Soybean Sprouts, Purple Sweet Potatoes, and Inulin^s Effect on Total Phenolic, Macronutrients, and Melting Time of Synbiotic Ice Cream: Functional Food for Obesity Sri Najiha, Hery Winarsi, Gumintang Ratna Ramadhan, Indah Nuraeni, Hesti Permata Sari, Yovita Puri Subardjo, Teguh Jati Prasetyo, Afina Rachma Sulistyaning, Hiya Alfi Rahmah, Izzati Nur Khoiriani
Department of Nutrition, Universitas Jenderal Soedirman, Indonesia
Abstract
Background: Obesity contributes to the development of degenerative diseases. High-fat diet, oxidative stress, and intestinal dysbiosis contribute to obesity^s prevalence and complications. To improve obesity, obese people need to consume synbiotic food product that low in fat and rich in antioxidants. Soybean sprouts and purple sweet potatoes are antioxidant-rich foodstuffs. Frozen dairy products such as ice cream can be developed into synbiotic products by mixing lactic acid bacteria (LAB) as probiotics and inulin as prebiotics into the raw materials for ice cream.
Purpose: The purpose of this study was to determine the effect of purple sweet potato, soybean sprouts, and inulin on total phenolic content (TPC), water, ash, protein, fat, carbohydrates, melting time, the best formula and serving size of synbiotic ice cream Soybean sprout milk and Purple Sweet Potato (Soybiu) as a functional food for obesity.
Methods: The design of this study was a randomized block design (RBD) study with 2 factors- proportions of soybean sprout milk - purple sweet potato extract (80:20, 70:30, 60:40) and inulin (4%, 5%, 6%). TPC, water, ash, protein, fat, carbohydrates, and melting time were analyzed. The best formula and serving size were determined.
Results: The result showed that purple sweet potato increased TPC, carbohydrate, ash, and improved melting time of ice cream. Soybean sprouts increased protein, fat, and water content of ice cream. Inulin had no effect on all variables. Treatment combinations affected all variables. The best formula is soybean sprout milk - purple sweet potato extract 80:20 and 6% inulin, containing 596.70 mg GAE phenolic/100 g, 5.74% protein, 1.72% fat, 14.09% carbohydrates, 0.38% ash, 78.07% water, and 18.14 men melting times. This formula contains 1193.4 mg GAE phenolic per serving size (200 g), potentially improving obesity.
Conclusion: Soybiu synbiotic ice cream has the potential to become a functional food for obesity.
