Glepung gedhang
Glepung pisang minangka salah sawijining bubuk sing biasane digawe saka gedhang ijo. Miturut sejarah, tepung pisang wis digunakake ing Afrika lan Jamaika minangka alternatif murah kanggo tepung gandum. [1] masiya ora pati kawentar. Saiki asring digunakake minangka panggantos bebas gluten kanggo glepung gandum [2] utawa minangka sumber pati resisten, sing dipromosekake kanthi tren diet tartamtu kayata diet paleo lan primal lan sawetara riset nutrisi anyar. [3] Glepung gedhang, amarga nggunakake gedhang ijo, duwe rasa gedhang sing mentah banget, lan nalika dimasak, duwe roso sing ora ana gundhul, nonbanana; iki uga nduweni tekstur sing ngelingake glepung gandum sing luwih entheng lan mbutuhake volume kurang saka 25%, saengga bisa dadi pengganti tepung gandum putih lan putih sing apik. [4]
Rujukan[besut | besut sumber]
- ↑ Coghlan, Lea (May 13, 2014). "Business goes bananas". Queensland Country Life.
- ↑ Gray, Nathan (June 25, 2012). "Pasta goes bananas: Green banana flour offers gluten-free pasta solutions". FoodNavigator.com.
- ↑ Langkilde, Anna Maria; et al. (January 2002). "Effects of high-resistant-starch banana flour (RS2) on in vitro fermentation and small-bowel excretion of energy, nutrients, and sterols: an ileostomy study". American Journal of Clinical Nutrition. 75 (2): 104–111. doi:10.1093/ajcn/75.1.104. PMID 11756067.
- ↑ "Homemade Banana Flour and Banana Flour Apple Tea Cake". Marinya Cottage Kitchen. November 4, 2013.