Thesis

The Effect of the Utilization of Lavender (Lavandula angustifolia) and Butterfly Blue Pea (Clitoria ternatea) and Baking Condition Towards Antioxidant Properties and Capacity of a Cereal Bar

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Edible flower petals are beneficial for humans due to their high antioxidants content. Yet, the
consumption of them is still limited. Therefore, incorporating flowers to familiar food
products like cereal bars can be the solution. Nevertheless, baking at high temperatures
might degrade the antioxidant of the flowers. This study was conducted to determine the
antioxidant properties and capacity of butterfly pea and lavender and to determine the
effect of flower fortifications and baking conditions on cereal bars’ antioxidants. Four
fortifications formulas (control, BP 1.75%, LA 1.75%, and BP:LA = 1:1 (1.75%)) were made and
compared. Total phenolic content, total flavonoid content, and 1,1-diphenyl-2-picrylhydrazyl
(DPPH) analysis were utilized to determine the antioxidants. In this study, dried lavender had
significantly higher antioxidants compared to butterfly pea (18.93 (0.02) mg GAE/g, 79.83
(0.63) mg QE/g, and 86.11%+1.1%RSA). In addition, baking significantly lowered the amount
of antioxidants in cereal bars due to exposure to oxidative stress. Moreover, baking at 140oC
for 35 minutes could preserve significantly higher antioxidants compared to baking at 100oC
for 120 minutes (higher antioxidant and lower percent of reduction) due to lower exposure
to oxidative stress. Cereal bars fortified with lavender and baked at 140oC had significantly
higher antioxidants compared to other formulas and bars baked at 100oC. In conclusion,
dried lavender petals fortification followed by baking at 140oC for 35 minutes could yield
cereal bars with high antioxidant and also acceptable taste and texture.

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Availability

Detail Information

Series Title

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Call Number

FSN 24-023

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

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)

Phenolic
Flavonoid
DPPH
cereal bars
edible flowers

Specific Detail Info

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Statement of Responsibility

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