Physical Properties of Chilli Sauce as Affected by Different Concentration of Water Yam’s Starch

Ulyarti, Ulyarti and Surhaini, Surhaini and Nazarudin, Nazarudin and Lisani, Lisani and Yuni, Astrini Physical Properties of Chilli Sauce as Affected by Different Concentration of Water Yam’s Starch. Indonesian Food Science and Technology Journal, 2 (2). ISSN 2615-367X

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Abstract

The aim of this research was to determine the effect of purplewater yam’s starch concentration on the physical properties of chili sauce. This study used a completely randomized design consisted of 5 levels concentration of purple water yam’s starch (0, 1, 2, 3 and 4%) and four replications. ANOVA showed that the concentration of purple water yam’s starch significantly affected the sauce viscosity and syneresis but did not affect the aroma and color of the sauce. Among the levels of starch concentration used astreatment, the concentration of 2% purple water yam’s starch produced chilli sauce with the best physical properties with viscosity of 48.75 Poise and syneresis 2.14%

Type:	Article
Subjects:	Q Science > Q Science (General)
Depositing User:	Ulyarti
Date Deposited:	22 Mar 2021 18:15
Last Modified:	22 Mar 2021 18:15
URI:	https://repository.unja.ac.id/id/eprint/17558

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