• Corpus ID: 136250065

DIVERSIFICATION OF BLUE TARO TUBER(Xanthosoma sagittifolium L. Schott) PRODUCT THROUGH HEAT MOISTURE TREATMENT TO PRODUCE INSTANT PORRIDGE WITH CORN BROTH TASTE

@inproceedings{Rusiana2015DIVERSIFICATIONOB,
  title={DIVERSIFICATION OF BLUE TARO TUBER(Xanthosoma sagittifolium L. Schott) PRODUCT THROUGH HEAT MOISTURE TREATMENT TO PRODUCE INSTANT PORRIDGE WITH CORN BROTH TASTE},
  author={Yuni Rusiana},
  year={2015}
}
In general, Indonesian people having habit consuming rice as a staple food. For reducing the number of rice consumption, tubers such as blue taro (Xanthosoma sagittifolium L. Schott) can be processed into an instant porridge to fulfill carbohydrate needs as a rice-replacement. Blue taro tuber has high nutrient and bioactive compounds, such as diosgenin and water soluble polysaccharides, but it is tasteless. Therefore, the instant porridge from blue taro tuber will be combined with corn broth…