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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Application of heat-moisture-treated banana flour as composite material in hard biscuit

Uso de harina de plátano tratada con calor y humedad como material compuesto en galletas duras

Yana Cahyanaa Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, IndonesiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8615-9498
ORCID Icon,
Abdurrohman Rangkutia Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, Indonesia
,
Tien Siti Halimaha Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, Indonesia
,
Herlina Martab Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, Indonesia
&
Tri Yulianac Laboratory of Food Microbiology, Department of Food Technology, Universitas Padjadjaran, Sumedang, Indonesia
Pages 599-605 | Received 25 May 2020, Accepted 31 Jul 2020, Published online: 01 Sep 2020

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Li Jiali, Zufang Wu, Lingyi Liu, Junsi Yang, Lei Wang, Zhaofeng Li & Lianliang Liu. (2023) The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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Herlina Marta, Yana Cahyana & Mohamad Djali. (2021) Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot. CyTA - Journal of Food 19:1, pages 63-71.
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Articles from other publishers (10)

Vinay Kumar, Pritha Chakraborty, Poonam Janghu, Mridul Umesh, Suma Sarojini, Ritu Pasrija, Komalpreet Kaur, Sivarama Krishna Lakkaboyana, Vimal Sugumar, Manivannan Nandhagopal & Azhagu Madhavan Sivalingam. (2023) Potential of banana based cellulose materials for advanced applications: A review on properties and technical challenges. Carbohydrate Polymer Technologies and Applications 6, pages 100366.
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Siphosethu Richard Dibakoane, Belinda Du Plessis, Laura Suzanne Da Silva, Tonna Ashim Anyasi, Mohammad Naushad Emmambux, Victor Mlambo & Obiro Cuthbert Wokadala. (2022) Nutraceutical Properties of Unripe Banana Flour Resistant Starch: A Review. Starch - Stärke 75:9-10.
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A R Ariyantoro, D Ishartani, A Yulviatun & F Attaqiyyah. (2023) Analysis of acceptability, microstructure, and resistant starch content of biscuits substitution of jack beans (Canavalia ensiformis) with starch modification of Annealing-HMT. IOP Conference Series: Earth and Environmental Science 1200:1, pages 012003.
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Herlina Marta, Christine Febiola, Yana Cahyana, Heni Radiani Arifin, Fetriyuna Fetriyuna & Dewi Sondari. (2023) Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes. Foods 12:9, pages 1892.
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Yana Cahyana, Christoper Verrell, Dodo Kriswanda, Ghina Almira Aulia, Namira Azkia Yusra, Herlina Marta, Nandi Sukri, Safarov Jasur Esirgapovich & Sultanova Shakhnoza Abduvakhitovna. (2023) Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films. Polymers 15:9, pages 2046.
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Herlina Marta, Dina Intan Rizki, Efri Mardawati, Mohamad Djali, Masita Mohammad & Yana Cahyana. (2023) Starch Nanoparticles: Preparation, Properties and Applications. Polymers 15:5, pages 1167.
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Herlina Marta, Claudia Wijaya, Nandi Sukri, Yana Cahyana & Masita Mohammad. (2022) A Comprehensive Study on Starch Nanoparticle Potential as a Reinforcing Material in Bioplastic. Polymers 14:22, pages 4875.
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Herlina Marta, Yana Cahyana, Mohamad Djali & Giffary Pramafisi. (2022) The Properties, Modification, and Application of Banana Starch. Polymers 14:15, pages 3092.
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Sara M. Chavarría‐Fernández, J. De J. Berrios, James L. Pan, Priscila L.S. Alves, Heidi M. Palma‐Rodriguez, Juan P. Hernández Uribe, Alejandro Aparicio‐Saguilan & Apolonio Vargas‐Torres. (2021) Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti. International Journal of Food Science & Technology 56:9, pages 4516-4525.
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Yana Cahyana, Tomi Nugraha, Nabila Aprilira, Karina Ayuningtias, Giffary Soeherman, Herlina Marta & Tensiska Tensiska. (2021) Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour. Polish Journal of Food and Nutrition Sciences, pages 61-68.
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