DIFFERENCES IN PROCESS SCALE ON PREPARATION OF VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION USING INOCULUM OF Rhizopus-C1
<p>Preparation of vegetable broth from mung beans (Phaseolus radiatus L.) in semi pilot scale was an attempt to get a product of savoury flavour in larger scale. The objective of this experiment was to find out an effect of different scale of process and different time of fermentation on the c...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : Fak. MIPA Universitas Gadjah Mada
2007
|
| Online Access: | https://repository.ugm.ac.id/93934/ http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1733 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Gadjah Mada |
| Summary: | <p>Preparation of vegetable broth from mung beans (Phaseolus radiatus L.) in semi pilot scale was an attempt to get a product of savoury flavour in larger scale. The objective of this experiment was to find out an effect of different scale of process and different time of fermentation on the composition and physical qualities of vegetable broth from mung beans using inoculum of Rhizopus sp-C1 through brine fermentation with inoculum, salt and mung beans ratios of 26 % : 23 % : 51 %. The experiment was conducted at fermentation temperature of 30 ° |
|---|