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Functional properties of modified starch of arrowroot, cassava, and kimpul starch by autocla ving-freeze-drying and chemical treatments
(International Seminar Emerging Issues and Technology Developments in Food and Ingredients, 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 ...
Bakery and steamed products made of resistant starch-rich banana flour as functional foods
(International Conference And Exhibition On Nutraceuticals And Functional Foods, 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 ...
Modifikasi Proses Secara Fermentasi Spontan dan Otoklaf Pendinginan dalam Produksi Tepung Pisang
(Jurnal Agroteknologi, Fakultas Teknologi Pertanian Universitas Jember, 2010-07)
New economical strategies are now considered for banana utilization, such as production of unripe banana flour. Studies on the modification process of banana flour production by spontaneous fermentation and autoclaving-cooling ...