Utilization of Cassava-Jicama Composite Flour in Making Gluten-Free Biscuits with Different Types of Fats [PDF]
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 +4 more sources
Optimasi sifat organoleptik, indeks, dan beban glikemik formula enteral berbasis tepung tempe dan tepung bengkuang [PDF]
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 +3 more sources
Karakteristik Brownies Panggang dengan Substitusi Tepung Bengkuang (Pachyrizus erosus L.) dan Pemanis Daun Stevia (Stevia Rebaudiana Bertoni M.) [PDF]
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 +4 more sources
The Effect Of Jicama (Pachyrhizus Erosus) Flour Substitution On Sponge Cake Quality [PDF]
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
openaire +4 more sources
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
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
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 +5 more
europepmc +2 more sources
The Effects of Flour from Jicama (Pachyrhizus erosus), Porang (Amorphophallus muelleri B.) and Purple Sweet Potato (Ipomoea Batatas L.) with The Addition of Aloe Vera Gel in Making Peel off Gel Mask [PDF]
, 2023 Tuber is an excellent carbohydrate source that has been applied in various industrial fields but is easily rotten in the fresh stage. In order to minimize food loss and utilize the application of tubers, creating added-value products is considered a great solution.
Nguyen, Ngoc Thanh Nguyen
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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
IDENTIFICATION OF STARCH FORMS IN EDIBLE PLANTS [PDF]
, 2022 This study aims to identify the forms of starch in edible plants. This research involved several edible plants such as sago, yam and taro. This type of research uses descriptive quantitative methods by conducting experiments on each sample used. The data
Faradina, Inka +9 more
core +3 more sources