Polishing effect on the physicochemical properties of porang flour using centrifugal grinder

Witoyo, Jatmiko Eko; Ni'maturohmah, Eva; Argo, Bambang Dwi; Yuwono, Sudarminto Setyo; Widjanarko, Simon Bambang

doi:10.1088/1755-1315/475/1/012026

Cited by 6 publications

(6 citation statements)

References 22 publications

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“…The analyzed lesser yam flour had glucomannan levels ranging from 8.61 ± 0.08 to 12.5 ± 0.11%. However, the levels were lower than those found in porang tubers (Amorphophalus muelleri), which were reported to reach about 57% (Witoyo et al 2020). Glucomannan, a natural heteropolysaccharide macromolecule extracted from tubers comprised D-glucose and D-mannose molecules linked by α-1,4glycosidic bonds.…”

Section: Carbohydrate Content (By Difference) Reduced Sugar Total Sug...mentioning

confidence: 87%

Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles

Ayuningtyas,

Putri

2024

agriTECH

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In order to reduce dependence on wheat flour, it was necessary to use alternative options, such as lesser yam flour. The production of lesser yam flour consisted of soaking yam tubers in NaCl solutions of different concentrations (20% and 25%). This soaking process was necessary for enhancing the physical characteristics of the flour, resulting in reduced mucus and a whiter appearance. The diverse NaCl concentrations during soaking significantly affected chemical composition of lesser yam flour, impacting parameters, including moisture, ash, fat, total protein, reducing sugar, total sugar, glucomannan content, and calories. However, no discernible effect was observed on the crude fiber and carbohydrate content. In comparison to the 25% NaCl, the 20% NaCl had lesser yam flour with lower moisture, ash, protein, total sugar, and reducing sugar content, but higher fat, glucomannan, and calories. The 25% NaCl soaked lesser yam flour was selected for the production of gluten-free dry noodles. Dry noodles were prepared with various proportions of lesser yam flour and mocaf flour, including 0:100 (TG0), 50:50 (TG1), 50:40 (TG2), 70:30 (TG3), 80:20 (TG4), and 90:10 (TG5). An increase in the proportions of lesser yam flour resulted in increased hardness and chewiness, along with decreased springiness and cohesiveness. Therefore, lesser yam could be processed into flour by soaking in NaCl solutions to produce better flour, with the optimal flour composition being 80% lesser yam flour and 20% mocaf flour for gluten-free noodles production. This suggested the potential for further development of lesser yam flour as a raw material for the production of gluten-free noodles.

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Section: Carbohydrate Content (By Difference) Reduced Sugar Total Sug...mentioning

confidence: 87%

Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles

Ayuningtyas,

Putri

2024

agriTECH

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“…In terms of calcium oxalate removal, treatment S was found as the most effective one as indicated by the lowest value of calcium. Overall, the result followed the treatments in that the sodium residue were higher in B, S, and BS samples compared to that of C and W samples, whereas the calcium residues of C and W samples were higher than that of B, S, and BS samples (Nurlela & Arizal, 2020;Rofi'ana et al, 2018;Witoyo et al, 2020). Therefore, EDS analysis can be used to evaluate the presence of calcium oxalate in the Amorphophallus flour sample.…”

Section: Eds Analysis Of Samplesmentioning

confidence: 92%

“…Therefore, a processing step should be carried out to remove the calcium oxalate from the flour of Amorphophallus tuber before it can be further processed to be a food product. Calcium oxalate can be removed from the flour of Amorphophallus tuber by means of separation techniques such as water soaking (Coronell Tovar et al, 2019) producing safe Amorphophallus flour (Witoyo et al, 2021;Kumar et al, 2017;Witoyo et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of some analytical methods for determination of calcium oxalate in Amorphophallus muelleri flour

et al. 2022

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The presence of calcium oxalate is the major obstacle in flour processing of Amorphophallus muelleri tuber since the calcium oxalate can induce skin irritation and is harmful to kidneys. The development of a rapid analytical method to detect calcium oxalate in Amorphophallus flour is required. This research was intended to evaluate the use of some analytical methods (FTIR, SEM-EDS, XRD, XRF, and titration methods) in calcium oxalate detection in Amorphophallus muelleri flour prepared from different treatments (soaking in water (W), solution of sodium bisulfite 1000 ppm (B), solution of sodium chloride salt 3% (S), solution of sodium bisulfite 1000 ppm and sodium chloride salt 3% (BS)). Results showed that the presence of oxalate in Amorphophallus flour can be detected in the FTIR spectra from the C=O group at a wavenumber of 1610 cm-1. SEM images confirmed that calcium oxalate in Amorphophallus flour existed as raphide crystals in which their quantity can be estimated by the EDS feature of SEM. The presence of calcium oxalate crystals in Amorphophallus flour can be differentiated from other salts present in the flour by XRD. XRF can be used as a rapid analytical tool to detect the presence of calcium oxalate in Amorphophallus flour. The potassium permanganate titration technique can be used as a reference method for other rapid analytical methods in detecting calcium oxalate in Amorphophallus flour.

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“…Porang flour (PF) is a processed product from native porang (Amorphophallus muelleri Blume) tubers from Indonesia with a characteristic yellow color on their tubers [3][4][5]. This flour has unique characteristics and has been applied in various food industries for thickeners, binders, fat substitutes, and other purposes.…”

Section: Introductionmentioning

confidence: 99%

Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour--Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology

et al. 2023

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This study aims to determine the optimum formula in restructured sliced meat production using the Box-Behnken Design of Response Surface Methodology (BBD-RSM) to obtain the best yield, hardness, and water-holding capacity (WHC). The concentration of the meat used was 30 to 40 %, MOCAF (modified cassava flour) was 10 to 15 %, and purified porang flour-k-carrageenan (PPFC) mixed hydrocolloid gel was 7.5 to 12.5 %. The alterations in yield, hardness, and WHC of restructured sliced meat were significantly predicted by the second-order regression models with high R2 values. The results revealed that the combining meat composition of 35.41 %, MOCAF of 11.58 %, and purified porang flour-k-carrageenan (PPFC) mixed hydrocolloid gel of 12.50 % was predicted as the optimum formula for restructured meat with characteristics as follows; 99.62 % yield, 133.63 g hardness, and 68.76 % WHC. The verification results through actual research were not significantly different (p > 0.05) from the predictions optimal formula, with characteristics as follows; 99.07 % yield, 131.63 g hardness, and 68.45 % WHC. HIGHLIGHTS The use of MOCAF and PPFC mixed gels for restructured sliced meat making Optimization of restructured sliced meat was reported by Box Behnken Design The optimal formula of the restructured sliced meat was exhibited GRAPHICAL ABSTRACT

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Polishing effect on the physicochemical properties of porang flour using centrifugal grinder

Cited by 6 publications

References 22 publications

Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles

Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles

Evaluation of some analytical methods for determination of calcium oxalate in Amorphophallus muelleri flour

Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour--Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology

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