RESEARCH ON PROCESSING OF SAUROPUS ANDROGYNUS POWDER APPLIED IN THE PRODUCTION OF INSTANT PORRIDGE.
DOI:
https://doi.org/10.51453/2354-1431/2022/746Keywords:
Sauropusandrogynus(katuk), katuk leaves, flour(katuk flour), instant porridgeAbstract
Sauropusandrogynus is a wild shrub in tropical Asia but is also grown as a vegetable in some countries, such as Vietnam. It is a popular and popular vegetable in Vietnamese meals. In the food industry, greens are healthy, safe and highly nutritious food ingredients. In this study, we have identified some parameters of the production of vegetable powder for instant porridge production: determined the effects of some parameters: drying temperature, grinding mode, rate mixing and preservation methods to product quality and successfully tested additional vegetable powder for instant porridge production.
Downloads
References
[1] Do Tat Loi (2004), Vietnamese medicinal plants and medicinal herbs, Medical Publishing House.
[2] Tran Minh Tam (2004), Some understanding about technology of processing nutritious powder, Van Lang wildlife school, Internal medicine and training, No.2.
[3] Ha Duyen Tu, Chemical Analysis of Food. Science and Technology Publishing House, Hanoi, 2009.
[4] Hoang Van Chuoc, Drying Technology, Science and Technology Publishing House, Hanoi, 1999
[5] Nguyen Van Mui (2001), Practicing biochemistry, National University Publishing House, Hanoi
[6] TCVN 3215-79
[7] S. Sokhansanj and D. S. Jayas, Drying of Foodstuffs. 2006
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
All articles published in SJTTU are licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA) license. This means anyone is free to copy, transform, or redistribute articles for any lawful purpose in any medium, provided they give appropriate attribution to the original author(s) and SJTTU, link to the license, indicate if changes were made, and redistribute any derivative work under the same license.
Copyright on articles is retained by the respective author(s), without restrictions. A non-exclusive license is granted to SJTTU to publish the article and identify itself as its original publisher, along with the commercial right to include the article in a hardcopy issue for sale to libraries and individuals.
Although the conditions of the CC BY-SA license don't apply to authors (as the copyright holder of your article, you have no restrictions on your rights), by submitting to SJTTU, authors recognize the rights of readers, and must grant any third party the right to use their article to the extent provided by the license.
