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Impact of Porang Flour on Biscuit Nutrition by Ireng Pramana is a document available to read on EtoBox.

What is Impact of Porang Flour on Biscuit Nutrition about?

1) This study examined the effect of substituting wheat flour with porang flour at different levels (0%, 30%, 60%, and 100%) on the protein, dietary fiber, fat content, and acceptance of biscuits. 2) The highest protein content was found in biscuits with 100% porang flour substitution. Soluble and insoluble dietary fiber content was highest with 40% porang flour substitution. Fat content was lowest with 100% porang flour substitution. 3) Based on sensory evaluation, biscuits with 40% porang flour subst

Author

Ireng Pramana

Language

EN