Results 81 to 90 of about 122,653 (127)

Comparison of chemical characteristics in chips and porang flour typical East Kalimantan with commercial porang flour as a functional food

Jurnal Agrotek Ummat, 2023
Anggela Anggela, Yamaysyah Salma Nabila, Rahmatia Ananda, Eris Pransiscah Nainggolan   +3 more
openaire   +1 more source

Analisis pengaruh penambahan tepung okra dan tepung porang terhadap komposisi proksimat dan organoleptik foodbars

Agrointek
Food not only provides a feeling of fullness, but is also beneficial for health and disease prevention. One type of food that has health benefits is functional food, one of which is food bars.
Erwin Nofiyanto, Aldila Sagitaning Putri
doaj   +1 more source

Impact of Varying Sodium Metabisulfite Levels on the Physicochemical Properties of Porang (Amorphophallus muelleri Blume) Chips and Derived Flour [PDF]

E3S Web of Conferences
Porang ( Amorphophallus muelleri Blume) is an underutilized tuber with significant potential for food and non-food industries due to its high glucomannan content.
Herawati Heny, Suwarda Rosniyati, Dwiyono Kisroh, Larasati Ayuningtyas Dyah, Hernani Hernani, Hamaisa Atika, Lesmayati Susi, Saepudin Ade, Suhirman Sintha   +8 more
doaj   +1 more source

Genus Amorphophallus: A Comprehensive Overview on Phytochemistry, Ethnomedicinal Uses, and Pharmacological Activities. [PDF]

Plants (Basel), 2023
Islam F, Labib RK, Zehravi M, Lami MS, Das R, Singh LP, Mandhadi JR, Balan P, Khan J, Khan SL, Nainu F, Nafady MH, Rab SO, Emran TB, Wilairatana P.   +14 more
europepmc   +1 more source

Prediction of the shelf life of porang chips and flour using a mathematical model of water mass transfer

Discover Food
Moisture plays a critical role in the quality degradation of porang chips and flour during storage, making shelf-life prediction essential for maintaining product quality.
Sri Rahayoe, Rossy Pratiwi Diposari, Fajryah Dian Munawwaroh, Devi Yuni Susanti, Nursigit Bintoro   +4 more
doaj   +1 more source

Innovative capsule shell formula: Glucomannan and carrageenan with natural butterfly pea flower (Clitoria Ternatea) extract colorant [PDF]

BIO Web of Conferences
Porang tuber flour contains the main compound, namely glucomannan which has the ability to expand into a gel so that it can be used as the main ingredient of capsule shells.
Muhtadi Muhtadi, Suhendi Andi, Haryoto Haryoto, Indrayudha Peni, Maulana Riza, Suranto Suranto   +5 more
doaj   +1 more source

Optimization of oil-in-water emulsion capacity and stability of octenyl succinic anhydride-modified porang glucomannan (Amorphophallus muelleri Blume). [PDF]

Heliyon, 2022
Rai Widarta IW, Rukmini A, Santoso U, Supriyadi, Raharjo S.   +4 more
europepmc   +1 more source

Polysaccharides-Naturally Occurring Immune Modulators. [PDF]

Polymers (Basel), 2023
Murphy EJ, Fehrenbach GW, Abidin IZ, Buckley C, Montgomery T, Pogue R, Murray P, Major I, Rezoagli E.   +8 more
europepmc   +1 more source

An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese. [PDF]

Front Nutr, 2022
Khorshidian N, Khanniri E, Koushki MR, Sohrabvandi S, Yousefi M.   +4 more
europepmc   +1 more source

Plant Prebiotics and Their Role in the Amelioration of Diseases. [PDF]

Biomolecules, 2021
Kaur AP, Bhardwaj S, Dhanjal DS, Nepovimova E, Cruz-Martins N, Kuča K, Chopra C, Singh R, Kumar H, Șen F, Kumar V, Verma R, Kumar D.   +12 more
europepmc   +1 more source