Nurkholisa, Z. and Saputro, A.D. and Hardiyanto, Y.F. and Setiadi, P.A. and Bintaro, N. and Karyadi, J.N.W. (2021) Physical characteristics of instantized cocoa drink formulated with maltodextrin produced using continuous-type steam jet agglomerator. In: The 2nd International Conference on Sustainable Agriculture for Rural Development, 20 October 2020, Purwokerto.
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Cocoa drinks are greatly demanded by consumers, considering that Indonesia has a relatively high temperature. The purpose of this study was to examine mathematically, the characteristics of instantized cocoa powder produced using continuous-type steam jet agglomerator with 8 hours drying duration. The variables used in this study were fat content (11, 27, and a mixture of both) and maltodextrin content (25, 30, 35, and 40). The results of this study indicated that fat, maltodextrin and their interactions affected the characteristics of instantized cocoa powder. It can be seen from several characteristics that instantized cocoa powder had higher solubility values (40-65) and lower dispersibility values (3-5) than those of reference sample, made without "hot"steaming process. © Published under licence by IOP Publishing Ltd.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Additional Information: | Cited by: 2; All Open Access, Gold Open Access |
| Uncontrolled Keywords: | Agriculture; Polysaccharides; Regional planning; Agglomerator; Continuous types; Dispersibilities; High temperature; Maltodextrins; Physical characteristics; Solubility value; Steaming process; Cocoa |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Agricultural Technology > Agricultural and Biosystems Engineering |
| Depositing User: | Sri JUNANDI |
| Date Deposited: | 30 Sep 2024 03:54 |
| Last Modified: | 30 Sep 2024 03:54 |
| URI: | https://ir.lib.ugm.ac.id/id/eprint/4296 |
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