Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour

Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour

This research aimed to determine the addition of lesser yam flour on water content, texture, crude fiber content, and reducing sugar content of donut made from wheat flour. This research was arranged using completely randomized design with 5 treatments and 4 replications consisted of 5 different les...

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Bibliographic Details
Main Authors: Indri Iriana Putri, Bambang Dwiloka, Valentinus Priyo Bintoro
Format: Article
Language:English
Published: Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology 2020-05-01
Series:Journal of Applied Food Technology
Subjects:
donut
lesser yam flour
wheat flour
Online Access:https://ejournal2.undip.ac.id/index.php/jaft/article/view/7364

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