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Journal > Jurnal Teknologi & Industri Pertanian Indonesia > Karakteristik Fisikokimia Mie Kering Berbasis Pati Ubi Jalar Varietas Lokal Dengan Menggunakan Metode Heat Moisture Treatment

 

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Jurnal Teknologi & Industri Pertanian Indonesia
Vol 7, No 2 (2015): JTIPI October 2015
Karakteristik Fisikokimia Mie Kering Berbasis Pati Ubi Jalar Varietas Lokal Dengan Menggunakan Metode Heat Moisture Treatment
Article Info   ABSTRACT
Published date:
01 Oct 2015
 
The effects of heat moisture treatment (110°C) and pretreatment on the physicochemical properties of sweet potato dried-noodles starch based were investigated. Completely randomized design was performed which arranged by two-factor. The first factor is noodles consist of native starch and treated starch (heat moisture treatment). The second factor is a type of sweet potato local varieties which consists of three levels: orange, purple and cream flesh color, respectively. Native starch and treated starch treatment showed significant effect on water content, protein and carbohydrate/fiber. Water absorption and cooking loss of dried noodle is highly different between native (non-HMT) and treated starch (HMT).
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