Application Of Lemongrass (Cymbopogon Citratus) As A Functional Food Ingredient With Alpha-Glucosidase Inhibitory Activity

DOI

10.2991/fanres-18.2018.42How to use a DOI?

Keywords

lemongrass, α-glucosidase inhibitor, ingredient, ice cream, yoghurt

Abstract

Lemongrass showed potential for development as a functional ingredient due to the presence of alpha-glucosidase inhibitors (AGIs) and lower cytotoxic activity. However, studies regarding the application of lemongrass as ingredient have yet to be conducted to observe stability against heat treatment in processing model as well as its interaction with other ingredients. This study aimed to assess the AGI stability against rapid and long-term heating to model pasteurization and incubation, respectively. Moreover, the impact of lemongrass on the physical and sensory qualities of two dairy products was evaluated. The AGI activity was measured using rat intestinal glucosidase inhibition assay and sensory evaluation was performed using the Hedonic test. Stability testing against heating as applied in the ice cream and yoghurt production showed that heating decreased AGI activities, where longer heating intensified the effect vigorously. Noteworthy was that a higher extract amount lessened the damaging effect significantly. Yoghurt fortified with 1,500 mg/L of lemongrass extract failed to form. Fortification of lemongrass extract reduced viscosity in both ice cream and yoghurt, increased meltdown rate and reduced overrun value in ice cream. Varied concentrations of lemongrass added in ice cream had no significant effect on the sensory acceptance. Hence, lemongrass showed high potential as a functional ingredient for ice cream

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Filiana Santoso
AU  - Jonathan Winarno
AU  - Maria D.P.T. Gunawan-Puteri
PY  - 2018/11
DA  - 2018/11
TI  - Application Of Lemongrass (Cymbopogon Citratus) As A Functional Food Ingredient With Alpha-Glucosidase Inhibitory Activity
BT  - Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018)
PB  - Atlantis Press
SP  - 204
EP  - 208
SN  - 2352-5401
UR  - https://doi.org/10.2991/fanres-18.2018.42
DO  - 10.2991/fanres-18.2018.42
ID  - Santoso2018/11
ER  -