Karakteristik Fisikokimia Tepung Ubi Banggai dan Aplikasinya Dalam Beras Analog

نویسندگان

چکیده

Banggai yam (Dioscorea sp) has many varieties, which is locally cultivated and consumed by people in Banggai, Central Sulawesi. can be processed into flour applied as an ingre-dient analogue rice. This study aimed to evaluate the physical chemical composition, total phenol antioxidant activity of banggai flours, properties, their Five varieties yams (Harum, Pasus, Doso, Penus) were compared. flours composed moisture (12.21-12.74%wb), ash (2.18-2.75%db), protein (10.41-11.68%db), fat (1.05-3.38%db), carbohydrate (83.22-85.77%db). All had different color (L, a, b values) intensities, contained starch (65.38-68.40% db) with amylose content 38.96-45.09% (db). The ranged from 30.48-116.90 mg GAE/ 100 g, showed (58.71-89.50% inhibition). pasting profile varied among five flours. initial temperatures relatively high (82.5-83.7°C). increased viscosity up a peak experienced slight breakdown during heating phase, well setback cooling phase. Rice made extrusion technology low bulk density (0.47-0.56 g/mL), required long cooking time (7-9 minutes). rice analog levels activities. level Harum highest compared those other

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ژورنال

عنوان ژورنال: Jurnal Mutu Pangan Indonesia : Indonesian Journal of Food Quality

سال: 2021

ISSN: ['2684-9550', '2355-5017']

DOI: https://doi.org/10.29244/jmpi.2021.8.1.43