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Maltodextrin is a food additive made from starch that is hydrolyzed by the addition of acids or enzymes. Maltodextrin is a filler component that can prevent material loss in instant drinks due to the drying process, coat flavor components, expedite the drying process, and increase solubility. The aim of this research was to determine the correct amount of maltodextrin in the production of red ginger and cinnamon instant drinks. The analysis revealed that herbal instant drinks had an abundance of 0. 83 - 1. 33 percent, ash content 0. 16 - 0. 04 percent, reducing sugar content 0. 16 - 0. 4 percent, and total phenol 21. 81 - 31. 17 g/mg GAE. According to Sensory's report, the most popular color of herbal instant drink was 10 and 15% maltodextrin, while the most desired aroma and taste is the use of 15% maltodextrin.
The aim of the study was to find the characteristics of gluten-free cookies made from tempeh and mocaf flour with the addition of cinnamon powder, as well as the formulation with proper treatment. The DNMRT tests at 5% level were used for data analysis, analysis of Variant and if the findings were significantly different, followed by the DNMRT tests at 5% level. The best therapy ever obtained in the therapy with the addition of cinnamon powder was 0,32%. The Amino acid score of the protein sample is 15, with methionine as the primary restricting amino acid and lysine, the second limiting amino acid, which is 43.
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