Publications by authors named "Priyanto Triwitono"
Article Synopsis
- - The research aimed to determine the effects of replacing synthetic calcium carbonate (CaCO) with grouper bone nano-calcium (GBN) and using medium-chain triglycerides (MCT) instead of long-chain triglycerides (LCT) in the diets of ovariectomized rats over eight weeks.
- - Four groups of twenty rats were studied, with results showing that those fed with GBN exhibited better bone density and strength compared to the synthetic CaCO group, while the calcium-deficient group performed poorly.
- - The study concluded that GBN was an effective alternative to synthetic calcium and that MCT performed similarly to LCT, though it did not prove superior.
Background: The food industry faces an important challenge in the reformulation of food products to reduce fat at the same time as retaining crucial properties, such as acceptable appearance, texture and mouthfeel. In the present study, a fat replacer from glucomannan was incorporated in cookies prepared from fermented cassava flour (FCF) and soy protein concentrate (SPC), and its effect on physicochemical and sensory properties was analyzed. The samples included cookies made from FCF and SPC with fat substitution levels of 0% (CS100: FCF-SPC, 100% fat), 20% (GM80: FCF-SPC-medium glucomannan, 80% fat) and 30% (GH70: FCF-SPC-high glucomannan, 70% fat).
View Article and Find Full Text PDFThis work evaluated the structure and quality parameters of dough and cookies prepared using fermented cassava flour, soy protein concentrate, and glucomannan. Glucomannan was incorporated as a fat replacement. The levels of fat replacement were 0%, 10%, 20%, and 30% (CS100, GL90, GM80, and GH70, respectively) relative to the original fat content.
View Article and Find Full Text PDF