Indonesian Food Science and TechnologyJournal
Vol. 2 No. 2 (2019): Volume 2. Number 2, July 2019 |IFSTJ|

Physical Properties of Chilli Sauce as Affected by Different Concentration of Water Yam’s Starch

ali, lisani (Unknown)
Ulyarti (Unknown)
Nazarudin (Unknown)
Astrini (Unknown)

Article Info

Publish Date
30 Jul 2019

Abstract

Abstract—The aim of this research was to determine the effect of purple water yam’s starch concentration on the physical properties of chili sauce. This study used a completely randomized design consisted of 5 levels concentration of purple water yam’s starch (0, 1, 2, 3 and 4%) and four replications. ANOVA showed that the concentration of purple water yam’s starch significantly affected the sauce viscosity and syneresis but did not affect the aroma and color of the sauce. Among the levels of starch concentration used as treatment, the concentration of 2% purple water yam’s starch produced chilli sauce with the best physical properties with viscosity of 48.75 Poise and syneresis 2.14%. Keywords— purple water yam; starch; chilli sauce; physical properties

Copyrights © 2019




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Indonesian Food Science and TechnologyJournal
Website

Abbrev

ifstj

Publisher

Universitas Jambi

Subject

Agriculture, Biological Sciences & Forestry

Description

The journal aims and scope contains original research results and scientific review includes research in the field of Food Science and Technology sciences clumps like food chemistry, food processing, microbiology food safety and food engineeringas well as nutrition. In addition, it also covers ...