Inulin Gembili Bulbs (Dioscoreaesculenta) application At Sweet Bread Products to Increase Fiber, Physical Properties and level of acceptance

• Main Authors: Arintina Rahayuni (Author), Cahyo Hunandar (Author), Yuwono Setiadi (Author)
• Format: Knjiga
• Izdano: UPPM, Poltekkes Kemenkes Semarang, 2015-08-01T00:00:00Z.
• Teme: article
• Online dostop: Connect to this object online.

This research we increase the amount of fiber in sweet bread and reducing fat, but still tasty, soft. The fiber material used is inulin extracted from gembili tubers which has the similar as fat (mouthfeel). The study was conducted in two stages, introduction stage to obtain formulations of fiber in...