FORMULATION & QUALITY EVALUATION OF GLUTEN-FREE BREAD ADDED WITH FUNCTIONAL RESISTANT STARCH FROM UNRIPE BANANA (Musa paradisiaca formatypica)
Steven
Page 47 of 67
REFERENCES
Calvin, O. (2016). Starch and modified starch in bread making: A review. African Journal of Food Science, 10(12), pp.344-351.
da Mota, R., Lajolo, F., Cordenunsi, B. and Ciacco, C. (2000). Composition and Functional Properties of Banana Flour from Different Varieties. Starch - Stärke, 52(2- 3), pp.63-68.
Demirkesen, I., Sumnu, G. and Sahin, S. (2011). Quality of Gluten-Free Bread Formulations Baked in Different Ovens. Food and Bioprocess Technology, 6(3), pp.746-753.
Eduardo, M., Svanberg, U. and Ahrné, L. (2014). Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads. International Journal of Food Science, 2014, pp.1-9.
Eduardo, M., Svanberg, U., Oliveira, J. and Ahrné, L. (2013). Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types. International Journal of Food Science, 2013, pp.1-10.
Feili, R., Wahidu, Z., Wan, N. and Tajul, A. (2013). Physical and Sensory Analysis of High Fiber Bread Incorporated with Jackfruit Rind Flour. Food Science and Technology, 1(2), pp.30-36.
Horstmann, S., Lynch, K. and Arendt, E. (2017). Starch Characteristics Linked to Gluten-Free Products. Foods, 6(4), p.29.
Korus, J., Witczak, M. and Ziobro, R. (2009). The impact of resistant starch on characteristics of gluten-free dough and bread. Food Hydrocolloids, 23, pp.988-995.
FORMULATION & QUALITY EVALUATION OF GLUTEN-FREE BREAD ADDED WITH FUNCTIONAL RESISTANT STARCH FROM UNRIPE BANANA (Musa paradisiaca formatypica)
Steven
Page 48 of 67
Kuswardani, I., Trisnawati, Y. and Faustine (2008). Kajian penggunaan xanthan gum pada roti tawar non gluten yang terbuat dari maizena, tepung beras dan tapioka. Jurnal Teknologi Pangan dan Gizi, 7(1).
López, A., Pereira, A. and Junqueira, R. (2004). Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread. Brazilian Archives of Biology and Technology, 47(1), pp.63-70.
Mahmoud, R., Yousif, E. and Gadallah, M. (2013). Formulations and quality characterization of gluten-free Egyptian balady flat bread. Annals of Agricultural Science, 58(1), pp.19-25.
Meybodi, N., Mohammadifar, M. and Feizollahi, E. (2015). Gluten-Free Bread Quality: A Review of the Improving Factors. Journal of Food Quality and Hazards Control, 2, pp.81-85.
Nugent, A. (2005). Health properties of resistant starch. Nutrition Bulletin, 30(1), pp.27-54.
Nwosu, U., Elochukwu, C. and Onwurah, C. (2013). Physical characteristics and sensory quality of bread produced from wheat/African oil bean flour blends. African Journal of Food Science, 8(6), pp.351-355.
Odenigbo, A. (2013). In vitro Starch Digestibility and Nutritional Composition of Improved Rice Varieties from Cameroun. European Journal of Nutrition & Food Safety, 3(4), pp.134-145.
Ravi, I. and Mustaffa, M. (2013). Starch and amylose variability in banana cultivars. Indian Journal of Plant Physiology, 18(1), pp.83-87.
Robyt, J. (2008). Starch: Structure, Properties, Chemistry, and Enzymology. pp.1437- 1472.
FORMULATION & QUALITY EVALUATION OF GLUTEN-FREE BREAD ADDED WITH FUNCTIONAL RESISTANT STARCH FROM UNRIPE BANANA (Musa paradisiaca formatypica)
Steven
Page 49 of 67
Roshid, Wazed and Islam (2016). Preparation of gluten free bread using the mixture of different cereals grain flour. International Journal of Advanced Multidisciplinary Research (IJAMR), 3(5), pp.9-16.
Sankhon, A., Amadou, I. and Yao, W. (2017). Application of resistant starch in bread:
processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean (Parkia biglobosa) flour. Agricultural Sciences, 4(5B), pp.122-129.
Shittu, T., Aminu, R. and Abulude, E. (2009). Functional effects of xanthan gum on composite cassava-wheat dough and bread. Food Hydrocolloids, 23, pp.2254-2260.
Tsatsaragkou, K., Gounaropoulus, G. and Mandala, I. (2017). Development of gluten free bread containing carob flour and resistant starch. LWT- Food Science and Tecnology, pp.1-6.
Vatanasuchart, N., Niyomwit, B. and Wongkrajang, K. (2009). Resistant Starch Contents and the in Vitro Starch Digestibility of Thai Starchy Foods. Kasetsart. J, 43, pp.178-186.
Wongklom, P., Chueamchaitrakun, P. and Punbusayakul, N. (2015). Effect of xanthan gum/CMC on bread quality made from Hom Nil rice flour. International Food Research Journal, 23(5), pp.2300-2305.
Zhang, P. and Hamaker, B. (2012). Banana starch structure and digestibility. Carbohydrate Polymers, 87(2), pp.1552-1558.