Development of Puffed Snacks Made From Adlay (Coix lacryma-jobi) Supplemented with Moringa (Moringa oleifera) Leaf Powder as a Source of Protein | Indonesia International Institute for Life Sciences

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Development of Puffed Snacks Made From Adlay (Coix lacryma-jobi) Supplemented with Moringa (Moringa oleifera) Leaf Powder as a Source of Protein

Valerie Valentina Dharmawan - Personal Name;

Snack food is one of the fastest growing segments in the food industry, however, often lacks
nutritional content. To improve the nutritional content of puffed snacks, especially in protein,
this study aimed to evaluate the proximate composition and sensory acceptance of different
concentrations (F0 = 0%, F1 = 5%, F2 = 10%, and F3 = 15%) of Moringa oleifera leaf powder
(MOLP) supplemented into the adlay puffed snacks. Protein and fat analysis were done using
Kjeldahl and Soxhlet method, while ash and moisture content were analyzed using the muffle
furnace and draft oven method. Sensory acceptance was done using the 9-point hedonic scale
with 50 panelists. Protein and ash were increased significantly (p

Availability

My Library (FS Thesis) FS 23-007

T202306052

Available

Detail Information

Series Title: -
Call Number: FS 23-007
Publisher: i3L, Jakarta : i3L, Jakarta., 2023
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): extrusion
Food fortification
Puffed snacks
adlay
Moringa oleifera leaf powder
Specific Detail Info: -
Statement of Responsibility: -

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