Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pangan dan Gizi
Purwanegara, Grace
Widya Mandala Catholic University Surabaya
Computer Science & IT

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH WAKTU PENGUKUSAN JAGUNG KUNING DAN PEMANASAN SUSU KEDELAI JAGUNG TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PRODUK Purwanegara, Grace; Trsinawati, Chatarina Yayuk; Srianta, Ignatius
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (203.424 KB) | DOI: 10.33508/jtpg.v12i2.1488

Abstract

The aim of this research is to study the effects of the time of steaming corn and heating treatment on physicochemical and sensory properties of soy-corn milk. Level of the time of steaming corn were 15 minutes, 30 minutes, and 45 minutes while the method of heating soy-corn milk made with pasteurization and sterilization. The results showed that time of steaming corn affects total sugars, protein content, and colloidal stability of soy-corn milk. The longer time of steaming corn, the increased levels of total sugars, protein content, and colloidal stability of soy-corn milk occured. Heating treatment affects total dissolved solids, total sugar content, viscosity and colloidal stability of soy-corn milk. An open heating method of pasteurization produced higher total dissolved solids, total sugar content, viscosity and colloidal stability than those of sterilization method. The time of steaming corn and heating method of soy-corn milk has no effect on appearance and taste preferences.
Co-Authors Srianta, Ignatius Trisnawati, Chatarina Yayuk