Thesis

Development of Desirable Texture source of Antioxidants Healthy Extrudates Snack Using Different Ratios of Adlay (Coix lacryma-jobi L.) and Moringa Leaves (Moringa oleifera)

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Snacks are often correlated with bad nutritional content due to high calories, fat, and
carbohydrates with low essential protein, vitamins, and minerals. Moringa Oleifera and
Lacryma Coix -Jobi L. could be the main ingredient for snacks due to their high fiber content,
high antioxidant value, and low glycemic index. Both of the ingredients are easily cultivated
and commonly found. However, to create puff snacks with a desirable hardness texture, it is
crucial to incorporate an adequate starch content that undergoes the puffing mechanism.
Thus, in this study, the experiment will develop different formulations of Moringa Oleifera
and Lacryma Coix-jobi L. effect on the antioxidant activity using extrusion processing.
Antioxidants were analyzed using 4 methods: DPPH, Total Flavonoid Content, Total Phenolic
Content, and Total Reducing Power. Increasing Moringa Oleifera Leaf Powder gives higher
antioxidant activity for all of the antioxidant content. After the extrusion process, there is a
loss in phenolic and flavonoid content, but increasing antioxidant activity is shown in both
total reducing power and DPPH analysis. Finally, the texture hardness was performed and got
a significant difference when adding MOLP. It is because high protein content in MOLP
interacts with the starch content which cause decreasing in starch degradation and will affect
the expansion ratio

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Availability

Detail Information

Series Title

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Call Number

FS 23-014

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Moringa oleifera
extrusion
antioxidants
Lacryma Coix-jobi L
Puffing Snacks

Specific Detail Info

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Statement of Responsibility

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