Optimization of bread fruit flour substitution for wheat flour in making noodle
The Objectives of this experiment are to assess the appropriate composition ofrnbread flour substitution to wheat flour to make a good quality of breadfruit-wheatrnnoodle, to discover the effect of…
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- 684
Effect of vacuum frying on tomato quality
The objectives of this research were 1) to develop vacuum fried fruit as diversified products to commercial vacuum fried chips, and 2) to assess the quality of the vacuum fried cherry tomato subjec…
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- 867
Rice utilization for pizza dough diversification
The possibility of rice as wheat substitute in making pizza dough had been studied.rnThe objectives were using rice for substitute of wheat as the main ingredient for pizzarndough and to assess the…
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- 1016
Vacuum fried mixed vegetable for snack food diversification
The objectives of this research were: 1) to develop a vacuum fried mixed productrncontaining of three kinds of vegetables as a diversification to the individual vacuumrnfried fruits already exist i…
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- 1032
Eggplant juice development for base material in vegetable juice industry
The objectives of this research were development of the method to produce eggplantrnjuice, observation of its physicochemical properties, acceptance examination ofrneggplant juice as base material …
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- 1044
Quality of edible coated fresh cut sapota using glucomannan in modified atmos…
The objective of this research were determined the concentration of glucomannan for edible coating of minimally processed cherry sapota fruit, determined the O2 and CO2 composition and temperature …
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- 1046
Regeneration of used frying oil using various adsorbent
The objective of this research was to determine best performing adsorbent to be utilized in the regeneration of used frying oil in small medium enterprise without using major equipment and expensiv…
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- 1260
Antioxidant activity in hard candy and soft candy added with hibiscus sabdari…
In this research, the antioxidant activity and total phenolic amount of hard and soft candies added with roselle water extract were observed. The effect of sucrose-glucose ratios, which were 1:1, 3…
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- 1261
The characteristics of katuk leaf (sauropus androgynus (l.) Merr) powder prod…
The general objective of this research was to characterize the katuk leaf powder produced by drum drying in order to find the potential of katuk leaf powder as antioxidant source and breast milk st…
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- 1269
Usage of carrageenan and glucomannan to improve the quality of chicken nuggets
The objective of this research was to improve chicken nugget quality by improving the quality using two different binding agents carrageenan and glucomannan. Three levels of the binding agents vari…
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- 1272
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