Shelf-life Perdiction of gluten-free dry noodles made from composite flour (mocaf, tapioca, cornstrach, and soybeans) using accelerated shelf-life testing (ASLT) method with arrhenius equation approach

Violalita, Fidela and yanti, henny fitri and Novita, Rilma and Evawati, Evawati and Syahrul, Syuryani and Fahmy, Khandra (2020) Shelf-life Perdiction of gluten-free dry noodles made from composite flour (mocaf, tapioca, cornstrach, and soybeans) using accelerated shelf-life testing (ASLT) method with arrhenius equation approach. IOP conference series : earth and environmental science.

Text 13.IOP-EES 757 2021.pdf Download (3MB)

Abstract

research on gluten free noodles made from composite flour (modified cassava flour (mocaf),tapioca,cornstrach, and soy beans) has been carried out in previous studies however, research on the shelf life of these noodles has not been carried out. information on shelf life is intended to ensure product quality is in good condition when consumed and does not endanger consumers helth this research aims to determine the shelf life of gluten free dry noodles mad from composite flour (mocaf,tapioca,cornstrach, and soy beans) determination of gluten free dry noodles shelf life using accelerated shelf life testing (ASLT) with the arrhenius approach based on the pattern of changes in water content gluten free dry noodles are packed using polypropylane plastic with a thicknes of 0.09 mm

Actions (login required)

View Item