The effect of temperature variations on koro sword bean flour (Canavalia ensiformis L) and the concentration of the addition of koro sword bean flour on cyanide acid (HCN) content and consumer acceptance of fried chicken seasoning flour

Autor:	S. Nuryanti, H. Purwaningsih, M. Ulfah, M. A. Sangari
Rok vydání:	2021
Předmět:	chemistry.chemical_compound Seasoning biology Koro Chemistry Canavalia ensiformis Cyanide medicine Food science SWORD biology.organism_classification medicine.disease
Zdroj:	IOP Conference Series: Earth and Environmental Science. 672:012049
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/672/1/012049
Popis:	This study aims to determine the effect of drying temperature and concentration of addition of koro sword bean flour on the HCN content and organoleptic properties of the fried chicken seasoning flour produced and to obtain the drying temperature and concentration of koro sword bean flour that are right for producing fried chicken seasoning flour that is most liked by consumers. The experimental design used was a factorial completely randomized block design (RABL) consisting of two treatment factors with three replications. The first factor was the variation in drying temperature of koro sword bean flour (600C, 700C, and 800C). The second factor is the concentration of the addition of koro sword bean flour (10%, 15%, and 20%). The results showed that drying temperature had an effect on HCN content and taste preferences but did not affect colour preferences of fried chicken seasoning. The most preferred fried chicken seasoning flour is at a drying temperature of 800C with 29.73ppm HCN, while the concentration of flour which was able to produce the most preferred fried chicken spice flour was 20% with 36.50ppm HCN.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d9218f3bf1169fda90d0378542409da8 https://doi.org/10.1088/1755-1315/672/1/012049 Zobrazit plný text záznamu