Effect of Modified Banana Kepok (Musa paradisiaca L.) Starch Substitution on Resistant Starch, Protein, and Water Content in Steamed Brownies †
Abstract
:1. Introduction
2. Material and Methods
3. Result
3.1. Resistant Starch Content
3.2. Protein Content
3.3. Water Content
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Treatment Variations | Resistant Starch Content (%) | p Score |
---|---|---|
P1 | 3.98 ± 0.03 a | 0.000 |
P2 | 4.73 ± 0.06 b | |
P3 | 5.50 ± 0.11 c | |
P4 | 6.27 ± 0.13 d |
Treatment Variations | Protein Content (%) | p Score |
---|---|---|
P1 | 9.16 ± 0.26 a | 0.000 |
P2 | 8.21 ± 0.14 b | |
P3 | 7.66 ± 0.13 c | |
P4 | 7.08 ± 0.19 d |
Treatment Variations | Water Content (%) | p Score |
---|---|---|
P1 | 27.74 ± 1.11 | 0.112 |
P2 | 30.11 ± 1.19 | |
P3 | 28.60 ± 2.26 | |
P4 | 26.91 ± 0.05 |
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Arifah, R.N.; Sofyan, A. Effect of Modified Banana Kepok (Musa paradisiaca L.) Starch Substitution on Resistant Starch, Protein, and Water Content in Steamed Brownies. Eng. Proc. 2024, 63, 24. https://doi.org/10.3390/engproc2024063024
Arifah RN, Sofyan A. Effect of Modified Banana Kepok (Musa paradisiaca L.) Starch Substitution on Resistant Starch, Protein, and Water Content in Steamed Brownies. Engineering Proceedings. 2024; 63(1):24. https://doi.org/10.3390/engproc2024063024
Chicago/Turabian StyleArifah, Rinanda Nur, and Aan Sofyan. 2024. "Effect of Modified Banana Kepok (Musa paradisiaca L.) Starch Substitution on Resistant Starch, Protein, and Water Content in Steamed Brownies" Engineering Proceedings 63, no. 1: 24. https://doi.org/10.3390/engproc2024063024