Effect of Addition of Filler on the Production of Shallot (Allium Cepa Var. Ascalonicum L.) Powder with Drum Dryer

Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Setyadjit , Ermi Sukasih Purpose of study was to see effect of type and concentration of filler in manufacture of shallot powder. Filler types were cassava starch 10, 30 and 50% and maltodextrin 1, 5, 10%. The most preferable product is cassava starch 10% and maltodextrin 1%, and the highest yield is at cassava starch 50% and maltodextrin 10%. At ash content, fat content, protein content, crude fiber content and vitamin C content, the best is on the addition of cassava starch 10% and maltodextrin1%. The addition of cassava starch 10% and 5% is the best on crude fiber content and antioxidant activity.
Source: Procedia Food Science - Category: Food Science Source Type: research