Effects of slurry concentration and rotational speeds of drum drier to the characteristics of pregelatinized breadfruit (Artocarpus altilis) flours

1st International Conference on Mechanical Electronic and Biosystem Engineering

Sunarti, T.C.^1 ; Sinaga, W.S.L.^2 ; Pandji, C.^1

Department of Agroindustrial Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Indonesia^1

Program Study of Food Science, Faculty of Science and Technology, University of Pelita Harapan, Tangerang, Indonesia^2

关键词: Carbohydrate sources;    Chemical compositions;    Cold and hot waters;    Freeze-thaw stability;    Gelatinization temperature;    Low concentrations;    Slurry concentration;    Water solubilities;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/557/1/012073/pdf
DOI  :  10.1088/1757-899X/557/1/012073

来源: IOP

【 摘 要 】

Breadfruit is one alternative carbohydrate source in Indonesia. However, breadfruit is seasonal and climacteric crops; it should be processed immediately to produce flour. Native breadfruit flour has many limitations since it is difficult to be solubilized and swollen in cold water. The flour is modified physically by pregelatinization to improve its properties. Pragelatinized breadfruit flour can be used as instant food, porridge, and baby food. This research is aimed to investigate the effect of slurry concentration (20 and 30%) of native breadfruit flour and rotational speeds (4, 6 and 8 rpm) of double drum drier to the chemical composition and physico-chemical properties of the pregelatinized flours. The results showed that pregelatinization did not influence to the chemical composition. Pregelatinization of the flour improved the water solubility and swelling power on room (30°C) and hot (70°C) solutions, reduced the freeze-thaw stability, caused partial gelatinization which is monitored by losing the birefringence of starch granule, and darkened the flour. The pregelatinization also reduced the gelatinization temperature and had low final viscosity. Low concentration of slurry and low rotation speed of drum increased the gelatinized part of the flour, which is influenced to the cold and hot water solubility.