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Substitution of Tempeh Flour with Beetroot Flour (Beta vulgaris L) in Cookies as Alternative High Protein Snack

Background: Tempeh is a fermented soybean product which high in protein, that beetroot also contains protein and antioxidant compounds. The substitution of tempeh flour and beetroot flour for the cookies can increase the protein nutritional value in cookies. Objectives: This research was to determ...

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Principais autores: Oktavina Permatasari, Arwin Muhlishoh, Zuhria Ismawanti, Adhi Wardhana
Format: Artigo
Sprog:Inglês
Udgivet: Universitas Airlangga 2022-11-01
Serier:Amerta Nutrition
Fag:
beetroot flour
cookies
protein analysis
tempeh flour
Online adgang:https://e-journal.unair.ac.id/AMNT/article/view/28931
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