Synbiotic goat milk kefir improves health status in rats fed a high-fat and high-fructose diet

Autor: Nurliyani Nurliyani, Eni Harmayani, Sunarti Sunarti

Publikováno v: Veterinary World, Vol 15, Iss 1, Pp 173-181 (2022)

Background and Aim: Kefir, a natural probiotic containing bacteria and yeast, is a fermented milk product, whereas glucomannan from porang tuber (Amorphophallus oncophyllus) is prebiotic in vivo. Simvastatin is a potent lipid-lowering statin that can

Externí odkaz: https://doaj.org/article/b3e643fd50474c72a2f728996e2c2f8a

Pengaruh pemberian jelly mengandung glukomanan porang (Amorphophalus oncophyllus) dan inulin sebagai makanan selingan terhadap berat badan, IMT, lemak tubuh, kadar kolesterol total, dan trigliserida pada orang dewasa obesitas

Autor: Rissa Saputri, Rizka Qurrota A’yun, Emy Huriyati, Lily Arsanti Lestari, Sri Rahayoe, Yusmiati Yusmiati, Okta Haksaica Sulistyo, Eni Harmayani

Publikováno v: Jurnal Gizi Klinik Indonesia, Vol 17, Iss 4, Pp 166-183 (2021)

Effect of jelly containing of porang (Amorphophalus oncophyllus) glucomannan and inulin as a snack to the body weight, BMI, body fat, total cholesterol, and triglyceride levels in obese adult Background: Obesity is a major risk factor for noncommun

Externí odkaz: https://doaj.org/article/57c924b25f044c9ba3c66a90a713860c

Optimization of oil-in-water emulsion capacity and stability of octenyl succinic anhydride-modified porang glucomannan (Amorphophallus muelleri Blume)

Autor: I Wayan Rai Widarta, Ambar Rukmini, Umar Santoso, Supriyadi, Sri Raharjo

Publikováno v: Heliyon, Vol 8, Iss 5, Pp e09523- (2022)

Surfactants are used to reduce surface and interfacial tension to form emulsions. Polysaccharides such as Porang Glucomannan (PG) with high viscosity can be used as surfactants. This research aimed to optimize the concentration of sodium carbonate (N

Externí odkaz: https://doaj.org/article/3df5eff705ae457d9078504295742320

Physicochemical Nutritional and Sensory Properties of Kluklui Supplemented With Porang Glucomannan and Banana Flour

Autor: Eni Harmayani, Nasser Farid Geraldo, Agnes Murdiati

Publikováno v: Indonesian Food and Nutrition Progress; Vol 18, No 1 (2021); 9-15

The meal from peanut oil-extraction may be valorized as snacks for human food. In Benin, West Africa, this peanut meal is traditionally used to produce snack food called kluiklui. The snacks were obtained by frying partially defatted peanut paste rol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d809bb99dfeb75db417fc9cecdb666ad
https://journal.ugm.ac.id/ifnp/article/view/57223

Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index

Autor: Jenshinn Lin, Aji Sutrisno, Sukamto Sukamto, Domas Galih Patria

Publikováno v: Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 28 MAY 2021
Food Science and Technology, Volume: 42, Article number: e03021, Published: 28 MAY 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

This study aims to find out the optimum treatment of the feed moisture in porang glucomannan (PGM), and Ca(OH)2 in the production of the restructured rice using a pasta extruder. Feed moisture (35-45%), PGM (3-7%), and Ca(OH)2 (0.04-0.10%) were the i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36932820a26252fedda02f68e36c9b1f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005025201&tlng=en