Production technique and sensory evaluation of traditional alcoholic beverage based maize and banana

Mounjouenpou, Pauline; Alexandre, Okouda; Andoseh, Bongse Kari; Abeline, Maboune Tetmoun Suzanne; Agatha, Tanya

doi:10.1016/j.ijgfs.2017.09.003

Cited by 24 publications

(11 citation statements)

References 11 publications

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“…The beverage was made according to the procedure of Pauline, Alexander, Andoseh, Abeline, and Agatha () with slight modification, and it was composed of suitable quantities of oligosaccharides, calcium lactate, honey, glucose, and water, along with date vinegar 37% (v/v) and garlic juice 5% (w/v). This ratio was determined based on the taste.…”

Section: Methodsmentioning

confidence: 99%

Efficacy of new beverage made of dates vinegar and garlic juice in improving serum lipid profile parameters and inflammatory biomarkers of mildly hyperlipidemic adults: A double-blinded, randomized, placebo-controlled study

Ali

Ayim

et al. 2018

J Food Biochem

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A beverage made from date vinegar and garlic juice was recently developed for use by people who wish to attain maximum quantities of both vinegar and polyphenols for their health and do not like to use vinegar and garlic directly in their daily diet. Fifty hyperlipidemic adults consumed two cups (500 mL) of either the new beverage or a placebo daily over a period of 7 weeks. Plasma lipids, inflammatory biomarkers, urea, creatinine, potassium, and β‐carotenoid concentrations were measured before and after each treatment. A recommended dose of 500 mL of the new beverage reduced total cholesterol (TC) (260.10 ± 17.9 to 198.90 ± 17.31 mg/dL) and C‐reactive protein (CRP) (8.04 ± 1.34 to 4.45 ± 1.42 mg/L) along with heart rate and mean blood pressure. These outcomes indicate that the new beverage improved the concentration of lipids and inflammatory biomarkers, and the new beverage is beneficial for people who are worried about hypertension. Practical applications Dietary therapy is the primary step in the treatment of hyperlipidemia. Dates, compared with different fruits, are a rich source of phenolic compounds. Researchers have claimed that extract of date fruit is effective in improving lipid profile parameters. Similarly, evidence from other studies has indicated that garlic can bring about the regulation of blood cholesterol along with the improvement of fibrinolytic activity and decrement of blood pressure. Thus, this study will provide a possible source of phenolic compounds and present a latent approach to the avoidance of hyperlipidemia and hypertension. This new beverage is suggested as a dietary supplement for the promotion of a healthy heart.

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Section: Methodsmentioning

confidence: 99%

Efficacy of new beverage made of dates vinegar and garlic juice in improving serum lipid profile parameters and inflammatory biomarkers of mildly hyperlipidemic adults: A double-blinded, randomized, placebo-controlled study

Ali

Ayim

et al. 2018

J Food Biochem

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“…The new beverage was made according to the procedure of Pauline, Alexandre, Andoseh, Abeline, and Agatha () with slight modification, which encompassed dates vinegar and garlic juice (37% v/v,5% w/v, respectively), along with appropriate amount of calcium lactate (450 mg/L), glucose (12%), honey (18%), and oligosaccharides (340 mg/L). Total amount of polysaccharides in beverage were 41.9% and standardization of beverage was done by spectrophotometer method.…”

Section: Methodsmentioning

confidence: 99%

Reduction of body weight, body fat mass, and serum leptin levels by addition of new beverage in normal diet of obese subjects

