Results 1 to 10 of about 88 (77)

Investigation of dielectric properties of starch nanoparticles derived from arrowroot (Maranta arundinaceae L.) rhizomes

Results in Chemistry
This study presents a novel, green approach to tailoring the dielectric properties of starch by mechanical means alone, without chemical modification. The correlation between ball milling-induced structural changes and dielectric performance is reported ...
Rajita Ramanarayanan, Jhelai Sahadevan, A Dinesh   +2 more
exaly   +4 more sources

Development and characterization of panettones enriched with bioactive compound powder produced from Shiraz grape by-product (Vitis vinifera L.) and arrowroot starch (Maranta arundinaceae L.)

Food Chemistry Advances, 2023
Panettones enriched with bioactive compound powder produced from Shiraz grape by-product (Vitis vinifera L.) and arrowroot starch (Maranta arundinaceae L.) were developed and characterized.
Gabriele De Abreu Barreto, Íngrid Lessa Leal, FABRÍCIA Oliveira Oliveira   +2 more
exaly   +3 more sources

Quality and Antioxidant Activity of Arrowroot (Maranta arundinaceae L.) Tuber Accessions Collected from Java Island

Jurnal Ilmu Pertanian Indonesia
Arrowroot (Maranta arundinaceae L.) is a starch–producing plant that can potentially be used as an alternative substitute for wheat flour. Additionally, arrowroot can serve as a functional food, as it is not only a source of nutrition but also provides ...
Triadiati Triadiati
exaly   +3 more sources

Analisis Indeks Glikemik dan Beban Glikemik Inovasi Sport Food Bolu Kukus dari Tepung Biji Kecipir (Psophocarpus tetragonolobus. L) dan Tepung Pati Garut (Maranta arundinaceae. L)

Amerta Nutrition
Latar Belakang: Asupan gizi tepat penting bagi atlet untuk mendukung performa dan pemulihan. Tepung biji kecipir kaya protein, sedangkan tepung pati garut mengandung amilosa dan amilopektin dengan tekstur yang mudah dicerna sehingga menjadi sumber ...
Nanang Nasrulloh
exaly   +3 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   +2 more sources

Keanekaragaman Sumber Daya Genetik Lokal Umbi- Umbian di Kecamatan Mijen, Kota Semarang, Jawa Tengah

Jurnal Ilmu Lingkungan, 2023
ABSTRAK Umbi-umbian merupakan jenis komoditas pertanian yang banyak ditemukan di daerah tropis seperti di Indonesia dan pertumbuhannya tidak menuntut iklim serta kondisi tanah yang spesifik.
Devi Raj Angely, Azra Batrisyia Nursabrina, Ellya Syafa’atun Nikmah, Suci Divia Rachim, Bunga Marsely, Sri Utami, Lilih Khotimperwati   +6 more
doaj   +1 more source

Produção da araruta 'Comum' proveniente de três tipos de propágulos Production of 'Comum' arrowroot obtained from three types of propagules

Ciência e Agrotecnologia, 2005
O trabalho foi desenvolvido em Dourados-MS, no período de 2/10/2003 a 21/8/2004, em Latossolo Vermelho distroférrico, textura argilosa. O objetivo foi avaliar a capacidade produtiva da araruta 'Comum', utilizando-se três tipos de propágulos.
Néstor Antonio Heredia Zárate, Maria do Carmo Vieira   +1 more
doaj   +1 more source

Some Functional, Physico-Chemical and Sensory Properties of Arrowroot Flour and Chiffon Cake Products

Davao Research Journal, 1998
Flours from three arrowroot (Maranta arundinaceae L.) accessions (PRM 2, PRM 19, PRM 23) were prepared and baked into chiffon cakes with wheat cake flour as the control in order to determine functional properties and sensory attributes of the resulting ...
Ramel Claros, Lutgarda Palomar
doaj   +1 more source

Arrowroot (Maranta arundinaceae L.) starch-based edible coating formulation and its application to shelf-life extension of tomato (Solanum lycopersicum L.)

Carbohydrate Polymer Technologies and Applications
Arrowroot starch, a locally abundant and underutilized resource in Indonesia, shows promise as a base material for edible coatings due to its transparency, odorlessness, and high amylose content.
Herlina Marta, Sylviana Chandra, Yana Cahyana, Nandi Sukri, Aldila Din Pangawikan, Tri Yuliana, Heni Radiani Arifin   +6 more
doaj   +1 more source

Quantitative Analysis of Antioxidant Constituents in Some Wild Plants of Kangchup Chingkhong, Senapati District Manipur, Northeast India

International Journal of Economic Plants
The present study, conducted from March, 2024 to May, 2025, at the laboratory of the Institutional Biotech Hub, Lilong Haoreibi College, Lilong, Manipur, India, aimed to evaluate the antioxidant constituents of selected wild medicinal and edible plants ...
O. Noyon Singh, A. Kikim, Ch. Niranjan
doaj   +1 more source