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

• 作者: Aimee Sheree A. Barrion Lotis E. Mopera Marites Gatchalian-Yee Welbert A. Ronquillo
• 来源期刊: 食品与营养科学(英文)
• 学科: 医学
• 关键词: Malunggay Monggo Saba-Peel Polvoron
• 年，卷（期）: 2020,（4）
• 页码范围: 262-280
• 页数: 19页
• 分类号: R51

摘要

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.