Textural enhancement and glycemic potency reduction of sugarcane fiber-incorporated white bread with ascorbic acid and xanthan gum
In this study, ascorbic acid (0.02% w/w), xanthan (0.75% or 1.5% w/w), and their
combination have been added into sugarcane fiber (SCF) incorporated (5% or 10% w/w) …
combination have been added into sugarcane fiber (SCF) incorporated (5% or 10% w/w) …
[HTML][HTML] Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment
M Simić, V Nikolić, B Sarić, D Milovanović… - Foods, 2024 - mdpi.com
The present study was carried out to demonstrate the effects of dry heat treatment (DHT) at
different temperatures (100, 125, 135, 150, and 165° C) on the nutritional and techno …
different temperatures (100, 125, 135, 150, and 165° C) on the nutritional and techno …
Karakteristik fisik roti yang memanfaatkan ubi ungu (Ipomoea Batatas Var Ayamurasaki) dan ubi Cilembu (Ipomoea batatas L.)
M Rahardjo, M Sihombing - Teknologi Pangan: Media …, 2024 - jurnal.yudharta.ac.id
Ubi ungu dan ubi cilembu menawarkan keuntungan unik ketika ditambahkan ke dalam
formulasi adonan roti. Ubi ungu, yang dikenal dengan profil gizinya yang kaya dan …
formulasi adonan roti. Ubi ungu, yang dikenal dengan profil gizinya yang kaya dan …
Effect of Addition of L-Ascorbic Acid to Wheat Bread Dough on Blood Glucose Response, Glycemic Index and Glycemic Load in Normal Subject
AM Thannoun, RFL Al-Arajy - Journal of Pharmaceutical Negative …, 2022 - pnrjournal.com
The aim of this study was to determine the effect of ascorbic acid (Vitamin C) as improver in
bread on blood glucose response (BGR), Glycemic Index (GI) and Glycemic Load (GL) in …
bread on blood glucose response (BGR), Glycemic Index (GI) and Glycemic Load (GL) in …
Wholegrain flours of differently colored maize kernels as macro-and micronutrient-rich food ingredients
V Nikolić - Journal on Processing and Energy in Agriculture, 2022 - aseestant.ceon.rs
Sažetak Kao predmet ovog istraživanja korišćena su četiri komercijalna integralna brašna
dobijena od genotipova kukuruza različite boje zrna proizvedenih u Institutu za kukuruz …
dobijena od genotipova kukuruza različite boje zrna proizvedenih u Institutu za kukuruz …