Значок книги

Resistant starch, amylose, and amylopectin content in breadfruit cookies as an alternative snack for individuals with diabetes mellitus

Uncontrolled hyperglycaemia in individuals with diabetes mellitus can increase the risk factors for disease complications. Therefore, lifestyle management becomes a vital measure for those individuals, especially in diet management, to control their blood sugar level. Breadfruit starch-based cookies...

Полное описание

Сохранить в:

Библиографические подробности
Главные авторы:	Dieny, F. F., Fitriani, Z. A., Margawati, A., Jauharany, F. F.
Формат:	Journal Contribution
Язык:	English
Опубликовано:	2023
Предметы:	Biscuits Diabetes mellitus Wheat flour Amylopectin Amylose Organoleptic testing Taste (sensation) Texture Colour Odour Snack foods Diet treatment
Online-ссылка:	http://agris.upm.edu.my:8080/dspace/handle/0/22379
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

Схожие документы

Morphological, functional and pasting properties of starches separated from rice cultivars grown in Nigeria
по: Ashogbon, A. O., et al.
Опубликовано: (2017)

Principle component analysis of organoleptic acceptability on cocos™ emulsion product
по: Tan, C. P., et al.
Опубликовано: (2021)

Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour
по: Pralebda, S. A., et al.
Опубликовано: (2024)

Physicochemical and organoleptic properties of cookies incorporated with legume flour
по: Noor Aziah, A. A., et al.
Опубликовано: (2016)

The effects of unripe banana flour on resistant starch content and quality characteristics of gluten-free rice cookies
по: Detchewa, Pakkwat, et al.
Опубликовано: (2023)

Consumer purchasing intent of brown rice cookies developed by MARDI
по: Rashilah Mohamad, et al.
Опубликовано: (2023)

Papaya seed flour (Carica papaya) affects the technological and sensory quality of hamburgers
по: Azevedo, L. A., et al.
Опубликовано: (2016)

Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour
по: Norhidayah, M., et al.
Опубликовано: (2016)

Effect of stage of maturity and frying time on the quality of banana springs
по: Rezaul S. M. Karim, et al.
Опубликовано: (2021)

Effect of guar gum and glycerol on oil absorption and qualities of banana chips
по: Sumonsiri, N., et al.
Опубликовано: (2023)

Nutritional properties and organoleptic acceptability of traditional cakes made from MR 220 rice flour
по: Rosniyana Ahmad, et al.
Опубликовано: (2020)

Extraction of starch and enzymatic production of high amylose starch from sweetpotato (Ipomea batatas) var. Telong
по: Madzlan Kasran, et al.
Опубликовано: (2020)

Comparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips
по: Shaker, M. A.
Опубликовано: (2017)

Chemical characteristics and organoleptic of gluten free toddler biscuits from mung bean flour, modified cassava flour and flaxseed
по: Amalia, L., et al.
Опубликовано: (2024)

Development of papaya candy
по: Bhupinder, K., et al.
Опубликовано: (2018)

Chromatographic profiling to determine the extent of structural changes in arrowroot starch (Marantha arundinacea L.) modification
по: Pratiwi, M., et al.
Опубликовано: (2020)

Quinoa as gelling agent in a mortadella formulation
по: Riera González, G., et al.
Опубликовано: (2021)

Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality
по: Van Bockstaele, F., et al.
Опубликовано: (2021)

Cookies and biscuits (fresh from the oven).
Опубликовано: (1996)

Production and evaluation of flours and crunchy snacks from sweet potato (Ipomea batatas) and maize flours
Опубликовано: (2016)

Utilization of quinoa flour in cookie production
по: Demir, M. K., et al.
Опубликовано: (2019)

Extraction and characterisation of cassava starch cultivated in different locations in Sabah, Malaysia
по: Jau, Shya Lee, et al.
Опубликовано: (2023)

Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies
по: Banhoro, O., et al.
Опубликовано: (2023)

Cookie and cracker technology /
по: Matz, Samuel A.
Опубликовано: (1968)

Cookie and cracker technology /
по: Matz, Samuel A.
Опубликовано: (1992)

Cookie and cracker technology /
по: Matz, Samuel A.
Опубликовано: (1978)

Biscuits, cookies and crackers
по: Wade
Опубликовано: (1988)

Sensory evaluation of ultrasound assisted microwave treated fruit (Haematocarpus validus) juice through fuzzy logic approach
по: Sasikumar, R., et al.
Опубликовано: (2021)

Cassava derivatives in the preparation of unconventional gluten-free snacks
по: Santos, T. P. R., et al.
Опубликовано: (2021)

Nutritional composition and sensory evaluation of dodol formulated with different levels of stabilised rice bran
по: Rosniyana Ahmad, et al.
Опубликовано: (2020)

Technology of biscuits, crackers and cookies
по: Manley
Опубликовано: (1991)

Snack foods processing /
Опубликовано: (2001)

Snack food
Опубликовано: (1912)

Quality of machine-produced peanut crisps (rempeyek)
по: Samsudin Ahmad, et al.
Опубликовано: (2020)

Physicochemical properties of rice (Oryza sativa L.) flour and starch of two Indonesian rice varieties differing in amylose content
по: N.A., Anugrahati, et al.
Опубликовано: (2023)

Investigation of wheat - Anchote (Coccinia abyssinica (Lam.)) composite flours and baking temperature for cookies production
по: Abera, S., et al.
Опубликовано: (2024)

Snack food technology /
по: Matz, Samuel A.
Опубликовано: (1984)

Snack & bakery foods.
Опубликовано: (1997)

Prepared snack foods /
по: Gutcho, M.
Опубликовано: (1973)

Snack food technology /
по: Matz, Samuel A.
Опубликовано: (1993)