Gozali, Anita (2012) Study on formulation and drying condition of rice based pasta subtituted with rice bran. Bachelor thesis, Universitas Pelita Harapan.
![[img]](http://repository.uph.edu/style/images/fileicons/text.png) |
Text (Title)
Title.pdf Download (329kB) |
|
Text (Abstract)
Abstract.pdf Download (115kB) |
|
Text (ToC)
ToC.pdf Download (141kB) |
|
Text (Chapter1)
Chapter1.pdf Restricted to Repository staff only Download (125kB) |
|
Text (Chapter2)
Chapter2.pdf Restricted to Repository staff only Download (559kB) |
|
Text (Chapter3)
Chapter3.pdf Restricted to Repository staff only Download (155kB) |
|
Text (Chapter4)
Chapter4.pdf Restricted to Repository staff only Download (422kB) |
|
Text (Chapter5)
Chapter5.pdf Restricted to Repository staff only Download (117kB) |
|
Text (Bibliography)
Bibliography.pdf Download (160kB) |
|
Text (Appendices)
Appendices.pdf Restricted to Repository staff only Download (1MB) |
|
Text (Publication Agreement)
Publication-Agreement.pdf Download (397kB) |
Abstract
Rice bran is less value by-product, although it contains high dietary fiber which has important role in health and nutrition. Rice bran as the substitution could increase the nutritional value, especially dietary fiber, in the product. This research was aimed to develop rice based pasta substituted with rice bran as the source of dietary fiber. Response surface method was used to find the optimum ratio of rice flour and rice bran. The best formulations was subsequently used to observe the optimum drying condition with levels for drying temperature and three levels for drying time. Physico-chemical characteristic and acceptance level of panelists were used as the parameters to evaluate the product. The data showed that the optimum formulation found in the formulation with 50.60 gram rice flour and 10.05 gram rice bran. Rice bran decreased the hardness, chewiness, and color acceptance of the product. Drying condition with 50°C for 6 hours could optimize the physico-chemical characteristics and acceptance level of panelists. The moisture content and water activity value decreased as the drying temperature and drying time increase. The drying time also reduced the cooking loss. The product resulted 2.78 gram of dietary fiber per serving size, so it could be claimed as good source of fiber product
| Item Type: | Thesis (Bachelor) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Creators: |
|
||||||||||||
| Contributors: |
|
||||||||||||
| Additional Information: | SK 34-08 GOZ s | ||||||||||||
| Uncontrolled Keywords: | rice pasta; rice bran; dietary fiber; response surface methods; formulation; drying temperature; drying time | ||||||||||||
| Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture | ||||||||||||
| Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
||||||||||||
| Depositing User: | Users 6 not found. | ||||||||||||
| Date Deposited: | 05 Oct 2018 00:46 | ||||||||||||
| Last Modified: | 30 Aug 2021 07:18 | ||||||||||||
| URI: | http://repository.uph.edu/id/eprint/1240 |
Actions (login required)
 |
View Item |
