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All Journal Indonesian Food and Nutrition Progress
Thomas Indarto Putut Suseno
Widya Mandala Surabaya Catholic University
Agriculture, Biological Sciences & Forestry

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Study on the Effect of Proportion of Soya Flour and Corn Flour on Physicochemical Properties of Pork Nuggets Sutarjo Surjoseputro; Thomas Indarto Putut Suseno; Dorkas Setiowati
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.24

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.
Co-Authors Dorkas Setiowati Sutarjo Surjoseputro