Watermeal Powder (Wolffia spp.) as a Potential Ingredient for Enhancing the P…

In certain countries, 10% of the population suffers from non-coeliac gluten sensitivity (NCGS). Additionally, some individuals are affected by gluten ataxia and dermatitis herpetiformis that require lifelong gluten-free diets. However, gluten-free diets often have low fiber content. Bread is known for its flavor and nutritional value, but gluten-free bread typically suffers in texture and qu…

Pickering Emulsion Stabilized by Unfractionated White Turmeric (Curcuma zedoa…

Flour is one of the biscuit ingredient that contribute to the crucial role in biscuit. It contains several main components which include gluten, starch, protein, and water. The presence of gluten in the flour can affect its rheological qualities, which aid in the development of biscuits with both pleasing sensory and appropriate physical properties. However, due to the growing demand for hea…

Green Banana Flour as a Potential Ingredient Alternative for Gluten-Free Stea…

The prevalence of celiac disease has increased significantly over the past decades due to people’s growing knowledge and awareness of the disease, as well as recent advances in its diagnostic tests. This causes the rise of gluten-free foods, including gluten-free bakery goods. Out of all gluten-free flours, rice flour has been recognised as the most suitable flour for gluten-free bakery go…

Physicochemical and Sensory Properties of Steamed Banana Cake Made From Banan…

Bananas are one of the most popular fruits consumed in Indonesia. It is the fruit that Indonesia produces the most, with 9.2 million tons produced in 2022 and 91 kg consumed weekly per person. Vitamins and minerals are all found in good amounts in bananas. Bananas are a versatile fruit that can be used for various kinds of food, such as banana cake. However, banana cake contains gluten and …

Effect of Different Concentration between Sprouted Millet and Edamame Flour o…

Indonesia's heavy rice import reliance raises food security concerns. Millet, rich in carbohydrates, antioxidants, vitamins, and minerals, can be used in pasta with edamame flour for enhanced protein and fiber. By combining both ingredients, it fills the gap of previous research by incorporating different legumes types and combining gluten-free ingredients with aids in informed product deve…

The Impact Of Date Palm Powder (phoenix Dactylifera L. ) Fortification For Gl…

Celiac disease is a gluten-related disorder that is triggered when a person consumes gluten. This will cause the immune system to attack the tissue. This problem has caused society to demand more gluten-free foods, including cakes. However, gluten-free cakes have several challenges in that their texture is denser than wheat flour cakes. In this study, gluten-free cakes will be fortified with da…

The Development of Keto Pasta using Oat Fiber

A start-up company named PT. Inti Utama Solusindo under PT. Pharos Indonesia focuses on the production of healthy food and drink. The period of internship was 6 months starting from July 11th 2022 until January 10th 2023 under the new product development department. The activity in the company consists of formulation for new products, making a marketing strategy, and juice production. In …

Gluten-free ancient grains : cereals, pseudocereals, and legumes : sustainabl…

Edition

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ISBN/ISSN

9780081008669

Collation

xiv, 342 p. : ill. : ind. ; 24 cm.

Series Title

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Call Number

633.1 Glu