Effect of Storage Relative Humidity on Some Chemical Composition and Browning Development of Treated Cocoyam (Colocasia esculenta) Corm Flour

Obiegbuna, J. E.

doi:10.9734/jsrr/2014/7132

Cited by 3 publications

(5 citation statements)

References 12 publications

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“…It, thus, proved that a parboiling treatment could improve the WAC of flour. Similar results were also reported by Obiegbuna et al (2014) on cocoyam where the native cocoyam flour had lower WAC (2.96 g/g) compared to the pregelatinized cocoyam flour (3.26 g/g). The analysis of variance showed significant interactions between parboiling temperature and time (p < 0.05) on WSI and SP.…”

Section: Physical Propertiessupporting

confidence: 88%

Physicochemical properties and microstructure of the pregelatinized tannia flour prepared by a simple parboiling method

Putra¹

2020

Asian J Agric Biol

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The flour of tannia tuber has the potential to be used as raw material for various flourbased food products. However, some of its functional properties are still limited, so it needs to be improved. This study aimed to determine the effect of parboiling treatment on the physicochemical properties of pregelatinized tannia flour (PTF). PTF preparation was carried out by boiling the tannia tuber slices at varying temperatures and times, before drying in an oven dryer at 70°C, milling, and sieving through a 60 mesh sieve. The native tannia flour (without parboiling) was also prepared as a control sample. The results showed that the parboiling treatment significantly improved the flour water absorption capacity (WAC) and swelling power (SP), and also it remarkably decreased the flour pasting temperature and pasting time, so it enhanced pasting characteristics of the flour. Parboiling treatment at 95 o C for 10 minutes generated the fine PTF with WAC (2.76 g/g), water soluble index (6.7%), SP (9.08 g/g), water content (7.00%), amylose level (24.68%), amylopectin level (29.53%), pasting time (11 minutes), pasting temperature (68.27°C), final paste viscosity (1,773.33 cP), and type C pasting profile. Based on its characteristics, PTF is possible to be used as a partial substitute for wheat flour in the production of flour-based foods such as simulated chips, noodles, biscuits, and cakes.

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Section: Physical Propertiessupporting

confidence: 88%

Physicochemical properties and microstructure of the pregelatinized tannia flour prepared by a simple parboiling method

Putra¹

2020

Asian J Agric Biol

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“…(2010), menyatakan bahwa penyimpanan beras merah dan beras hitam pada suhu ruang akan menurunkan kadar antosianin lebih besar dibanding jika disimpan dalam refrigerator. Obiegbuna et al (2014), tepung cocoyam yang disimpan pada RH 75% akan mengalami penurunan kadar antosianin. Tonon et al (2010), menyatakan bahwa antosianin bersifat tidak stabil karena pengaruh proses, kondisi penyimpanan dan beberapa faktor diantaranya suhu, cahaya, pH dan oksigen.…”

Section: Pendahuluanunclassified

“…Menurut Obiegbuna et al (2014) Berdasarkan persamaan linier pada Figur 2, laju pertambahan kadar air tepung yang disimpan pada ruang KL adalah 0,19% per hari lebih rendah dibanding laju pertambahan kadar air tepung yang disimpan pada kodisi TKL (0,25% per hari).…”

Section: Hasil Dan Pembahasanunclassified

“…Pada penyimpanan selama 10 hari terlihat perbedaan yang nyata penurunan kadar antosianin antara tepung yang disimpan pada ruang KL dan ruang TKL. Obiegbuna et al (2014), pada penelitiannya tentang penyimpanan strawberry kering menyatakan bahwa degradasi antosianin akan meningkat seiring dengan peningkatan kadar air bahan. Sependapat dengan penelitian Garzóna dan Wrolstad 2001, yang menyatakan bahwa degradasi antosianin dapat meningkat dengan adanya peningkatan aktivitas air.…”

Section: Hasil Dan Pembahasanunclassified

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Perubahan Antosianin dan Aktivitas Antioksidan Tepung Uwi Ungu selama Penyimpanan

