添加黑蒜和三聚磷酸钠生产饼干的研究

Herlina Herlina, Sih Yuwanti, Aditya Bagas Maulana, Triana Lindriati, Nurhayati Nurhayati
{"title":"添加黑蒜和三聚磷酸钠生产饼干的研究","authors":"Herlina Herlina, Sih Yuwanti, Aditya Bagas Maulana, Triana Lindriati, Nurhayati Nurhayati","doi":"10.21776/ub.industria.2023.012.01.2","DOIUrl":null,"url":null,"abstract":"This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"345 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate\",\"authors\":\"Herlina Herlina, Sih Yuwanti, Aditya Bagas Maulana, Triana Lindriati, Nurhayati Nurhayati\",\"doi\":\"10.21776/ub.industria.2023.012.01.2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.\",\"PeriodicalId\":32572,\"journal\":{\"name\":\"Industria Jurnal Teknologi dan Manajemen Agroindustri\",\"volume\":\"345 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Industria Jurnal Teknologi dan Manajemen Agroindustri\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21776/ub.industria.2023.012.01.2\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Industria Jurnal Teknologi dan Manajemen Agroindustri","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21776/ub.industria.2023.012.01.2","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

本研究考察了黑蒜和三聚磷酸钠(STPP)浓度对裂化剂物理、化学和感官特性的影响,并确定了黑蒜和三聚磷酸钠(STPP)的最佳浓度,以生产出质量理想的裂化剂。采用完全随机设计,有两个因素:黑蒜浓度(3%,6%;9%)和STPP浓度(0.1%;0.3%;0.5%)。测试参数为颜色(亮度)、膨胀力、吸湿性、含水量、灰分含量、总多酚、抗氧化活性和感官测试(颜色、风味、口感、脆度和整体)。对黑蒜和STPP粉在饼干生产中的浓度进行了测定。结果表明,黑蒜的浓度对黑蒜的轻度、膨胀性、吸湿性、含水量、灰分含量、抗氧化活性和总松香多酚有显著影响。STPP浓度对裂化灰分含量有显著影响。大蒜和STPP浓度对颜色偏好、风味、口感和脆度有显著的感官影响。黑蒜浓度为3%,STPP浓度为0.5%,效果最好。效果评分为0.64,物理特性为色度23.39±0.20,溶胀力82.51±0.11%,吸湿性5.07±0.41%,化学特性为含水量5.83±0.16%,灰分2.77±0.25%,总多酚0.175±0.001%,抗氧化活性16.14±0.20。感官测试得分:颜色(6.00±0.12)、风味(5.60±0.43)、口感(5.68±0.31)、脆度(6.92±0.32)、总体(6.28±0.42)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate
This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
8
审稿时长
16 weeks
期刊最新文献
Pengendalian Persediaan Barang-Barang Penunjang Kerja dengan Metode Economic Order Quantity pada PT. Tiki Jalur Nugraha Ekakurir Jakarta Analisis Total Productive Maintenance Overall Equipment Effectiveness Moulding PMS Line Potensi Risiko Aktivitas Manual Handling Pada Pekerja Di Penggilingan Padi Kecil Analisis Lama Waktu Istirahat Berdasarkan Beban Kerja Operator Trolley Dengan Pendekatan Fisiologis Pada Crumb Rubber Industry Di Sumatera Barat Pengelolaan Rantai-Pasok Air Politeknik Industri Logam Morowali Berbasis Industri 4.0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1