RESEARCH ON PROCESSING OF SAUROPUS ANDROGYNUS POWDER APPLIED IN THE PRODUCTION OF INSTANT PORRIDGE.

Authors

  • Vi Dai Lam University of Agriculture and Forestry
  • Luu Hong Son University of Agriculture and Forestry
  • Nguyen Thi Van University of Agriculture and Forestry
  • Nguyen Xuan Phuc University of Agriculture and Forestry
  • Nguyen Thi Tinh University of Agriculture and Forestry

DOI:

https://doi.org/10.51453/2354-1431/2022/746

Keywords:

Sauropusandrogynus(katuk), katuk leaves, flour(katuk flour), instant porridge

Abstract

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.

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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

Published

2022-07-12

How to Cite

Vi Đại, L. ., Lưu Hồng, S., Nguyễn Thị , V., Nguyễn Xuân, P., & Nguyễn Thị, T. (2022). RESEARCH ON PROCESSING OF SAUROPUS ANDROGYNUS POWDER APPLIED IN THE PRODUCTION OF INSTANT PORRIDGE. SCIENTIFIC JOURNAL OF TAN TRAO UNIVERSITY, 8(2). https://doi.org/10.51453/2354-1431/2022/746

Issue

Section

Natural Science and Technology

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