Porang

Functional properties of food proteins and role of protein polysaccharide interaction. Historical aspects, current concepts and significance. Characterization of glucomannanfrom Amorphophallusoncophyllusand its prebiotic activity in vivo. A developmental strategy for consumer buying — choices of goat milk kefir in East Java.

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NAAS Score 4. Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications.

Some serum phase separation was observed at goat milk kefir drink control samples and porang flour treatment, presumably corresponding to depletion destabilisation due to excess pornag unadsorbed porang flour to casein. Modified porang flour treatment decreased the span value and droplet size indicating that it have ability to prevent aggregate formation. However, modified porang flour treatment decreased the droplet size indicating that it have ability to prevent aggregate formation.

The total of haplotype were 7 haplotypes where 16 ingroup samples clumped on haplotype 1 whereas 2 samples of Grobogan Grobogan I and Grobogan III clumped on haplotype 2 and outgroup samples occupied at their own haplotype.

CyTA — Journal of Food. H, Shimahara, Sugiyama N. Historical aspects, current concepts and significance. Goat milk kefir drink weretaken at 1, 7, 15 and 21 day of storageperiod, analysed for microstructure, particle size and ethanol content. Kefir is a fermentedmilk resulting from the activity of microorganisms that present poran kefir grains.

#porang hashtag on Instagram • Photos and Videos

During storage period the ethanol content increased in goat milk kefir drink control samples and goat milk kefir drink containing porang flour. Journal of Industrial Microbiology and Biotechnology. Lower ethanol content was observed in goat milk kefir drink with porang flour and modified porang flour as compared to control sample no porang flour added addition, lower ethanol in sample resulted from lower metabolism activity of poragn under lower water activity condition effect of glucomannan in porang flour.

The hydrophobicity of the milk proteins decreased when the casein micelles disassociate in the presence of ethanol. Functional properties of food proteins and role of protein polysaccharide interaction.

Characteristics of glucomannan isolated from fresh tuber of Porang (Amorphophallus muelleri Blume).

Porajg water activity a w were 0. Some thermodynamic considerations in food formulation. Mechanism of lowering water activity of konjac glucomannan and its derivates.

Microbiological, physicochemical, and sensory characteristics of kefir during storage. Thermodynamic incompatibility of protein and polysaccharides in solutions. Type the above text in box below Case sensitive.

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Determination of organic acids and volatile flavor substances in kefir during fermentation. Journal of Dairy Science.

This work is licensed under a Creative Porng Attribution 4. However, the physicochemical properties of goat milk kefir drink prepared using modified porang flour are not yet studied. Livestock Research for Rural Development. View original from jtrolis.

There were significant differencesconsidering the microstructure, particle size and ethanol content of goat milk kefir drink using modified porang flour during storage period.

porang - Wiktionary

Characterization of glucomannanfrom Amorphophallusoncophyllusand its prebiotic activity in vivo. K, Solid acid and microwave-assisted hydrolysis of cellulose in ionic liquid.

A, Effect of pH on turbidity, size, pporang and the shape of sodium caseinate aggregates with light scattering and rheometry. Analysis of phylogenetic tree using Maximum Parsimony, Neighbor Joining and Maximum Likelihood resulting a polytomy branch of ingroup samples except Grobogan which forms a separated sub clad. The microstructure were determined at 1, 7, 14 and 21 day storage period from left to right. A developmental porangg for consumer buying — choices of goat milk kefir in East Java.

Thesis, Teknologi Pasca Panen. The effect of pH on the structure and phosphate mobility of casein micelles in aqueous solution.

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