Browsing IPB's Books by Author "Jenie, Betty Sri Laksmi"
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Bakery and steamed products made of resistant starch-rich banana flour as functional foods
Jenie, Betty Sri Laksmi | Kusumaningrum, Harsi D. | Widowati, Sri (2010)Starch of unripe "u Ii " plantain variety (Musa paradisiaca) was modified by 24 h fermentation of banana chips followed by autoclaving-cooling to increase the resistant starch (RS) content of the flour. The modified RS-rich ... -
Functional properties of modified starch of arrowroot, cassava, and kimpul starch by autocla ving-freeze-drying and chemical treatments
Jenie, Betty Sri Laksmi | Nurjanah, Siti | Firlieyanti, Antung Sima | Nurwitri, CC (2010)Studies on the functional properties of resistant starch (RS) receive much attention in recent years due to its promising beneficial effect for health known as prebiotic. Many local varieties of tubers contain high amylose ...