MODIFIKASI PATI SAGU DENGAN METODE HEAT MOISTURE TREATMENT

Autor:	Cynthia G C Lopulalan, La Ega
Rok vydání:	2015
Předmět:	Viscosity Materials science Gel strength Heating temperature Tukey's range test Sago starch General Medicine Food science Composite material Raw material Water content Degree (temperature)
Zdroj:	AGRITEKNO: Jurnal Teknologi Pertanian. 4:33-40
ISSN:	2620-9721 2302-9218
Popis:	This objective of the research was to obtain HMT sago starch having the physical characteristics that can be applied as raw materials in food processing. A completely randomized experimental design with heating temperature as the treatment was applied. Three levels of treatments were assigned, i.e: heating temperature of 90ºC, 95ºC, and 100ºC. Results were analyzed statistically using analysis of variance and Tukey test. Results showed that HMT modified sago starch by heating process at 100ºC had good stability having lower viscosity and moisture content, similar pH, and the degree of whiteness of 71.91%, as well as gel strength of 94.17%.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::acf3de421b54670e45152d83abc0f47e https://doi.org/10.30598/jagritekno.2015.4.2.33 Zobrazit plný text záznamu