International Journal of Scientific and Research Publications

IJSRP, Volume 9, Issue 5, May 2019 Edition [ISSN 2250-3153]


The Effect of Substitution Lesser Yam (Dioscorea esculenta) Flour on Texture and Inulin Levels of Boiled Tuna Nugget-Okara
      Rifqi Muhlis Saidi and Titik Dwi Sulistiyati
Abstract: The lesser yam flour is made from the lesser yam through the drying, refining and sifting process. Lesser yam flour contains high inulin which can be used as a prebiotic and healthy for the digestive tract. The substitution of yam lesser flour using concentrations of 0%, 5%, 10% and 15%. Texture analysis using a texture analyzer and inulin using spectrophotometry. The highest texture value at F1 treatment is 9,16N and the highest inulin level is at F4 treatment is 3,06%

Reference this Research Paper (copy & paste below code):

Rifqi Muhlis Saidi and Titik Dwi Sulistiyati (2019); The Effect of Substitution Lesser Yam (Dioscorea esculenta) Flour on Texture and Inulin Levels of Boiled Tuna Nugget-Okara; International Journal of Scientific and Research Publications (IJSRP) 9(5) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.05.2019.p8968
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