Characteristics of Chemical and Functional Properties of Modified Cassava Flour (<i>Manihot esculenta</i>) by Autoclaving-Cooling Cycles Method

Andriansyah, R C E; Rahman, Taufik; Herminiati, Ainia; Rahman, Nurhamidar; Luthfiyanti, Rohmah

doi:10.1088/1755-1315/101/1/012023

Cited by 5 publications

(5 citation statements)

References 12 publications

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“…Save for 20% MC extrusion and the different extrusion MC decreased the pasting temperatures of the cassava flour as compared to the control. A similar effect was observed by Andriansyah et al (2017) for cassava flour modified by autoclaving.…”

Section: Pasting Temperaturesupporting

confidence: 81%

“…Breakdown viscosity determines the stability of starch when heated (Andriansyah et al, 2017). Breakdown of the differently treated cassava flours in work varied from 138 to 739 RVU.…”

Section: Breakdown Viscositymentioning

confidence: 99%

“…Final viscosity is the ability of starch to form gel during cooling (Andriansyah et al, 2017;MO et al, 2017). The final viscosity of the differently treated flours varied from 129 to 434 RVU.…”

Section: Final Viscositymentioning

confidence: 99%

“…Setback Viscosity provides information about starch retrogradation (Andriansyah et al, 2017;Afoakwa et al, 2021). The setback Viscosity for the flours ranged from 55-798 RVU.…”

Section: Setback Viscositymentioning

confidence: 99%

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Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)

Gborie¹,

Mugabi²,

Byaruhanga³

2022

JFR

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Cassava is a rich source of starch and is used as a food ingredient and additive. In its natural state, cassava flour or starch cannot meet all functional requirements in food processing. This necessitates the modification of starch to meet specific functional requirements for products and processes. This study investigated the effect of different extrusion conditions, such as moisture content, screw speed, and temperature on the functional and pasting properties of high-quality cassava flour (HQCF). Particle size distribution, functional and pasting properties of the HQCF were determined. Moisture content (MC) had a significant effect on the properties of HQCF. Water absorption capacity (WAC) increased from 245% to 732%, swelling power (SP) increased from 3.4 g/g to 7.2 g/g, and water absorption index (WAI) increased from 3.0% to 3.3% after extrusion at 40% MC. While at lower MC levels, bulk density (BD) increased from 0.7g/ml to 0.8g/ml for the non-extruded and 30% MC; oil absorption capacity (OAC) from 215% to 253% for the non-extruded and 10% MC; water solubility index (WSI) from 6.0% to 56% for the non-extruded and 20% MC respectively. A positive correlation was observed between extrusion parameters and functional properties. The results suggest that manipulation of extrusion conditions can be used to modify HQCF for varied food applications.

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Section: Pasting Temperaturesupporting

confidence: 81%

“…Breakdown viscosity determines the stability of starch when heated (Andriansyah et al, 2017). Breakdown of the differently treated cassava flours in work varied from 138 to 739 RVU.…”

Section: Breakdown Viscositymentioning

confidence: 99%

Section: Final Viscositymentioning

confidence: 99%

“…Setback Viscosity provides information about starch retrogradation (Andriansyah et al, 2017;Afoakwa et al, 2021). The setback Viscosity for the flours ranged from 55-798 RVU.…”

Section: Setback Viscositymentioning

confidence: 99%

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Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)

Gborie¹,

Mugabi²,

Byaruhanga³

2022

JFR

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“…Kadar lemak flakes Mohiro cukup rendah, yaitu berkisar 3,05±0,49-5,56±2,99% bb (Tabel 2). Rentang ini dinilai rendah yang dapat diakibatkan oleh rendahnya kandungan lemak pada bahan penyusun flakes, yaitu kadar lemak mocaf sebesar 0,4-1,9% (Andriansyah et al, 2017), koro pedang sebesar 2,4% (Hudiyanti et al, 2015), dan beras hitam yaitu sebesar 1-2% (Kang et al, 2011). Nilai lemak flakes Mohiro tidak sesuai dengan syarat mutu SNI yaitu minimal 7%.…”

Section: Prosedur Analisa Proksimatunclassified

Formulasi Flake Mohiro dari Mocaf-Beras Hitam dengan Penambahan Kacang Koro Pedang sebagai Alternatif Sarapan Tinggi Protein dan Serat

