Effect of kappa-carrageenan on physicochemical properties of mantou (Chinese steamed bread)

M. H.C. Putra, A. A. Abdillah

Research output: Contribution to journalConference articlepeer-review

Abstract

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.

Original languageEnglish
Article number012035
JournalIOP Conference Series: Earth and Environmental Science
Volume679
Issue number1
DOIs
Publication statusPublished - 26 Feb 2021
Event1st International Conference on Biotechnology and Food Sciences, INCOBIFS 2020 - Surabaya, Virtual, Indonesia
Duration: 11 Sep 2020 → …

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