Correlation of concentration of modified cassava flour for banana fritter flour using simple linear regression

International Conference on Natural Products and Bioresource Science 2017

生物科学;化学

Herminiati, A.^1 ; Rahman, T.^1 ; Turmala, E.^2 ; Fitriany, C.G.^2

Center for Appropriate Technology Development, Indonesian Institute of Sciences, Jl. KS Tubun No. 5, Subang, West Java, Indonesia^1

Department of Food Technology, Pasundan University, Jl. Setiabudhi No. 193, Bandung, West Java, Indonesia^2

关键词: Autoclaving-cooling;    banana fritter flour;    Cassava flour;    Correlation of concentrations;    Oil holding capacities;    Physico-chemical analysis;    Simple linear regression;    Water holding capacity;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/101/1/012022/pdf
DOI  :  10.1088/1755-1315/101/1/012022

学科分类：生物科学（综合）

来源: IOP

【 摘 要 】

The purpose of this study was to determine the correlation of different concentrations of modified cassava flour that was processed for banana fritter flour. The research method consists of two stages: (1) to determine the different types of flour: cassava flour, modified cassava flour-A (using the method of the lactid acid bacteria), and modified cassava flour-B (using the method of the autoclaving cooling cycle), then conducted on organoleptic test and physicochemical analysis; (2) to determine the correlation of concentration of modified cassava flour for banana fritter flour, by design was used simple linear regression. The factors were used different concentrations of modified cassava flour-B (y1) 40%, (y2) 50%, and (y3) 60%. The response in the study includes physical analysis (whiteness of flour, water holding capacity-WHC, oil holding capacity-OHC), chemical analysis (moisture content, ash content, crude fiber content, starch content), and organoleptic (color, aroma, taste, texture). The results showed that the type of flour selected from the organoleptic test was modified cassava flour-B. Analysis results of modified cassava flour-B component containing whiteness of flour 60.42%; WHC 41.17%; OHC 21.15%; moisture content 4.4%; ash content 1.75%; crude fiber content 1.86%; starch content 67.31%. The different concentrations of modified cassava flour-B with the results of the analysis provides correlation to the whiteness of flour, WHC, OHC, moisture content, ash content, crude fiber content, and starch content. The different concentrations of modified cassava flour-B does not affect the color, aroma, taste, and texture.