What are the studies that used arrow root as an ingredients?
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Arrowroot (Maranta arundinacea) has been studied as an ingredient in various contexts. It has been explored for its potential benefits as a functional foodstuff . In the food industry, arrowroot powder is commonly used as an ingredient in puddings and cookies . Additionally, arrowroot has been evaluated as a potential admixture in cement concrete systems, showing effects on the setting time, workability, and durability of concrete . Furthermore, arrowroot has been considered as a potential ingredient for producing gluten-free products, considering its nutritional and technological properties . In the field of probiotics, arrowroot has been investigated for its prebiotic potential, showing the ability to increase the growth and activity of probiotic organisms . These studies highlight the versatility of arrowroot as an ingredient in various applications, including food, construction materials, and probiotic formulations.
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1 Citations | The paper mentions that there were ten in vitro studies, nine studies involving experimental animals, and eight studies involving humans that used arrowroot (Maranta arundinacea) as an ingredient. |
1 Citations | The provided paper is about a study that used arrowroot carbohydrates as an ingredient to test the growth performances of Lactobacillus acidophilus in skim milk and distilled water media. |
16 Citations | The paper does not specifically mention any studies that used arrowroot as an ingredient. The paper is about the potential benefits and food applications of arrowroot. |
01 Feb 2021 2 Citations | The paper does not mention any specific studies that used arrowroot as an ingredient. The paper focuses on the effect of various drying methods on the physical characteristics of arrowroot powder. |
9 Citations | The provided paper is about the evaluation of arrowroot as an admixture in cement concrete. It does not mention any other studies that have used arrowroot as an ingredient. |
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What are some common dishes that use arrow root (maranta rundinicea) as a staple ingredient?5 answersArrowroot (Maranta arundinacea) is used as a staple ingredient in various dishes. It is commonly used to make arrowroot flour, which is a fine, clear white, and odorless powder extracted from the plant's rhizome. This flour is used as a thickening agent in the food industry and is employed in both sweet and savory dishes. It is used to make arrowroot cookies with coconut and pastry dough, which have a light, crispy texture and a slightly sweet flavor. Arrowroot starch is also used in Filipino delicacies such as puto seko and panganan. Modified recipes using arrowroot starch have been found to have more acceptable sensory attributes compared to products made from all-purpose flour and rice flour. Overall, arrowroot is a versatile ingredient that can be used in a variety of dishes to enhance their texture and flavor.
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