Penggunaan Tepung Pisang Siberas dengan Tepung Ubi Jalar Substitusi Terigu pada Pembuatan Mi Kering: Kasus di Provinsi Sumatera Utara [PDF]
, 2015 The Use of “Siberas” Banana Flour Combinated with Sweet Potato Flour to Subtitute Wheat on the Processing of Dried Noddles: Case Study in North Sumatra Province.
Hutabarat, N. D. (N) +1 more
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Pengaruh Kandungan Amilosa Terhadap Karakteristik Fisik Dan Organoleptik Nasi Instan [PDF]
, 2015 Amilosa dan amilopektin merupakan komponen utama penyusun pati. Komasi, sehingga pengaruh kedua komponen tersebut menarik untuk dipelajamilosa dari tiga varietas padi dalam produksi nasi instan. Hasil penelitianerbeda nyata dengan waktu rehidrasi (p<0.
herawati, H. (heti) +3 more
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KARAKTERISTIK COOKIES KAYA SERAT BERBAHAN BAKU CAMPURAN MOCAF, TEPUNG TEMPE TELUR, TEPUNG KACANG HIJAU DAN TEPUNG PISANG NANGKA [PDF]
, 2016 Ketersediaan pangan lokal di Indonesia yang beragam, dapat dimanfaatkan sebagai pengganti bahan makanan dari tepung terigu. Pangan lokal mengandung zat-zat yang mempunyai efek fungsional bagi tubuh salah satunya yaitu serat, yang baik untuk pencernaan ...
GARNIS, MARIASINA
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Sustainable Food TechnologyHerein, we investigate raw banana flours derived from unexploited cultivars in Southern India, focusing on their nutritional profile, physicochemical characteristics, and hypoglycemic effects. The findings show that the flours are promising functional foods, providing nutrition and health benefits.
V. S. Shini +3 more
openaire +2 more sources
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour
Journal of Functional Foods, 2017 The addition of organic green banana flour (GBF, 0%, 1%, 3%, or 5% w/v) on the quality parameters of fermented milk was investigated (21 days/5 °C). Suitable viability of lactic and probiotic cultures (>6 log CFU/g) and resistant starch level (3.01–10.29 g/100 g) were observed.
A.L.D. Batista +14 more
openaire +2 more sources
A community resource persons’ training guide: improving food and nutrition security through banana-based farming systems and foods [PDF]
, 2017 The information in this manual was selected following gaps identified at community level through focus group discussions and household surveys. The guide first describes what food security implies, it then goes on to give basic concepts on nutrition, i.e.
Bergh, I. van den +5 more
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Sensory and nutritional evaluation of beverages developed using malted ragi (Eleusine coracana) [PDF]
, 2018 Five milk based beverages were developed by supplementing malted ragi and were organoleptically evaluated for sensory attributes by semi-trained panel of 10 judges.
Bansal, Megha, Kaur, Navjot
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Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технологіїToday, diseases that cause intolerance to food ingredients in the composition of traditional food products are spreading rapidly in the civilized world.
N. M. Yushchenko, Yu. V. Shevchuk
doaj +1 more source
Technological use of green banana flour with shell (Musa AAB) as a fat susbtitute for meat models
Innotec, 2014 Green banana flour with shell was evaluated as fat substitute for meat products. Unripe plantains were dried in a hot air dryer (70 °C) and milled by a hammer mill to obtain two flours with different mesh sizes (HF, HG).
Yorleny Araya-Quesada +3 more
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