Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification

Sumardiono, Siswo; Pudjihastuti, Isti; Budiyono, B.; Hartanto, Hansen; Sophiana, Intan Clarissa

doi:10.1063/1.4982286

Cited by 19 publications

(20 citation statements)

References 34 publications

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“…Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification also gives results on improvement in baking expansion of modified starch and showed that the modified starch can substitute wheat flour in optimum condition process [18].…”

Section: Introductionmentioning

confidence: 94%

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

et al. 2018

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Abstract. Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch's granule changes between the natural starch and the modified starch..

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Section: Introductionmentioning

confidence: 94%

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

et al. 2018

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“…The fact that can be found in the community that has been largely cassava by farmers only sold without being processed, so the price is very cheap. But actually if cassava is processed further to produce modified starch with a higher price [34]. This modification effort can certainly improve cassava farmers and encourage small and medium entrepreneurs as producer's cakes, bread, noodles, and others to develop.…”

Section: Introductionmentioning

confidence: 99%

Improvement the Chemical Properties of Cassava Through Microbial Fermentation Using Rhizopus Oligosporus

Prasetyo¹,

Ardhianto

Pawitra

et al. 2018

MATEC Web Conf.

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Indonesia is the world's largest importer of wheat. Because of high wheat imported, Indonesia's researchers has seek an alternative to wheat-based local materials that having equivalent physicochemical properties. Potential alternative replacement of wheat flour is cassava. Cassava can be modified its rheology and physicochemical properties in order to be wheat equivalents. Cyanide contained in the cassava flour cannot be removed immediately by physical treatment. Several efforts have been made, such as soaking with saline solution, the addition of citric acid, and heating, showed a reduction in levels of cyanide in the flour. In this study, reduced levels of cyanide bound by converting it into protein using of Rhizopus oligosporus. While cyanide dissolved with the help of soaking with saline solution and buffer solution. In this case, use a buffer solution such as sodium sulphites which serves to change the form of cyanide dissolved into a form that is less toxic. In addition, a buffer solution pH also controls a range of 6, because in this range of cyanide bound to be easier to dissolve. With the combination treatment is expected to be a reduction in the levels of cyanide and exhibited significantly increased levels of protein in cassava flour. Flour has a protein content of best nutritional protein at 3.68 % dry basis. Cyanide reduction was highest in samples with high levels of Rhizopus oligosporus grated 1.5% (w/w) as 72 hours, with a lag of 0.09 (mg/kg) cyanide. Flour with the best nutritional quality is obtained from fermentation with conditions: grated, 12 hours of fermentation as well as using Rhizopus oligosporus 3.5% (w/w).

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“…Artificial rice can be obtained from carbohydrates sources, such as potatoes, tubers and cereals [7][8][9]. Modified cassava flour and Dioscorea esculenta have a high carbohydrate content of up to 90% thus could be alternative raw materials for artificial rice [10].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics of Artificial Rice from Composite Flour: Modified Cassava Starch, Canavalia ensiformis and Dioscorea esculenta

et al. 2018

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Indonesia is the third largest country on the global paddy rice production and also considered as a rice importer. Even, Indonesia has the biggest per capita consumption of paddy rice (140 kg of paddy rice per person per year). Product diversification using local commodities. Artificial rice is potential to be developed as a new value product using different types of grains. It is one of appropriate solutions for reducing imported rice rate. Artificial rice was produced using high nutrition composite flours (modified cassava starch, corn, Canavalian ensiformis, and Dioscorea esculenta). This study consists of three main stages, preparation of composite flour, formulation, and artificial rice production using hot extruder capacity 10 kg/day. The objectives of this studies were to investigate some formulation in compare with commercial paddy rice. Artificial rice has been successfully conducted using prototype of hot extruder with the temperature 95°C. Physical analyses (color and water absorption) were carried out to artificial rice product and commercial paddy rice. Chemical analyses (nutrition and amylose content) of product will be also presented in this study. The best formulation of artificial rice was achieved in 80% modified cassava starch, 10% Canavalian ensiformis, and 10% Dioscorea esculenta, respectively.

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Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification

Cited by 19 publications

References 34 publications

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

Improvement the Chemical Properties of Cassava Through Microbial Fermentation Using Rhizopus Oligosporus

Physicochemical Characteristics of Artificial Rice from Composite Flour: Modified Cassava Starch, Canavalia ensiformis and Dioscorea esculenta

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