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Cookies Substitusi Labu Kuning [PDF]
, 2021 Pemanfaatan labu menjadi produk tepung mempunyai daya simpan lama dan sekaligus berupa produk olahan yang disukai oleh konsumen dan dapat dijadikan sebagai bahan campuran seperti pembuatan cookies-cookies kering (cookies), cake, cookies-cookies basah ...
Erika Wulandari, Erika Wulandari +3 more
core
Foods, 2022 The purpose of the study was to analyse the chemical composition of corn cookies containing different types of sugar and fat, and determine their effect on physiological parameters in diabetic rats.
Nur Aini +3 more
doaj +1 more source
, 2021 C1—wheat flour cookies (control1), C2–50% xiquexique flour (100 mesh) cookies, C3—whole wheat flour cookies (control2) and C4–50% whole xiquexique flour (28 mesh) cookies.
Aline de Oliveira Garcia (11255964) +9 more
core +1 more source
Acta Scientiarum: Technology, 2011 Â The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty ...
Gisely Luzia Stroher +5 more
doaj +3 more sources
Jurnal Teknologi Pangan, 2016 Cookies is a type of baked snacks. The proportion of bran flour and mocaf in bran cookies production is expected to add to the nutritional value, because the chemical constituents in the flour bran is an essential nutrient for the body such as fiber ...
Tri mulyani, Sri djajati, Liea Dwi Rahayu
doaj +1 more source
Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies
Cogent Food & Agriculture, 2016 This study examined the effects of whole amaranth substitutions at various proportions and evaluated the cookies baking behavior. Six types of formulations of cookies were prepared with whole amaranth flour ranging from 20, 40, 60, 80, and 100%.
Arti Chauhan +2 more
doaj +1 more source
Analisis fisik serta sensori kue kering dengan campuran tepung mocaf, oats, dan bekatul
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 This research aims to analyze the physical and sensory characteristics of cookies’ formulations using mocaf-oats-rice bran’s flour mixture. Five formulations used in this research consist of mocaf-oats-rice bran’s flour mixture namely F1 (100%-0%-0%), F2
Monika Rahardjo +2 more
doaj +1 more source
Canadian Medical Association Journal, 2019 Isabella was a 13-year-old patient who had an extended stay in our intensive care unit (ICU). Complications of her chronic lung disease led her to need extracorporeal life support (also known as extracorporeal membrane oxygenation) as she waited for suitable lungs for transplantation ...
openaire +2 more sources
Gels, 2022 In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT).
Liping Yang +4 more
doaj +1 more source
Textural and functional analysis of sorghum flour cookies as ice cream inclusions
Grain & Oil Science and Technology, 2023 Flour serves as one of the primary ingredients of cookies, which affects dough properties, physical changes during baking, and post-baking cookie properties.
J.S. Myers +4 more
doaj +1 more source