The obtained gluten encapsulation shows slowly adhesiveness, uniformed particles, and easy flow criteria when dissolved in water. The optimum condition of the encapsulation was the mixture at MD:GA ratio 2:1 and the spray drying was at 170 ☌. It was found that the mixture of maltodextrin with gum arabic (MD:GA) is more suitable for an encapsulating material than that with casein (MD:C), and the spray drying gives a better result in comparison with the oven drying. Therefore, she applied master degree program from Hanyang University, South Korea, through fully funded Korean Government Scholarship Program, which she was. The encapsulation was examined for mixtures of maltodextrin with gum arabic or with casein by using either spray drying or oven drying. This research aims to encapsulate the gluten for retaining its function when being processed even at a high temperature. Pelunasan biaya pelaksanaan Seleksi Mahasiswa Program Profesi Apoteker ITB, dapat dilaksanakan dengan mekanisme transfer ke nomor rekening virtual (virtual account) yang akan disampaikan di laman pendaftaran masing-masing calon mahasiswa. 750.000,- (tujuh ratus lima puluh ribu rupiah). However, these properties may be lost during food processing because of the heat sensitivity of the protein. Biaya Pelaksanaan Seleksi Mahasiswa Program Profesi Apoteker ITB, sebesar Rp. Gluten is a protein contained in wheat which gives elasticity and tensile strength to dough.
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