Results 1 to 10 of about 92 (85)
Caraka Tani: Journal of Sustainable Agriculture, 2023 Biscuits are a commonly consumed bakery product typically using wheat flour as a primary ingredient, rendering them unsuitable for gluten-intolerant consumers.
Richirose Richirose +1 more
doaj +2 more sources
Food Production, Processing and Nutrition, 2023 Tempeh, yam, and sunflower's flour have been known to have antidiabetic effects, but their combined effect on the histopathology of hyperglycemic rat pancreatic cells in an enteral formula has not been proven.
Lilis Wijayanti +5 more
doaj +2 more sources
GLITEROS enteral formula based on tempeh flour and jicama flour for patients with hyperglycemia
Food Research, 2020 Critically ill patients are susceptible to hyperglycemia during the treatment in the hospital. This condition could reduce immunity and increase the risk of mortality. The use of commercial diabetes-specific enteral reduces blood glucose level but increase the hospitalization cost due to the long-term period.
D N Afifah, D Y Fitranti
exaly +2 more sources
Food Research, 2020 Low glycemic index formula are recommended for patients with hyperglycemia. Although tempeh and jicama flour contains fiber, arginine, glycine, inulin and alpha-linolenic acid that can be used as ingredients for enteral formulas of hyperglycemic patients, the evidence in reducing the glycemic index has not been proven.
G Anjani, F F Dieny, D Y Fitranti
exaly +2 more sources
Food ResearchThe diabetes-specific enteral formula is necessary to assist glycemic control for critically ill diabetic patients. The GLITEROS enteral formula is an innovative diabetes-specific hospital enteral formula made from local food, jicama flour and tempeh flour.
D N Afifah, D Y Fitranti
exaly +2 more sources
The Effect Of Jicama Flour Substitution On The Quality Of Cupcake
Jurnal Pendidikan Tata Boga dan Teknologi, 2022 This research is motivated by the use of yam flour to vary the yam flour cupcake which aims to utilize local food ingredients, adding to the innovation of cupcake products. This study aims to analyze the effect of substitution of yam flour as much as 25%, 50% and 75% on the quality of cupcakes in terms of volume, shape, color, aroma, texture and taste.
Suci Fortuna Putri, Wiwik Gusnita
openaire +1 more source
Jurnal Gizi Klinik Indonesia, 2022 Optimization of organoleptic, glycemic index, and a load of enteral formula based on tempe and jicama flour Background: Tempeh and jicama have the potential effect as hypoglycemic agents.
Ayu Rahadiyanti +5 more
doaj +1 more source
Agritech, 2021 This study aimed to find out the effect of jicama flour substitution, and stevia leaf substitution as the sweetener, and the interaction on proximate and sensory characteristic of baked brownies.
Arif Prashadi Santosa +1 more
doaj +1 more source
The Effect Of Jicama (Pachyrhizus Erosus) Flour Substitution On Sponge Cake Quality
Jurnal Pendidikan Tata Boga dan Teknologi, 2021 Latar belakang utama dari penelitian ini berasal dari kurangnya variasi pendayagunaan tepung bengkuang, yang merupakan hasil pangan dari Kota Padang, Sumatera Barat khususnya pada produk makanan. Disini, tepung bengkuang berperan sebagai substitusi dari tepung terigu yang kerap digunakan dalam membuat sponge cake.
Resya Ramadhani Faizal, Wirnelis Syarif
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The Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies
Jurnal Pendidikan Tata Boga dan TeknologiSoft cookies are a food made from a mixture of wheat flour, granulated sugar, palm sugar, butter, and others. In this research, the main ingredient for making soft cookies was substituted with jicama flour. Jicama flour comes from jicama fruit which is very easy to get in Padang City because Padang City is one of the areas with a lot of jicama ...
Wulan Salwa Ningrum +3 more
openaire +1 more source