PURWADI, JESSICA CHRISTIANTI (2018) THE EFFECT OF DRY CARROT CONCENTRATION ON THE PHYSICOCHEMICAL CHARACTERISTICS OF CORN EXTRUDATES. Other thesis, Unika Soegijapranata Semarang.
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Abstract
Puff dry extrudate is a type of popular snacks which is produced through an extrusion process. It is a series of process consisting of mixing, cooking, molding and shaping food ingredients. Extrudates are commonly made of cereal-based ingredients, one of which is corn. Starch contained in corn is useful for developing extrudates. In order to enhance the nutritional value of extrudates, dried carrot is added. The addition of dried carrot may alter the physical and chemical characteristics of the extrudates. Hence, this research aims to find out the influence of dried carrot concentration on the physicochemical characteristics of the extrudates, as well as to find out the level of concentration of carrot which works the best. There are five different levels of dried carrot concentration (0%, 5%, 10%, 15%, and 20%). The physical properties analysis includes crispness, piece density, solid density, porosity, ratio of expansion (radial and axial), bulk density, color, and hardness. The chemical properties analysis includes beta carotene and dietary fiber. Based on the physical properties analysis, the addition of carrot fiber increases the level of density, hardness and the ratio of longitudinal expansion, as well as decreases the level of crispness, the ratio of radial expansion and porosity. The addition of carrot concentration results in color changing into darkish and yellowish, and also increases the level of beta carotene. However, the dietary fiber remains fluctuating. In conclusion, the best combination of extrudates is the one added with dried carrot concentration of 10%.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 19 Nov 2018 06:06 |
| Last Modified: | 03 Jun 2021 03:18 |
| URI: | http://repository.unika.ac.id/id/eprint/17395 |
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