文章基本信息

标题：KARAKTERISTIK FISIK TEPUNG TEH HIJAU YANG DIPROSES MENGGUNAKAN MESIN DISC MILL DAN STONE MILL
本地全文：下载
作者：M. Iqbal Prawira-Atmaja ; Shabri Shabri ; Sugeng Harianto 等
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2018
卷号：29
期号：1
页码：77-84
DOI：10.6066/jtip.2018.29.1.77
语种：Indonesian
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Size reduction could affect the physical properties of green tea powder. The aim of this study was to determine the physical properties of green tea powder processed by different milling methods. A disc mill (DM) with single screw made from stainless steel and a stone mill (SM) made from granite stone were used to produce green tea powder. Water holding capacity, water solubility index, swelling capacity, wettability, extraction yield, dispersibility and dispersion stability, and particle size distribution were analyzed to determine the physical properties of green tea powder. The morphology and shape of green tea powder were also observed using scanning electron microscopy. The DM method produced green tea powder with higher values of water absorption index, swelling capacity and water holding capacity, i.e. 4.57 g/g; 5.17 mL/g; and 6.18 g/g respectively. Green tea powder with SM method had a brighter color with L value of 60.1 and was a fine powder with d50 of 1.4 µm. Based on the above physical properties, green tea powder with SM milling method is more suitable as food products.
其他关键词：green tea powder;milling methods;particle size;physical properties