Starch damage is starch which is damaged by mechanical treatment, such as milling process in flour production. The purpose of this review is to determine the importance of the amount of starch damage affected by the milling process in the physicochemical properties of flour. Starch damage in flour product is influenced by some factors, such as the milling time, methods, and the roller on the milling machine. Beside milling process, the starch modification is also cause damaged to starch, such as fermentation. The presence of starch damage is an important parameter to determine the physicochemical properties of flour. Starch damage in flour will affect the physicochemical properties, such as particle size, amylose content, thermal and pasting properties, retrogradation, microstructure of starch granule, etc. It is very important to pay attention to produce the food product that have a good physicochemical characteristics. The starch damage in flour has an important role in food processing technology, for example: bread, cake, and cookies product. Furthermore, starch damage also affects the shelf life of product that has correlation with retrogradation process.
One of the most favorite food is nugget which is a fast-food group with meatbased ingredients. In this study, MOCAF, brown rice flour and corn starch were used as an alternative fillers of wheat flour substitution as a means of reducing dependence on wheat flour as an imported product and increasing the nutritional content of nuggets. The purpose of this study was to determine the effect of variations of the formulation of materials on the organoleptic characteristics and to determine chemical content of the nuggets that was preferred by the panelist. This research began with the nugget formulation, followed by organoleptic testing and chemical characterization of the nugget formula that was preferred by the panelists. The average results of the affection test showed that nugget B was preferred to nugget A with the materials formula having a ratio of MOCAF, brown rice flour and cornstarch, namely 4:1:3 (60g:15g:45g). The preferred nugget contains water content as much as 57.553%, fat content of 1.055%, ash content of 1.955%, protein content 29.195%, crude fiber content of 16.064%, and carbohydrates by different of 10.205%. By not using wheat flour as the main materials, these nuggets can be regarded as product with a high in fiber because of the content in carrots, brown rice flour, and MOCAF.
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