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maranta/carbohydrate
Nuoroda įrašoma į mainų sritį
5 rezultatus
The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris).
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Prisijungti Registracija
Wholegrain foods are becoming increasingly popular as a high fiber dietary supplement recommended for people with diabetes. In Indonesia, the incidence of diabetes mellitus has almost doubled recently and poses a significant health risk with the high prevalence of obesity and cardiovascular
Evaluation of immunostimulatory effect of the arrowroot (Maranta arundinacea. L) in vitro and in vivo.
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Prisijungti Registracija
Arrowroot (Maranta arundinacea. L) is an underutilized local crop potentially to be developed as carbohydrate source and functional food in Indonesia. The objectives of this research are to evaluate the immunostimulatory effects of arrowroot extracts in vitro by using animal cell culture techniques,
The evaluation of anti-ulcerogenic effect of rhizome starch of two source plants of Tugaksheeree (Curcuma angustifolia Roxb. and Maranta arundinacea Linn.) on pyloric ligated rats.
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Prisijungti Registracija
BACKGROUND
In the present era, because of the life-style, the disorders such as hyperacidity and gastric ulcers are found very frequently. Satwa (starch) obtained from the rhizomes of two plants namely Curcuma angustifolia Roxb. and Maranta arundinacea Linn. are used in folklore practice for the
Development of arrowroot flour fermented by kefir grains
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Prisijungti Registracija
The present study aims to produce arrowroot flour fermented by kefir grains, in addition to assessing the physicochemical, nutritional, and microbiological characteristics. Fermented arrowroot flour was produced at room temperature (approximately 25 to 28 °C). Fermentation was conducted in batch (6
A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China.
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Prisijungti Registracija
In this study, starches from diverse botanical sources (arrowroot, cassava, Chinese yam, fern root, kidney beans, lotus seed, taro, and water chestnut) were isolated and examined for morphological, pasting, thermal, and physico-chemical characteristics in order to distinguish their end use
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