Ali

Rashid

et al. 2018

J Food Biochem

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Vinegar and garlic are well‐known functional foods used in reducing obesity, Hence, a new beverage was developed from dates vinegar and garlic juice in order to reduce obesity. Current investigation focused on 85 obese adults. Participants consumed 500 mL of either beverage or placebo daily into their normal diet for a period of 10 weeks. Body weight, body mass index (BMI), waist circumference, visceral fat area (VFA), serum lipid profile, serum leptin, alanine transaminase (ALT), aspirate transaminase (AST), urea, and creatinine levels were analyzed before and after the treatment. The outcomes indicated that new beverage reduced the body weight (73.9 ± 6.7 to 69.6 ± 5.8 kg, p = .002), body fat ratio (29.8 ± 5.4 to 28.1 ± 4.2%, p = .004), and serum leptin (36.25 ± 3.2 to 31.12 ± 3.7 ng/mL, p = .002), and can therefore play a critical role in preclusion of metabolic syndrome. Practical applications Dates and garlic, compared with other fruits, are rich source of phenolic compounds and fibers. Researchers have claimed that extracts of dates fruit and garlic are effective in reducing obesity and prevention of metabolic syndrome. Thus, this study was conducted to determine the effects of a new beverage made of dates vinegar and garlic juice on obesity by assessing body weight, BMI, body fat mass, blood pressure, lipid profile, and liver markers. The results of this clinical trial present a latent approach to the avoidance of obesity and provide a possible source of phenolic compounds. This new beverage is suggested as a dietary supplement for the prevention of obesity and metabolic syndrome.

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“…Hal ini disebabkan bakteri Sacharomyces cerevisiae dalam ragi belum aktif dan masih dalam tahap adaptasi. Meningkatnya kadar alkohol yang dihasilkan oleh tape pisang kepok berkaitan dengan fase-fase pertumbuhan Sacharomyces cereviciae, yang dimulai dari fase adaptasi (Lag phase), fase eksponensial (Log phase), fase stasioner (Stationer phase), dan fase kematian (Death phase) (Paulinea et al, 2017).…”

Section: Gambar 3 Nilai Rata-rata Kadar Alkoholunclassified

Pengaruh Waktu Fermentasi Terhadap Karaktersitik Kimia Dan Organoleptik Tape Pisang Kepok

Utami

2017

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Tape is one of traditional Indonesian fermented food. Kepok banana can be used as tape because of having resistence starch and high fiber food. Starch content at kepok banana is 22-25%. The quality of banana tape is determined based on chemical characterization during fermentation process. In fermentation of tape have three compound as the products are sugar, alcohol, and organic acid so in this study chemical characteristic that measured are pH, sugar content, and alcohol content as quality control. This research was aimed to know the effect of fermentation time on the chemical characteristic and organoleptic of kepok banana tape. The study was being conducted making kepok banana tape with various fermentation time of 1, 2, 3, 4, 5 and 6 days. The results of fermentation was analyzed by pH, sugar content, alcohol content, and organoleptic. All of data was analyzed by one way ANOVA and continued by BNT test. The result show that fermentation time have effect to chemical characteristic and organoleptic. The best kepok banana tape was produced on third days with chemical characteristic: pH 4,76; sugar content 11,97%; alcohol content 4,45% and organoleptic value to taste, color, texture, and flavor were 5.34; 5.56 ; 4.43; and 5.26 respectively (4=least liked, 5=liked). Based on chemical characteristic and organoleptic test, kepok banana tape good for consumption with fermentation time 3-4 days.

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Production technique and sensory evaluation of traditional alcoholic beverage based maize and banana

Cited by 24 publications

References 11 publications

Efficacy of new beverage made of dates vinegar and garlic juice in improving serum lipid profile parameters and inflammatory biomarkers of mildly hyperlipidemic adults: A double-blinded, randomized, placebo-controlled study

Efficacy of new beverage made of dates vinegar and garlic juice in improving serum lipid profile parameters and inflammatory biomarkers of mildly hyperlipidemic adults: A double-blinded, randomized, placebo-controlled study

Reduction of body weight, body fat mass, and serum leptin levels by addition of new beverage in normal diet of obese subjects

Pengaruh Waktu Fermentasi Terhadap Karaktersitik Kimia Dan Organoleptik Tape Pisang Kepok

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