Physical Characteristics and Acceptability of The Keropok Crackers from Different Starches
Keropok crackers made of six different starches (tapioca, maize, arrowroot, cana, Arenga sago and Metroxylon sago) resulted in different extents of expansion, but this did not correlate with the amylopectin content. Keropok crackers with greater expansion was not neccesarilly more hygroscopic. Crisp...
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[Yogyakarta] : Universitas Gadjah Mada
1994
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id-ugm-repo.257802014-06-18T00:39:47Z https://repository.ugm.ac.id/25780/ Physical Characteristics and Acceptability of The Keropok Crackers from Different Starches Perpustakaan UGM, i-lib Jurnal i-lib UGM Keropok crackers made of six different starches (tapioca, maize, arrowroot, cana, Arenga sago and Metroxylon sago) resulted in different extents of expansion, but this did not correlate with the amylopectin content. Keropok crackers with greater expansion was not neccesarilly more hygroscopic. Crispiness acceptability increased with increasing expansion of volume. Higher amylopectin content of the starch gave more acceptable flavor of the cracker [Yogyakarta] : Universitas Gadjah Mada 1994 Article NonPeerReviewed Perpustakaan UGM, i-lib (1994) Physical Characteristics and Acceptability of The Keropok Crackers from Different Starches. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=8780 |
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Jurnal i-lib UGM Perpustakaan UGM, i-lib Physical Characteristics and Acceptability of The Keropok Crackers from Different Starches |
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Keropok crackers made of six different starches (tapioca, maize, arrowroot, cana, Arenga sago and Metroxylon sago) resulted in different extents of expansion, but this did not correlate with the amylopectin content. Keropok crackers with greater expansion was not neccesarilly more hygroscopic.
Crispiness acceptability increased with increasing expansion of volume. Higher amylopectin content of the starch gave more acceptable flavor of the cracker |
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Article NonPeerReviewed |
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Perpustakaan UGM, i-lib |
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Perpustakaan UGM, i-lib |
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Perpustakaan UGM, i-lib |
title |
Physical Characteristics and Acceptability of The Keropok Crackers from Different Starches |
title_short |
Physical Characteristics and Acceptability of The Keropok Crackers from Different Starches |
title_full |
Physical Characteristics and Acceptability of The Keropok Crackers from Different Starches |
title_fullStr |
Physical Characteristics and Acceptability of The Keropok Crackers from Different Starches |
title_full_unstemmed |
Physical Characteristics and Acceptability of The Keropok Crackers from Different Starches |
title_sort |
physical characteristics and acceptability of the keropok crackers from different starches |
publisher |
[Yogyakarta] : Universitas Gadjah Mada |
publishDate |
1994 |
url |
https://repository.ugm.ac.id/25780/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=8780 |
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1681218649765969920 |