Study on the physico-chemical characteristics of Tania (Xanthosoma sagittifolium Schoott) flour and its substitution in making cookies
1999
Tan, T. | Sarungallo, Z.L. | Matanubun, H.
The aim of this research is to study the physical and chemical characteristics of tania flour and quality of cookies which is made of the tania flour. The tania flour contains 12 percent water, 3 percent of ash, 1.49 percent fat, 1.5 percent protein and 82.01 percent carbohydrate. The physical feature of tania flour were in white color, circle, chopped and in polygonal shapes with 2-24 micrometer sizes. The organoleptic quality of cookies which is recognized by taste, color and texture were accepted by treated substitution of flour until 50 percent which was relatively the same as without substitution
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Este registro bibliográfico ha sido proporcionado por Indonesian Center for Agricultural Library and Technology Dissemination