Characterization of arrowroot (Maranta arundinacea) starch as a potential starch source for the food industry [PDF]
Heliyon, 2023 Arrowroot is an underutilized tuber crop in Sri Lanka and the characterization of starch was done to identify its nutritional, physicochemical, and functional properties to evaluate its potential for use in the food industry.
Susanga Malki +2 more
exaly +4 more sources
Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes [PDF]
Foods, 2023 Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten.
Herlina Marta +5 more
doaj +2 more sources
Applied Sciences (Switzerland), 2023 The aim of the study was to evaluate the possibility of utilizing ultrasonic pasteurization as an alternative method to the standard pasteurization technique used for ice cream mixes. In addition, the possibility of replacing commercial stabilizers (guar
Artur Przywara +2 more
exaly +3 more sources
Journal of Natural Fibers, 2022 This study set out with the aim of assessing the morphology and properties of lignocellulosic fiber extracted from the tubers mainly found in tropical forests called arrowroot (Maranta arundinacea).
Prof. Mohd Sapuan Salit +2 more
exaly +2 more sources
Foods, 2019 Probiotic bacteria are usually encapsulated to increase their survival through passage of the simulated gastrointestinal tract (GIT). Four Lactobacilli were freeze-dried and encapsulated with maltodextrin (maltodextrin 1.25 g, whey 0.25 g, bacteria 0.5 g,
Albert Linton Charles, Lesly Samedi
exaly +3 more sources
Study of physicochemical, pasting, and emulsifying properties of single and dual-modified arrowroot (Maranta arundinacea) starches using autoclave-heating treatment and Octenylsuccinylation [PDF]
Food Chemistry: XArrowroot is an underutilized tuber with promising potential as a starch source for the food industry. However, its native starch possesses limited functional properties, necessitating modification.
Herlina Marta +6 more
doaj +2 more sources
The Effect of Dual-Modification by Heat-Moisture Treatment and Octenylsuccinylation on Physicochemical and Pasting Properties of Arrowroot Starch [PDF]
Polymers, 2023 Dewi Sondari +2 more
exaly +2 more sources
Evaluating Arrowroot Starch Modification and Application in Wet Noodles
Journal of Experimental Life Science, 2022 Increasing the Resistant Starch (RS) level in food products containing naturally high starch content is important as RS has been acknowledged as a functional food ingredient. The purpose of this study is to determine the effect of steam-cooling treatment
Aprilia Bertha Puspitasari +3 more
doaj +1 more source
Evaluation of glycemic index determination method [PDF]
Pharmaciana, 2021 In Indonesia, determination of glycemic index (GI) was performed according to approved protocols prescribed by FAO (1998) and BPOM (2011); but, remarkable differences among these methods exist, primarily regarding the points of recommendation.
Ratna Sari Listyaningrum +3 more
doaj +1 more source
Arrowroot and Cassava Mixed Starch Products Identification by Raman Analysis with Chemometrics
Polysaccharides, 2021 Food frauds present a major problem in the foodstuff industry. Arrowroot and cassava may be targeted in adulteration and falsification processes. Raman analysis combined with chemometric techniques was proposed to identify the mixing and adulteration of ...
Isaac Yves Lopes de Macedo +5 more
doaj +1 more source