Study on production of vermicelli from composite flour

Widowati, S.; Damardjati, D.S.

Study on production of vermicelli from composite flour

1992

Widowati, S. | Damardjati, D.S.

This study evaluated the chemical (moisture, protein, ash, and lipid), and organoleptic (color, texture, aroma and overall acceptability) properties of vermicellis made from various composite flours. Three kinds of composite flours with variation in their ratio were used, i.e., rice-sweetpotato-corn (50:20:30; 60:10:30; 60:20; 20; 60:30:10), rice-corn (50:50; 60:40; 70:30; 80:20; 90:10), and rice-sweetpotato (60:40; 70:30; 80:20; 90:10). Results indicated that all vermicellis had lower moisture (8.20-10.80%), higher protein (6.44-8.63%) and ash (0.60-1.47%) compared to the Indonesian Industrial Standard for Vermicelli, i.e., moisture maximum, 13%; protein minimum, 5%; and ash maximum, 0.5%.

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AGROVOC Keywords

arroz batata farine harinas mais pastas alimenticias patate douce riz

Bibliographic information

Publisher

SAPPRAD

Other Subjects

Pate alimentaire; Maiz; Propiedades fisico-quimicas; Propiedades organolepticas; Propriete physicochimique; Propriete organoleptique

Language

English

Note

1 table; 3 ref. Summary (En)

Type

Summary; Non-Conventional

Source

Compilation of annual reports July 1991-June 1992: sweet potato, Rasco, E.T. Jr.Aromin, F.B.Amante, V.D.R.Lopez, P.J.S. (eds.).- Manila (Philippines): SAPPRAD, Sep 1992. v. 2: p. 20-23

In AGRIS since: 1993-08-15

Format: AGRIS AP

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Study on production of vermicelli from composite flour

1992

AGROVOC Keywords

Bibliographic information