Nutritional content and preference analysis of red dragon fruit spaghetti
| Autor: | null Saptariana, R Budiono |
|---|---|
| Rok vydání: | 2022 |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 969:012035 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/969/1/012035 |
| Popis: | Culinology was a mixture between the disciplines of food science and the culinary arts. The development of knowledge, then the culinary field developed by utilizing science that used physics and chemistry. Molecular gastronomy was a field of study that studies chemical and physical reactions as well as the transformations that occur from food during the cooking process and sensory phenomena consumed. One of the applications of molecular gastronomic techniques was the manufacture of fruit spaghetti. Spaghetti is a food that looks like noodles, the ingredients that make spaghetti are wheat flour and eggs. Fruit spaghetti was the spaghetti of fruits, in this case it used red dragon fruit. The purpose of the study to find out: 1) The public interest in dragon fruit spaghetti fruit 2) The content of vitamin C and fiber fruit spaghetti. This type of research is an experiment. The data was analyzed used descriptive of percentages. The results showed: Fondness for fruit spaghetti in aspects of colour, taste, texture and aroma the highest percentage was on the criteria of very like and like in all four sample groups. The more dragon fruit used, the higher the vitamin C and coarse fiber. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|