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Green Banana Flour as a Potential Ingredient Alternative for Gluten-Free Stea…
The prevalence of celiac disease has increased significantly over the past decades due to people’s growing knowledge and awareness of the disease, as well as recent advances in its diagnostic tests. This causes the rise of gluten-free foods, including gluten-free bakery goods. Out of all gluten-free flours, rice flour has been recognised as the most suitable flour for gluten-free bakery go…
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- FT 24-009
Reformulation Of Carbonated Peach-apple Drink: Sugar Reduction Using Sweetnes…
The prevailing ubiquity of carbonated beverages in the consumer market is coupled with concerns regarding their high sugar content, which is implicated in health risks such as obesity, cardiovascular diseases, type II diabetes mellitus, and certain cancers. Acknowledging these health implications, PT Sinar Sosro is actively reformulating its products to reduce sugar content. This project focuse…
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- EP FT-017
Effect Differentiation Concentration Of Fruit To The Physicochemical And Orga…
Increasing demand as well as interest for plant−based ingredients such as konjac was occurring. Additionally, in order to stabilize the prices, extend shelf life, and enhance added value of peaches, various processing methods and products must be developed. White peach has a good insight from the market due to its premium imported fruits that can't be cultivated in Indonesia. However, in this…
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- EP FT-024
The Effect Of Carboxymethyl Cellulose (cmc) Addition On The Physicochemical A…
Powdered drink is any kind of beverage in the form of “dry” or granules that utilizes the drying process in order to extend the shelf life of the products as well as reduce the quality loss of the product during handling, storage, and distribution. Among all types of powdered beverages, the fastest and largest growth is shown by the fruit-based flavored powder drink. As texture and taste pl…
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- EP FT-008
The Effect of Different Processing Methods to Make Candied Lemon Peel In Orde…
In the process of manufacturing lemon juice, a significant proportion of the byproduct, specifically 83%, is discarded. Fruit leftovers are biodegradable and potentially harm the environment due to their high moisture and microbial load. A product was developed out of citrus peels in an effort to utilize lemon waste during the production of “Maha lemon” in order to increase the value of…
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- FT 23-027
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