Hydrothermal modification is a physically safe modification applied in a food product to enhance its functional properties and to extend the starch application in the food industry. Heat Moisture Treatment (HMT) and Annealing (ANN) affect the starch’s functional properties in its crystalline and digestive characteristics. Native starch is modified by HMT with 25% moisture content and 4 hours heating time, by ANN with starch and water ratio of 1:3 (w/w), and 10 hours at 50°C. Modified lesser yam starch by HMT and ANN have different crystalline and digestive characteristics from its native, although the modification do not change its granule morphology. The diffraction pattern of HMT starch is changed from A-type to A+B-type, but not on the ANN starch. Starch content and digestive value decreased, while amylose and resistant starch content increased compared to native starch. Hydrothermally modified starch could be considered as a raw material in thermally stable functional foods.
Lesser yam (Dioscorea esculenta L.) is a potential starch source that can be found easily in Indonesia but has limitations in its application due to its characteristics. For this reason, native lesser yam starch was modified to improve its functional properties. The hydrothermal modification was chosen because it is safe and environmentally friendly. The hydrothermal modifications used in this research were Heat Moisture Treatment (HMT) and Annealing (ANN). This work aims to increase the use of local tubers as an alternative starch source and to study the effect of hydrothermal modification on the functional properties of lesser yam starch such as swelling power, solubility, and freeze-thaw stability. HMT was carried out using 3 moisture levels (20%, 25%, 30%) and 3 heating time levels (4h, 8h, 16h). ANN using 3 starch and water ratio levels (1:2; 1:3; 1:5) and 3 heating time levels (6h, 8h, 10h). The results indicated that swelling power and solubility decreased with the increasing moisture level in HMT and ANN in general, but have various effects in syneresis depend on moisture level and heating time. HMT modified starch prepared at 25% moisture level and 4h heating time and ANN modified starch prepared at starch: water ratio 1:3 and heating time 10h is concluded to be the best choice for food product application especially thermally stable need food product.
Mayonnaise can be made with the addition of egg whites, therefore it can increase the use of white egg. This work aimed to study the effect of egg whites addition on pH, density, emulsion stability and the color of mayonnaise. The research design using Completely Randomized Design (CRD) single factor, namely the level addition of egg white which consists of 4 treatments (0%, 5%, 10%, and 15%) with 3 replication. Parameters investigated were pH, density, emulsion stability and the color (brightness (L*), redness color (a*) and yellowness color (b*)) of mayonnaise. The data obtained was analyzed with ANOVA at α = 5%, and If there was a significant difference, the continue with the Dunnet test. The research result showed there were significant difference (P<0,05) in egg white level addition on the pH and brightness of the mayonnaise and did not significantly affect the density, emulsion stability, reddness, and yelloness color.
Fruit leather is a processed food product in the form of thin sheets made from fruit and through a drying process. Pineapple is a tropical fruit that is popular among the public, but it is perishable. In this study, gotu kola (Centella asiatica) and pectin were added to increase the nutritional content and health benefits of fruit leather. The purpose of the study was to determine the effect of the addition of gotu kola and pectin on the physicochemical and sensory properties of pineapple fruit leather and to find out the best concentration of gotu kola and pectin addition in making pineapple fruit leather based on these physicochemical and sensory properties. The study used a Complete Randomized Design (CRD) with factor the addition of gotu kola concentrations and factor the addition of pectin. Observations were made on physicochemical properties including thickness, water content, Aw, pH, vitamin C, and color, as well as sensory properties, towards the color, taste, aroma, and texture of fruit leather. The data from the study were analyzed statistically with ANOVA and DMRT at a significance level of 5%. The results showed that the addition of gotu kola and pectin and the interaction of the two did not affect the water content, Aw, vitamin C, and the degree of redness (a), but the addition of gotu kola affected the pH value, brightness (L), yellowish degree (b), and sensory value of pineapple fruit leather. The best treatment was C1P1 with a water content of 20.31%, an Aw value of 0.56, a pH value of 4.21, a vitamin C content of 23.65 mg / 100 g, a brightness (L) of 50.63, a degree of redness (a) of 4.66, a degree of yellowness (b), and sensory favored by the panelists.
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