Agustia

Subardjo

Ramadhan

et al. 2019

J. Apl. Teknol. Pang.

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Penelitian ini bertujuan untuk menciptakan formula terbaik dan menganalisis alternatif sarapan yang tinggi protein dan serat dalam bentuk flakes dari bahan lokal yang terdiri dari mocaf, beras hitam, kacang koro pedang. Perlakuan terdiri atas proporsi mocaf:beras hitam:tapioka masing-masing sebesar 85:10:5; 75:20:5; dan 65:30:5; dan persentase penambahan tepung kacang koro pedang sebanyak 10–30%.Variabel yang dikaji adalah kadar air, kadar abu, lemak total, protein total, kadar karbohidrat, serat pangan,dan nilai energi. Sifat sensori berupa warna, tekstur, aroma kacang dan flavor juga dianalisis. Perlakuan terbaik terdapat pada proporsi mocaf:beras hitam:tapioka dengan rasio 65:30:5 dan dengan penambahan tepung kacang koro pedang sebanyak 10%. Kandungan air, kadar abu, protein total, lemak total, karbohidrat, serta serat pangan yang dihasilkan dari perlakuan terbaik ini masing-masing sebesar 9,43; 1,43; 5,21; 4,48; 79,44; dan 15,46%. Hasil uji hedonik diperoleh nilai berkisar dari 3,6 sampai 3,8. Kesimpulannya, formulasi flakes Mohiro dari mocaf-beras hitam dengan penambahan kacang koro pedang dapat ditentukan formulasinya dengan baik dan dapat digunakan sebagai alternatif sarapan tinggi protein dan serat pangan.Formula of Mohiro Flakes Made of Mocaf-Black Rice Supplementated with Jack Bean as Alternative Breakfast High Protein and Dietary FiberAbstractThis research was objected to determine the best formula and characterize flakes made of mocaf, black rice, and tapioca suplemented with jack bean flour. The treatments consisted of ratio of mocaf:black rice:tapioca i.e. 85:10:5; 75:20:5; and 65:30:5 and 10-30% of jack bean flour then was added in the dough. Water content, ash content, total fat, total protein,carbohydrate, and dietary fiber were analyzed. Color, texture aroma, and flavor were also analyzed as sensory properties. The best treatment in this study was the flakes with proportion of 65:30:5 with 10% supplementation of jack bean flour. Water, ash, protein, fat, carbohydrate, and dietary fiber content of the best treatment were 9.43; 1.43; 5.21; 4.48; 79.44; and 15.46 %, respectively. The hedonic test value resulted the value between 3.6–3.8. As conclusion, formulation of Mohiro flakes made of mocaf-black rice with jack bean supplementation could be determined and might be used as alternative source of high protein and dietary fiber breakfast.

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Formulation, Nutritional and Sensory Evaluation of Mocaf (Modified Cassava Flour) Noodles with Latoh (Caulerpa lentillifera) Addition

Wahjuningsih,

Anggraeni,

Siqhny

et al. 2023

Curr Res Nutr Food Sci

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Instant noodles gained widespread popularity, resulting in a surge in global wheat consumption. However, concerns about the health implications of wheat-based products spurred the need for alternative ingredients in noodle production. The substitution of wheat flour with local resources, such as mocaf flour, and the enrichment of noodles with latoh (Caulerpa lentillifera), provided an opportunity to reduce wheat imports while enhancing the quality and potential health benefits of noodles. This study aimed to determine the optimal formulation, assess the characteristics, and evaluate the functional properties of wheat noodles that were substituted with mocaf flour and supplemented with latoh. The formulation of these noodles was conducted using design expert. The research encompassed a comprehensive analysis of physical, chemical, and organoleptic properties. The presence of latoh, in terms of chemical characteristics, increased the water and protein content in the noodles. On the physical side, it increased the final viscosity, setback, peak time, and elongation, as well as reduced the peak viscosity and breakdown. Meanwhile, the presence of mocaf increased carbohydrate content, peak viscosity, and breakdown value. The variations in noodle formulas only affected consumer acceptance of the appearance of the noodles; the noodle formula 99:1 (Mocaf:Latoh) had the most preferred appearance. Based on the sensory test parameters, the elongation value, and the tensile strength, noodles with optimal formulas were obtained, namely mocaf 63%, wheat 36% and latoh 1%. The optimum formula was similar to sample 10 (60:39:1) which exhibited characteristics such as a bright color, a rather smooth appearance with no cracks, a very soft mouthfeel, a bit springiness and elasticity, and a slightly non-sticky texture to the teeth without a fishy aroma. The essential and non-essential amino acids with the highest concentration contained in the Mocaf Noodles’ optimum formula were glutamate and leucine. Mocaf noodles with added latoh had low fat content but high carbohydrates and were rich in essential amino acids compared to other noodles. Additionally, they possessed sensory characteristics that were deemed acceptable by the panelists.

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Characteristics of Chemical and Functional Properties of Modified Cassava Flour (Manihot esculenta) by Autoclaving-Cooling Cycles Method

Cited by 5 publications

References 12 publications

Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)

Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)

Formulasi Flake Mohiro dari Mocaf-Beras Hitam dengan Penambahan Kacang Koro Pedang sebagai Alternatif Sarapan Tinggi Protein dan Serat

Formulation, Nutritional and Sensory Evaluation of Mocaf (Modified Cassava Flour) Noodles with Latoh (Caulerpa lentillifera) Addition

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