January 06, 2025 | Bioactive Carbohydrates and Dietary Fibre |
The study conducted by the National Research and Innovation Agency (BRIN), Indonesia, addressed the growing health concerns associated with high consumption of processed foods and sugary beverages, which are linked to chronic diseases such as diabetes and cardiovascular disorders. The research aimed to develop a healthier snack option by formulating sorghum-based cookies fortified with mangosteen (Garcinia mangostana) peel extract, using locally available, phenolic-rich ingredients.
The cookies were evaluated through comprehensive physical, chemical, and sensory analyses, including measurements of texture, color, proximate composition, and total phenolic content. Advanced characterization techniques such as scanning electron microscopy, X-ray diffraction, X-ray fluorescence spectroscopy, and Fourier transform infrared spectroscopy were applied to examine structural and compositional properties. Antioxidant capacity and antidiabetic potential were assessed using radical scavenging assays and α-glucosidase inhibition tests.
The results showed that replacing wheat flour with sorghum flour and incorporating mangosteen peel extract significantly enhanced the antioxidant and antidiabetic activities of the cookies. Bioactive compounds, including xanthones, phenolics, flavonoids, and alkaloids, were identified in the fortified products. Sensory and hedonic evaluations indicated good consumer acceptance. Overall, the study demonstrates that sorghum flour and mangosteen peel extract can be effectively used to produce functional cookies with improved health-related properties, supporting their potential as convenient and healthier food alternatives.
