Repository Universitas Pakuan

Detail Karya Ilmiah Dosen

S Warnasih, A H Mulyati, S Sutanto, And E Herlina

Judul : Effect of serving temperature on the nutritional quality ofcereal foods

Abstrak :
Abstract. Cereal is one of the oat-based food products that contain high dietary fibre and nutritional value. One of the factors that affect the nutritional quality of the cereal during serving is the temperature of the water used for brewing. This study was carried out to evaluate the effect of serving temperature on the nutritional value of ready-to-eat cereal foods. The sample consisted of 4 types, i.e instant oat (A and B), and quick cook oat (A and B). Each sample was brewed using four different water temperatures, namely 40, 60, 80, and 100 °C.Then the nutritional content analyses were carried out included protein, fat, dietary fibre, and magnesium, also the organoleptic test with the panellist. The results showed that the treatment of the four serving temperatures resulted in levels of protein, fat, fibre, and magnesium which were significantly different, while the serving water temperature of 100 °C resulted in higher levels of dietary fibre. The sample that was most preferred by the panellists was the sample that was brewed with water with a temperature of 60 °C, while the sample that was least preferred was the sample that was brewed with water at 40 °C, both in the instant oat and quick cook oat samples. Therefore, water with a temperature of 60 °C was recommended for serving cereals.

Keywords: cereal, dietary fibre, nutritional quality, oat, serving temperature

Tahun : 2021 Media Publikasi : Jurnal Internasional

Kategori : Jurnal No/Vol/Tahun : Journal of Physics: Conference Series 1882 (2021) 012111 / doi:10.1088/1742-6596/1882/1/012111 / 2021

ISSN/ISBN : doi:10.1088/1742-6596/1882/1/012111

PTN/S : Universitas Pakuan Program Studi : KIMIA

Bibliography :
References
[1] The American Association of Cereal Chemists (AACC) International 1999 Definition of whole grain. http://www.aaccnet.org/definitions/wholegrain.asp (accessed October 2020)
[2] European Food Information Council (EUFIC) 2009 Whole grain fact sheet. http://www.eufic.org/article/en/ page/BARCHIVE/ expid/ Whole-grain-Fact-Sheet/ (accessed October 2020)
[3] Lang R and Jebb S A 2003 Who consumes whole grains, and how much? Proc Nutr Soc 62 123–127
[4] Jacobs D R, Pereira M A, Meyer K A and Kushi L H 2000 Fibre from whole grains, but not refined grains, is inversely associated with all-cause mortality in older women: the Iowa women’s health study J. American College of Nutrition 19 326S–330S
[5] Singh R, De S and Belkheir A 2013 Avena sativa (Oat), a potential neutraceutical and therapeutic agent: an overview Crit Rev Food Sci Nutr 53 126-144
[6] Bertais S, Luque M L P, Preziosi P, Fieux B, Torra de Flot M, Galan P et al. 2000 Contribution of ready-to-eat cereals to nutrition intakes in French adults and relations with corpulence Annals in Nutrition and Metabolism 44 249–255
[7] Panlasigui L N, Thompson L U, Juliano B O, Perez C M, Yiu S H and Greenberg G R 1991 Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans Am. J. Clin. Nutr. 54 871–7
[8] Badan Standarisasi Nasional 1992 Standar Nasional Indonesia (SNI) 01-2891-1992 Cara uji makanan dan minuman (Jakarta)
[9] Association of Anlytical Chemists (AOAC) 1999 AOAC International. Official Method 985.29; 993.19; 991.42
[10] Saikia P, Sarkar C R and Borua I 1999 Chemical composition, antinutritional factors and effect of cooking on nutritional quality of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi)] Food Chemistry 67 347-352
[11] Seenaa S, Sridhara K R, Arun A B and Chiu-Chung Y 2006 Effect of roasting and pressurecooking on nutritional and
protein quality of seeds of mangrove legume Canavalia cathartica from southwest coast of India J of Food Composition and Analysis 19 284–293

[12] Tyagi S B, Kharkwal M and Saxena 2015 Impact of cooking on nutritional content of food J. of Undergraduate Research and Innovation 1 3 180-186
[13] Liu Y 2010 Beta-glucan effects on pasting properties and potential health benefits of floursfrom different oat lines Thesis Food Science and Technology (Iowa: Iowa State University)
[14] Rebello C J, Greenway F L and Finley J W 2014 Whole Grains and Pulses: A Comparison of the Nutritional and Health Benefits Candida J. Agric. Food Chem.dx.doi.org/10.1021/jf500932z/

