Results 1 to 10 of about 1,643 (173)

Physical quality of beef sausage using porang flour as a substitute for tapioca flour

IOP Conference Series: Earth and Environmental Science, 2023
Abstract The aim of this study was to evaluate the physical quality of beef sausage using porang flour as a substitute for tapioca flour. The research material used beef (lean), tapioca flour, and glucomannan flour (porang). The sausage formula was the ratio of tapioca flour to porang flour which consisted of 10:0 (P0); 8:2 (P1); 6:4 (P2)
Adi Magna Patriadi Nuhriawangsa, Winny Swastike, Bayu Setya Hertanto, Aqni Hanifa, Lilik Retna Kartikasari   +4 more
exaly   +2 more sources

Characteristics of pensi pempek (Corbicula moltkiana) on tapioca flour substitution with sago flour [PDF]

BIO Web of Conferences
Pempek has a particular taste, is popular with the people, and has a high economic and nutritional value. The issue remains the use of flour from other countries, so it is vital to optimize the use of local products such as sago flour and substituting ...
Budaraga I Ketut, Sidabalok Inawaty, Rasyid Said Abdul   +2 more
doaj   +2 more sources

Effects of Fructose and Tapioca Flour on physical and Sensory Properties of Chocolate Bar [PDF]

Coffee and Cocoa Research Journal, 2011
High sucrose content in chocolate is not recommended for diabetics, whereas fructose is a simple monosaccharide which is sweeter and safer for replacing sucrose.
Misnawi Jati
doaj   +2 more sources

Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality

Czech Journal of Food Sciences
Tuna meat (Thunnus atlanticus - blackfin tuna) and purslane flour (Portulaca oleracea L.), which contain high protein and polyunsaturated fatty acids but are low fat and cholesterol, are used to substitute beef and tapioca flour to produce quality ...
Nafly Comilo Tiven, Tienni Mariana Simanjorang   +1 more
doaj   +2 more sources

The Effect of Substituting Tapioca Flour with Taro Flour on Cooking Loss, pH and Organoleptic Value of Chicken Sausage

Jurnal Ilmu dan Teknologi Hasil Ternak
Chicken meat is one of the sources of animal protein that the Indonesian people widely favor. One of the processed chicken meats is sausage. Sausage is one of the processed meat products that the Indonesian people have come to recognized. Taro (Colocasia
Siti Ma'rifah, Robertho Imanuel, Paulini, Laurentia Engelina Pia   +3 more
doaj   +2 more sources

Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion

Future Foods
Native tapioca is strongly hydrophilic and hence not surface active in an emulsion. This research improved the functional properties of tapioca flour using physical modifications as heat-drying (HD) and combined heat-drying and ball milling (HD-Bmill) to
Sunsanee Udomrati
exaly   +3 more sources

Exploring the effects of jackfruit seed flour, rice flour, and tapioca flour on the development of gluten-free fettuccine: An analysis of physicochemical properties and sensory qualities

Applied Food Research
Fettuccine, a popular pasta traditionally made from wheat, faces challenges due to increasing gluten-related disorders and a growing demand for gluten-free options. This study investigates the use of jackfruit seed flour, rice flour, and tapioca flour as
Rajnibhas Sukeaw Samakradhamrongthai, Gerry Renaldi   +1 more
exaly   +3 more sources

Physicochemical quality of beef sausage with the substitution of tapioca flour and kepok banana flour (Musa paradisiacal formatypica)

Jurnal Ilmu Peternakan Terapan
This study aimed to evaluate the physicochemical quality of beef sausage made by replacing tapioca flour as an essential filler in sausage making with kepok banana flour.
Andi Nurul Mukhlisah, Weny Dwi Ningtyas, Muhammad Irfan, Setiawan Putra Syah   +3 more
doaj   +2 more sources

PHYSICOCHEMICAL, ORGANOLEPTIC AND BUSINESS FEASIBILITY ANALYSIS OF CHICKEN NUGGETS WITH VARYING DOSAGES OF MORINGA LEAVES AND TAPIOCA FLOUR [PDF]

Russian Journal of Agricultural and Socio-Economic Sciences, 2023
This study explores the use of Moringa leaves and tapioca flour as additives in chicken nuggets, a popular processed chicken meat product. Moringa leaves are known for their high nutritional content, including vitamins, minerals, and antioxidants.
Costa W.Y., Mbapa F., Sarjono W.
doaj   +1 more source

Technological functionality of composite flours from sorghum, tapioca and cowpea [PDF]

International Journal of Food Science & Technology, 2021
Summary Composite flours from accessible raw materials may interest developing countries, cutting wheat import costs, bolstering domestic agriculture and boosting nutrition. Technological functionality (WHC and OHC, pasting, swelling and thermal properties) of composite tapioca, sprouted sorghum, cowpea and wheat flours (at 50%, 33 ...
Mia Marchini, Alessandra Marti, Maria Grazia Tuccio, Elena Bocchi, Eleonora Carini   +4 more
openaire   +3 more sources