Optimization Process to Increase the Quality of Lombok Porang Flour

As a primary source of glucomannan, porang ( Amorphophallus oncophyllus Prain) has a decisive role in the food and non-food industry development. However, the naturally high calcium oxalate content in the corm is one obstacle why it is not safe as a food material. This paper describes and discusses...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2021-11, Vol.913 (1), p.12037
Hauptverfasser:	Zainuri, Sukmawaty, Basuki, E, Handayani, B R, Sulastri, Y, Paramartha, D N A, Sayuna, Y, Anggraini, I M D
Format:	Artikel
Sprache:	eng
Schlagworte:	Blanching Calcium Calcium oxalate Fermentation Flour Food industry Industrial development Kidney stones Moisture content Optimization Oxalic acid Quality standards Saline solutions Technology Water content
Online-Zugang:	Volltext
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