Kajian Sifat Kimia dan Organoleptik Brownies Pisang Tongka Langit

Autor:	Priscillia Picauly, Erynola Moniharapon, Leonorang Lelmalaya
Rok vydání:	2018
Předmět:	Organoleptic Wheat flour General Medicine Food science Sugar Mathematics
Zdroj:	AGRITEKNO, Jurnal Teknologi Pertanian. 7:60-63
ISSN:	2620-9721 2302-9218
DOI:	10.30598/jagritekno.2018.7.2.60
Popis:	This research was aimed to determine the effects of substitution of tongka langit banana flour on the chemical (moisture, protein, fiber, total sugar) and organoleptic (taste, texture, colour, overall likeness) properties of the steamed brownies. A completely randomized experimental design with four-level treatment. The ratio of banana flour and wheat flour. i.e.: (0%:100%), (25%:75%), (50%:50%), and (75%:25%). The result showed that ratio (25%:75%) was determined as the best ratio to produce brownies with the best chemical and sensory properties.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6cffc9185606c774160cff0cb3ca77e8 https://doi.org/10.30598/jagritekno.2018.7.2.60 Zobrazit plný text záznamu