URL : doi:10.1088/1742-6596/1882/1/012111

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Detail Karya Ilmiah Dosen

S Warnasih, A H Mulyati, S Sutanto, And E Herlina

Judul	:	Effect of serving temperature on the nutritional quality ofcereal foods
Abstrak	:	Abstract. Cereal is one of the oat-based food products that contain high dietary fibre and nutritional value. One of the factors that affect the nutritional quality of the cereal during serving is the temperature of the water used for brewing. This study was carried out to evaluate the effect of serving temperature on the nutritional value of ready-to-eat cereal foods. The sample consisted of 4 types, i.e instant oat (A and B), and quick cook oat (A and B). Each sample was brewed using four different water temperatures, namely 40, 60, 80, and 100 °C.Then the nutritional content analyses were carried out included protein, fat, dietary fibre, and magnesium, also the organoleptic test with the panellist. The results showed that the treatment of the four serving temperatures resulted in levels of protein, fat, fibre, and magnesium which were significantly different, while the serving water temperature of 100 °C resulted in higher levels of dietary fibre. The sample that was most preferred by the panellists was the sample that was brewed with water with a temperature of 60 °C, while the sample that was least preferred was the sample that was brewed with water at 40 °C, both in the instant oat and quick cook oat samples. Therefore, water with a temperature of 60 °C was recommended for serving cereals. Keywords: cereal, dietary fibre, nutritional quality, oat, serving temperature
Tahun	:	2021	Media Publikasi	:	Jurnal Internasional
Kategori	:	Jurnal	No/Vol/Tahun	:	Journal of Physics: Conference Series 1882 (2021) 012111 / doi:10.1088/1742-6596/1882/1/012111 / 2021
ISSN/ISBN	:	doi:10.1088/1742-6596/1882/1/012111
PTN/S	:	Universitas Pakuan	Program Studi	:	KIMIA
Bibliography	:	References [1] The American Association of Cereal Chemists (AACC) International 1999 Definition of whole grain. http://www.aaccnet.org/definitions/wholegrain.asp (accessed October 2020) [2] European Food Information Council (EUFIC) 2009 Whole grain fact sheet. http://www.eufic.org/article/en/ page/BARCHIVE/ expid/ Whole-grain-Fact-Sheet/ (accessed October 2020) [3] Lang R and Jebb S A 2003 Who consumes whole grains, and how much? Proc Nutr Soc 62 123–127 [4] Jacobs D R, Pereira M A, Meyer K A and Kushi L H 2000 Fibre from whole grains, but not refined grains, is inversely associated with all-cause mortality in older women: the Iowa women’s health study J. American College of Nutrition 19 326S–330S [5] Singh R, De S and Belkheir A 2013 Avena sativa (Oat), a potential neutraceutical and therapeutic agent: an overview Crit Rev Food Sci Nutr 53 126-144 [6] Bertais S, Luque M L P, Preziosi P, Fieux B, Torra de Flot M, Galan P et al. 2000 Contribution of ready-to-eat cereals to nutrition intakes in French adults and relations with corpulence Annals in Nutrition and Metabolism 44 249–255 [7] Panlasigui L N, Thompson L U, Juliano B O, Perez C M, Yiu S H and Greenberg G R 1991 Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans Am. J. Clin. Nutr. 54 871–7 [8] Badan Standarisasi Nasional 1992 Standar Nasional Indonesia (SNI) 01-2891-1992 Cara uji makanan dan minuman (Jakarta) [9] Association of Anlytical Chemists (AOAC) 1999 AOAC International. Official Method 985.29; 993.19; 991.42 [10] Saikia P, Sarkar C R and Borua I 1999 Chemical composition, antinutritional factors and effect of cooking on nutritional quality of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi)] Food Chemistry 67 347-352 [11] Seenaa S, Sridhara K R, Arun A B and Chiu-Chung Y 2006 Effect of roasting and pressurecooking on nutritional and protein quality of seeds of mangrove legume Canavalia cathartica from southwest coast of India J of Food Composition and Analysis 19 284–293 [12] Tyagi S B, Kharkwal M and Saxena 2015 Impact of cooking on nutritional content of food J. of Undergraduate Research and Innovation 1 3 180-186 [13] Liu Y 2010 Beta-glucan effects on pasting properties and potential health benefits of floursfrom different oat lines Thesis Food Science and Technology (Iowa: Iowa State University) [14] Rebello C J, Greenway F L and Finley J W 2014 Whole Grains and Pulses: A Comparison of the Nutritional and Health Benefits Candida J. Agric. Food Chem.dx.doi.org/10.1021/jf500932z/
URL	:	doi:10.1088/1742-6596/1882/1/012111