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http://repository.ipb.ac.id/handle/123456789/75926| Title: | Cookies Berbahan Baku Pati Garut Termodifikasi |
| Authors: | Didah Nur Faridah |
| Issue Date: | Jul-2011 |
| Publisher: | Majalah Foodreview. PT Media Pangan Indonesia. Bogor |
| Citation: | Majalah Foodreview; Vol. VI No. 7; Juli 2011; Hal 34-37 |
| 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. |
| URI: | http://repository.ipb.ac.id/handle/123456789/75926 |
| ISSN: | 1907-1280 |
| Appears in Collections: | Food Science and Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Cookies Berbahan Baku Pati-Majalah FoodReview- Juli 2011.pdf | 9.02 MB | Adobe PDF |  View/Open |
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