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This document summarizes a study that investigated the effect of blanching temperature and immersion length on the physicochemical properties of taro flour. The study used a factorial randomized block design with blanching temperatures of 70°C, 80°C, and 90°C and immersion lengths of 0, 12, and 24 hours. Analysis of variance was used to analyze the data. The results showed that blanching temperature and immersion length significantly affected pH, moisture content, starch content, hot and cold viscosity, and

Author

Erfan Kriswanto

Language

EN