Gluten-Free Cake Formulation Using Mocaf and Several Types of Flour from Local Food Ingredients

Modified Cassava Flour (Mocaf) was expected to replace that of wheat, until presently, its (Mocaf) application to cake products is still very limited. Local foodstuffs such as arrowroot, breadfruit, and pumpkin are being used as substitutes for Mocaf-based products, to increase nutritional value, fu...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2021-07, Vol.828 (1), p.12033
Hauptverfasser:	Widanti, Y A, Nur’aini, V, Wulandari, Y W, Sari, E E K
Format:	Artikel
Sprache:	eng
Schlagworte:	Artocarpus altilis Cakes Carbohydrates Cassava Flour Gluten Nutritive value Off flavor Research design Sensory evaluation Sensory properties Substitutes Taste
Online-Zugang:	Volltext
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