Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis

Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis

Background: The World Health Organization (WHO) recommends consuming low glycemic index (GI) foods to manage blood glucose. The GI value of foods is influenced by the ratio of amylose to amylopectin and also the addition of bioactive compounds. Spirulina platensis is a type of microalgae rich in bio...

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Bibliographic Details
Main Authors: Amalia Rahma, Dwi Novri Supriatiningrum, Sutrisno Adi Prayitno, Endah Mulyani, Eka Srirahayu Ariestiningsih
Format: Article
Language:English
Published: Universitas Airlangga 2025-06-01
Series:Amerta Nutrition
Subjects:
glycemic index
organoleptic
composite flour
gluten-free
spirulina sp.
Online Access:https://e-journal.unair.ac.id/AMNT/article/view/63321
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