Abstract
SummaryThe use of pre‐gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre‐gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre‐gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
