2022
DOI: 10.6066/jtip.2022.33.1.11
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Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai

Abstract: Sweet potato is a local food that can be used to support food diversification programs. It can be used as a raw material to produce a diverse type of food products, for example  noodles. The addition of sago starch and banggai starch to sweet potato noodle dough is to improve the quality of noodles because these two starches are more prone to retrograde. The purpose of this study was to determine the effect of starch type, extrusion temperature, and water addition on the sweet potato noodles’ quality. The type… Show more

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“…According to the panelists, the noodles with more corn flour make the texture hard, brittle, and inelastic. Panelist liked the chewy noodle texture, has a low degree of stickiness and does not stick together [45]. This degree of suppleness is influenced by the gluten contained in wheat flour.…”
Section: 223mentioning
confidence: 99%
“…According to the panelists, the noodles with more corn flour make the texture hard, brittle, and inelastic. Panelist liked the chewy noodle texture, has a low degree of stickiness and does not stick together [45]. This degree of suppleness is influenced by the gluten contained in wheat flour.…”
Section: 223mentioning
confidence: 99%