CHANGES OF TOTAL FLAVONOIDS AND PHENOLICS CONTENTS OF INDONESIAN FERMENTED SOY-BASED PRODUCTS DURING PROCESSING AND AN OVERVIEW OF THEIR BENEFITS TO HUMAN HEALTH
Background: Soybeans are rich in antioxidants especially flavonoid and phenolics. They are believed to be effective in fighting degenerative diseases such as coronary heart disease, stroke and cancers. In most asian countries, including Indonesia, most soy-based products undergo fermentation before...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| author | , MARGARET IRMA ARIANI , Prof. Dr. Ir. Y. Marsono, MS. |
| author_facet | , MARGARET IRMA ARIANI , Prof. Dr. Ir. Y. Marsono, MS. |
| author_sort | , MARGARET IRMA ARIANI |
| collection | UGM |
| description | Background: Soybeans are rich in antioxidants especially flavonoid and phenolics.
They are believed to be effective in fighting degenerative diseases such as
coronary heart disease, stroke and cancers. In most asian countries, including
Indonesia, most soy-based products undergo fermentation before undergoing
further processing such as boiling and frying. It is widely believed that thermal
processing degrades many antioxidant components in food while fermentation
enhances them.
Objectives: This study tries to analyse the effects of fermentation and heat
treatments on total flavonoid and phenolic contents of soy-based products as well
as exploring their public-health effects.
Methodology : Total flavonoids analysis is done by colorimetric assay. Total
phenolic analysis is done by Folin-Ciocalteu method. A simple statistical analysis
using mean and standard deviations are used for all datas produced.
Results: The process of fermentation has increased the total flavonoid and
phenolic contents. Hence, the TFC (total flavonoid contents) and TPC (total
phenolics contens) in tempe and soy-paste are higher compared to those found in
raw soybeans. Heat treatment, on the other hand, has decreased the total flavonoid
and phenolic contents. The TFC and TPC of fried and boiled tempe are lower than
the raw tempe. |
| first_indexed | 2024-03-13T23:42:24Z |
| format | Thesis |
| id | oai:generic.eprints.org:134403 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:42:24Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1344032016-03-04T07:58:57Z https://repository.ugm.ac.id/134403/ CHANGES OF TOTAL FLAVONOIDS AND PHENOLICS CONTENTS OF INDONESIAN FERMENTED SOY-BASED PRODUCTS DURING PROCESSING AND AN OVERVIEW OF THEIR BENEFITS TO HUMAN HEALTH , MARGARET IRMA ARIANI , Prof. Dr. Ir. Y. Marsono, MS. ETD Background: Soybeans are rich in antioxidants especially flavonoid and phenolics. They are believed to be effective in fighting degenerative diseases such as coronary heart disease, stroke and cancers. In most asian countries, including Indonesia, most soy-based products undergo fermentation before undergoing further processing such as boiling and frying. It is widely believed that thermal processing degrades many antioxidant components in food while fermentation enhances them. Objectives: This study tries to analyse the effects of fermentation and heat treatments on total flavonoid and phenolic contents of soy-based products as well as exploring their public-health effects. Methodology : Total flavonoids analysis is done by colorimetric assay. Total phenolic analysis is done by Folin-Ciocalteu method. A simple statistical analysis using mean and standard deviations are used for all datas produced. Results: The process of fermentation has increased the total flavonoid and phenolic contents. Hence, the TFC (total flavonoid contents) and TPC (total phenolics contens) in tempe and soy-paste are higher compared to those found in raw soybeans. Heat treatment, on the other hand, has decreased the total flavonoid and phenolic contents. The TFC and TPC of fried and boiled tempe are lower than the raw tempe. [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , MARGARET IRMA ARIANI and , Prof. Dr. Ir. Y. Marsono, MS. (2014) CHANGES OF TOTAL FLAVONOIDS AND PHENOLICS CONTENTS OF INDONESIAN FERMENTED SOY-BASED PRODUCTS DURING PROCESSING AND AN OVERVIEW OF THEIR BENEFITS TO HUMAN HEALTH. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=76503 |
| spellingShingle | ETD , MARGARET IRMA ARIANI , Prof. Dr. Ir. Y. Marsono, MS. CHANGES OF TOTAL FLAVONOIDS AND PHENOLICS CONTENTS OF INDONESIAN FERMENTED SOY-BASED PRODUCTS DURING PROCESSING AND AN OVERVIEW OF THEIR BENEFITS TO HUMAN HEALTH |
| title | CHANGES OF TOTAL FLAVONOIDS AND PHENOLICS CONTENTS
OF INDONESIAN FERMENTED SOY-BASED PRODUCTS DURING
PROCESSING AND AN OVERVIEW OF THEIR BENEFITS TO HUMAN
HEALTH |
| title_full | CHANGES OF TOTAL FLAVONOIDS AND PHENOLICS CONTENTS
OF INDONESIAN FERMENTED SOY-BASED PRODUCTS DURING
PROCESSING AND AN OVERVIEW OF THEIR BENEFITS TO HUMAN
HEALTH |
| title_fullStr | CHANGES OF TOTAL FLAVONOIDS AND PHENOLICS CONTENTS
OF INDONESIAN FERMENTED SOY-BASED PRODUCTS DURING
PROCESSING AND AN OVERVIEW OF THEIR BENEFITS TO HUMAN
HEALTH |
| title_full_unstemmed | CHANGES OF TOTAL FLAVONOIDS AND PHENOLICS CONTENTS
OF INDONESIAN FERMENTED SOY-BASED PRODUCTS DURING
PROCESSING AND AN OVERVIEW OF THEIR BENEFITS TO HUMAN
HEALTH |
| title_short | CHANGES OF TOTAL FLAVONOIDS AND PHENOLICS CONTENTS
OF INDONESIAN FERMENTED SOY-BASED PRODUCTS DURING
PROCESSING AND AN OVERVIEW OF THEIR BENEFITS TO HUMAN
HEALTH |
| title_sort | changes of total flavonoids and phenolics contents of indonesian fermented soy based products during processing and an overview of their benefits to human health |
| topic | ETD |
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