Havermut

Havermut
Havermut tumbuk (mentah)
Nama lainHavermut putih
JenisBubur
DaerahEropa Utara
Bahan utamaMenir Haver
Sunting kotak info
Sunting kotak info • L • B
Info templat
Bantuan penggunaan templat ini

Havermut adalah hasil dari haver yang telah dikupas, dipotong, dikukus, diratakan, dan digiling.[1] Haver yang telah digiling halus dapat disebut haver putih. Haver yang dipotong-potong kasar dikenal sebagai havermut kasar, havermut Irlandia,[2] atau havermut pinhead.[3] Haver giling tradisional berbentuk pipih dan agak tebal, tetapi bisa diolah lagi menjadi lebih tipis maupun lebih kecil.[4] Haver dapat dikelompokkan menjadi havermut cepat ataupun havermut instan berdasarkan pada lamanya waktu memasak, yang ditentukan oleh ukuran gandum dan lamanya pratanak haver.[5]

Referensi

  1. ^ "21 CFR Part 101; Docket No. 95P–0197; RIN 0910–AA19; Food Labeling: Health Claims; Oats and Coronary Heart Disease" (PDF). US Food and Drug Administration. 23 January 1997. Diarsipkan dari asli (PDF) tanggal 2017-08-28. Diakses tanggal 29 July 2017.
  2. ^ "Corn and Its Preparations in Ancient Ireland". www.libraryireland.com. Diarsipkan dari asli tanggal 2023-01-30. Diakses tanggal 2023-02-09.
  3. ^ "Nairn's (2010)". Nairns-oatcakes.com. Diarsipkan dari asli tanggal 2011-07-18. Diakses tanggal 2012-10-08.
  4. ^ EFSA Panel on Dietetic Products, Nutrition and Allergies (2010). "Scientific Opinion on the substantiation of a health claim related to oat beta glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006". EFSA Journal. 8 (12): 1885. doi:10.2903/j.efsa.2010.1885.
  5. ^ Hosahalli Ramaswamy; Amalendu Chakraverty; Mujumdar, Arun S.; Vijaya Raghavan (2003). Handbook of postharvest technology: cereals, fruits, vegetables, tea, and spices. New York, N.Y: Marcel Dekker. hlm. 358–372. ISBN 978-0-8247-0514-5. Diakses tanggal Feb 13, 2010.

Content Disclaimer

Informasi ini disarikan dari Wikipedia dan disajikan kembali untuk tujuan edukasi. Konten tersedia di bawah lisensi CC BY-SA 3.0. Kami tidak bertanggung jawab atas ketidakakuratan data yang bersumber dari kontribusi publik tersebut.

  1. The information displayed on this website is sourced in part or in whole from Wikipedia and has been adapted for the purpose of restating it. We strive to provide accurate and relevant information, however:
  2. There is no guarantee of absolute accuracy. Wikipedia is an open, collaborative project that can be edited by anyone, so information is subject to change.
  3. It is not intended to constitute professional advice. The content displayed is for informational and educational purposes only. For important decisions (e.g., medical, legal, or financial), please consult a professional.
  4. Content copyright. Wikipedia is licensed under the Creative Commons Attribution-ShareAlike License (CC BY-SA). This means that content may be reused with appropriate attribution and shared under a similar license.
  5. Responsible use. Any risk arising from the use of information from this website is entirely the responsibility of the user.