Physicochemical Nutritional and Sensory Properties of Kluklui Supplemented With Porang Glucomannan and Banana Flour
Eni Harmayani(1), Nasser Farid Geraldo(2*), Agnes Murdiati(3)
(1) Universitas Gadjah Mada
(2) Universitas Gadjah Mada
(3) Universitas Gadjah Mada
(*) Corresponding Author
Abstract
Keywords
Full Text:
PDFReferences
Agbaje, R., Hassan, C. Z., Arifin, N., & Rahman, A. A. (2014). Sensory Preference and Mineral Contents of Cereal Bars Made From Glutinous Rice Flakes and Sunnah Foods. IOSR Journal of Environmental Science, Toxicology and Food Technology, 8(12), 26–31. https://doi.org/10.9790/2402-081222631
Aparicio-Saguilán, A., Flores-Huicochea, E., Tovar, J., García-Suárez, F., Gutiérrez-Meraz, F., & Bello-Pérez, L. A. (2005). Resistant starch-rich powders prepared by autoclaving of native and lintnerized banana starch: Partial characterization. Starch/Staerke, 57(9), 405–412. https://doi.org/10.1002/star.200400386
Barreira, J. C. M., Nunes, M. A., da Silva, B. V., Pimentel, F. B., Costa, A. S. G., Alvarez-Ortí, M., … Oliveira, M. B. P. P. (2019). Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation. Food Science and Human Wellness, 8(3), 292–298. https://doi.org/10.1016/j.fshw.2019.07.002
Chua, M., Baldwin, T. C., Hocking, T. J., & Chan, K. (2010). Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br. Journal of Ethnopharmacology, 128(2), 268–278. https://doi.org/10.1016/j.jep.2010.01.021
Cui, T., Wu, T., Liu, R., Sui, W., Wang, S., & Zhang, M. (2019). Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough [Research-article]. ACS Omega, 4(6), 9654–9663. https://doi.org/10.1021/acsomega.9b00061
da Mota, R. V, Lajolo, F. M., Ciacco, C., & Cordenunsi, B. R. (2000). Composition and Functional Properties of Banana Flour from Different Varieties. Starch/Stärke, 52(2–3), 63–68.
Englyst, H. N., Kingman, S. M., & Cummings, J. H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46(SUPPL. 2). https://doi.org/10.1016/S0271-5317(97)00010-9
Faisant, N., Buléon, A., Colonna, P., Molis, C., Lartigue, S., Galmiche, J. P., & Champ, M. (1995). Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch. British Journal of Nutrition, 73(1), 111–123. https://doi.org/10.1079/bjn19950013
Gaines, C. S. (1993). Collaborative studies on baking quality of cookies flour by wire-cut formulation. Cereal Foods World, 38, 26–30.
Harmayani, E., Aprilia, V., & Marsono, Y. (2014). Characterization of glucomannan from Amorphophallus oncophyllus and its prebiotic activity in vivo. Carbohydrate Polymers, 112, 475–479.
Iwe, M.O. (2014). Current trends in sensory evaluation of foods. Rejoin Communication Services Ltd Uwani Enugu. pp. 142-145.
Kaur, P., Sharma, P., Kumar, V., Panghal, A., Kaur, J., & Gat, Y. (2018). Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies. Journal of the Saudi Society of Agricultural Sciences, 18(4), 372–377. https://doi.org/10.1016/j.jssas.2017.12.004
Khouryieh, H., & Aramouni, F. (2013). Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars. Food Science and Technology International, 19(6), 549–556. https://doi.org/10.1177/1082013212462231
Magallanes-Cruz, P. A., Bello-Pérez, L. A., Agama-Acevedo, E., Tovar, J., & Carmona-Garcia, R. (2020). Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters. Lwt-Food Science and Technology Journal, 118, 1–9. https://doi.org/10.1016/j.lwt.2019.108834
Mahloko, L. M., Silungwe, H., Mashau, M. E., & Kgatla, T. E. (2019). Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon, 5(10), e02479. https://doi.org/10.1016/j.heliyon.2019.e02479
Manley, D. (2001). Biscuit, cracker and cookie recipes for the food industry. Cambridge, UK: Woodhead Publishing Limited.
Ovando-Martinez, M., Sáyago-Ayerdi, S., Agama-Acevedo, E., Goñi, I., & Bello-Pérez, L. A. (2009). Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta. Food Chemistry, 113(1), 121–126. https://doi.org/10.1016/j.foodchem.2008.07.035
Pereira, D., Correia, P. M. R., & Guiné, R. P. F. (2013). Analysis of the physical-chemical and sensorial properties of Maria type cookies. Acta Chimica Slovaca, 6(2), 269–280. https://doi.org/10.2478/acs-2013-0040
Sanya, Emile A., Ahouannou, C., Chaffa, G., & Soumanou, M. M. (2013). Effects of added Maize Flour on Physicomechanical Properties of Benin Patties made of Defatted dough of Groundnut Seeds “ Arachis hypogaea .” International Journal of Current Research, 5(2), 212–218.
Sanya, Emile Adjibadé, Ahouannou, C., Chaffa, G., & Ahouansou, R. (2015). Effects of torrefaction on some physico-mechanical and organoleptic characteristics of maize flour blended peanut patties rolled into sticks in Benin. International Journal of Biological and Chemical Sciences, 9(3), 1440–1458.
Saura-Calixto, F., Garcia-Alonso, A., Goni, I., & Bravo, L. (2000). In vitro determination of the indigestible fraction in foods: An alternative to dietary fiber analysis. Journal of Agricultural and Food Chemistry, 48(8), 3342–3347. https://doi.org/10.1021/jf0000373
Videgla, E. G., Floquet, A., Mongbo, R., Garba, K., & Tossou, H. S. (2016). Liens à l’origine et qualité spécifique d’un produit de l’artisanat agroalimentaire du Bénin – le kluiklui d’Agonlin. Cahiers Agricultures, 25. https://doi.org/10.1051/cagri/2016016
Xiong, G., Cheng, W., Ye, L., Du, X., Zhou, M., Lin, R., … Cai, Y. Z. (2009). Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella). Food Chemistry, 116(2), 413–418. https://doi.org/10.1016/j.foodchem.2009.02.056
Zhou, Y., Cao, H., Hou, M., Nirasawa, S., Tatsumi, E., Foster, T. J., & Cheng, Y. (2013). Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour. Food Research International, 51(2), 879–885. https://doi.org/10.1016/j.foodres.2013.02.002
DOI: https://doi.org/10.22146/ifnp.57223
Article Metrics
Abstract views : 1610 | views : 1551Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
Journal of Indonesian Food and Nutrition Progress have been indexed by:
This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.