Chemical and sensory quality evaluation of sago noodles enriched with unripe banana (musa paradisiaca formatypica) resistant starch

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Chemical and sensory quality evaluation of sago noodles enriched with unripe banana (musa paradisiaca formatypica) resistant starch

and the replacement of 10% banana resistant starch have significantly increased the elasticity by 20 - Personal Name;

White Kepok Banana (Musa paradisiaca formatypica) and Sago (Metroxylon Sagu) starch are currently underutilized in larger food processing industries. The objective is to determine if the use of sago and banana starch results in improvements on the nutritional properties by lowering its digestibility therefore lowering the glycemic index

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B02622 (Rack Thesis) Available

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Series Title: -
Call Number: 2622
Publisher: : Swiss German University., 2017
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
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Statement of Responsibility: showing that it has advantages when utilized. The banana starch was extracted and processed with sago starch into noodles with 10 to 40% substitution. The results have shown the replacement of 10% ban

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