Tamaroh

Raharjo

Murdiati

et al. 2018

JATP

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Uwi ungu (Dioscorea alata L) merupakan bahan pangan yang berpotensi sebagai sumber antioksidan alami, karena adanya komponen antosianin dan senyawa fenolik. Penelitian ini bertujuan mengetahui perubahan komponen tepung uwi ungu selama penyimpanan pada kondisi ruang simpan berbeda. Penyimpanan tepung uwi ungu disimpan pada ruang berukuran 60x60x60 cm 3 yang diberi perlakuan lampu 150 lux (ruang KL) dan tanpa perlakuan lampu (TKL). Kelembaban udara (RH) ruang simpan dicatat pada saat penyimpanan. Penyimpanan dilakukan selama 25 hari, setiap 5 hari dilakukan uji pada kadar air, kadar antosianin, kadar fenolik, aktivitas antioksidan (%RSA). Data yang diperoleh diuji statistik dengan ANOVA, jika ada beda nyata diuji dengan DNMRT pada tingkat kepercayaan 5%. Hasil penelitian menunjukkan bahwa RH ruang simpan kondisi KL stabil (65%) dan RH ruang simpan TKL berubah-ubah (antara 77-85%). Penyimpanan pada ruang KL dapat menyebabkan peningkatan kadar air, penurunan kadar antosianin, penurunan kadar senyawa fenolik dan aktivitas antioksidan (%RSA) yang lebih rendah dibanding penurunan pada penyimpanan ruang TKL. Penyimpanan tepung uwi ungu pada hari ke-10 menunjukkan peningkatan kadar air, penurunan kadar antosianin, kadar fenolik dan aktivitas antioksidan yang signifikan. Komponen penyusun tepung uwi setelah penyimpanan 10 hari pada kondisi KL sebagai berikut; kadar air 15,5 %, kadar antosianin 56,24 mg/100 g bk, kadar senyawa fenolik 104,2 mg EGA/100 g bk dan aktivitas antioksidan 75,42% (% RSA). Kesimpulannya, oleh karena ruang simpan KL terbukti menekan penurunan kadar air, kadar antosianin, kadar senyawa fenolik dan aktivitas antioksidan dibanding penyimpanan pada ruang TKL, maka tepung uwi ungu lebih baik disimpan dalam ruang KL.

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“…Flexible and loose protein molecules can unfold faster whilst a rigid, globular protein structure takes a longer time to absorb and lower the interfacial tension . A protein must be soluble in the liquid phase and be capable of rapid migration to the interface to form a film around nascent gas bubbles; the protein can, therefore, perform well in foam (Obiegbuna et al, 2014).…”

Section: Foaming Capacity and Stabilitymentioning

confidence: 99%

Structural, nutritional and protein functional properties of trichilia emetica and trichilia dregeana seeds

Tsomele

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I, Gugu Felicity Tsomele declare that:1. The research work reported in this thesis, except where otherwise stated, is my original work.2. This thesis, or any part of it, has not been submitted for any degree or examination at any other University.3. This thesis does not contain any other persons" writing, unless specifically acknowledged as being sourced from them.4. This thesis does not contain any persons" data, pictures, graphs or other information unless specifically acknowledged as being sourced from those people. 5. This thesis does not contain text, tables or graphics copied and pasted from the internet, unless specifically acknowledged, and the source being detailed in the thesis and in the relevant reference section.

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Effect of Storage Relative Humidity on Some Chemical Composition and Browning Development of Treated Cocoyam (Colocasia esculenta) Corm Flour

Cited by 3 publications

References 12 publications

Physicochemical properties and microstructure of the pregelatinized tannia flour prepared by a simple parboiling method

Physicochemical properties and microstructure of the pregelatinized tannia flour prepared by a simple parboiling method

Perubahan Antosianin dan Aktivitas Antioksidan Tepung Uwi Ungu selama Penyimpanan

Structural, nutritional and protein functional properties of trichilia emetica and trichilia dregeana seeds

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