PENGARUH KADAR AIR, NaCl DAN JUMLAH PASSING TERHADAP KARAKTERISTIK  REOLOGI MI JAGUNG  [The Effect of Moisture, NaCl and Number of Passing on Corn Noodle Rheological Properties]

Tjahja Muhandri*; Subarna

oai:doaj.org/article:55a63867356b45cdbb5a4296de95b43b

PENGARUH KADAR AIR, NaCl DAN JUMLAH PASSING TERHADAP KARAKTERISTIK REOLOGI MI JAGUNG [The Effect of Moisture, NaCl and Number of Passing on Corn Noodle Rheological Properties]

Authors: Tjahja Muhandri*
Subarna
Publication date: 1 June 2009
Publisher: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)

Abstract

The objective of this research was to investigate the effect of moisture (70, 75 and 80% v/w), NaCl ((0, 1, 3%) and number of passing (1, 2 and 3 times) on the properties of the corn noodle. The 100 mesh of corn flour of P21 variety and scientific laboratory single screw extruder were used. Cooking loss decreased with the increase of moisture and NaCl. Hardness decreased with the increase of moisture, NaCl and passing. Cohesiveness, tensile strength and elongation increased with the increase of moisture, NaCl and number of passing

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Last time updated on 18/12/2014

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