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Development of Saba (Musa“BBB” acuminata x balbisiana) Peel-Monggo [Vigna radiata(L.) R. Wilczek] Flours with Malunggay (Moringa oleiferaLam.) Polvoron Bar

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Food and Nutrition Sciences 2020年第4期11卷 262-280页

作者： Welbert A.Ronquillo Marites Gatchalian-Yee Lotis E.Mopera aimee sheree a.barrion Department of Nutrition and Dietetics Adventist Medical Center CollegeIligan CityPhilippines Institute of Human Nutrition and Food College of Human EcologyUniversity of the Philippines Los BañosLagunaPhilippines Institute of Food Science and Technology College of Agriculture and Food ScienceUniversity of the Philippines Los BañosLagunaPhilippines

The study was designed to produce a nutrient-dense polvoron bar from the optimized mixture of Saba-peel, monggo, and malunggay using simplex lattice design (RSM-SLD). Polvoron bar was also evaluated analytically including proximate, iron, total dietary fiber (TDF), and vitamin A content. Shelf stability, consumer acceptability, and microbial assessment of the sample were determined. Results showed that the optimal combination of ingredients was 37%, 52%, and 11% for saba peel flour, monggo flour, and malunggay powder, respectively. Proximate composition revealed that a fresh sample can provide 66% of carbohydrates, 12.17% protein, and 17% of fats. Every 100 g has 1.43 mg Fe content, 1.78 g TDF, and 91.25 mg vitamin A. The optimized product can last up to 111, 98, and 54 days at 30°C, 40°C, and 50°C, respectively, while total aerobic bacteria, yeast and molds, and coliform count are within the acceptable limits of the FDA standards.

关键词： Malunggay Monggo Saba-Peel Polvoron

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Phytochemical Composition,Antioxidant and Antibacterial Properties of Pummelo(Citrus maxima(Burm.))*** Escherichia coli and Salmonella typhimurium

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Food and Nutrition Sciences 2014年第9期5卷 749-758页

作者： aimee sheree a.barrion Wilma A.Hurtada Irene A.Papa Teofila O.Zulayvar Marites G.Yee Institute of Human Nutrition and Food College of Human EcologyUniversity of the Philippines Los BanosLos BanosPhilippines National Institute of Molecular Biology&Biotechnology University of the Philippines Los BanosLos BanosPhilippines

The antioxidant and antibacterial activities of the phytochemical constituents of the pericarp, mesocarp and segment membrane crude ethanolic extracts of Pummelo (Citrus maxima (Burm.)) fruit were were tested against Escherichia coli and Salmonella typhimurium. Preliminary phytochemical test revealed the presence of phenols, tannins, saponins expressed as catechine quivalent (CE)/100ml and flavonoid expressed as gallic acid equivalent (GAE)/100ml. The order of which was as follows pericarp > segment membrane > mesocarp. The strongest antioxidant activity was obtained by the pericarp extract (29.64 expressed as % lipid peroxidation). The differences in the measured amount of phytochemicals and antioxidant activity among the three sample extracts were found to be significant. In terms of antimicrobial activity, the pericarp, mesocarp and segment membrane extracts generated zone of inhibitions measuring 17.10, 18.00 and 17.03 mm for S. typhimurium, respectively at 100% concentration. E. coli was noted to be inactive in all three sample extracts at 100% concentration. The capacity of E. coli to counteract the inhibitory effect of the phytochemicals contained in the pummelo extracts may be attributed to its rough corrugated cell wall and thick periplasmic space as opposed to the smooth curved and barely seen periplasmic space of S. typhimurium. However, no significant correlation was detected among the phytochemical content, antioxidant and in vitro antimicrobial activities of the sample extracts against S. typhimurium.

关键词： Pummelo Antibacterial Phytochemical E. coli S. typhimurium

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