Formulation & quality evaluation of gluten-free bread added with functional resistant starch from unripe banana (musa paradisiaca formatypica)

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Formulation & quality evaluation of gluten-free bread added with functional resistant starch from unripe banana (musa paradisiaca formatypica)

makes the product has softer texture. The hardness value is decreasing to 21.15 compared to control - Personal Name;

Gluten-free bread is an alternative product for celiac disease patient and other disease such as gluten intolerance that require gluten-free bread consumption. Gluten-free bread can be made from many kinds of flour and starch. The purpose of this research was to improve the nutritional and physical value of gluten-free bread that made from the combination of rice flour and functional resistant starch from unripe banana (Musa paradisiaca formatypica) that also acceptable in sensory properties. In this research

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B02651 (Rack Thesis) Available

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Series Title: -
Call Number: 2651
Publisher: : Swiss German University., 2017
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
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Edition: -
Subject(s): Color
Specific Detail Info: -
Statement of Responsibility: 20% and 30%. Substitution of resistant starch into the product improves the nutritional value and reduces the starch digestibility. It also improves the texture of the product

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