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

Sumardiono, Siswo; Jos, Bakti; Firmansyah, Denny; Hidayatunajah, Rahmi; Pudjihastuti, Isti

doi:10.1051/matecconf/201815601018

Cited by 12 publications

(6 citation statements)

References 21 publications

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“…Some surface erosion could be seen on the granules of the fermented starch, probably due to the action of amylolytic enzymes on the amorphous fraction of the starch, and also because of lactic acid bacteria activity (Alonso-Gomez et al, 2016). The same behavior has been previously described by other authors (Pereira et al, 2016;Sumardiono et al, 2018).…”

Section: Starch Granule Morphologysupporting

confidence: 85%

Traditional sour cassava starch obtained with alterations in the solar drying stage

et al. 2021

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After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion property. The samples were characterized in relation to chemical composition, microscopy and physical contaminants, as well as expansion, thermal, pasting, structural and technological properties. In addition, biscuits were prepared and compared with commercial samples. The solar dryer provided faster drying and lower moisture levels than the control. The specific volumes of the sun-dried products were similar to the control, with minimized contamination. The granules of the starches showed slight erosion on their surface, which was probably due to amylolytic enzymes. X-ray diffraction showed a typical A-type pattern. DSC analysis resulted in higher gelatinization temperatures and enthalpy changes for the sour cassava starch. The pasting properties showed a reduction in the viscosity peak at neutral pH. Although the cassava starch biscuits made with sour cassava starch dried in the solar dryer presented lower expansion levels in relation to the other biscuits produced with commercial sour cassava starch, they had desirable sensory characteristics.

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Section: Starch Granule Morphologysupporting

confidence: 85%

Traditional sour cassava starch obtained with alterations in the solar drying stage

et al. 2021

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“…Based on the data above, the utilization of bamboo shoots and swamp tubers into modified flour has very good prospects and is worthy of research and development in order to support the flour industry and food security through food diversification in Indonesia. The flour modification process can be carried out in several ways including through fermentation [9], acid hydrolysis [10,11], H2O2 oxidation [12], or its combination [13]. Biological modification through fermentation is preferred because it is do not need chemical agents that be harmful for health.…”

Section: Introductionmentioning

confidence: 99%

Potential of Modified Flour Derived from The Bamboo Shoot and Swamp Tuber Origin from South Kalimantan as Environmentally Friendly Food

Setiawati¹,

Hamdi²,

Hidayati³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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To reduce dependence on wheat flour, it is necessary to find substitutes for flour from local food. As local food, bamboo shoots (betung) and swamp tubers (alabio and nagara) have the potential to be processed into flour even though they have relatively low characteristics. To improve the flour characteristics, it can be made by modifying the flour biologically. The purpose of this study was to investigate modified fibre-rich flour derived from bamboo shoot and swamp tuber through fermentation and to formulate the flours as functional food. This modification was preferred because it did not need chemical agents that may be harmful for environmental. The modified flour was prepared by both spontaneously and non-spontaneously fermentation, using mocaf starter. Alabio tuber (Dioscorea alata L.), nagara tuber (Ipomoea batatas L.), bamboo shoots betung (Dendrocalamus asper) were fermented for 24, 48, and 72 hours. After fermentation, the modified flours were formulated based on a certain combination to meet the nutritional adequacy rate. The best results of alabio, nagara and betung flour were 72 hours spontaneous fermentation, 48 hours spontaneous fermentation, and 72 hours starter fermentation, respectively. The best-modified flour formulation was obtained in the combination of nagara tuber flour: bamboo shoots in 90:10.

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“…The development of cassava processing industries constitutes an interesting alternative that facilitates the increase of the added value of the final product through the structural modification of natural or native starches by physical, chemical or enzymatic means. These modification routes substantially improve the original functional properties and multiply their uses and advantages [2][3][4][5][6] .As part of the physical transformations of starch, research has been reported on gelatinization and the use of pregelatinized materials in multiple applications in the chemical and food industry 7 . In this line of research, a hydrothermal modification method has been developed in the area prior to gelatinization, obtaining precolloidal starch of suitable functional behavior as a food stabilizer and high technological facility 8,9 .…”

Section: Introductionmentioning

confidence: 99%

Optimum economic design of an acetylated gelatinized starch plant from Manihot esculenta Crantz

et al. 2022

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Due to the technological, energetic and economic impact of spray drying in the production of acetylated gelatinized starch from native starch of Manihot esculenta Crantz (Cassava), the objective of this work is to optimize the dynamic profitability indicators considering as optimization criteria the production capacity and the drying air temperature, and establishing the detailed design of the installation under optimum conditions. A composite central experimental design was generated for the indicators Net Present Value (NPV), Internal Rate of Return (IRR) and Discounted Payback Period (DRP). The regression models of the profitability indicators were optimized by ridgeline analysis through the Response Surface Methodology. For the evaluation of the indicators, the economic indexes of the process were determined, after technological selection, material and energy balances and technological design. The optimum economic variant has an NPV of USD 2 862 010, an IRR of 45,51 % and DRP of 3 years and is reached when 3454,45 tcassava/y are processed and the air feed temperature to the spray dryer is 184 °C, but the energy index is not favorable. An option that adequately combines energy, environmental and technical-economic results can be used by processing 3150 tcassava/y with 130 °C in the air feed to the dryer, reaching favorable economic results with NPV of USD 2 767 166, IRR of 37,99 % and DRP of 3,45 years and drastically reducing fuel consumption, although increasing the size of the spray dryer.

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

Cited by 12 publications

References 21 publications

Traditional sour cassava starch obtained with alterations in the solar drying stage

Traditional sour cassava starch obtained with alterations in the solar drying stage

Potential of Modified Flour Derived from The Bamboo Shoot and Swamp Tuber Origin from South Kalimantan as Environmentally Friendly Food

Optimum economic design of an acetylated gelatinized starch plant from Manihot esculenta Crantz

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