Development and nutritional evaluation of gluten-free tiramisu made from Beneng taro (Xanthosoma undipes K. Koch) flour and black rice bran (Oryza sativa L.)

This study aimed to develop a gluten-free tiramisu by fully substituting wheat flour with beneng taro (Xanthosoma undipes K. Koch) flour and black rice bran (Oryza sativa L. ), and to evaluate its sensory acceptability and nutritional content. Three formulations—F1 (75:25), F2 (50:50), and F3 (25:75...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Utami Mia Mustika Hutria, Rizkiriani Annisa, Nurhidayati Vieta Annisa, Basar Firman Muhammad, Nuraeni Ani, Dianah Rosyda, Widyasari Hangesti Emi, Martini Rina, Dwinugraha Ksatriadi Widya, Septiani Alya Nabilla
Formato:	Artigo
Idioma:	Inglês
Publicado em:	EDP Sciences 2025-01-01
coleção:	BIO Web of Conferences
Acesso em linha:	https://www.bio-conferences.org/articles/bioconf/pdf/2025/57/bioconf_ictaff2025_01004.pdf
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!