Abstract:This study aims to determine the proper pregelatinization time for producing an instant porridge of yellow sweet potato flour, which complied with SNI 01-7111.1-2005. The research method was a Randomized Block Design of three treatments pregelatinization time of 6, 8, 10 minutes with four replications. The selection treatment is determined by the best effectiveness index, which is the treatment of 10 minutes pregelatinization time resulted water adsorption capacity 2.47 g/mL, bulk density 0.49 mL, rehydration … Show more
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