DEVELOPMENT OF AN IMMUNE-BOOSTING FOOD PRODUCT FROM THE PLANT BELONGING TO ZINGIBERACEAE FAMILY
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Abstract
This research aims to explore consumer attitudes towards immune-boosting food product for the development of immune-boosting food prototype products containing four types of Zingiberaceae Family plants, including fingerroot, ginger, galangal, and turmeric. These were formulated into cereal bars by modifying recipes from cereal bar products available in the market and favored by consumers. The tool used to assess consumer attitudes was a questionnaire administered to a target group of 100 general consumers in Chaiyaphum province, Thailand. The survey revealed that the majority of consumers prefer cereal bars (91.0%) and favor chocolate flavor. Additionally, the majority (90.0%) expressed interest in consuming cereal bars with Zingiberaceae Family plant ingredients known to enhance immunity. Post-analysis of consumer acceptance using the 9-point Hedonic Scale showed that all four types of products were well-accepted, with overall liking scores ranging from 7.68 to 8.11 out of 9, indicating a moderate to high level of liking. Turmeric-flavored bars received the highest score. The formulation of this product includes puffed rice (41.5%), glucose syrup (23.7%), raisins (17.8%), coconut sugar (11.9%), roasted perilla seeds (2.4%), roasted white sesame seeds (1.2%), roasted black sesame seeds (1.2%), salt (0.2%), and turmeric powder (0.2%). The production cost of immune-boosting food products, weighing approximately 15 grams per bar, ranges from 2.60 to 2.77 Baht. The analysis of the antioxidant properties of extracts from all four types of Zingiberaceae family plants using the 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH assay) revealed that ginger extract exhibited the highest antioxidant activity (IC50 = 34.7 µg/mL), followed by turmeric, fingerroot, and galangal (IC50 = 102.5, 191.8, and 303.0 µg/mL, respectively). These findings support the potential of the four prototype products to enhance immune function in the body.
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References
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