Development and sensory test of eel cookies for pregnant women with chronic energy deficiency using many facet Rasch model: a preliminary study
Main Article Content
Keywords
development; sensory test; eel cookies, pregnant women; many-facet Rasch model
Abstract
Study objectives:This study aimed to assessment the respond of pregnant women with chronic energy deficiency on eel cookies. Methods:The study was conducted in three stages. First, a functional food formula based on Anguilla bicolorwas created.Second, the qualities of the food products were examined. Lastly, a sensory assessment was performed with 30 pregnant women. The sensory assessment data were analyzed using many-facet rasch model. Results:Three cookies formulae were made. Among the parameters for the sensory assessment with the consumers, texture was the most difficult criterion to be fulfilled (1.13 logit), followed by taste (0.18 logit), aroma (-0.34 logit), and color (-0.97 logit). The peanut-flavored cookie (0.62 logit) was preferred over cheese or chocolate-flavored. Conclusion:Cookies made from fish bone flour of Anguilla bicolorand local corn may be a better functional food option for addressing chronic energy deficiency in pregnant women.
References
2. Black RE, Allen LH, Bhutta ZA, et al. Maternal and child undernutrition: global and regional exposures and health consequences. Lancet. 2008;371(9608):243-260.
3. Victoria CG, Adair L, Fall C, et al. Maternal and child undernutrition: consequences for adult health and human capital. Lancet. 2008;371(9609):340-357.
4. Briend A, Collins S, Golden M, Manary M, Myatt M. Maternal and Child Nutrition. Lancet. 2013;382(9904):1549.
5. Shahidi F. Nutraceuticals, functional foods and dietary supplements in health and disease. Journal of Food and Drug Analysis. 2012;20(1):226-230.
6. Osmani S, Sen A. The hidden penalties of gender inequality: fetal origins of ill-health. Economics & Human Biology. 2013;1(1):105-121.
7. Doyon M, Labrecque J. Functional foods: a conceptual definition. British Food Journal. 2008;110(11):1133-1149.
8. Seo J-S, Choi J-H, Seo J-H, et al. Comparison of major nutrients in eels Anguilla japonica cultured with different formula feeds or at different farms. Fisheries and Aquatic Sciences. 2013;16(2):85-92.
9. Suseno SH. Fatty Acid Profiles of Tropical Eel (Anguilla sp.,) By-products. Advance Journal of Food Science and Technology. 2014;6(6):802-806.
10. Sales-Campos H, de Souza PR, Peghini BC, da Silva JS, Cardoso CR. An overview of the modulatory effects of oleic acid in health and disease. Mini Reviews in Medicinal Chemestry. 2013;13(2): 201-210.
11. Suarni S, Yasin M. Corn as a functional food source. Technology and Food Science. 2011; 6(1):41-56.
12. Suarni S. Potential of corn and shorgum fluor as a substitution of wheat in processed products. Technology and Food Science. 2009;4(2).
13. Giango WC. The Quality and Acceptability of ‘Bakasi’(Anguilla japonica) Cookies. European Scientific Journal. 2016;12(8).
14. Bond TG, Fox CM. Applying the Rasch model: Fundamental measurement in the human sciences. Routledge Mahwah NJ. 2015.
15. Sumintono B, Widhiarso W. Aplication of Rasch model for research social. Trim Komunikata Publishing House, Cimahi. 2014.
16. Boone WJ, Staver JR, Yale MS. Rasch analysis in the human sciences. Dordrecth Springer. 2014.
17. Engelhard Jr G. Invariant measurement: using Rasch models in the social, behavioral, and health sciences. Routledge, New York. 2013.
18. Abdel-Moemin AR. Healthy cookies from cooked fish bones. Food Bioscience. 2015; 12:114-121.
19. Wani AA, Sogi D, Singh P, Sharma P, Pangal A. Dough-handling and cookie-making properties of wheat flour–watermelon protein isolate blends. Food and Bioprocess Technology. 2012;5(5):1612-1621.
20. Okfrianti Y, Kamsiah DGV, Veli DG. The addition of fish meal eel on nutrition content, water content and organoleptic quality Tortilla Chips. Indonesia Animal Science Journal. 2013;8(2):139-152.
21. Jeyasanta K, Velammal A, Patterson J. Utilization of trash fishes as edible fish powder and its quality characteristics and consumer acceptance. World Journal of Dairy & Food Sciences. 2013;8.
