Proceedings

Effect of Monoglycerides To Extruded Wheat Snacks Production

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Extrusion cooking is one of the preferred methods for food processing because it is a continuous process, with high productivity, high temperature, and short cooking period that removes both harmful microorganisms and anti-nutrient enzymes to produce products with significant retention of nutrients and a longer shelf-life. In this research monoglycerides as the emulsifier was used to produce wheat products. This research aims to investigate the effect of monoglyceride emulsifiers on the volume, moisture content, and color of extruded wheat products. Furthermore, small seed displacement, moisture analyzer MB45, and Adobe Photoshop LAB analyzer are the method to investigate the effect of monoglycerides. Based on the statistical analysis of this experiment, the addition of monoglycerides would not significantly affect the volume (0.090) and color (0.71) due to the p-value > 0.05 of the wheat products, meanwhile, the moisture content (0.038) was significantly affected due to the addition of monoglycerides.

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Availability

Detail Information

Series Title

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Call Number

FT 23-043

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

color
Moisture content
extrusion
volume
wheat
Monoglycerides
Emulsifier

Specific Detail Info

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Statement of Responsibility

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Other version/related

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