Physical Characteristics of White Sweet Potato (Ipomoea batatas L.), Rice (Oryza sativa L.), and Tapioca (Manihot esculenta) Flours - Based Seasoning Composite Flour

International Conference On Food Science and Engineering 2016

Alfani, N.N.A.^1 ; Ishartani, D.^1 ; Anam, C.^1 ; Praseptiangga, D.^1 ; Manuhara, G.J.^1

Department of Food Science and Technology, Universitas Sebelas Maret (UNS), Jl. Ir. Sutami 36A, Kentingan, Surakarta, Central Java

57126, Indonesia^1

关键词: Completely randomized designs;    Duncan multiple range test;    Oil absorption capacity;    Physical characteristics;    Rice (Oryza sativa L.);    Sweet potato (Ipomoea batatas L.);    Sweet potato flour;    Water absorption capacity;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012036/pdf
DOI  :  10.1088/1757-899X/193/1/012036

来源: IOP

【 摘 要 】

The objective of this study was to determine the physical characteristics of seasoning composite flour that made from white sweet potato, rice, and tapioca flours, and determined the best formula of seasoning composite flour. A completely randomized design (CRD) with formula as the single factor was used. The data were analyzed by one-way ANOVA method and followed by Duncan Multiple Range Test (DMRT) at significance 5% if there was a significant difference. The best formula of seasoning composite flour was 30% tapioca flour, 30% rice flour, and 40% white sweet potato flour. The physical characteristics of the best formula were 5.689 ml/g of swelling power, 2.681 g/g of water absorption capacity, 0.887 ml/g of oil absorption capacity, and 22.03% cooking loss. Physical characteristics of the best seasoning composite flour were significantly different from the commercial seasoning flour and showed a better cooking loss, oil absorption capacity, and swelling power than commercial seasoning flour.