Physical Characteristic and Acceptability of The Keropok Crackers from Different Straches

https://doi.org/10.22146/jifnp.61

Haryadi Haryadi(1*)

(1) Gadjah Mada University
(*) Corresponding Author

Abstract


Keropok crakcers made of six different starches (tapioca, maize, arrowroot, cana, Arenga sago and Metroxylon sago) resulted in different extents of expansion, but this did not correlate with the amylopectin content. Keropok crackers with greater expansion was not neccesarilly more hygroscopic.

Crispiness acceptability increased with increasing expansion of volume. Higher amylopectin content of the starch gave more acceptable flavor of the cracker


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DOI: https://doi.org/10.22146/jifnp.61

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Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

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