The effect of moisture, nacl and number of passing on corn noodle rheological properties

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/45739

Full metadata record

DC Field	Value	Language
dc.contributor.author	Muhandri, Tjahja
dc.contributor.author	Subarna
dc.date.accessioned	2011-05-31T06:41:17Z
dc.date.available	2011-05-31T06:41:17Z
dc.date.issued	2009
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/45739
dc.description.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	en
dc.publisher	IPB (Bogor Agricultural University)
dc.title	The effect of moisture, nacl and number of passing on corn noodle rheological properties	en
dc.title.alternative	Jurnal Teknologi dan Industri Pangan Vol 20 No 1 Tahun 2009	en
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

DSpace JSPUI