About this document
Alpha-Amylase in Cassava Starch for Marshmallows by bakin mu is a document available to read on EtoBox.
This document discusses the utilization of alpha-amylase enzyme in modifying cassava starch as a substitution for gelatin in marshmallow products. Cassava is a local commodity in Indonesia that contains high amounts of starch, which can be used as an alternative to gelatin. The goals are to understand the enzymatic modification process of cassava starch using alpha-amylase enzyme, determine the optimal incubation time and enzyme concentration to produce maltodextrin similar to gelatin, and understand the us
- Author
- bakin mu
- Language
- EN