Lupin (Lupinus sp.) flour substitution on beef meat ball processing
2000
Purnomo, H. | Rosyidi, D. | Hariyadi, E. (Universitas Brawijaya, Malang (Indonesia). Fakultas Peternakan)
Lupin (Lupinus sp.) flour with protein content about 46 percents had been used for substituting tapioca flour in the production of beef meat ball (baso daging sapi). The research results showed that substitution with lupin flour increased the protein content, moisture content, water activity and tenderness of bakso. However the organoleptic test showed that such substitution decreased the panelists preference on colour, texture and taste
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