Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang
The results of this study provided a comprehensive understanding of the effect of soaking porang slices in acid and salt solutions on the properties of the obtained porang flour. They can be used as scientific evidence on how to treat the porang slices to obtain the best quality of porang flour.
Authors
- Nok Afifah (ORCID: https://orcid.org/0000-0001-5774-7226)
- Achmat Sarifudin (ORCID: https://orcid.org/0000-0002-9964-517X)
- Enny Sholichah (ORCID: https://orcid.org/0000-0002-9902-7873)
- Novita Indrianti
- Woro Setiaboma (ORCID: https://orcid.org/0000-0003-0023-9508)
- Dita Kristanti (ORCID: https://orcid.org/0000-0002-2862-3395)
- Lia Ratnawati (ORCID: https://orcid.org/0000-0002-9293-6556)
- Riyanti Ekafitri (ORCID: https://orcid.org/0000-0002-5936-7961)
- Dewi Desnilasari (ORCID: https://orcid.org/0000-0001-7578-3829)
Institutions
- National Center for Appropriate Technology (US)
- National Research and Innovation Agency (ID)
Publication Details
- Journal
- Food Technology and Biotechnology
- Published
- 2024-11-01
- DOI
- https://doi.org/10.17113/ftb.62.04.24.8503
- Citations
- 4
- Primary Topic
- Polysaccharides Composition and Applications
- Type
- article
- Field-Weighted Citation Impact
- 1.39