Physico-chemical [properties] of the krupuk product on some of the formulates of cassava composite flours
1991
Suismono | Wheatley, C.
The materials are the cassava flour and starch of variety Paralek (local variety from Karawang, West Java-Indonesia). This experiment was executed in the laboratory of chemistry (SURIF-Indonesia) and the laboratory of cassava utilization (CIAT-Colombia) with a completely randomized experimental design (RCD), with 3 replications and the factors are the formulas of composite flours, expressed as cassava flour (CF):cassava starch (CS), each: 0:100, 25:75, 50:50, 75:25 and 100:0. Composite flour was used to make Krupuk products and data observed were the chemical (moisture content, cyanide, starch, sugar, protein, fat, fiber, fiber and ash contents), physical (viscosity, times and temperatures of gelatinization, surface expansion rate and hardness), and organoleptic properties (aroma, taste, colour, stickiness and performance) of Krupuk products. The results indicate that cyanide content was very low (2-32,9 ppm) after steaming. The larger addition of cassava flour (up to 75 percent cassava flour) to the formula of composite cassava flour increased the sugar, fiber, protein, fat and ash contents, but denaturated starch during the Krupuk process and was more liked by panelists.
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