摘要
＂Rasi＂ （cassava-by product） instant cream soup is a processed food product that is made of a mixture of＂Rasi＂ flour, full cream milk powder, beef broth, and spices that are ready to be consumed after being brewed with boiling water to become a thick solution. Complex bonding of fat in full cream milk powder and amylose in rasi flour causes the formation of a hydrophobic layer around granules, inhibiting water absorption during rehydration. The aim of experiment was to define the appropriate concentration of full cream milk powder, to be used in making ＂Rasi＂ instant cream soup with the best characteristic and the most preferable by panelist. The method used was experimental method with randomize block design with six treatments and four repetitions. The treatments on full cream milk concentration were A （12.5%）, B （15%）, C （17.5%）, D （20%）, E （22.5%） and F （25%）, respectively. ＂Rasi＂ instant cream soup with E treatment （22.5%） gives the best physical and chemical characteristics and organoleptics accepted by panelists, having an average value of rehydration 405, 16%, 575 cP viscocity, 4.74% water, 16.49% fat, 12.01% protein, average value of rendemen about 28.32% and panelist preference value of Rasi cream soup instan＇s colour, taste, flavor, and thickness after rehydration were accepted.
