TY - JOUR
T1 - Effect of kappa-carrageenan on physicochemical properties of mantou (Chinese steamed bread)
AU - Putra, M. H.C.
AU - Abdillah, A. A.
N1 - Publisher Copyright:
© Published under licence by IOP Publishing Ltd.
PY - 2021/2/26
Y1 - 2021/2/26
N2 - Carrageenan is used in the food and non-food industries as a thickener and demonstrated form gels and emulsion stabilizers. The physicochemical properties of carrageenan affect the strength of the gel that could improve texture properties. Mantou is chinese steam bread that has less tender, which generally were prefered had a soft texture. Mantou content low crude fibre and rich of carbohydrate. The aims of this study is to determine the effect of adding kappa-carrageenan to the physicochemical properties of mantou product. The research method was used completely randomized design (CRD) with five treatments and four replications. The treatment was the addition of kappa-carrageenan concentration by 0% (as control), 1.5%, 2%, 2.5%, 3%. The main physicochemical properties observed were the mantou texture and fibre content. The results of this study are the addition of kappa-carrageenan showed an effect on texture and increases nutrient fibre of mantou.
AB - Carrageenan is used in the food and non-food industries as a thickener and demonstrated form gels and emulsion stabilizers. The physicochemical properties of carrageenan affect the strength of the gel that could improve texture properties. Mantou is chinese steam bread that has less tender, which generally were prefered had a soft texture. Mantou content low crude fibre and rich of carbohydrate. The aims of this study is to determine the effect of adding kappa-carrageenan to the physicochemical properties of mantou product. The research method was used completely randomized design (CRD) with five treatments and four replications. The treatment was the addition of kappa-carrageenan concentration by 0% (as control), 1.5%, 2%, 2.5%, 3%. The main physicochemical properties observed were the mantou texture and fibre content. The results of this study are the addition of kappa-carrageenan showed an effect on texture and increases nutrient fibre of mantou.
UR - http://www.scopus.com/inward/record.url?scp=85102380640&partnerID=8YFLogxK
U2 - 10.1088/1755-1315/679/1/012035
DO - 10.1088/1755-1315/679/1/012035
M3 - Conference article
AN - SCOPUS:85102380640
SN - 1755-1307
VL - 679
JO - IOP Conference Series: Earth and Environmental Science
JF - IOP Conference Series: Earth and Environmental Science
IS - 1
M1 - 012035
T2 - 1st International Conference on Biotechnology and Food Sciences, INCOBIFS 2020
Y2 - 11 September 2020
ER -