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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Main Author:	Perpustakaan UGM, i-lib
Format:	Article NonPeerReviewed
Published:	[Yogyakarta] : Universitas Gadjah Mada 1994
Subjects:	Jurnal i-lib UGM
Online Access:	https://repository.ugm.ac.id/25780/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=8780
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Institution:	Universitas Gadjah Mada

id	id-ugm-repo.25780
record_format	dspace
spelling	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
institution	Universitas Gadjah Mada
building	UGM Library
country	Indonesia
collection	Repository Civitas UGM
topic	Jurnal i-lib UGM
spellingShingle	Jurnal i-lib UGM Perpustakaan UGM, i-lib Physical Characteristics and Acceptability of The Keropok Crackers from Different Starches
description	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
format	Article NonPeerReviewed
author	Perpustakaan UGM, i-lib
author_facet	Perpustakaan UGM, i-lib
author_sort	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
_version_	1681218649765969920

Physical Characteristics and Acceptability of The Keropok Crackers from Different Starches

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