Steven, Steven and Pratiwi, Mutiara and Kusumasmarawati, Ambar Dwi (2017) Formulation & Quality Evaluation of Gluten-Free Bread Added With Functional Resistant Starch from Unripe Banana (Musa Paradisiaca Formatypica). Bachelor thesis, Swiss German University.

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Abstract

"Gluten-free bread is an alternative product for celiac disease patient and other disease such as gluten intolerance that require gluten-free bread consumption. Gluten-free bread can be made from many kinds of flour and starch. The purpose of this research was to improve the nutritional and physical value of gluten-free bread that made from the combination of rice flour and functional resistant starch from unripe banana (Musa paradisiaca formatypica) that also acceptable in sensory properties. In this research, the formulation of resistant starch was 10%, 20% and 30%. Substitution of resistant starch into the product improves the nutritional value and reduces the starch digestibility. It also improves the texture of the product, makes the product has softer texture. The hardness value is decreasing to 21.15 compared to control 24.68 and it shows significant different with statistics evaluation. Based on sensory evaluation in some sensory properties such as aroma, color, taste and texture attributes, the resistant starch that enriched in gluten-free bread were rated equally with control. Thus, it shows that there are no differences between the control and formulated gluten-free bread with substitution of resistant starch for the panelists.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Gluten-Free Bread ; Resistant Starch ; Rice Flour ; Banana Starch ; Starch Digestibility
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	14 May 2020 05:50
Last Modified:	14 May 2020 05:50
URI:	http://repository.sgu.ac.id/id/eprint/92

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