Development of Pastilles containing Fermented Garlic to Improve Acceptability and Health Benefits for the Elderly in a Post-Vaccination Program
| Autor: | Annis Catur Adi, Heni Rachmawati, Emyr Reisha Ishaura, Farapti Farapti, Wizara Salisa, Mohammad Fahmi Rasyidi, Nuthathai Sutthiwong |
|---|---|
| Jazyk: | perština |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 13, Iss 1, Pp 11-16 (2024) |
| Druh dokumentu: | article |
| ISSN: | 2252-0937 2538-2357 |
| DOI: | 10.22101/jrifst.2023.363603.1398 |
| Popis: | Wild foods are a source of nutrients. Garlic is a plant that contains some bioactive components. Fermented garlic can be used as a raw food material to formulate healthy food. Eating functional foods, such as Pastilles which include fermented garlic, can boost the body's immune. The purpose of this study was to analyze preference acceptance of and nutrition values in pastilles. This work applied a randomized experimental study design. Organoleptic properties with the hedonic tests were conducted using Friedman and Wilcoxon signed-rank tests. Results showed that formula F1 (pastilles with sago flour and mint essence) was the most preferred level ingredient for the pastilles with the highest average score is 3.57. The content of sago powder and mint essence significantly affected the smell and taste of the pastilles (P |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|