Cookies Berbahan Baku Pati Garut Termodifikasi
dc.contributor.author | Didah Nur Faridah | |
dc.date.accessioned | 2015-08-06T02:26:45Z | |
dc.date.available | 2015-08-06T02:26:45Z | |
dc.date.issued | 2011-07 | |
dc.identifier.citation | Majalah Foodreview; Vol. VI No. 7; Juli 2011; Hal 34-37 | en |
dc.identifier.issn | 1907-1280 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/75926 | |
dc.description.abstract | Several types of tubers have functional properties. One of them is low value of glyceamic index (GI). Low GI Food can be used as a cheap alternative for diet therapy of diabetcs because it can suppress the increasing of blood sugar levels. One of the local roots that has a low GI value is arrowroot. It is caused by its high content of resistant starch. Autoclaving-cooling modification could increase resistant starch content from 2.12% to 13.80%. Substitution of wheat flour with modified arrowroot starch in cookies production could increase GI and Glyceamic load. | en |
dc.language.iso | id | |
dc.publisher | Majalah Foodreview. PT Media Pangan Indonesia. Bogor | |
dc.title | Cookies Berbahan Baku Pati Garut Termodifikasi | en |
dc.type | Article | en |
dc.subject.keyword | Pati Garut Termodifikasi | en |