PENGARUH PENAMBAHAN ISOLAT PROTEIN KORO PEDANG (Canavalia ensiformis L.) TERHADAP KARAKTERISTIK CAKE [Effects of Addition of Protein Isolates from Jack Bean Seed (Canavalia ensiformis L.) on the Characteristics of Cake]

PENGARUH PENAMBAHAN ISOLAT PROTEIN KORO PEDANG (Canavalia ensiformis L.) TERHADAP KARAKTERISTIK CAKE [Effects of Addition of Protein Isolates from Jack Bean Seed (Canavalia ensiformis L.) on the Characteristics of Cake]

Addition of jack bean (Canavalia ensiformis L.) protein isolate in cake making was studied. The isolate was prepared from the beans by the method of isoelectrical point at pH 4. At low concentrations (less than 1% of the wheat flour), the addition of the protein isolate could improve the characteris...

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Bibliographic Details
Main Authors: Yuli Witono, Wiwik Siti Windrati, Achmad Subagio
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2003-08-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Cake
jack bean
protein isolate
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/749

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