Effect of Maltodextrin and Egg White Powder on Physical Characteristics of Sorghum Powdered Drink
Andreas Romulo,
Crezentia Audrey Aurellia
Abstract:Sorghum, a cereal plant variety, is cultivated in Indonesia as a promising food alternative with notable nutritional and bioactive properties. It presents opportunities for innovative food products like powdered beverages. To make sorghum powdered beverages, adding filler (maltodextrin) and foaming agent (egg white powder) is an essential factor that may impact the physical characteristics of the final products. This study aimed to explore how varying concentrations of maltodextrin and egg white powder affect … Show more
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