Results 81 to 90 of about 148,583 (154)

Functional Properties of Heat-Moisture-Treated Arrowroot (Maranta arundinacea L.) Flour for Instant Porridge Application

Reaktor
Instant porridge, usually made from high glycemic index rice flour, can be substituted with arrowroot flour, which has a lower glycemic index. Heat moisture treatment (HMT) can enhance the water absorption capacity of arrowroot flour.
Melissa Livia Tadius, Nuri Arum Anugrahati, Adolf J.N Parhusip   +2 more
doaj   +1 more source

Development of starch-based materials [PDF]

, 2009
Starch-based materials show potential as fully degradable plastics. However, the current applicability of these materials is limited due to their poor moisture tolerance and mechanical properties.
Habeych Narvaez, E.A.
core  

Nutritional values of the rhizome of arrowroot maranta arundinacea L. (Adalut) [PDF]

, 2016
Arrowroot is chiefly valuable as an easily digested starch. Arrowroot is a starch rich underground creeping rhizome. Its powder is one of nature's finest carbohydrates.
Myo Thida Chit
core   +1 more source

Effect of starch types on properties of biodegradable polymer based on thermoplastic starch process by injection molding technique [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2015
In this study effects of different starch types on the properties of biodegradable polymer based on thermoplastic starch (TPS) were investigated. Different types of starch containing different contents of amylose and amylopectin were used, i.e. cassava
Yossathorn Tanetrungroj, Jutarat Prachayawarakorn   +1 more
doaj  

FLAXSEED - ARROWROOT GEL AS AN EGG REPLACER IN MUFFINS: NUTRITIONAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Flaxseeds and arrowroot starch are considered healthy ingredients for the development of functional foods due to their high nutritional and biological value.
ZHIVKA T. GORANOVA , HRISTO R. KALAYDZHIEV , JESÚS BLESA , TODORKA V. PETROVA , ANKA TRAJKOVSKA PETKOSKA   +4 more
doaj   +1 more source

Chromatographic profiling to determine the extent of structural changes in arrowroot starch (Marantha arundinacea L.) modification

, 2018
Arrowroot starch (Marantha arundinacea L.) has demonstrated to have a potential resistant starch type III (RS3). Certain techniques of starch modification could increase the yield of resistant starch. The effect of multiple treatments of acid hydrolysis,
Muhammad Nizammul Hayad Bin Yahya
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PERUBAHAN STRUKTUR PATI GARUT (Maranta arundinaceae) SEBAGAI AKIBAT MODIFIKASI HIDROLISIS ASAM, PEMOTONGAN TITIK PERCABANGAN DAN SIKLUS PEMANASAN-PENDINGINAN [Structure Changes of Arrowroot (Maranta arundinaceae) Starch as Influenced by Acid Hydrolysis, Debranching and Autoclaving-Cooling Cycle Modifications]

Jurnal Teknologi dan Industri Pangan, 2010
The effects of lintnerization (2.2 N HCl, 2 hours), debranching with pullulanase (1.3 U/g and 10.4 U/g starch) and/or three-auctoclaving-cooling cycles at 121oC for 15 minutes on the changes of arrowroot starch structures were studied.
Didah Nur Faridah1)*, Dedi Fardiaz1), Nuri Andarwulan1), Titi Candra Sunarti2)   +3 more
doaj  

Quality and Antioxidant Activity of Arrowroot (Maranta arundinaceae L.) Tuber Accessions Collected from Java Island

Jurnal Ilmu Pertanian Indonesia
Arrowroot (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, Dyah Iswantini Pradono, Sulitijorini Sulitijorini, Triadiati Triadiati   +3 more
doaj   +1 more source

PERUBAHAN STRUKTUR PATI GARUT (Maranta arundinaceae) SEBAGAI AKIBAT MODIFIKASI HIDROLISIS ASAM, PEMOTONGAN TITIK PERCABANGAN DAN SIKLUS PEMANASAN-PENDINGINAN [Structure Changes of Arrowroot (Maranta arundinaceae) Starch as Influenced b

Jurnal Teknologi dan Industri Pangan, 2010
The effects of lintnerization (2.2 N HCl, 2 hours), debranching with pullulanase (1.3 U/g and 10.4 U/g starch) and/or three-auctoclaving-cooling cycles at 121oC for 15 minutes on the changes of arrowroot starch structures were studied.
Didah Nur Faridah, Dedi Fardiaz, Nuri Andarwulan, Titi Candra Sunarti   +3 more
doaj  

Characteristics of Crispy Brownies from Diversified Arrowroot Starch and Black Soldier Fly Larvae (BSFL) Flour and its Potential as a Snack Food for Stunting

International Journal on Food, Agriculture and Natural Resources
Stunting is a condition regarding malnutrition, especially in children, which can cause a child to experience slow growth, decreased muscle mass, and weight loss. Protein is one of the important nutrients consumed by children so as not to cause stunting.
I Gusti Agung Bulan Mutiara Dewi, I Gede Arie Mahendra Putra   +1 more
doaj   +1 more source