Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology

Abstract The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and pota...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2021-06, Vol.41 (suppl 1), p.21-28
Hauptverfasser:	SARIFUDIN, Achmat, AFIFAH, Nok, INDRIANTI, Novita, DESNILASARI, Dewi, KRISTANTI, Dita, RATNAWATI, Lia, EKAFITRI, Riyanti
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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