Formulation of mixture powder as fortificant of natural folic acid in preparation of infant cream soup for complementary feeding. Issue 1 (June 2019)

• Record Type: Journal Article
• Authors: Susilowati, A; Lotulung, P D; Maryati, Y; Aspiyanto,
• Is Part Of: IOP conference series. Volume 536:Issue 1(2019)
• Publication Date: 2019-06
• Subjects: Materials science -- Periodicals; 620.1105
• DOI: 10.1088/1757-899X/536/1/012123
• Languages: English
• ISSNs: 1757-8981

Abstract

Abstract: Mixtures of both nixtamalized yellow and white corn (Zea mays var. indentata), mung bean (Phaseolusradiatus) tempeh, and fermented broccoli (Brassica oleracea L.)/spinach (Amaranthus sp.) is a recovering fortificant of natural folic acid in formulation of infant cream soup as complementary feeding. The experiment activity aims to find out treatment optimization on their formulation and application in preparation of infant cream soup on composition, dominant monomer of folic acid, distribution of particle sizes, and types of volatile compounds. The experiment activity was done by using four types of fortificant subsequently A, B, C and D with folic acid concentration in fortificants 0, 100, 200, 300, 400, and 500 μg/75 g in basic formula of cream soup. The result of experiment work showed that based on dissolved protein, formulation optimization was achieved at fortificant C with folic acid concentration of 600 μg/75 g in basic formula of cream soup and gave instant powder of infant cream soup with composition of folic acid 125.619 μg/mL, dissolved protein 2.93 mg/mL, total solids 94.65 %, total sugars 211.33 mg/mL, and reducing sugars 83.48 mg/mL. The optimum formulation takes place an increase of dissolved protein in instant powder of infant cream soup 25.75 %, total solids 2.89 %, total sugars 91.85 %, and reducing sugars 100.62 % (1 times) compared to control instant of infant cream soup. Instantiation process increases dissolved protein 113 % (1.13 times) compared to control. Identification of folic acid monomer of powder cream soup and instant cream soup are dominated by folic acid monomer with molecular weight (MW) 442.06 Dalton (Da.) and 442.65 Da., types of dominant volatile compound, linoleic acid (22.78 %) and palmitic acid (45.23 %), distribution of particle size with particle size 1, 780.0 nm and 787.9 nm with index particle 0.975 and 0.774.