Study on the Effect of Proportion of Soya Flour and Corn Flour on Physicochemical Properties of Pork Nuggets

https://doi.org/10.22146/jifnp.24

Sutarjo Surjoseputro(1*), Thomas Indarto Putut Suseno(2), Dorkas Setiowati(3)

(1) Widya Mandala Surabaya Catholic University
(2) Widya Mandala Surabaya Catholic University
(3) Widya Mandala Surabaya Catholic University
(*) Corresponding Author

Abstract


Pork nuggets are one of restructured meats. Adding soy flour and corn flour as alternatives to replace wheat flour can produce pork nuggets. Soy protein (globulin) could form gel-protein matrix, besides –protein-starch gel matrix. The formation of matrix increased Water Holding Capacity (WHC) and formed cohesive texture of the products. Combination of 4% soy flour and 6% corn flour is the best treatment to produce acceptable pork nuggets.


Full Text:

PDF



DOI: https://doi.org/10.22146/jifnp.24

Article Metrics

Abstract views : 1243 | views : 1715

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

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

Indexed by: