Effect of the formulation of fermented white corn flour and glutinous rice flour on the quality of instant cream soup powder. Issue 1 (March 2021)

• Record Type: Journal Article
• Authors: Pratiwi, N A; Rahmawati, R; Maulani, R R; Hunaefi, D; Saputra, D; Muhandri, Tj
• Is Part Of: IOP conference series. Volume 715:Issue 1(2021)
• Publication Date: 2021-03
• Subjects: cream soup -- fermentation -- glutinous rice flour -- RSM -- white corn; Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/715/1/012073
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Cream soup is a product that is quite popular as a breakfast menu, a hot appetizer, a warm meal during cold weather, and a snack. The purpose of this research was to study the characteristics of instant cream soup powder and cream soup products made from fermented white corn flour achieved from RSM optimization and glutinous rice flour formulas. The formulation of fermented white corn flour and glutinous rice flour were 0:100; 55:45; 70:30; 85:15; and 100:0. The qualities of instant cream soup were determined by rehydration power and moisture content. The qualities of cream soup product were determined by viscosity and sensory analysis (color, aroma, viscosity and taste). The results showed that the cream soup can be made until the formulation of fermented white corn flour and glutinous rice flour is 100: 0. The characteristics of the instant cream soup powder were 1, 91 mL/g rehydration power and 5, 97% moisture content, while the cream soup product had 551, 23 cP viscosity, white color (score 4, 62), a slightly strong corn aroma (score 3, 75), a slightly thick consistency (score 3, 98), a slightly strong corn taste (score 3, 9) and favored by the panelists (score 4, 27).