The effect of filler types and addition of Na-metabisulphite on the quality of sour-sop juice flour
1994
Setyadjit | Suyanti | Sjaifullah | Suliantari (Sub Balai Penelitian Hortikultura Pasarminggu, Jakarta (Indonesia))
The effect of filler types and addition of Na-metabisulphite on the quality of sour-sop juice flour. This research had been done at Laboratory of Pasarminggu Sub Research Institute for Horticulture, Jakarta and Faculty of Agricultural Technology, Bogor Agricultural University from July 1989 till March 1990. The research was divided into two parts viz. Preliminary study and main study. From the research on the preliminary study, it can be known that the optimum concentrations of filler were 0.50 percent, 0.75 percent, 7.5 percent and 7.5 percent respectively, for Arabic gum, CMC, dextrin and cassava flour. Among the concentration of Na-metabisulphite, 400 ppm was the smallest one but gave no different effect on higher concentration. The main study was using types of filler such as arabic gum, CMC, dextrin, and cassava flour as one factor. Another factor was with and without 400 ppm Na-metabisulphite. The observation time was 0, 2, 4 and 6 weeks at ambient temperature. Dextrin gave the lowest moisture content (9.3-10.2 percent), the biggest bulkyness (0.38-0.39), lower rehydration time (4.28-5.63), lower dissolveness (76.86-78.46), and higher coloid stability (21.3-24.3). In maintaining vitamine C in the product, addition of 400 ppm Na-metabisulphite was better than without Na-metabisulphite (413.7-299.3 mg/100 g). Sulphite also gave higher acidity (0.99-1.09 percent) but no effect on whiteness
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