Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus muelleri Blume) Flour

Research background. Porang (Amorphophallus muelleri Blume) contains a high amount of starch, glucomannan and Ca-oxalate. Soaking porang tuber in acid (citric acid) and salt (sodium chloride) solutions affects the Ca-oxalate content, functional, rheological and thermal properties of porang flour. Th...

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Auteurs principaux:	Lia Ratnawati, Novita Indrianti, Nok Afifah, Riyanti Ekafitri, Enny Sholichah, Dewi Desnilasari, Woro Setiaboma, Dita Kristanti, Achmat Sarifudin
Format:	Artigo
Langue:	Inglês
Publié:	University of Zagreb Faculty of Food Technology and Biotechnology 2024-01-01
Collection:	Food Technology and Biotechnology
Sujets:	Amorphophallus muelleri Blume porang flour soaking in acid solution salt solution
Accès en ligne:	https://hrcak.srce.hr/file/472363
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