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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…
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- FT 24-009
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 …
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- FT 24-023
Customer Acceptance and Preference of fortified low fat-milk using different …
Fortifying low-fat milk with nutrients essential for overall health, mainly gut health and immunity, is crucial as these can supply the substances required to keep the body's immune system functioning properly. Examples include adding fiber and vitamin premixes (a combination of A, E, and C). However, to meet consumer demand for variety and a distinctive flavor experience, flavored milk was …
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- FSN 24-028
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