PARTIAL HYDROLYSIS OF PURPLE SWEET POTATO FLOUR BY AMYLASE FROM Saccharomycopsis fibuligera AND ITS APPLICATION FOR COMPOSITE BREADMAKING

PARTIAL HYDROLYSIS OF PURPLE SWEET POTATO FLOUR BY AMYLASE FROM Saccharomycopsis fibuligera AND ITS APPLICATION FOR COMPOSITE BREADMAKING

Purple sweet potato is one of underutilized carbohydrate sources in Indonesia, whilst known as good source of carbohydrate and can act as functional food due to its anthocyanine and dietary fiber contents. Therefore in the present study, we try to modify the sweet potato flour by partial hydrolysis...

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Bibliographic Details
Main Authors: Agus Safari, Dian S. Kamara, Fransiska Silalahi, Muhammad Fadhlillah, Idar Kardi, Safri Ishmayana
Format: Article
Language:English
Published: Slovak University of Agriculture 2013-04-01
Series:Journal of Microbiology, Biotechnology and Food Sciences
Subjects:
Purple sweet potato
amylase
partial hydrolysis
composite bread
Online Access:http://www.jmbfs.org/wp-content/uploads/2013/03/jmbfs_0341_safari.pdf

Internet

http://www.jmbfs.org/wp-content/uploads/2013/03/jmbfs_0341_safari.pdf

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