Results 21 to 30 of about 1,643 (173)
AgriHealth, 2023 Gluten-free noodles are a processed food that has become an alternative food for gluten-intolerant patients. This study investigated the effect of gluten-free wet noodles made from potato flour and tapioca starch (T1 = 40:60%, T2 = 50:50% and T3 = 60:40%)
Findi Citra Kusumasari +3 more
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PREPARATION OF WHITE SALTED NOODLES WITH STARCHES OBTAINED FROM RICE, TAPIOCA AND CHUFA TUBERS [PDF]
Journal of Food and Dairy Sciences, 2007 A study was conducted to determine the suitability of substituting portions of wheat flours with Rice, Tapioca and Chufa tubers (Cyperus esculentus) starches for white salted noodles. The levels of substitution were 10, 20 and 30%.
Wafaa Abozeid, A. Nadir, Manal Salama
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Ziraa'ah: Majalah Ilmiah Pertanian, 2020 This study aimed to find out the effect of adding local taro flour at different levels on the chemical and organoleptik properties of buffalo meatballs.
Ria Anjalani +2 more
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APLICATION OF CATFISH FLOUR ON TEXTURE AND HEDONIC PROFILES OF PEMPEK LENJER
Agrointek, 2021 African catfish flour can be used for making pempek from premix flour. The objective was to study the effect of the catfish flour and compare tapioca and wheat flour to the texture and hedonic profiles of pempek lenjer from premix flour.
Aminullah Aminullah +2 more
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Making Cheese Sticks from Tapioca Flour Substitution with Corn Flour
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA), 2022 Penelitian ini bertujuan untuk mengetahui nilai kadar air dan kadar abu, serta mengetahui uji organoleptik terhadap produk cheese stick dengan penambahan tepung jagung. Metode yang digunakan dalam penelitian ini adalah pencampuran semua bahan, tepung tapioka 25%, 50%, 75% dan tepung jagung 75%, 50%, 25%, pengulenan adonan, giling hingga tipis ...
openaire +1 more source
Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour [PDF]
CyTA - Journal of Food, 2019 The morphological difference between two types of tapioca flour motivated this research, which aims to evaluate the hygroscopic behavior of these products via moisture sorption isotherms (MSI). The MSI of the products were obtained at 25°C, 35°C, 45°C, and 55°C and the experimental data were fitted at seven mathematic models that concern the effect of ...
Juliana Rodrigues do Carmo +1 more
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Inventory Control Analysis of PT Gunung Sugih Tapioca Flour
Asian Journal of Applied Business and Management, 2023 In 2022, PT Gunung Sugih faced challenges managing raw material inventory, leading to high total costs. This study investigates if inventory control serves as an effective policy for optimal levels and cost reduction. Employing observation, interviews, and documentation, the research employs the Economic Order Quantity (EOQ) method to assess orders ...
Hilda Febrina, null Erlina
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HYDROLYSIS OF CARBOHYDRATES IN CASSAVA PULP AND TAPIOCA FLOUR UNDER MICROWAVE IRRADIATION
Indonesian Journal of Chemistry, 2011 Cassava pulp and tapioca flour are potential sources of glucose. In this work, validity of microwave irradiation for hydrolysis of carbohydrates, especially starch, present in cassava pulp and tapioca flour was estimated as a non-enzymatic ...
Euis Hermiati +5 more
doaj +1 more source
Corn Wingko Processing Optimization Using Response Surface Methodology
International Journal on Food, Agriculture and Natural Resources, 2020 Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma.
Jariyah Jariyah +2 more
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Physicochemical, Functional Properties and Sensory Characteristics of Seaweed and Palm Fruit Flours as Dietary Fiber Sources in Tapioca-Based Boba Pearls [PDF]
Journal of Global Innovations in Agricultural SciencesIntroducing fiber-rich ingredients into popular food items is a strategic approach to improving national fiber consumption. This study aimed to evaluate the physicochemical and functional characteristics of tapioca-based boba substituted with ...
Fauzan Azima, Rini Rini
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