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4.850  Articles
1 of 485 pages  |  10  records  |  more records»
Wet noodle properties prepared from tapioca flour : potato flour proportion i.e. 70:30; 60:40; 50:50; 40:60; and 30:70 were studied by Complete Randomized Design. The potato flour proportion effect were significantly contributing to physical properties of... see more

Indonesia has a high fertilizer demand because its use is easily dissolved during watering, so the fertilization process is inefficient. On the other hand, crab shells accumulate every year because the waste is almost 50% of the initial weight. One way to... see more

Intensification of use of local carbohydrate sources such as corn and sweet potato is expected to minimize wheat import and support food diversification program. The objective of this research was to optimize the composite flour composition and baking pro... see more

Sweet potato has considerable potencies to support food diversification program based on flour and starch product. Various processing  methods  in the flour processing show great effect on alteration of the physicochemical properties of sweet po... see more

This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its potential as alternative carbohydrate source on food product. Characterization was conducted on flour processed from sweet potato var. shiroyutaka harvested ... see more

Potato puree and sauerkraut juice are valuable raw material resources that can improve the ability of the gluten free dough to release gas and CO2. The starchy carbohydrates in the potatoes, modified due to the heat treatment and the vitamins, minerals, s... see more

Orange sweet potato is one of many tubers as raw materials for food processing diversify. However, problems in flour processing such as color change, degradation of the material, especially in the use of 100oC for a long time blanching. This study aims to... see more

The objective of this research was to develop dried noodle product made of sweet potato flour and to predict its shelf life using sorption isotherm method. The product was produced through gelatinization of dough, followed by sheeting, steaming, and dryin... see more

An emergency food based biscuit product was formulated by utilizing composite flour from white sweet potatoes, germinated soybeans, and germinated mung beans. This product was designed to meet high protein and energy wich contain protein as minimum as 12%... see more

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