Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020)

The Effect of Substitution of Mungabean Flour and Tapioca on the Acceptability of Pie Shells as a Source of Fiber and Potassium

Authors
Yuli Hartati, Risma Royanda
Corresponding Author
Yuli Hartati
Available Online 19 April 2021.
DOI
https://doi.org/10.2991/assehr.k.210415.056How to use a DOI?
Keywords
Formulation pie shells, mung bean, fiber, pottasium and natrium
Abstract
Pie is a type of pastry product consisting of pie shells and toppings. Pies are usually consumed as snacks among children, adolescents and adults. Creations in the processing of pie shells is rarely, most of food products, especially snacks have a low fiber and potassium content, but are high in sodium and saturated fat. Therefore, one of the creations of processing pie shells can be done by substituting the basic ingredients of making pie shells that utilize local food ingredients. The choice of mung beans in this substitution is due to the high fiber and potassium content of mung beans which can be used to reduce blood pressure in someone with hypertension.This study research determine of the best formulation, determine of the acceptability, determine of the content of macro nutrients based on proximate analysis, determine of the fiber levels, potassium levels and sodium levels in the pie shells substitution of mung beans and tapioca flour.This study research is an experimental research with non factorial complete randomized design, an experiment that is used homogeneously or there are no other factors that affect the response outside the factors studied. The results showed that there were four pie shells formulations, the best pie shelss formulations based on the acceptability test were found in F2 (75 grams of tapioca flour with 125 grams of mung bean flour). The content of macro nutrients from the best pie shells formulation are energy of 457.17 Kcal, protein 10.7%, fat 18.73%, and carbohydrates 61.45%. While the level of food fiber 13.18%, sodium levels 106.47 mg and potassium levels 568.02 mg per 100 grams of pie shells.Need to increase carbohydrate content of pie shells (in the filling) by choosing the right food ingredients and pay attention to the sodium content of these foods. Further research needs to be done on the acceptability of pie shells with the addition of filling. And regarding the effect of giving pie shells substitution of mung bean flour and tapioca as a source of fiber and potassium to decrease blood pressure in hypertensive patients.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Cite this article

TY  - CONF
AU  - Yuli Hartati
AU  - Risma Royanda
PY  - 2021
DA  - 2021/04/19
TI  - The Effect of Substitution of Mungabean Flour and Tapioca on the Acceptability of Pie Shells as a Source of Fiber and Potassium
BT  - Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020)
PB  - Atlantis Press
SP  - 270
EP  - 277
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.210415.056
DO  - https://doi.org/10.2991/assehr.k.210415.056
ID  - Hartati2021
ER  -