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Articles by Mutiara Nugraheni
Total Records ( 2 ) for Mutiara Nugraheni
  Mutiara Nugraheni , Badraningsih Lastariwati and Sutriyati Purwanti
  Background: Maranta arundinacea is a local tuber grown in Indonesia that is used as a source of carbohydrates. Maranta arundinacea flour modifications may increase levels of resistant starch, thereby increasing the functional properties of gluten-free flour. Materials and Methods: In this study, Maranta arundinacea flour was modified by 3-cycle autoclaving-cooling and then, three types of gluten-free enriched, resistant starch type 3 were identified, namely; high fiber, high protein and self-rising. These were evaluated in terms of chemical composition and ability to manage glucose, lipids and short-chain fatty acids in healthy mice. Results: The modified Maranta arundinacea flour increased the levels of resistant starch to 104.65%. The high-fiber flour was rich in dietary fiber as well as soluble dietary fiber (1.88±0.10%), insoluble dietary fiber (15.73±0.13%) and total dietary fiber (17.61±0.08%). The high-protein flour contained 14.43±0.02% protein. Self-rising flour was at ash level, indicating high levels of minerals. The consumption of the three types of gluten-free flour enriched with resistant starch type 3 from Maranta arundinacea flour kept glucose and lipids (total cholesterol, triglycerides, high density lipoprotein and low density lipoprotein) under normal conditions. The dominant short-chain fatty acids were acetate, propionate and butyrate. Conclusion: This study indicates that gluten-free enriched resistant, starch type 3 flour from Maranta arundinacea can help keep glucose and lipids under normal conditions, suggesting its potential use as a functional food, especially in people who have difficulties in managing glucose and lipid profiles.
  Mutiara Nugraheni , Sutopo , Sutriyati Purwanti and Titin Hera Widi Handayani
  Background and Objective: Indonesia has potential as a gluten-free food source. Thus, efforts to utilize gluten-free flour in ready-to-eat products such as cookies are required. This research aims to determine the chemical, physical and sensory characteristics of gluten-free cookies made from sorghum flour, millet flour, corn flour, tapioca flour, Maranta arundinacea flour rich in resistant starch type 3 (RS3), Maranta arundinacea flour, Coleus tuberosus flour rich in RS3 and corn starch. Materials and Methods: Four types of cookies were made, namely, wheat flour cookies (as control) and three types of gluten-free cookies based on different proportions of Maranta arundinacea flour rich in RS3 [8% (FI), 10% (FII) and 12% (FIII)]. The cookies chemical, physical and sensory characteristics were analyzed. Results: Gluten-free cookies (FI, FII and FIII) had higher contents of fibre, RS3 and calories than wheat flour cookies (as control). The physical characteristics (weight, diameter, height and spread ratio) of gluten-free cookies differed significantly from those of wheat flour cookies but did not significantly differ with the amount of added RS3. Wheat flour cookies were harder than gluten-free cookies. Wheat flour cookies had higher sensory characteristic scores (colour, flavour, taste, crispiness and overall acceptability) than did gluten-free cookies. Among the gluten-free cookies, FI had better sensory characteristic scores. Conclusion: Based on the results of this research, gluten-free cookies low in calories, rich in RS3 and high in fibre have good physical and sensory characteristics and thus can be developed as functional food.
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