Results 71 to 80 of about 8,165 (147)

Functional Properties of Heat-Moisture-Treated Arrowroot (Maranta arundinacea L.) Flour for Instant Porridge Application

Reaktor
Instant porridge, usually made from high glycemic index rice flour, can be substituted with arrowroot flour, which has a lower glycemic index. Heat moisture treatment (HMT) can enhance the water absorption capacity of arrowroot flour.
Melissa Livia Tadius, Nuri Arum Anugrahati, Adolf J.N Parhusip   +2 more
doaj   +1 more source

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread [PDF]

Ciência e Agrotecnologia
Sweet bread is associated with smooth texture and high carbohydrate content, tasty and filling - quality that makes it preferred for snack. The key is in formulating raw material and other components. Commonly, sweet bread has short shelf life.
Damat Damat, Roy Hendroko Setyobudi, Peeyush Soni, Anas Tain, Hany Handjani, Uswatun Chasanah   +5 more
doaj   +2 more sources

Cytomorphological characteristics evaluation of the third generation of arrowroot plant (Maranta arundinacea L.) radiated by gamma ray

Jurnal Agro, 2019
Arrowroot plants (Maranta arundinacea L.) have enormous potential to be developed as the alternative foods. Various kinds of functional food products can be processed from arrowroot tubers, because they have lower calories and IG (Glycemic Index ...
Puspita Deswina, Luluk Prihastuti, Aziz Saputra   +2 more
doaj   +1 more source

Caracterização da farinha e fécula de Maranta arundinacea L. e Myrosma cannifolia L.f.

Diversitas Journal
As plantas alimentícias não convencionais são uma grande promessa no campo da tecnologia de alimentos, além de apresentarem potencial terapêutico e aplicabilidade farmacêutica.
Liliane Maria da Silva, Karina Perrelli Randau, Marina Maria Barbosa de Oliveira   +2 more
doaj   +1 more source

EFEK PENAMBAHAN TEPUNG TAPIOKA DAN Ca(OH)2 TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK EMPING GARUT SIMULASI (Maranta arundinacea L.)

Jurnal Teknologi Pangan, 2015
Arrowroot tubers (Marnta arundinacea L.) is ones of the tubers that contains starch and fiber. Arrowroot tubers can be used to manufacture chips, but produces chips are harder and less crisp. Therefore needed to produce the simulated arrowroot chips with
Sri Winarti, Ulya Sarofa dan Mochamad Irfan Ardiansyah JURNAL TEKNOLOGI PANGAN
doaj   +1 more source

Physical, Mechanical, and Morphological Performances of Arrowroot (Maranta arundinacea) Fiber Reinforced Arrowroot Starch Biopolymer Composites. [PDF]

Polymers (Basel), 2022
Tarique J, Zainudin ES, Zainudin ES, Sapuan SM, Ilyas RA, Khalina A.   +5 more
europepmc   +1 more source

Characterization of arrowroot starch in different agronomic managements

Revista Ceres, 2019
Arrowroot is a plant originated in Latin America that has aroused interest in the food industry due to its high starch content, with differentiated characteristics and high commercial value. However, information on the management of arrowroot are scarce,
Douglas Correa de Souza, Rogério de Jesus Silva, Thiago Sampaio Guerra, Luis Felipe Lima e Silva, Luciane Vilela Resende, Joelma Pereira   +5 more
doaj   +1 more source

Chemopreventive Effect of Dietary Maranta arundinacea L. Against DMBA-Induced Mammary Cancer in Sprague Dawley Rats Through the Regulation of Autophagy Expression. [PDF]

Asian Pac J Cancer Prev, 2022
Fidianingsih I, Aryandono T, Widyarini S, Herwiyanti S, Sunarti S.   +4 more
europepmc   +1 more source

PENGARUH KONDISI TANAH TANAM TERHADAP PRODUKSI RIMPANG DAN AMILUM GARUT (Maranta arundinacea L.): Laporan Penelitian Pemula [PDF]

, 2005
Garut/larut (Maranta arundinacea L.) termasuk familia Marantaceae yang membentuk rimpang(rhizoma) dan diolah menjadi amilum di mana mempunyai banyak kegunaan mulai untuk bahan makanan sampai sebagai bahan industri dan ramuan obat-obatan.
Wonohadi, Elisawati, Hardjo, Popy Hartatie, Wenda, Antonius Danur   +2 more
core   +2 more sources

Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.) starch

Food Research, 2017
Puto seko and panganan are two Filipino rice and wheat flour-based delicacies. Modified recipes were used as treatments in making these products using 50%, 75% and 100% arrowroot starch (AS).
Blase, M.E.M., Labay, P.M.
doaj   +1 more source