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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Библиографическая информация
Издатель
Perhimpunan Ahli Teknologi Pangan Indonesia
Язык
индонезийский
Примечание
Summary (En)
2 tables, 18 ref.
Переведенный заголовок
Substitusi tepung lupin (Lupinus sp.) dalam pembuatan bakso daging sapi
Тип
Conference; Summary
Источник
Proceeding of national seminar on food industry, Nuraida, L.Dewanti-Hariyadi, R.Budijanto, S.; Eds..- Surabaya (Indonesia): Perhimpunan Ahli Teknologi Pangan Indonesia, 2000.- ISBN 979-95249-3-6
Конференция
Prosiding Seminar Nasional Industri Pangan, Surabaya (Indonesia), 10-11 Oct 2000
2005-05-15
2025-11-27
AGRIS AP
Поставщик данных
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