Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour

Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour

Egg yolk and margarine are commonly applied in starchy food processing as a lipid source. Both may affect the starch properties to different extent. Therefore, the effects of adding egg yolk (0.3, 1.0, and 1.7 g/100 g of flour) and margarine (1, 3, and 5 g/100 g of flour) to banana flour on the comp...

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Bibliographic Details
Main Authors: Yana Cahyana, Tomi Nugraha, Nabila Aprilira, Karina Ayuningtias, Giffary Pramafisi Soeherman, Herlina Marta, Tensiska Tensiska
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2021-02-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
heat-moisture treatment
lipid
egg yolk
margarine
complex
Online Access:http://journal.pan.olsztyn.pl/Interplay-Role-of-Heat-Moisture-Treatment-and-Lipid-from-Egg-yolk-and-Margarine-on,132928,0,2.html
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