EFFECT OF DEXTRIN CONCENTRATION AND DRYING TIME ON THE PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MUSHROOM BROTH POWDER

EFFECT OF DEXTRIN CONCENTRATION AND DRYING TIME ON THE PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MUSHROOM BROTH POWDER

Abstract Several types of mushrooms such as white oyster mushrooms, shiitake and straw have a protein content with a high proportion of glutamic acid so that they can be utilized as broth powder. The purpose of this study was to determine the interaction of dextrin concentration and drying time...

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Bibliographic Details
Main Authors: Dego Yusa Ali, Bella Ayu Shafira, Yunianta
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2021-04-01
Series:Jurnal Pangan dan Agroindustri
Subjects:
broth powder
dextrin
drying
mushroom
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/757

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