Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana)

Abstract

Amylose content related to the glycemic index, the higher the content of amylose the lower the glycemic index thus good for diets. Starch modification through fermentation using lactic acid bacteria can be used to increase amylose. In this experiment, modification of Square banana (Musa balbisiana) flour was conducted using Lactobacillus fermentum at certain concentration and fermentation time. This study used a Completely Randomized Factorial Designs (CRFD) with variation of fermentation time (24 hours, 48 hours, 72 hours) and concentration of bacteria starter (0.125%; 0.250%; 0.375% v/v) as the factor. Data were statistically analyzed using Two-Way ANOVA. The results showed that the variation of fermentation time and concentration of starter change physical, chemical, and sensory characteristic of the flour. Water absorption, protein content, and amylose content were increased. However whiteness index, swelling power, solubility, and moisture content were decreased. Pasting properties was change significantly after this modification process. Meanwhile, antioxidant activity and sensory characteristics did not significantly change. In conclusion, the characteristics of the modified flour offer opportunities for the development of square banana flour-based food products with high amylose which good for the diet.

Optimizing the making of modified plantain flour by the mixed-culture of lactic acid bacteria and yeast

“…It means that the tendency to experience retrogradation is low. It is in line with the results of the research reported by Buwono et al (2018), which can be caused by the acidic conditions formed, resulting in starch molecules not having sufficient time to bind to each other during the specified period.…”

“…Modification of flour or starch is a way to increase amylose and protein content (Nur Buwono et al, 2018). There are several methods to modify starch, such as physical, chemical, and enzymatic or fermentation (Marta et al, 2019).…”

The Effect Used Nangka (Musa X Paradisiaca L.) Plantain Flour With A Different Process to The Macro-Micronutrient and Sensory of A Snack Bar

“…Differences in moisture contents could be due to the differences in the processing method used in the preparation the banana plantain flour. Fermentation process on peeled banana plantain can increase water absorption capacity and entrapment of water in the material compared with banana with non-fermented [30]. The lower the moisture content indicated the better its storage stability [31].…”

“…Fermentation process increased on protein content. It can be caused by biomass from peptidoglycan of lactic acid bacteria which increased protein content [30]. The use of peeled plantain flour increased the protein level of snack bar.…”

Physical Characteristics, Sensory Evaluation, and Amino Acid Content of Powdered Over Fermented Mlanding Tempeh

“…The POFMT was analyzed for physical characteristics, namely yield using method described by Andriani et al (2013), bulk density using the method described by Kumalasari et al (2015), solubility using method described by Buwono et al (2018), water absorption capacity using the method described by (Ariyantoro et al, 2016), and amino acid content using UPLC Waters H Class with Photodiode Array Detector (PDA) and column C18 (Waters, 2012). Meanwhile, the sensory evaluation employed a 7-points hedonic scale (1= dislike very much; 7= like very much).…”