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Date
2022-09-30Subject
570 Life sciences; biology 580 Plants; biology IndonesienLebensmittelAvicẹnniaMangrovengewächseSonneratiaKohlenhydrateLebensmittelindustrieMehlMetadata
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Aufsatz
Physico-chemical Characterization of Four Species Indonesian Mangrove Fruits as Food Source
Abstract
Carbohydrates in flour and starch are essential ingredients for the food industry, often used as a thickening, gelling, bulking, and water retention agents. In Indonesia, mangrove fruits have traditionally been used as carbohydrate source. However, studies related to the physicochemical of fruit, flour, and starch of mangrove as a food source are still minimal. This study reported the Physico-chemical characteristic of four species of Indonesian mangroves fruits, namely Avicennia sp., Bruguiera sp., Rhizophora sp., and Sonneratia sp, and its respective starches. Mangrove fruits of Avicennia sp., and Sonneratia sp., are safe for direct consumption or further processing. Meanwhile, Rhizophora sp. and Bruguiera sp. are not recommended for direct consumption because they contain cyanide. However, proper food processing can reduce cyanide to safe levels. Our results suggest that mangrove fruit flour can be utilized as a food source. Bruguiera's starch can provide thickness in a short cooking time based on the pasting characteristics. Rhizophora’s starch is not suitable for use as a thickening agent in cold and semi-solid food products. Avicennia sp. and Sonneratia sp. require a long cooking time to produce a good consistency, but this consistency can withstand well at cold temperatures.
Citation
In: Future of Food: Journal on Food, Agriculture & Society Vol. 10 / No. 5 (2022-09-30) eissn:2197-411XCollections
Vol 10, No 5 (2022) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Citation
@article{doi:10.17170/kobra-202204136017,
author={Rosulva, Indah and Hariyadi, Purwiyatno and Budijanto, Slamet and Sitanggang, Azis Boing},
title={Physico-chemical Characterization of Four Species Indonesian Mangrove Fruits as Food Source},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2022}
}
0500 Oax 0501 Text $btxt$2rdacontent 0502 Computermedien $bc$2rdacarrier 1100 2022$n2022 1500 1/eng 2050 ##0##http://hdl.handle.net/123456789/14291 3000 Rosulva, Indah 3010 Hariyadi, Purwiyatno 3010 Budijanto, Slamet 3010 Sitanggang, Azis Boing 4000 Physico-chemical Characterization of Four Species Indonesian Mangrove Fruits as Food Source / Rosulva, Indah 4030 4060 Online-Ressource 4085 ##0##=u http://nbn-resolving.de/http://hdl.handle.net/123456789/14291=x R 4204 \$dAufsatz 4170 5550 {{Indonesien}} 5550 {{Lebensmittel}} 5550 {{Avicẹnnia}} 5550 {{Mangrovengewächse}} 5550 {{Sonneratia}} 5550 {{Kohlenhydrate}} 5550 {{Lebensmittelindustrie}} 5550 {{Mehl}} 7136 ##0##http://hdl.handle.net/123456789/14291
2022-12-14T12:41:23Z 2022-12-14T12:41:23Z 2022-09-30 doi:10.17170/kobra-202204136017 http://hdl.handle.net/123456789/14291 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ Avicennia sp. Bruguiera sp. Mangrove flour Rhizophora sp. Sonneratia sp. 570 580 Physico-chemical Characterization of Four Species Indonesian Mangrove Fruits as Food Source Aufsatz Carbohydrates in flour and starch are essential ingredients for the food industry, often used as a thickening, gelling, bulking, and water retention agents. In Indonesia, mangrove fruits have traditionally been used as carbohydrate source. However, studies related to the physicochemical of fruit, flour, and starch of mangrove as a food source are still minimal. This study reported the Physico-chemical characteristic of four species of Indonesian mangroves fruits, namely Avicennia sp., Bruguiera sp., Rhizophora sp., and Sonneratia sp, and its respective starches. Mangrove fruits of Avicennia sp., and Sonneratia sp., are safe for direct consumption or further processing. Meanwhile, Rhizophora sp. and Bruguiera sp. are not recommended for direct consumption because they contain cyanide. However, proper food processing can reduce cyanide to safe levels. Our results suggest that mangrove fruit flour can be utilized as a food source. Bruguiera's starch can provide thickness in a short cooking time based on the pasting characteristics. Rhizophora’s starch is not suitable for use as a thickening agent in cold and semi-solid food products. Avicennia sp. and Sonneratia sp. require a long cooking time to produce a good consistency, but this consistency can withstand well at cold temperatures. open access Rosulva, Indah Hariyadi, Purwiyatno Budijanto, Slamet Sitanggang, Azis Boing 20 Seiten Indonesien Lebensmittel Avicẹnnia Mangrovengewächse Sonneratia Kohlenhydrate Lebensmittelindustrie Mehl publishedVersion eissn:2197-411X No. 5 Future of Food: Journal on Food, Agriculture & Society Vol. 10 false 578
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