Improvements of Textural Properties and Flavor Variants in Carrageenan-based …

Edition

-

ISBN/ISSN

EP044

Collation

34 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-005

Development of ɣ-Aminobutyric Acid (GABA) and Antioxidant Rich Edible Film B…

Modern food packaging provides a way to make food safe, reliable, shelf-stable and clean. Edible films, composed of biopolymers that biodegrade along with the food they contain, offer a preservation in structural integrity, and prevention in microbial growth as well as moisture loss. Edible films, crafted from abundantly found ingredients like carrageenan, offer a cost-effective and environ…

The Effect of Different Hydrocolloids and Pasteurization Methods Towards Phys…

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EFFECT OF ADDING METHYLCELLULOSE, KAPPA CARRAGEENAN, AND XANTHAN GUM ON THE P…

People all around the world are shifting towards eating more plant-based food, the vegan consumers and communities are rapidly increasing. However, there is a challenge in the development of plant-based meat analogue to mimic the characteristics of animal based products, especially for the juiciness and textural properties. Hydrocolloids can be used to improve the quality attributes of plant-ba…

A Comparative Study of The Effect of Various Gelling Agents Towards Physicoch…

PT. Sekolah Seniman Pangan (SSP) serves as a creative food entrepreneurship school and business incubation ecosystem, specifically designed to support rural youth, women, and indigenous peoples in different parts of Indonesia. During her internship, the author conducted a project which focused on developing plant-based cheese using coconut milk with various gelling agents used. Plant-based chee…

THE PHYSICAL PROPERTIES OF PLAIN, COCONUT-FLAVORED, AND BLACK GRASS JELLY-FLA…

Jelly products are susceptible to the occurrence of syneresis during storage. Different concentrations of carrageenan or konjac powder would impact the viscosity and texture retention of jelly at various concentrations. The significance of this topic lies in the investigation of the storage-related physical properties of plain and flavored jelly. Consequently, the syneresis, color, and pH w…