Husniatia* Etik Mardliyatib, Nofa Mardia Ningsih Kaswati0Ī Center for Research and Standardization of Industry Bandar Lampung, Jl. International Symposium on Applied Chemistry 2015 (ISAC 2015) 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. 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. However, these properties may be lost during food processing because of the heat sensitivity of the protein. Gluten is a protein contained in wheat which gives elasticity and tensile strength to dough. Abstract of research paper on Agriculture, forestry, and fisheries, author of scientific article - Husniati, Etik Mardliyati, Nofa Mardia Ningsih Kaswati
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