Afifah Diana Nur, Ningrum Yesi Pratama Aprilia, Syahidah Tazkiah, Nuryanto Nuryanto, Ayustaningwarno Fitriyono, Sugianto Denny Nugroho
Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia.
Center of Nutrition Research (CENURE), Faculty of Medicine, Diponegoro University, Semarang, Indonesia.
Front Nutr. 2022 Apr 19;9:878539. doi: 10.3389/fnut.2022.878539. eCollection 2022.
Lindur ( L.) fruit as a mangrove species has not been widely developed. However, the combination of fruit functional food with soybean flour has high carbohydrates and protein potential to serve as an additional food product in emergency conditions. Therefore, this study aims to evaluate the nutritional content, dietary fiber, organoleptic quality, and shelf-life estimation of and soybean flour, in accordance with emergency food quality requirements. The shelf life was determined using the Accelerated Shelf-life Testing (ASLT) method with the Arrhenius equation, where the sample was stored in an incubator at a temperature of 27, 37, as well as 47°C for 30 days, and the water content, peroxide number, and free fatty acid content were tested every 5 days. In addition, formulation P1 comprising 45% flour and 35% soybean flour was discovered to be the best formulation, with a composition of 251.5 kcal/bar of energy, 6.3 g of fat, 4.4 g of protein, 30 g of carbohydrates, 15.79% dietary fiber, 1.84% ash content, and 4.03% water content. Therefore, the nutritional content of substitution for flour is in accordance with the emergency food quality requirements, except for the protein content. Also, the P2 sample's shelf life was estimated to be 37 days in polypropylene plastic packaging at a room temperature of 27°C.
林杜尔（L.）果作为一种红树林物种尚未得到广泛开发。然而，将其果实功能食品与大豆粉结合，具有高碳水化合物和蛋白质潜力，可在紧急情况下作为一种额外的食品。因此，本研究旨在根据应急食品质量要求，评估林杜尔果和大豆粉的营养成分、膳食纤维、感官品质和保质期估计。采用加速保质期测试（ASLT）方法和阿累尼乌斯方程确定保质期，将样品在27、37以及47°C的培养箱中储存30天，每5天测试一次水分含量、过氧化值和游离脂肪酸含量。此外，发现包含45%林杜尔果粉和35%大豆粉的配方P1是最佳配方，每棒能量为251.5千卡，脂肪6.3克，蛋白质4.4克，碳水化合物30克，膳食纤维15.79%，灰分含量1.84%，水分含量4.03%。因此，除蛋白质含量外，用林杜尔果粉替代面粉的营养成分符合应急食品质量要求。此外，在27°C室温下，P2样品在聚丙烯塑料包装中的保质期估计为37天。
