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  • 标题:Functional Characteristics of Marshmallow with Kinang (Chew of Betel) Extract Addition
  • 作者:Budi Santoso ; Budi Santoso ; Endang Verawati
  • 期刊名称:Journal of Food and Nutrition Research
  • 印刷版ISSN:2333-1119
  • 电子版ISSN:2333-1240
  • 出版年度:2019
  • 卷号:7
  • 期号:1
  • 页码:1-5
  • DOI:10.12691/jfnr-7-1-1
  • 出版社:Science and Education Publishing
  • 摘要:The research objective was to determine functional characteristics of marshmallow with kinang (chew of betel) extract addition which consisted of 10 treatment levels: E1 (10 %), E2 (20 %), E3 (30 %), E4 (40 %), E5 (50 %), E6 (60 %), E7 (70 %), E8 (80 %), E9 (90 %) and E10 (100 %) dissolved in 100 mL water used for gelatin soaking and 3 best treatments will be taken later. Determination of the best treatment was decided by organoleptic analysis based on the panelist preference. The three best treatments based on panelist preference were E4 (marshmallow + 40% kinang extract), E6 (marshmallow + 60% kinang extract) and E8 (marshmallow + 80% kinang extract). The testing conducted in the reserach were antibacterial analysis, antioxidant analysis and anti dental caries analysis, respectively. The best treatment was E8 (marshmallow + 80% kinang extract) having antibacterial activity of 2.15 mm, antioxidant activity of 2.78 mg/ml and dental caries value of 4.0 and caries inhibition percentage of 83%, respectively.
  • 关键词:chew of betel extract; marshmallow; functional; antibacteria; antioxidant
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