Abstract. The modern food industry and tolerant starch as raw material from preparation to storage starch using hydroxypropylation the lack of native arrowroot starch modifications applied were sodium tri meta phosphate/STMP (1 phosphate/STPP (4%, 5% the composition of the amylose and amylopectin and in the granules. Higher amount content, which increased link. Arrowroot starch that propylene oxide and 1-2% STMP phosphorus content. A h higher degree of hydroxypropyl. modified granular arrowroot starch changed crystalline patterns through X provision of a high concentration of propylene oxide STMP : 6% STPP affected Keywords: arrowroot starch modified starch. IntroductionArrowroot starch derived from tuber of starches, arrowroot starch modern food industry and a variety of food products require raw material for processing in a broad range of techniques, to storage and distribution. Dual modification of arrowroot using hydroxypropylation and cross-linking was carried out to overcome ack of native arrowroot starch in food processing application. The odifications applied were: combined propylene oxide (8%, 10%, and 12%); sodium tri meta phosphate/STMP (1%, 2%, and 3%); and sodium tri poly %, and 6%). These modifications significantly affected amylose and amylopectin and the amount of phosphorus . Higher amounts of phosphate salt gave a higher phosphorus the degree of substitution (DS) and the degree of crosslink. Arrowroot starch that was modified using a concentration of 8-10% 2% STMP : 3-5% STPP produced a starch with < 0.4% A higher concentration of propylene oxide provided a higher degree of hydroxypropyl. The changed physical properties of the arrowroot starch were examined through SEM testing, and its crystalline patterns through X-ray diffraction measurements. Especially, high concentration of propylene oxide (12%) combined with 3% affected the granular morphology and the crystallinity. arrowroot starch; cross-linking; dual modification; hydroxypropylationArrowroot starch derived from tuber of Marantha arundinacea. Like other can be widely used in the food and non-food industry,
Purple sweet potato (Ipomoea batatas L) contains many acylated anthocyanins which are beneficial for human health. Purple sweet potato roots are easily damaged due to the high water and nutrient content. To extend the shelf life of purple sweet potatoes can be done by a drying process. The drying process can affect the colour and amount of anthocyanin. The purpose of this study was to analyse the effect of blanching on colour and the amount of anthocyanin of dried slice purple sweet potato. The blanching method studied was steam blanching with a temperature of 70°C-80°C and blanch with boiling water 90°C – 98°C for 2 minutes. To measure the amount of anthocyanin by the pH difference method and measure colour using the chromameter. The results showed that the steam blanching technique produced a higher colour and amount of anthocyanin of dried chips purple sweet potato compared to blanching boiling water. This is because Anthocyanin dissolves in water. The conclusion is to get the colour and the relatively high amount of anthocyanin in dried pieces of purple sweet potato can be done by steam blanching. The implication to prevent browning process when making dried slice purple sweet potato can do steam blanching.
ABSTRAKUbi kayu atau singkong (Cassava) merupakan komoditas yang potensial sebagai produk pengganti terigu. Ubi kayu bisa dijadikan tepung yang dikenal dengan nama mocaf (modified cassava flour). Mocaf adalah produk tepung dari singkong yang diproses menggunakan prinsip memodifikasi sel singkong melalui fermentasi. Proses fermentasi ini akan menghasilkan tepung yang secara karakteristik dan kualitas hampir menyerupai tepung terigu. Tujuan penelitian ini adalah untuk menganalisis efisiensi usaha dan analisis nilai tambah. Hasil penelitian menunjukkan nilai efisiensi usaha (R/C rasio) sebesar 1,81, artinya usaha ini efisien dan menguntungkan (R/C > 1). Rasio nilai tambah sebesar 49.0%, hal ini berarti pengolahan mocaf memberikan nilai tambah yang cukup tinggi. Total keuntungan yang diperoleh per proses produksi (dari 200 kg bahan baku singkong) sebesar Rp227.500,00. ABSTRACTCassava is a potential commodity as a flour substitute products. Cassava can be used as flour known as mocaf (modified cassava flour). Mocaf is the product of cassava flour processed using the principle of modifying cells of cassava by fermentation. This fermentation process will produce flour which almost resembles the characteristics and qualities of wheat flour. The purpose of this study was to analyze the efficiency of business and added value analysis. The results showed that the value of business efficiency (R/C ratio) of 1,81, which means that these businesses efficiently and profitably (R/C > 1). The ratio of added value amounted to 49.0%, this means that the processing of mocaf provide added value high enough. Total profits earned by the production process (from 200 kg of cassava) were 227,500.00 IDR.
Dual-modified arrowroot starch using hydroxypropylation and cross-linking methods was carried out to overcome the deficiency in of native arrowroot starches for food processing application. The modification applied the combination concentration of propylene oxide (8, 10, and 12%) and ratio of sodium trimetaphosphate (STMP):sodium tripolyphosphate (STPP) (1%:4%, 2%:5%, and 3%:6%). The resulting dual-modified arrowroot starches had lower gelatinization temperature (68.45-70.00ºC) than that of native arrowroot starch (72.85ºC). The modified arrowroot starches also had a higher peak viscosity (>5500 cp) than that of native arrowroot starch (4209 cP). Breakdown and setback viscosity of modified arrowroot starch was higher values than the native. At acidic pH, the viscosity decreased at different levels of temperature changes as compared to that of normal pH. Modified starch made with 8% propylene oxide and ratio of STMP: STPP 2%:5% and 3%:6%; as well as that made with 10% propylene oxide and 1% STMP:4% STPP had the lowest syneresis tendency. Decrease in the paste clarity occured with increasing concentration of STMP:STPP. The sedimentation volume of the modified starch was higher (29.17-35.83%) than that of native starch (28.08%), except for those made with 1% STMP: 4% STPP at concentration of propylene oxide 8% and 12%. The gel strength increased (61.77-78.97 gf) at 8% propylene oxide, but decreased (66.50-47.77 gf) at higher concentrations.
Palm sap (Neera) is a sweet liquid that is obtained from the cutting of flower bunches of sugar palm (Arenga pinnata Merr). Nira used as a raw material for making palm sugar. Palm sugar with good quality depends on the quality of the sap processed. The research was conducted to study the different quality of nira in household processing of palm sugar based on differences in storage containers (lodong), namely traditional containers using bamboo and modern containers using aluminium. Harvesting of the nira was conducted in the morning and afternoon time. Observations were carried on chemical quality (pH and total soluble solid), organoleptic perception (color, aroma, and taste), and the number of bacterial colonies (total plate count). The results showed that then treatments using aluminium container had better quality of nira with a mean value of pH 6.95, mean value of TSS 13.7 Brix, the organoleptic perceptions of color is more clear, taste is sweet, and fragrant smell; and the mean number of bacterial colonies is 12.5.
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