Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette 3.5%, 7%) on quality cake were investigated. Physicochemical properties flours measured. viscosity specific gravity batters; as well volume, weight loss texture pr...

The nutritional needs in the first 1000 days of life will affect quality health during their lifetime. Infants aged 6-24 months need complementary feeding to complement breast milk an effort fulfill nutrition. Tempe flour is used as a source protein and red spinach vitamins, minerals, antioxidants needed by toddlers. purpose this study was obtain right formulation preferred panelists manufactur...

consumer’s demand for functional foods is increasing, however, production of such food is not an easy task, and sometimes the sensory aspects of food are affected adversely. to ensure the customers of the quality of food, it is necessary to label the product with accurate nutrition information in order to make people aware of the positive nutrition effects of such foods. the aim of this researc...

In this paper we consider the following property: (⊛ Da) For every function f : R × R −→ R there are functions g 0 n , g 1 n : R −→ R (for n < ω) such that (∀x, y ∈ R)(f (x, y) = n<ω g 0 n (x)g 1 n (y)). We show that, despite some expectation suggested by [Sh 675], (⊛ Da) does not imply MA(σ–centered). Next, we introduce cardinal characteristics of the continuum responsible for the failure of (...

Abstract Fish surimi is mashed meat that undergoes a gradual washing process as an intermediate product can be used raw material for various commercially processed products. This study aims to determine the effect of substitution african catfish and cassava flour on nutritional composition consumer preferences hanpen fish cake. The single factor Completely Randomized Design with 3 treatments, n...

The aim of this study was to investigate the level of effectiveness and initial oral English communication needs of Indonesian learners when using OEC to perform the learning activities in the business administration department of Porliteknik Negri Ujung Pandang in Makassar. Conceptually, the needs of learners cover aspect of want, lack and necessity that will be developed as the indicators of ...

Fair cake-cutting is the division of a cake or resource among N users so that each user is content. Users may value a given piece of cake differently, and information about how a user values different parts of the cake can only be obtained by requesting users to “cut” pieces of the cake into specified ratios. One of the most interesting open questions is to determine the minimum number of cuts ...

Background: Replacement of the gluten is one of the challenging issues in the food industry, since producing nutritious and functionally acceptable gluten-free foods is difficult. The cake is a cereal-based product that attracts the consumers due to its various flavors, long shelf-life, and relatively low cost. Considering the competition in markets and the increased demand for functional and n...