Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits

Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits

Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylat...

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Bibliographic Details
Main Authors: Jariyah Jariyah, Endang Yektiningsih, Ulya Sarofa, Peter Adeye Sopadeo
Format: Article
Language:English
Published: TALENTA 2018-09-01
Series:Indonesian Journal of Agricultural Research
Subjects:
biscuit
bruguiera ghymnorhiza
physicochemical properties
sonneratia caseolaris
Online Access:https://talenta.usu.ac.id/InJAR/article/view/318

Internet

https://talenta.usu.ac.id/InJAR/article/view/318

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