KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition]
The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory quality of wet corn noodle. Corn noodles were...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2013-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/6955 |
| _version_ | 1818577310674059264 |
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| author | Tjahja Muhandri* Subarna Nurheni Sri Palupi |
| author_facet | Tjahja Muhandri* Subarna Nurheni Sri Palupi |
| author_sort | Tjahja Muhandri* |
| collection | DOAJ |
| description | The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory quality of wet corn noodle. Corn noodles were made with pasta extruder. Two levels of feeding rate, i.e. 2.10 g/second and 1.87 g/second and three levels of guar gum (0, 1, 2% based on flour weight) were applied during wet corn noodle processing. Increase in feeding rate resulted in increased elongation, decreased cooking loss, and corn noodles microstructure similar to wheat noodle. Addition of guar gum increased elongation, but decreased hardness and cooking loss of the corn noodle. Additionally, guar gum decreased the preference scores. |
| first_indexed | 2024-12-16T06:27:53Z |
| format | Article |
| id | doaj.art-ee3f8c514c94431696151e51b361c4ad |
| institution | Directory Open Access Journal |
| issn | 1979-7788 2087-751X |
| language | English |
| last_indexed | 2024-12-16T06:27:53Z |
| publishDate | 2013-06-01 |
| publisher | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pangan |
| spelling | doaj.art-ee3f8c514c94431696151e51b361c4ad2022-12-21T22:40:58ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2013-06-0124111011410.6066/jtip.2013.24.1.110KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition]Tjahja Muhandri*SubarnaNurheni Sri PalupiThe objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory quality of wet corn noodle. Corn noodles were made with pasta extruder. Two levels of feeding rate, i.e. 2.10 g/second and 1.87 g/second and three levels of guar gum (0, 1, 2% based on flour weight) were applied during wet corn noodle processing. Increase in feeding rate resulted in increased elongation, decreased cooking loss, and corn noodles microstructure similar to wheat noodle. Addition of guar gum increased elongation, but decreased hardness and cooking loss of the corn noodle. Additionally, guar gum decreased the preference scores.http://journal.ipb.ac.id/index.php/jtip/article/view/6955feeding rateguar gumwet corn noodle |
| spellingShingle | Tjahja Muhandri* Subarna Nurheni Sri Palupi KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition] Jurnal Teknologi dan Industri Pangan feeding rate guar gum wet corn noodle |
| title | KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition] |
| title_full | KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition] |
| title_fullStr | KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition] |
| title_full_unstemmed | KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition] |
| title_short | KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition] |
| title_sort | karakteristik mi basah jagung akibat pengaruh laju pengumpanan dan penambahan guar gum characteristics of wet corn noodle effect of feeding rate and guar gum addition |
| topic | feeding rate guar gum wet corn noodle |
| url | http://journal.ipb.ac.id/index.php/jtip/article/view/6955 |
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