Snack bar formulated from moringa and cashew can prevent anemia during pregnancy
2025
Diana Lestari | Feliciana Sabrina Nugroho | Rianita Pramitasari | Meda Canti | Rakhdiny Sustaningrum
The nutritional need for proteins, iron, and energy increases during pregnancy. In particular, iron needs to be consumed in sufficient quantities to prevent anemia and malnutrition, and thus, iron tablets are often prescribed to pregnant women. However, they can cause side effects. Therefore, this study aimed to formulate a healthy snack bar containing moringa and cashew with high iron and protein contents that provides considerable energy. Formula 2, containing ∼21% protein and 6.56 mg/100 g of iron for daily intake, was selected as the optimal formula. Shelf-life testing was conducted at 25 °C and 35 °C by analyzing water activity, moisture, brightness, and color changes of the snack bar. The snack bars were stored for a period of 98 days at both temperatures. The snack bars exhibited spoilage signs on day 84 when water activity exceeded 0.8 and mold growth appeared. Notably, the samples stored at 25 °C exhibited more stable water activity, moisture content, color change, and no mold growth compared with the samples stored at 35 °C.
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