DSpace JSPUI
DSpace preserves and enables easy and open access to all types of digital content including text, images, moving images, mpegs and data sets
Learn More
Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/45739| Title: | The effect of moisture, nacl and number of passing on corn noodle rheological properties |
| Other Titles: | Jurnal Teknologi dan Industri Pangan Vol 20 No 1 Tahun 2009 |
| Authors: | Muhandri, Tjahja Subarna |
| Issue Date: | 2009 |
| Publisher: | IPB (Bogor Agricultural University) |
| Abstract: | The objective of this research was to investigate the effect of moisture (70, 75 and 80% v/w), NaCl ((0, 1, 3%) and number of passing (1, 2 and 3 times) on the properties of the corn noodle. The 100 mesh of corn flour of P21 variety and scientific laboratory single screw extruder were used. Cooking loss decreased with the increase of moisture and NaCl. Hardness decreased with the increase of moisture, NaCl and passing. Cohesiveness, tensile strength and elongation increased with the increase of moisture, NaCl and number of passing. Key word: Corn noodle, rheological properties, cooking loss |
| URI: | http://repository.ipb.ac.id/handle/123456789/45739 |
| Appears in Collections: | Jurnal Teknologi dan Industri Pangan |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Jurnal Teknologi Dan Industri Pangan, Vol 20, No 1 _2009_ - Effect of Moisture.pdf | Abstract | 52.34 kB | Adobe PDF |  View/Open |
| Jurnal Teknologi Dan Industri Pangan, Vol 20, No 1 (2009) - Effect of Moisture.doc | 24 kB | Microsoft Word | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.