PENGARUH PERENDAMAN CHIPS UBI KAYU DALAM LARUTAN ASAM LAKTAT DAN HIDROGEN PEROKSIDA TERHADAP BAKING EXPANSION TEPUNG
In food industry, cassava flour has been developed commercially. Unfortunately, there is a limitation to its application in food products, especially bakery industry. It is due to their expansion characteristic that was not good enough. Modification with lactic acid and hydrogen peroxide are known a...
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| Main Authors: | , |
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| 格式: | Theses and Dissertations NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
2011
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| 在線閱讀: | https://repository.ugm.ac.id/90229/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52923 |
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| 機構: | Universitas Gadjah Mada |
| 總結: | In food industry, cassava flour has been developed commercially.
Unfortunately, there is a limitation to its application in food products, especially
bakery industry. It is due to their expansion characteristic that was not good
enough. Modification with lactic acid and hydrogen peroxide are known able to
enhance the baking expansion properties of cassava starch. However, research
about its use effects on cassava flour is still limited. The aim of this study was to
determine the effect of lactic acid and hydrogen peroxide addition on cassava
chips to the baking expansion of flour, and to study the relation between baking
expansion with physicochemical properties of flour.
Acidification procedure using 0.425, 0.85, 1.275 and 1.70% lactic acid with
duration of immersion 1, 2, 3 and 4 hours. Furthermore, modification done by
using lactic acid which was combined with 0.3 and 0.6% hydrogen peroxide
(H2O2) and FeSO4·7H2O as catalyst. Cassava chips were immersed on chemical
solution at room temperature for 1 and 2 hours, with ratio between material and
solution is 1:2. Analysis of flour characteristics i.e.: baking expansion, pH,
viscosity, amylose content, carbonyl and carboxyl content for oxidized flour.
The results showed that acidification treatment with lactic acid could
improve the baking expansion of cassava flour. However, combination of lactic
acid with hydrogen peroxide is more effective on improving baking expansion
properties of cassava flour. The highest baking expansion was resulting from
cassava chips immersion with 0.425% lactic acid and 0.6% hydrogen peroxide for
2 hours, where specific volume reached 19.24 ml/g. The high baking expansion
of flour is associated with decreasing paste viscosity, acid pH, increasing of
amylose content, and formation of carbonyl and carboxyl groups during oxidation. |
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