CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : GLUTEN FREE AND HIGH ANTIOXIDANT NOODLE FROM PURPLE SWEET POTATO AND MIANA LEAVES WITH DRYING METHOD
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Institusion
Akademi Kuliner dan Patiseri Ottimmo Internasional
Author
Yoselvina, Cicilia
Subject
TX Home economics
Datestamp
2023-09-07 04:36:33
Abstract :
"Noodles are one of the staple foods in the world, especially in many Asian countries. However, most noodle usually made from wheat flour that contain gluten, which unfortunate for people with celiac disease or other condition that linked with gluten. Suppose to follow the global trend the increasing demand on gluten free and healthy foods, the study aims to create gluten free and high antioxidant noodle from local resources, which are purple sweet potato and miana leaves. Purple sweet potato and miana leaves are selected because of the nutritional value, both of them contains amounts of anthocyanin, a pigment that has antioxidant activity. Keyword: Gluten-free, Miana leaves, Noodle, Purple sweet potato"
"Noodles are one of the staple foods in the world, especially in many Asian countries. However, most noodle usually made from wheat flour that contain gluten, which unfortunate for people with celiac disease or other condition that linked with gluten. Suppose to follow the global trend the increasing demand on gluten free and healthy foods, the study aims to create gluten free and high antioxidant noodle from local resources, which are purple sweet potato and miana leaves. Purple sweet potato and miana leaves are selected because of the nutritional value, both of them contains amounts of anthocyanin, a pigment that has antioxidant activity. Keyword: Gluten-free, Miana leaves, Noodle, Purple sweet potato"
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