Physicochemical characteristics of tuber modified by acetylation method and its application in dry noodle product

International Conference on Agribussines, Food and Agro-Technology

Sisilia, Florina Yanti^1 ; Herla, Rusmarilin^2 ; Elisa, Julianti^2 ; Tampubolon, S.D.R.^3 ; Restuana, Sihombing Dewi^3

Department of Food Science, Universitas Nahdlatul Ulama Sumatera, Utara, Indonesia^1

Department of Food Science, Universitas Sumatera, Utara, Indonesia^2

Faculty of Agriculture, Universitas Katolik Santo, Thomas, Indonesia^3

关键词: Acetylated starch;    Functional characteristics;    ITS applications;    Organoleptic characteristics;    Oxalate content;    Physicochemical characteristics;    Resistant starch;    Sodium tripolyphosphate;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/205/1/012044/pdf
DOI  :  10.1088/1755-1315/205/1/012044

来源: IOP

【 摘 要 】

Sebaring taro is a source of carbohydrate in the form of starch so it can be used as starch food based on starch like dry noodles. The objective of this study was to study the physical, chemical and functional characteristics of Sebaring Taro starch modified by acetylation method and its effect on the physical, chemical and organoleptic characteristics of dry noodles prepared from the mixture of flour and acetylated starch from Sebaring taro with the addition of sodium tripolyphosphate. The study was conducted in two (2) stages; Phase I is characteristic of tubers, flour and acetylated taro starch, and Phase II is the application of acetylated starch on dry noodles, which is carried out using a Factorial Complete Random Design consisting of two (2) factors. The results showed that acetylated starch from sebaring taro had 11.12% resistant starch content, 7.20% oxalate content, Swelling power 68.40%, but water absorption and oil absorption on acetyl starch was similar to natural starch.