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Effect of Time-Temperature Schedule and Amylose Content of Rice on Color and Texture of Rice-based Emergency Canned Food

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Effect of Time-Temperature Schedule and Amylose Content of Rice on

Color and Texture of Rice-based Emergency Canned Food

Elvira Syamsir, Maggy T. Suhartono and Sherly Valentina. 2009. Poster Presentation. Proceeding International Seminar Current Issues & Challenges In Food Safety: Science-Based Approach for Food Safety Management (Bogor, December 2-3, 2009). Editor: Dewanti-Hariyadi et al. SEAFAST Center IPB. 2010.

ABSTRACT

Rice-Based Emergency Canned Food (RB-ECF) was made from rice and chicken meat as a main ingredients. It was produced to fulfill the required daily energy level (2100 kcal) and consumed directly in emergency condition. The product was packed in 307 x 113 silver enamel can and canned in retort at 250°F (Tr). The product’s weight was 200 gram per can with the total energy value was 639.42 kcal. The total energy value was given from fat (49.63%), protein (11.26%), and carbohydrate (39.11%).

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