Arrowroot—Maranta arundinacea L.
EDIS, 2003 This document provides an overview of arrowroot (Maranta arundinacea L.), detailing its origins, varieties, and cultivation methods. Arrowroot is a versatile plant whose rhizomes are used fresh or processed into flour.
James M. Stephens
doaj +2 more sources
Some Functional, Physico-Chemical and Sensory Properties of Arrowroot Flour and Chiffon Cake Products [PDF]
Davao Research Journal, 1998 Flours from three arrowroot (Maranta arundinaceae L.) accessions (PRM 2, PRM 19, PRM 23) were prepared and baked into chiffon cakes with wheat cake flour as the control in order to determine functional properties and sensory attributes of the resulting ...
Ramel Claros, Lutgarda Palomar
doaj +2 more sources
KARAKTERISTIK SIFAT FISIKOKIMIA PATI GARUT (Maranta arundinaceae) (Physicochemical Characterisation of Arrowroot Starch (Maranta arundinaceae)) [PDF]
Agritech, 2014 The objective of this study was to determine the physicochemical characteristics of arrowroot starch. This research was conducted in two steps as follows: arrowroot starch extraction and characterization.
Didah Nur Faridah +3 more
doaj +2 more sources
Journal of Materials Research and Technology, 2021 Raising environmental awareness had forced researchers to explore the potential and implementation of environmentally friendly materials as alternatives for conventional materials.
J. Tarique +5 more
doaj +2 more sources
Characterization of the Functional Properties of Hydroxypropylated and Cross-linked Arrowroot Starch in Various Acidic pH Mediums [PDF]
International Journal of Technology, 2016 Chemical modification of the native arrowroot starch by hydroxypropylation and cross link methods is done to improve or add certain functionality. This method is gaining popular interest from food industry practitioners to enable the stability of ...
Rijanti Rahaju Maulani, Asep Hidayat
doaj +2 more sources
The Effect Of Arrowroot Starch (Marantha Arundiceae L) Into Alginate Towards Alginate Impression Setting Time [PDF]
Insisiva Dental Journal, 2012 The demand of alginate increase overtime, in otherhand, Indonesia could not produce its own alginate yet. Limited access to get alginate in certain region of Indonesia raise an idea to apllicate arrowroot starch into alginate to reduce alginate using ...
Lelly Yustri Anita, Purwanto Agustiono
doaj +2 more sources
SIFAT FUNGSIONAL PATI GARUT HASIL MODIFIKASI HIDROKSIPROPILASI DAN TAUT SILANG [Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch] [PDF]
Jurnal Teknologi dan Industri Pangan, 2013 Dual-modified arrowroot starch using hydroxypropylation and cross-linking methods was carried out to overcome the deficiency in of native arrowroot starches for food processing application.
Rijanti Rahaju Maulani1)* +3 more
doaj +2 more sources
Characterization of arrowroot starch in different agronomic managements
Revista Ceres, 2019 Arrowroot is a plant originated in Latin America that has aroused interest in the food industry due to its high starch content, with differentiated characteristics and high commercial value. However, information on the management of arrowroot are scarce,
Douglas Correa de Souza +5 more
doaj +2 more sources
Quality and Antioxidant Activity of Arrowroot (Maranta arundinaceae L.) Tuber Accessions Collected from Java Island [PDF]
Jurnal Ilmu Pertanian IndonesiaArrowroot (Maranta arundinaceae L.) is a starch–producing plant that can potentially be used as an alternative substitute for wheat flour. Additionally, arrowroot can serve as a functional food, as it is not only a source of nutrition but also provides ...
Zuraida Sagala +3 more
doaj +2 more sources
The Effect of Arrowroot Flour (Maranta Arrundinaceae) on Physical And Sensoric Qualitiy of Rabbit Nugget [PDF]
Jurnal Ilmu dan Teknologi Hasil Ternak, 2014 This experiment was conducted to observe the effect of addition level of arrowroot flour (Maranta arrundinaceae) on physical and sensoric quality of rabbit nugget. Rabbit meat and arrowroot flour were used in current experiment.
Ulfi Noor Hakim +2 more
doaj +1 more source