Results 101 to 110 of about 13,400 (211)

The effect of level substitution of tapioca flour with local indonesian tuber flour on the physicochemical quality of local chicken sausage

Jurnal Ilmu Peternakan dan Veteriner Tropis
This study aimed to evaluate the effect of substituting tapioca flour with local Indonesian tuber flours on the physicochemical quality of chicken sausages.
Muhammad Mar'ie Sirajuddin, Azchar P. P. Putra   +1 more
doaj   +1 more source

PENGGUNAAN TEPUNG BERBAHAN BAKU LOKAL DAN KONSENTRASI SOURDOUGH TERHADAP KARAKTER FISIKOKIMIA DAN SENSORI ROTI SOURDOUGH (SOURDOUGH BREAD) [PDF]

, 2021
This study aims to determine the physicochemical and sensory characteristics of sourdough bread using purple sweet potato flour, banana flour and mocaf and the use of the right concentration of sourdough to produce the best sourdough bread.
FIRDHA HATIKA SIHOMBING
core  

The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers

Jurnal Bio-Geo Material Dan Energi
The changes in main ingredients may affect the characteristics of cracker. This study aimed to determine the effect of purple sweet potato flour as a substitute for wheat flour on the physicochemical and sensory properties of crackers. This study used a Completely Randomized Design (CRD) consisting of 6 levels of purple sweet potato flour concentration
Kurniati, Mila, Muhaimin, Muhaimin, Ulyarti, Ulyarti   +2 more
openaire   +2 more sources

Risks for human health related to the presence of plant lectins in food

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Hanne Frøkiær, Bettina Grasl‐Kraupp, Patrick Mulder, Pierre Rougé, Heather Wallace, Marios Georgiadis, José Ángel Gómez Ruiz, Eirini Kouloura, Olaf Mosbach‐Schulz, Lydia Alarcón Asensio, Eleni Gkimprixi, Evangelia Ntzani   +30 more
wiley   +1 more source

Effect of snakehead fish (Channa striata) and sweet potato (Ipomoea batatas L.) flour on the nutritional and physical quality of analog rice

Discover Food
Rice is the major staple food in Indonesia, and its consumption remains high, indicating that daily nutrition largely depends on this grain. However, the nutritional profile of rice contains relatively low levels of protein and antioxidants.
Meta Mahendradatta, Carissa Nathania F. Susanto, Nabila Salsabila, Zainal Zainal, Februadi Bastian, Muhammad Asfar, Andi Rahmayanti Ramli, Arfina Sukmawati Arifin, Muhpidah Muhpidah, Andi Nur Fajri Suloi, Dwi Ghina Nadhifa, Abu Bakar Tawali, Takao Nagano   +12 more
doaj   +1 more source

Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles [PDF]

BIO Web of Conferences
Wheat-based noodles have a high glycemic index, making them unhealthy for diabetics. Hydrogen rich water modified sweet potato noodles can be an alternative to wheat flour.
Budiarti Gita Indah, Sulistiawati Endah, Kumalasari Ika Dyah   +2 more
doaj   +1 more source

Standardization of Microwave Heating Process Parameters for Extraction of Galactooligosaccharides (GOS) From Ricebean Flour

Future Postharvest and Food, Volume 2, Issue 4, Page 424-431, December 2025.
Extraction of Galactooligosaccharides (GOS) from ricebean through microwave heating. ABSTRACT Ricebean (Vigna umbellata) is a versatile, nutritious crop cultivated in hilly regions, offering significant nutritional contents and serving as a vital livelihood source for the Himalayan population.
Bharat Bhushan, Rakesh Kumar Raigar
wiley   +1 more source

A Comprehensive Review on Key Chemical Constituents of Indian Pulses and Their Multifaceted Health Benefits in a Global Context

Legume Science, Volume 7, Issue 4, December 2025.
ABSTRACT Pulses are edible seeds of legume plants, but they are distinct from legumes because they are dried seeds before consumption. Because of their economic value and high nutritional content, pulses are integral to diets worldwide. Various pulses such as Macrotyloma uniflorum (horse gram), Glycine max (soybeans), Pisum sativum (field peas), Lens ...
Preeti Semwal, Shankar Gupta, Chahat, Gaurav Joshi, Muhammad Wahajuddin, Bhupinder Kumar   +5 more
wiley   +1 more source

KANDUNGAN ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN UBI JALAR UNGU SEGAR DAN PRODUK OLAHANNYA (Anthocyanins Content and Antioxidant Activity of Fresh Purple Fleshed Sweet Potato and Selected Products)

Agritech, 2013
Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. Anthocyanins can be damaged by high temperatures.
Nida El Husna, Melly Novita, Syarifah Rohaya   +2 more
doaj   +1 more source

PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas L. Poir) SEBAGAI PENGGANTI SEBAGIAN TEPUNG TERIGU DAN SUMBER ANTIOKSIDAN PADA ROTI TAWAR [Purple Sweet Potato (Ipomoea batatas L. Poir) as a Partial Subtitute of Wheat flour and Source of Antioxidant on Plain Bread]

Jurnal Teknologi dan Industri Pangan, 2010
Purple sweet potato (Ipomoea batatas L. Poir) is potential for functional food, especially as antioxidant source due to its purple color and other nutrient content.
Hardoko*, Liana Hendarto, Tagor Marsillam Siregar   +2 more
doaj