Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour

Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour

This study aimed to analyze gluten free biscuits’s from purple sweet potato flour, rice bran flour, and coffee cherry flour; using completely randomized design method. The treatments applied were the ratio of adding purple sweet potato flour, bran flour and coffee cherry flour B0 (100 %: 0 % : 0 %);...

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Bibliographic Details
Main Authors: Damat Damat, Hendroko Setyobudi Roy, Harini Noor, Asmawati Asmawati, Anwar Shazma, Zsazsa Mahesah Cutari, Wachid Mochamad, Andoko Effendi, Trisna Salsabila Andalusia
Format: Article
Language:English
Published: EDP Sciences 2023-01-01
Series:E3S Web of Conferences
Subjects:
antioxidant activity
fiber
healty biscuit
waste for food
waste utilization
Online Access:https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/69/e3sconf_iconbeat2023_00008.pdf

Internet

https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/69/e3sconf_iconbeat2023_00008.pdf

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