Results 1 to 10 of about 92 (85)

Impacts of Pretreatment Techniques on the Quality of Tuber Flours. [PDF]

ScientificWorldJournal, 2022
Besides dietary sources of energy, roots and tuber crops can also serve as functional foods and nutraceutical ingredients to be explored in disease risk reduction and wellness. However, they are easily spoiled because of their high moisture contents and enzymatic reactions. Therefore, this review aimed at gathering information on the effects of various
Desalegn Melese A, Olika Keyata E.
europepmc   +2 more sources

Utilization of Cassava-Jicama Composite Flour in Making Gluten-Free Biscuits with Different Types of Fats

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, Lucia Crysanthy Soedirga   +1 more
doaj   +2 more sources

Effect of GLITEROS specific-diabetes enteral formula modification based on tempe flour, jicama flour and sunflower seed flour on score pancreatic damage, number and diameter of the islets of langerhans of hyperglycemic rats pancreatic cells with streptozotocin induction

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, Muflihatul Muniroh, Ahmad Ni’matullah Al-Baarri, Deny Yudi Fitranti, Endang Mahati, Diana Nur Afifah   +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 Y Fitranti
exaly   +2 more sources

Analysis of glycemic index, glycemic load and acceptability of enteral formulas based on tempeh flour and jicama flour as innovations for hyperglycemia patients

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.
Nuryanto, D Y Fitranti, Fillah Fithra Dieny   +2 more
exaly   +2 more sources

Dietary Phytochemicals: Natural Swords Combating Inflammation and Oxidation-Mediated Degenerative Diseases. [PDF]

Oxid Med Cell Longev, 2016
Cumulatively, degenerative disease is one of the most fatal groups of diseases, and it contributes to the mortality and poor quality of life in the world while increasing the economic burden of the sufferers. Oxidative stress and inflammation are the major pathogenic causes of degenerative diseases such as rheumatoid arthritis (RA), diabetes mellitus ...
Islam MA, Alam F, Solayman M, Khalil MI, Kamal MA, Gan SH.   +5 more
europepmc   +2 more sources

Modification of the GLITEROS diabetes-specific hospital enteral formula based on jicama flour and tempeh flour with the addition of sunflower seed flour

Food Research
The 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 Y Fitranti
exaly   +2 more sources

Optimasi sifat organoleptik, indeks, dan beban glikemik formula enteral berbasis tepung tempe dan tepung bengkuang

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, Choirun Nissa, Wahyu Ilmi Annisa, Lilis Wijayanti, Fillah Fithra Dieny, Deny Yudi Fitranti   +5 more
doaj   +1 more source

Karakteristik Brownies Panggang dengan Substitusi Tepung Bengkuang (Pachyrizus erosus L.) dan Pemanis Daun Stevia (Stevia Rebaudiana Bertoni M.)

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, Agus Mulyadi Purnawanto   +1 more
doaj   +1 more source

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