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- Title
CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD.
- Authors
Sunyoto, Marleen; Andoyo, Robi; Dwiastuti, Intan Btari
- Abstract
A convenient food such as instant cream soup is most suitable for practical lifestyle but can also be applied in an emergency situation such as in area affected by disasters. The addition of milk powder as the main ingredient of cream soup creates a complex binding of fat and starch that complicates the rehydration process and affects other physical appearances. This research aimed to obtain the appropriate concentration of full cream milk powder to obtain the best physical and chemical characteristics and the most preferable instant cream soup of dried sweet potato. The research method used was a randomized block design with six variables and two repetitions. Instant cream soup with 20% full cream milk powder gave the best physical and chemical characteristics and organoleptically preferred by panelists. The physical and chemical characteristics of the most preferred soup had 6% water content, 95.47% rehydration power, 18% protein, 20.7% fat, 1080 cP viscosity, and 30.5% yield. This formula was likened by panelists for its taste, aroma, color, and thickness after rehydration.
- Publication
Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2018, Vol 29, Issue 2, p119
- ISSN
1979-7788
- Publication type
Academic Journal
- DOI
10.6066/jtip.2018.29.2.119