In vitro Digestibility of Cassava, Corn, Arenga and Sago Starches Modified with Green Tea and Red Guava Leaf Extracts

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DC Field	Value	Language
dc.contributor.author	Nunung Nurjanah
dc.contributor.author	Deddy Muchtadi
dc.contributor.author	Nurheni Sri Palupi
dc.contributor.author	Sri Widowati
dc.date.accessioned	2014-04-24T04:18:43Z
dc.date.available	2014-04-24T04:18:43Z
dc.date.issued	2014-04-24
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/68653
dc.description.abstract	The aim of this study was to modify cassava, corn, arenga and sago starches with 58-62°Brix (0, 4, 6 and 8%) green tea and red guava leaf extracts, in order to decrease the digestibility. Starch digestibility were analyzed in vitro. The type of extract did not significantly affect in vitro digestibility of modified starches. The digestibility of both modified starches was lower than the native starch, but not different from modified starch without the extract (0%). The digestibility of modified starches was only influenced by the type of starch. Corn and arenga staches modified by 4% green tea and red guava leaf extracts had the lowest digestibility with 83.42 and 82.67% respectively	en
dc.language.iso	id
dc.title	In vitro Digestibility of Cassava, Corn, Arenga and Sago Starches Modified with Green Tea and Red Guava Leaf Extracts	en
dc.type	Article	en
dc.subject.keyword	Cassava	en
dc.subject.keyword	corn	en
dc.subject.keyword	arenga	en
dc.subject.keyword	sago modified starches	en
dc.subject.keyword	green tea	en
dc.subject.keyword	red guava leaf	en
Appears in Collections:	Food Science and Technology

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