuits on Nutritional and Zinc Status: A Randomized Controlled Trial in Pregnant Women

Syakur

Syam²,

Hadju³

et al. 2022

Open Access Maced J Med Sci

Self Cite

View full text Add to dashboard Cite

BACKGROUND: In several studies in Indonesia, low birth weight (LBW) is shown as the most dominant risk factor for stunting. Some of the causes of LBW are chronic energy deficiency during pregnancy, anemia during pregnancy, lack of nutrient supply during pregnancy, pregnancy complications, maternal parity, and birth spacing. In this case, women commonly suffer from micronutrient deficiencies including iodine, iron, Vitamin A, zinc, and folate. Related to this, about 80% of pregnant women in the world fulfill normative pregnancy needs due to inadequate zinc intake. One source of micronutrients rich in zinc is pumpkin seeds. The nutritional potential of pumpkin seeds is realized in the form of food products for pregnant women, including amino acids. One example of pumpkin seed fortification has been assessed in biscuit products by trained panelists and consumers, obtaining results that 20% additional pumpkin seed flour to biscuits becomes the best treatment. Meanwhile, in the case of this study, we expect that the pumpkin seed biscuits provided can increase the energy intake in pregnant women because when pumpkin seeds are added, the nutrition contained in the biscuits is also increased, in this case, the nutrition includes the zinc and Fe. AIM: The purpose this research is to figure out how pumpkin seed biscuits affect pregnant women concerning their nutrition status and serum zinc levels. METHODS: The method employed was a double-blind and randomized experimental research involving pre- and post-test control groups. The inclusion criteria of the participants involved were pregnant women aged 20–35 years old who were at their first and second trimesters of pregnancy and parity one to three and singleton pregnancy. Meanwhile, the exclusion criteria of the participants were pregnant women suffering from severe complications. There were 89 pregnant women further gathered in this study, but only 66 of them met the criteria and idled into two groups. In this case, one group received the pumpkin seed biscuit intervention, while the other received placebo biscuits. The intervention was conducted for 90 days where the pregnant women were provided with four biscuits for daily consumption. RESULTS: The nutritional status parameter of pregnant women involved in the current research was assessed, including body weight, mid-upper arm circumference (MUAC), and serum zinc levels. In this case, the average serum zinc level obtained was 48.75 g/dL from 60 pregnant women. Furthermore, a significant increase occurred in nutritional status for each group, marked by body weight gain, and increased MUAC. However, no significant difference emerged between the pumpkin seed biscuit group and the placebo biscuit group with p = 0.914 and p = 0.916, respectively. A significant increase in zinc levels was observed in both groups. In this case, changes in zinc levels between the two groups were significantly different (13.72 ± 1.84 vs. 9.81 ± 11.81, p = 0.007). CONCLUSION: Giving pumpkin seed biscuits contribute to weight gain and increase the MUAC the pregnant women which, in turn, improves their nutritional status and serum zinc.

show abstract

Section: Introductionmentioning

confidence: 99%

The Effect of Pumpkin Seed Biscuits on Nutritional and Zinc Status: A Randomized Controlled Trial in Pregnant Women

Syakur

Syam²,

Hadju³

et al. 2022

Open Access Maced J Med Sci

Self Cite

View full text Add to dashboard Cite

show abstract

“…Preference testing is used within a variety of fields, such as insurance, public policy, and product development/design. For example, preference testing is widely used within the food industry (eg in confectionery 6 and meat 7 , 8 ) and is often referred to as Consumer Preference Testing (CPT). 2 It involves measuring consumers’ preferences of sensory properties of food (appearance, odor, texture and flavor) and can be used during product development, improvement, quality control, storage considerations, and process development.…”

Section: Preference Testingmentioning

confidence: 99%

Preference Testing in Medical Devices: Current Framework and Regulatory Gaps

Lewis¹,

Douka²,

Koukoura³

et al. 2022

MDER

View full text Add to dashboard Cite

Preference testing is a valuable source of information that can be provided by both healthcare professionals (HCPs) and patients (users). It can be used to improve the design and development of medical devices by feeding into device usability and, ultimately, risk management. Furthermore, it can aid with selecting the most appropriate clinical endpoints to be used in the clinical evaluation of a device and increase patient engagement by incorporating patient-relevant outcomes. Preference testing is widely conducted in the food industry but is not widespread in the medical field due to limited guidelines and a lack of regulatory framework. As such, manufacturers may be unaware of the benefits of preference testing and fail to take full advantage of it, or conversely, may use inappropriate methodology and/or analyses and consequently fail to collect meaningful data. In this position paper, we aim to highlight the benefits and uses of preference testing, along with potential methods that could be used for preference testing of medical devices. A key step towards the wider implementation of preference testing in medical devices is for the publication of international standards and guidelines for the collection, assessment, and implementation of preference data into the life cycle of a medical device.

show abstract

“…In addition to its high macro and micronutrient content, the pumpkin is rich in phytoconstituents and antioxidants, with antifungal, anti-inflammatory and anticancer properties also being attributed to it (especially against lung and colon cancer) ( Yadav et al., 2010 ). Physiologically, a pumpkin is made up of four main parts: the pulp, shell, seeds, and strands, all of which are edible, either directly or processed as a form of food enrichment; for example, soups, creams, and homemade sweets to bakery products with partial pumpkin flour substitution, as well as different pulp and seed snacks ( Syam et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%