22. Muehlhoff E, Bennett A, McMahon D. Milk and dairy products in human nutrition. Food and Agriculture Organization of the United Nations (FAO). 2013.
23. Faridi Z, Njike VY, Dutta S, Ali A, Katz DL. Acute dark chocolate and cocoa ingestion and endothelial function: a randomized controlled crossover trial. American Journal of Clinical Nutrition. 2008;88(1):58-63.
24. Suchoszek-Łukaniuk K, Jaromin A, Korycińska M, Kozubek A. Health benefits of peanut (Arachis hypogaea L.) seeds and peanut oil consumption. Nuts and seeds in health and disease prevention, Academic Press. 2011;873-880.
25. Arya SS, Salve AR, Chauhan S. Peanuts as functional food: a review. Journal of Food Science and Technology. 2016, 53(1):31-41.
26. Collins S, Dent N, Binns P, Bahwere P, Sadler K, Hallam A. Management of severe acute malnutrition in children. Lancet. 2006;368(9551):1992-2000.
27. Bechman A, Phillips RD, Chen J. The use of nutrient‐optimizing/cost‐minimizing software to develop ready‐to‐use therapeutic foods for malnourished pregnant women in Mali. Food Science & Nutrition. 2015;3(2):110-119.
28. Ali E, Zachariah R, Shams Z, et al. Peanut‐based ready‐to‐use therapeutic food: how acceptable and tolerated is it among malnourished pregnant and lactating women in B angladesh? Maternal Child Nutrition. 2015;11(4):1028-1035.
29. Kawarazuka N, Béné C. The potential role of small fish species in improving micronutrient deficiencies in developing countries: building evidence. Public Health Nutrition. 2011;14(11):1927-1938.
30. Forsum E, Löf M. Energy metabolism during human pregnancy. Annual Review of Nutrition. 2011;27:277-292.
31. Myers SA, Torrente S, Hinthorn D, Clark PL. Life-threatening maternal and fetal macrocytic anemia from antiretroviral therapy. Obstetrics Gynecology. 2005;106(5 Pt 2): 1189-1191.
32. Hibbeln JR, Davis JM, Steer C, et al. Maternal seafood consumption in pregnancy and neurodevelopmental outcomes in childhood (ALSPAC study): an observational cohort study. Lancet. 2007;369(9561):578-585.
33. Grandjean P, White RF, Weihe P, Jørgensen PJ. Neurotoxic risk caused by stable and variable exposure to methylmercury from seafood. Ambulatory Pediatrics. 2003;3(1):18-23.
34. Vahter M, Åkesson A, Lind B, Björs U, Schütz A, Berglund M. Longitudinal study of methylmercury and inorganic mercury in blood and urine of pregnant and lactating women, as well as in umbilical cord blood. Environmental Research. 2000;84(2):186-194.
35. Farzana T, Mohajan S. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom. Food Science & Nutrition. 2015; 3(5):363-369.
36. Torbica A, Hadnađev M, Hadnađev TD. Rice and buckwheat flour characterisation and its relation to cookie quality. Food Research International. 2012;48(1):277-283.
37. Chevallier S, Colonna P, Della Valle G, Lourdin D. Contribution of major ingredients during baking of biscuit dough systems. Journal of Cereal Science. 2000;31(3):241-252.
38. Mamat H, Hill SE. Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit. Journal of Food Science and Technology. 2014;51(9):1998-2005.
39. O'Brien C, Chapman D, Neville D, Keogh M, Arendt E. Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits. Food Research International. 2003;36(3):215-221.
40. Jacob L, Leelavathi K. Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering. 2007;79(1):299-305.
41. Verwaeren J, Gellynck X, Lagast S, Schouteten JJ. Predicting childrens food choice using check-all-that-apply questions. Journal of Sensory Studies. 2019;34:e12471.
Article Sidebar
Article Details
How to Cite
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Transfer of Copyright and Permission to Reproduce Parts of Published Papers.
Authors retain the copyright for their published work. No formal permission will be required to reproduce parts (tables or illustrations) of published papers, provided the source is quoted appropriately and reproduction has no commercial intent. Reproductions with commercial intent will require written permission and payment of royalties.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Deni Kurniadi Sunjaya, Faculty of Medicine, Universitas Padjadjaran, Bandung, Indonesia
Departement of Public Health Faculty of Medicine
Devi Pratiktowati Puteri, Sukabumi District Health Office, West Java, Indonesia
Division of Nutrition
Bambang Sumintono, Faculty of Education, Universiti Malaya, Malaysia
Faculty of Education
How to Cite
