The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility

The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility

Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed as a carbohydrate substituent. Therefore, this study aimed to examine the effect of processing and cooling methods on the in vitro digestibility of black potato starch. Furthermore, two factors Randomized Bl...

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Bibliographic Details
Main Authors: Jhauharotul Muchlisyiyah, Tri Dewanti Widyaningsih, Retno Wulansari, Hera Sisca Prasmita
Format: Article
Language:English
Published: Universitas Gadjah Mada 2021-08-01
Series:Agritech
Subjects:
coleus tuberosus
cooling
in vitro digestibility
processing
resistant starch
Online Access:https://jurnal.ugm.ac.id/agritech/article/view/44596

Internet

https://jurnal.ugm.ac.id/agritech/article/view/44596

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