Erratum: Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making

Murayama, Daiki; Kimura, Tomone; Jiang, Yuanrong; Tsuboi, Kazumasa; Yamada, Daiju; Santiago, Dennis Marvin; Koaze, Hiroshi; Yamauchi, Hiroaki

doi:10.3136/fstr.21.637

Cited by 6 publications

(15 citation statements)

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“…In addition, the use of CMC-type edible coatings also provides the highest moisture value in potato chips products. Drying process during preparation on the making of potato flour will effect on moisture content, damaged starch content particle size and brightness of color [7]. Starch plays a vital role in determining the crispiness of food product.…”

Section: ) Fat Contentmentioning

confidence: 99%

“…In addition that potato flour contains various nutrition substances, it also has a high degree of gelatinization and viscosity [5]. Previous researchers reported that the potato flour could be an intermediate product that can be processed further become various kind of food product, such as bread [6], [7], steamed bread, traditional food from China [5], [8].…”

Section: Introductionmentioning

confidence: 99%

“…Investigation of potato flour from table potato variety has been conducted [7]. They used potato variety May Queen and applied the flour on making bread.…”

Section: Introductionmentioning

confidence: 99%

“…They used potato variety May Queen and applied the flour on making bread. They concluded that application of flour from table potatoes could be used in bread making process as substitution of wheat flour [7].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Edible Coating on Quality of Chips from Potato Variety Granola

Wibowo

Wicaksono

Erminawati

2018

Int. J. Adv. Sci. Eng. Inf. Technol.

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Nowadays, the consumption of processed potato tend to increase in Indonesia. In order to provide sufficient supply throughout the year, import is conducted. It occurs due to the wide variety cultivated in Indonesia is Granola that reaches about 90% of the total area. Due to its inherent characteristic, the tuber is appropriate for table potato and not for processing one. Therefore, an alternative treatment is required for using variety Granola for processing purpose. An alternative is processed Granola tuber into flour and used it as raw material for processed food. This research aims to evaluate the properties' of potato chips that resulted from various combinations of other flours and application of the edible coating. For the comparison, edible coatings were also applied during chips' processing from fresh tubers. Tuber variety Granola was obtained from the potato farmers in Dieng plateau, one of a central potato producer in Indonesia. Tuber was powdered and used as raw material for chips combined with other flours include wheat, rice, and maize flour. In addition, the edible coating was introduced before frying on potato slices. Starch-based edible coating was applied in this research. Quality of potato chips observed was: content of moisture, ash and fat, and sensory properties including crispiness, color, flavor and overall acceptance. The result shows that through mixing with other flours, potato flour from variety Granola can be utilized as raw material for potato chips. Application of edible coating significantly improves the quality of chips by minimizing oil absorption during frying. Chips produced in the present research are accepted by the panellist. However, any effort is still required in order chips' quality meets the criteria of Indonesian National Standard (SNI).

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Section: ) Fat Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Investigation of potato flour from table potato variety has been conducted [7]. They used potato variety May Queen and applied the flour on making bread.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Edible Coating on Quality of Chips from Potato Variety Granola

Wibowo

Wicaksono

Erminawati

2018

Int. J. Adv. Sci. Eng. Inf. Technol.

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“…Decreased GRD was also observed by Murayama et al (2015) after the addition of potato flour to wheat bread. On the other hand, the improvement in GRD, GP, and SLV of PSPP+AM+HC bread can be attributed to the activities of AM and HC, which resulted in the formation of fermentable sugars that were used by yeast for increased gas production (Goesaert et al, 2009).…”

Section: Discussionmentioning

confidence: 82%

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Santiago

Matsushita

Tsuboi

et al. 2015

FSTR

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Sweet potato a nutritious and abundantly available food crop in many developing countries has been explored for baking to increase its use in food processing. Though it often results in lower quality bread it can be improved with enzyme treatments. Thus, this study evaluated the effect of purple sweet potato powder (PSPP) supplementation, and α-amylase (AM) and hemicellulase (HC) treatments on the texture and retrogradation during storage, and structure of bread. Results showed that PSPP supplementation gave rise to bread with higher firming rate related with greater starch-gluten interaction. On the other hand, AM and HC treatment resulted in lower firming rate, amylose content, enthalpy of retrogradation, rupture properties, and moisture loss during storage of PSPP supplemented bread.These improvements in texture properties and structure indicate more acceptable bread that may lead in increased utilization of purple sweet potato.

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Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications

et al. 2020

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Four different potato cultivars, namely, Kufri Chipsona 1 and Kufri Frysona (processing purpose), Kufri Jyoti and Kufri Bahar (table purpose) were converted into flesh and peel powder (raw and after boiling) and studied for their respective biochemical and functional attributes to get an idea of possible dynamics of their utilization in different food formulation as bioadditives. The 16 variants of powder obtained retained less than 10% moisture content and demonstrated 'very good' to 'fair' flowability. Peel powders recorded a higher total mineral, fiber, phenolic contents and total antioxidant activity than the flesh powders which were significantly affected by boiling. Among raw and boiled flesh powders, highest reducing and total sugars were recorded for Kufri Bahar while least was observed in Kufri Chipsona 1. Colour coordinate showed that boiling imparts brightness to flesh powder while peel powder got darkened. Boiling of the tubers resulted in an increase in the resistant starch (* 29% maximum) and flavour (* 180% maximum) component. Peel exhibited a total glycoalkaloid content in the range of 0.75 (Kufri Frysona) to 1.7 mg/100 g (Kufri Bahar) that is well within the acceptable limits. Rheological study of the flesh powders revealed a reduction of about 11-18 °C in pasting temperature and about 87-90% in peak viscosity, setback, breakdown value and final viscosity upon boiling. This study revealed that the traditional processing method such as boiling can significantly modify the techno-functional characteristics of potato flesh and peel powders which can further govern their end use in various food formulations.

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Erratum: Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making

Cited by 6 publications

References 0 publications

Effect of Edible Coating on Quality of Chips from Potato Variety Granola

Effect of Edible Coating on Quality of Chips from Potato Variety Granola

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications

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