Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/45739
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dc.contributor.authorMuhandri, Tjahja
dc.contributor.authorSubarna
dc.date.accessioned2011-05-31T06:41:17Z
dc.date.available2011-05-31T06:41:17Z
dc.date.issued2009
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/45739
dc.description.abstractThe 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 lossen
dc.publisherIPB (Bogor Agricultural University)
dc.titleThe effect of moisture, nacl and number of passing on corn noodle rheological propertiesen
dc.title.alternativeJurnal Teknologi dan Industri Pangan Vol 20 No 1 Tahun 2009en
Appears in Collections:Jurnal Teknologi dan Industri Pangan



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