Foods, 2020 Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt.
Joana Mota +3 more
doaj +1 more source
PEMANFAATAN TEPUNG GANYONG PADA PEMBUATAN COOKIES DITINJAU DARI TINGKAT KESUKAAN DAN INDEKS GLIKEMIK [PDF]
, 2017 Masalah gizi di Indonesia masih tinggi, salah satunya masalah gizi lebih yang meningkatkan prevalensi penyakit degeneratif disebabkan oleh pola perilaku seperti pola makan tidak seimbang dan aktivitas fisik rendah.
Eris Risnawaty, Eris Risnawaty +2 more
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Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins [PDF]
, 2006 Blends of wheat flour (WF) and African yam bean water-extractable proteins (AYBWEP) were processed into bread and cookies in the following ratios: 100: 0; 95: 5; 90: 10; 85: 15; 80: 20. The proximate composition, physical, chemical properties and sensory
Haaksma, J +3 more
core +2 more sources
EFEK SUBSTITUSI TEPUNG TERIGU DENGAN PATI KETAN TERHADAP SIFAT FISIK COOKIES [PDF]
, 2015 Cookies quality is influenced by material and processing. Wheat flour as major component of cookies production has a role on volume expansion of cookies.
Afriyanti, Universitas Bangun Nusantara Sukoharjo +4 more
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Fortifikasi NaFeEDTA Pada Cookies Ubi Jalar Kuning (Ipomoea Batatas L.) Sebagai Produk Alternatif Untuk Menanggulangi Anemia Defisiensi Besi [PDF]
, 2017 Latar Belakang : Cookies merupakan salah satu makanan favorit orang Indonesia sehingga tepat digunakan sebagai makanan yang akan difortifikasi. Cookies ubi jalar kuning yang telah difortifikasi NaFeEDTA dapat meningkatkan bioavaibilitas besi. Tujuan :
Aulia, Salma Shafrina +2 more
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PENGARUH PENGGUNAAN TEPUNG KORO BENGUK (Mucuna pruriens) DAN TEPUNG MOCAF (Modified Cassava Flour) SEBAGAI SUBSTITUSI TEPUNG TERIGU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORI COOKIES [PDF]
, 2013 Cookies is a biscuit, flour-based food product. Wheat flour is a powder made from wheat. However, wheat is difficult to grow in Indonesia so that we must import. Wheat flour consumption has increased so it was necessary
Saputra, Hasyim Prayogi
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STRATEGI PENGEMBANGAN BISNIS PADA DIVA CAKE AND COOKIESDI KABUPATEN SUMEDANG ( Analisis SWOT ) [PDF]
, 2015 Diva Cake and Cookies adalahsalahsatuindustrirumahan di KabupatenSumedang yang menyediakanprodukmakanansepertikuedan roti.Adapunmasalah yang sedangdihadapioleh Diva Cake and Cookies adalahnaikturunnya volume penjualansertapengelolaanusaha yang ...
Suryati, Siti
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Pengaruh Substitusi Tepung Bengkuang (Pachyrhizus Erosus) terhadap Karakteristik Cookies yang Dihasilkan [PDF]
, 2019 Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung bengkuang terhadap organoleptik dan karakteristik cookies. Perlakuan yang dilakukan dalam penelitian ini adalah tingkat substitusi tepung bengkuang, yakni tanpa perlakuan (kontrol ...
Fahmy, K. (Khandra) +3 more
core +2 more sources
Online tracking: Questioning the power of informed consent [PDF]
Online tracking technologies have raised considerable concerns regarding privacy and the protection of personal data of users. In order to help users to regain control over their personal data, Europe has amended its ePrivacy directive towards an opt-in ...
Helberger, N. +4 more
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Journal of Applied Agricultural Science and TechnologyCookie is a popular and well-liked food but is high in calories and low in fiber. Replacing sugar by artificial sweeteners in cookies is expected to reduce the calorific value of cookies.
Eko Yuliastuti Endah Sulistyawati +3 more
doaj +1 more source