The Making of Cereal With Subtitution of Soybean Flour (Glycine Max L. Merr) and Pasta Fruit Bit (Beta Vulgaris L) As Natural Dyes

Hirwan Amanda, Irmayanti Irmayanti, R. Sunartaty
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引用次数: 1

Abstract

Making cereals using wheat flour is a problem because the raw materials obtained are more expensive. In addition, wheat flour will have an adverse effect on some people who are sensitive to gluten. One of the best alternatives to wheat flour in the manufacture of cereals to produce low-gluten cereal products is tapioca flour. The purpose of this study is to determine the effect of adding soybean flour, beetroot paste and its interaction on physical and organoleptic characteristics of cereals. The results showed that the best treatment was found in the addition of 60% soybean flour and 85% beetroot paste (K3B3) which produced good quality serela with chemical properties, namely water content of 4.67%, yield 63.00%, water absorption 13, 10%, crispiness in milk 106 seconds, organoleptic test for taste 3.94 (like), aroma 4.10 (like), texture 2.67 (ordinary) and color 3.83 (like).
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用大豆粉(Glycine Max L. Merr)和面食果粒(Beta Vulgaris L)替代天然染料制备谷物
用小麦粉制作谷物是一个问题,因为获得的原料更昂贵。此外,小麦粉会对一些对麸质敏感的人产生不利影响。在生产低麸质谷物产品时,木薯粉是小麦粉的最佳替代品之一。本研究的目的是确定添加大豆粉、甜菜根酱及其相互作用对谷物物理和感官特性的影响。结果表明,以添加60%大豆粉和85%甜菜根酱(K3B3)为最佳处理,可制得质量较好的牛奶,化学性质为含水量4.67%,得率63.00%,吸水率13.10%,奶脆度106秒,感官口感3.94 (like),香气4.10 (like),质地2.67 (ordinary),颜色3.83 (like)。
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PENAMBAHAN EKSTRAK JAHE MERAH (Zingiber officinale Rosc.) DENGAN KONSENTRASI YANG BERBEDA TERHADAP KUALITAS DENDENG SAYAT DAGING AYAM PENENTUAN KADAR NATRIUM SIKLAMAT DALAM MINUMAN SERBUK INSTAN SECARA SPEKTROFOTOMETRI UV-VIS EFEKTIFITAS SERASAH SEBAGAI MEDIA TUMBUH TANAMAN HALIA FASE GENERATIF (ZINGIBER OFFICINALE) NILAI TAMBAH LIMBAH CAIR INDUSTRI TAHU MENJADI PUPUK ORGANIK CAIR PENGARUH PENAMBAHAN EKSTRAK DAUN BAYAM (Amaranthus Hybridus L.) TERHADAP KUALITAS KERUPUK TEMPE
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