Study on the Effect of Proportion of Soya Flour and Corn Flour on Physicochemical Properties of Pork Nuggets
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2004
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/18229/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1007 |
Daftar Isi:
- ABSTRACT Pork nuggets are one of restructured meats. Adding soy flour and corn flour as alternatives to replace wheat flour can produce pork nuggets. Soy protein (globulin) could form gel-protein matrix, besides -protein-starch gel matrix. The formation of matrix increased Water Holding Capacity (WHC) and formed cohesive texture of the products. Combination of 4% soy flour and 6% corn flour is the best treatment to produce acceptable pork nuggets. Keywords: pork nuggets, soya flour, corn flour, texture profile