S. Surjoseputro, T. I. P. Suseno, Dorkas Setiowati
{"title":"豆粉与玉米粉配比对鸡块理化性质影响的研究","authors":"S. Surjoseputro, T. I. P. Suseno, Dorkas Setiowati","doi":"10.22146/JIFNP.24","DOIUrl":null,"url":null,"abstract":"Pork nuggets are one of restructured meats. Adding soy flour and corn flour as alternatives to replace wheat flour can produce pork nuggets. Soy protein (globulin) could form gel-protein matrix, besides –protein-starch gel matrix. The formation of matrix increased Water Holding Capacity (WHC) and formed cohesive texture of the products. Combination of 4% soy flour and 6% corn flour is the best treatment to produce acceptable pork nuggets.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2004-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Study on the Effect of Proportion of Soya Flour and Corn Flour on Physicochemical Properties of Pork Nuggets\",\"authors\":\"S. Surjoseputro, T. I. P. Suseno, Dorkas Setiowati\",\"doi\":\"10.22146/JIFNP.24\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Pork nuggets are one of restructured meats. Adding soy flour and corn flour as alternatives to replace wheat flour can produce pork nuggets. Soy protein (globulin) could form gel-protein matrix, besides –protein-starch gel matrix. The formation of matrix increased Water Holding Capacity (WHC) and formed cohesive texture of the products. Combination of 4% soy flour and 6% corn flour is the best treatment to produce acceptable pork nuggets.\",\"PeriodicalId\":13468,\"journal\":{\"name\":\"Indonesian Food and Nutrition Progress\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2004-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Indonesian Food and Nutrition Progress\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.22146/JIFNP.24\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Indonesian Food and Nutrition Progress","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22146/JIFNP.24","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Study on the Effect of Proportion of Soya Flour and Corn Flour on Physicochemical Properties of Pork Nuggets
Pork nuggets are one of restructured meats. Adding soy flour and corn flour as alternatives to replace wheat flour can produce pork nuggets. Soy protein (globulin) could form gel-protein matrix, besides –protein-starch gel matrix. The formation of matrix increased Water Holding Capacity (WHC) and formed cohesive texture of the products. Combination of 4% soy flour and 6% corn flour is the best treatment to produce acceptable pork nuggets.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
