PROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE

PROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE

Sorghum is potential to be developed into flour based products due its high starch content (around 80.42%). However, native sorghum flour is unstable during cooking, has low viscosity, and limited swelling power resulting in limited use in the industry. Starch in sorghum flour requires long cooking...

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Bibliographic Details
Main Authors: Endah Wulandari, Een Sukarminah, Efri Mardawati, Hanni Listia Furi
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2019-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
sorghum flour
α-amylase
profile of gelatinization
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/13687

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