Quality improvement of green saba banana flour Steamed cake

• 主要な著者: Jau-Shya Lee, NurDiyana Yusoff, Ai Ling Ho, Chee Kiong Siew, Jahurul Haque Akanda, Wan Xin Tan
• フォーマット: 論文
• 言語: English; English
• 出版事項: Molecular Diversity Preservation International (MDPI) 2022
• 主題: TS1950-1982 Animal products; TX341-641 Nutrition. Foods and food supply
• オンライン･アクセス: https://eprints.ums.edu.my/id/eprint/35670/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/35670/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/35670/; https://doi.org/10.3390/app13042421

Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated. Phy...