Application of iota and kappa carrageenans to traditional several food using modified cassava flour

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Al-Baarri, A.N.^1 ; Legowo, A.M.^1 ; Rizqiati, H.^1 ; Widayat^2 ; Septianingrum, A.^1 ; Sabrina, H.N.^1 ; Arganis, L.M.^1 ; Saraswati, R.O.^1 ; Mochtar, Rr C.P.R.^1

Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia^1

Chemical Engineering Department, Faculty of Engineering, Diponegoro University, Semarang, Indonesia^2

关键词: Carrageenans;    Iota;    Iota-carrageenan;    kappa;    Kappa carrageenan;    Textural properties;    Texture analyzers;    Traditional food;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012056/pdf
DOI  :  10.1088/1755-1315/102/1/012056

来源: IOP

【 摘 要 】

Carrageenan has been known well as hydrocolloids that forming viscous dispersions and gels when dispersed in water. The carrageenan has not been widely applied to traditional foods. Therefore, the aim of this research was to determine the effect of kappa and iota carrageenans in traditional food models using modified cassava flour, sugar, and coconut milk. The textural properties, i.e. hardness, cohesiveness, springiness and adhesiveness have been measured using texture analyzer. The study indicated that traditional food models added kappa carrageenan at 2% generated remarkably higher in the hardness, cohesiveness, and springiness than those added iota carrageenan. On the other hand, the reserve result were found in the adhesiveness parameter. As conclusion, kappa carrageenan scan be potentially used for producing traditional foods based on the hard-texture-oriented foods whereas iota carrageenan can be used for the traditional foods with better adhesiveness.