January 06, 2025 | Bioactive Carbohydrates and Dietary Fibre |
The study conducted by the National Research and Innovation Agency (BRIN), Indonesia, explored the development of sorghum-based cookies fortified with mangosteen (Garcinia mangostana) peel extract as a functional food alternative. Rising rates of chronic diseases such as diabetes and cardiovascular disorders, often linked to processed foods and sugary beverages, have increased the demand for healthier snack options. Sorghum and mangosteen peel are both rich in phenolic compounds, known for their antioxidant and antidiabetic activities, making them suitable candidates for functional food formulations.
The cookies were evaluated for physical, chemical, and sensory properties through analyses of color, texture, proximate composition, and total phenolic content, supported by advanced characterization methods including SEM, XRD, XRF, and FTIR. Biological activities were assessed using radical scavenging and α-glucosidase inhibitory assays. The results demonstrated that substituting wheat flour with sorghum and incorporating mangosteen peel extract significantly enhanced antioxidant capacity and antidiabetic potential. Chemical profiling confirmed the presence of xanthones, phenolics, flavonoids, and alkaloids, contributing to the bioactive properties. Sensory and hedonic evaluations indicated positive consumer acceptance.
Overall, the study suggests that sorghum flour and mangosteen peel extract can be effectively utilized in developing nutritious cookies with health-promoting attributes, offering a sustainable approach to functional food innovation.
