Formulasi dan Karakteristik Bubur Kacang Merah (Phaseolus vulgaris L.) Instan dengan Pemanis Sukrosa, Isomalto-oligosakarida dan Fibercreme

Autor:	Yustinus Marsono, Rhaesfaty Galih Putri, Priyanto Triwitono
Jazyk:	indonéština
Rok vydání:	2020
Předmět:	fibercreme Sucrose Chemistry food and beverages Fibercreme hypercholesterol isomalto-oligosaccharides red bean Sweet taste Health benefits lcsh:S1-972 chemistry.chemical_compound lcsh:Technology (General) lcsh:T1-995 Water holding capacity Food science lcsh:Agriculture (General)
Zdroj:	agriTECH; Vol 40, No 1 (2020); 13-20 Agritech, Vol 40, Iss 1, Pp 13-20 (2020)
ISSN:	0216-0455 2527-3825
Popis:	This study aimed to characterize red kidney bean instant porridge formulation with sucrose (BKM S), isomalto-oligosaccharides (BKM IMO), and fibercreme (BKM FC) as sweeteners on sensory, chemical and physical properties. Isomalto-oligosaccharides and fibercreme are used as sucrose substitutes because they provide a sweet taste as well as high fiber that can provide health benefits. The result showed that IMO and FC as a sucrose replacement in red kidney bean instant porridge formulation did not affect the texture, instead of lowering the acceptance level. The formulations did not change rehydration time but reduced the viscosity, while the water holding capacity increased with IMO replacement but decreased in FC replacement. Besides, the formulations increased the amount of fiber and decreased calories.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27bb1df076d2c8beb2054f83ae34285a https://journal.ugm.ac.id/agritech/article/view/46262 Zobrazit plný text záznamu