The study of functional properties of Nypa fruticans flour

Ulyarti, Ulyarti; Nazarudin, Nazarudin; Sari, Dian Wulan

doi:10.1063/1.4978100

Cited by 6 publications

(8 citation statements)

References 19 publications

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“…As for food that can be said to be practical, if it has a good taste and contains components (both nutritional and non-nutrient) that provide benefits, there are organ functions in the body and can maintain health or have beneficial physiological effects (Ashwar et al, 2016). The study of Ulyarti et al (2017) shows the comparison of the proximal components of Nipah flour based on the level of freshness and processing of Nipah fruit (Table 1). In Table 1, it is seen that sprouted Nipah fruit can still be processed into flour with a starch content of 39%.…”

Section: Resistant Starch Origin Of Nipah As a Modern Functional Foodmentioning

confidence: 99%

“…Sahoo et al (2012) reported that Nipah has bioactive content such as saponins, flavonoids and tannins that can be used as biopharmaceutical raw materials, as stated by Ulyarti et al (2017). In addition, the results of the study by Ulyarti et al (2017) also showed that Nipah fruit could be used as flour, with a high enough starch content, which is 35.66%. The high total starch of Nipah fruit indicates that this Nipah origin starch can source resistant starch.…”

Section: Introductionmentioning

confidence: 99%

“…Nipah is widely used by the coastal community of Peraian Banyuasin South Sumatra as a traditional medicinal ingredient in stomach pain medicine, diabetes and deep heat-lowering drugs (Ulyarti et al, 2017). Sahoo et al (2012) reported that Nipah has bioactive content such as saponins, flavonoids and tannins that can be used as biopharmaceutical raw materials, as stated by Ulyarti et al (2017). In addition, the results of the study by Ulyarti et al (2017) also showed that Nipah fruit could be used as flour, with a high enough starch content, which is 35.66%.…”

Section: Introductionmentioning

confidence: 99%

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Nipah Resistant Starch (Nypa fruticans): Modulation of Normal Microflora of Digestion, and Control of Diabetes

Aulia

Pachira

Olvi

et al. 2021

BES

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Background: Gut microbiota in diabetics, the number is in an unstable condition, and sufferers tend to need foods low in calories not to raise blood sugar levels drastically. Nipah grown in coastal areas has a fairly high starch content, potentially as a source of resistant starch that a beneficial colon microbiota can ferment. The purpose of writing this review is to expand knowledge and provide information to the wider community regarding the potential of Nipah, which can be used as a source of new resistant starch that can be used in diabetes and modulation of normal microflora of the body. Method: This review writing procedure is done by searching various literature electronically, namely accessing International and National article searches and books through databases such as Google Scholar, ScienceDirect, and others. The collected data is then processed using Mendeley and then synthetic with narrative methods to conclude (interpretation). Results: Results in the writing of this review, namely obtained Nipah fruit flour with a high enough starch content, which is 35.66%, which has the potential as a source of resistant starch. Conclusion: The writing of this review is that the high content of Nipah starch can be developed into a cheap, resistant starch innovation specifically for people with diabetes.

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Section: Resistant Starch Origin Of Nipah As a Modern Functional Foodmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nipah Resistant Starch (Nypa fruticans): Modulation of Normal Microflora of Digestion, and Control of Diabetes

Aulia

Pachira

Olvi

et al. 2021

BES

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“…Nipah fruits have been used as foodstuffs such as nipah sugar produced from fresh fruit bunches and salt from old midribs (Subiandono, Heriyanto, & Karlina, 2016). However, nipah is still categorized as an underutilized plant (Ulyarti, Nazarudin, & Sari, 2017) with a low economic value.…”

Section: Introductionmentioning

confidence: 99%

“…Nipah fruit endosperm flour (NFEF) contains high carbohydrates (72-88%), high fibers (0.18-22%), low lipids (0.08-12%), and low proteins (2-12%) (Subiandono et al, 2016;Ulyarti et al, 2017;Nofiani, Romengga, & Zahara, 2009;Akpabio, Essien, & Eka, 2007). Nipah fruit endosperm also contains mineral R. Nofiani et al / agriTECH,41 (4) 2021,[354][355][356][357][358][359][360][361] elements (Mg, K, Ca, Na, Mn, Fe, and Cu), vitamin A, and C (Akpabio et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Old Nipah (Nypa fruticans Wurmb) Fruit Endosperm Flour and Its Application for Gluten-Free Cookies

2021

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Old nipah fruit endosperms (ONFEs) contain high carbohydrates that have a potency to be applied to make flour. In this study, we made flour from ONFEF and its cookies. This study aimed to characterize the functional properties of unbleached and bleached old nipah fruit endosperm flour (UONFEF and BONFEF) and to assess the consumer acceptability of ONFEF flour and gluten-free cookies made from UONFEF and BONFEF. UONFEF and BONFEF were prepared from the ONFEs. They were cut, dried and ground, and sieved to obtain the UONFEF. TheUONFEF was bleached using Na2S2O5 0.4% for 15 mins then filtered, and the precipitates were dried under the sun. The dried precipitates were sieved to obtain the BONFEF. Both of the flour types were analyzed in terms of their functional properties (bulk density, swelling power, solubility, swelling capacity, water absorption index, and viscosity) and were used to make gluten-free cookies. The following ingredients were prepared to make the the gluten-free cookies: 200 g of flour (each of the UONFEF, BONFEF, and commercial wheat flour (CWF, Segitiga Biru brand) as a control), 100 g of margarine, 60 g egg, 125 g of fine granulated sugar, and 2 g of vanillin. Margarine, egg, and fine granulated sugar were mixed using a hand mixer and added with the flour, blended, molded, then baked. Consumer’s acceptability of each type of flour and cookies from different types of flour was evaluated using semi-trained panelists. The bleached treatment (the BONFEF) caused differences of the flour, particularly in terms of the physical properties (particle size, color, and odor) from the unbleached treatment and rated thehighest score for the overall criteria. Besides, the functional properties of the UONFEF were significantly different (p < 0.05) from those of the BONFEF except for the rendement, SP, and viscosity. The gluten-free cookie made from the UONFEF was the most preferred by the panelists. Therefore, the UONFEF can be successfully used as a substitute flour of wheat flour to make cookies.

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Exploring the multifaceted roles of Sonneratia apetala and Nipa fruticans in coastal habitat restoration and bioactive properties discovery

Yasmine,

Proma,

Uddin

et al. 2025

Phytomedicine Plus

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The study of functional properties of Nypa fruticans flour

Cited by 6 publications

References 19 publications

Nipah Resistant Starch (Nypa fruticans): Modulation of Normal Microflora of Digestion, and Control of Diabetes

Nipah Resistant Starch (Nypa fruticans): Modulation of Normal Microflora of Digestion, and Control of Diabetes

Characterization of Old Nipah (Nypa fruticans Wurmb) Fruit Endosperm Flour and Its Application for Gluten-Free Cookies

Exploring the multifaceted roles of Sonneratia apetala and Nipa fruticans in coastal habitat restoration and bioactive properties discovery

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