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

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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Main Authors: Lia Ratnawati, Novita Indrianti, Nok Afifah, Riyanti Ekafitri, Enny Sholichah, Dewi Desnilasari, Woro Setiaboma, Dita Kristanti, Achmat Sarifudin
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2024-01-01
Series:Food Technology and Biotechnology
Subjects:
Amorphophallus muelleri Blume
porang flour
soaking in acid solution
salt solution
Online Access:https://hrcak.srce.hr/file/472363
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