Pasting Characteristics of Composite Purple Sweet Potato and White Sweet Potato Flours
Rusdin Rauf(1*), Rahmatika Nur Aini(2), N. Nurdiana(3)(1) Nutrition Department, Faculty of Health Science Universitas Muhammadiyah Surakarta
(2)
(3)
(*) Corresponding Author
Abstract
Understanding the pasting characteristics of purple sweet potato (PS) and white sweet potato (WS) flours can provide clues about the product development direction. The purpose of the study was to evaluate the pasting characteristics of composite PS and WS flours. The research was conducted by making PS and WS flours. The flours are then mixed with variation ratios of 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10, and 100:0. All of the composite flours then tested the pasting characteristics. The data were tested using one-way anova and Duncan at a level of 0.05. The results indicated that there was the influence of composite ratios of WS flour and PS flour to pasting temperature, peak viscosity, hold viscosity, cold viscosity
and reverse viscosity. However, there was no effect on the breakdown viscosity.
Full Text:
PDFReferences
The authors would like to thank Universitas Muhammadiyah Surakarta for financial
support of this work through the program of Individual Lecturer Development.
REFERENCES
Adebowale, A. A., Adegoke, M. T., Sanni, S. A., Adegunwa, M. O. dan Fetuga, G. O. 2012.
Functional Properties and Biscuit Making Potentials of Sorghum-Wheat Flour Composite.
American Journal of Food Technology, 7: 372-379.
Adebowale, A.A., L.O. Sanni and S.O. Awonorin. 2005. Effect of Texture Modifiers on the
Physicochemical and Sensory Properties of Dried Fufu. Food Sci. Technology. Int., 11(55):373-
Adejumo, A. L., Aderibigbe, A. F. dan layokun, S. K. 2011. Cassava Starch: Production, Physicochemical Properties, and Hydrolysation–a Review. Advances in Food and Energy
Security, 2: 8-17.
Aywa, A. K., Nawiri, M. P. dan Nsweet potatobaka, H.N. 2013. Nutrient Variation in Colored
Varieties of Ipomea batatas Grown in Vihiga County, Western Kenya. International Food
Research Journal, 20 (2): 819-825.
Beta, T., Corke. 2001. Noodle Quality As Related to Sorghum Starch Properties. Cereal Chem
:417-420.
Bourne, M. C. 2002. Food Texture and Viscosity: Conceptand Measurement. San Diego, California:
Academic Press.
Cornell, H. 2000. The Functionality of Wheat Starch. A.C.Eliasson (ed). Starch In Foods. Structure,
Function and Applications. CRC Press LLC, USA.
Dutta, S. 2015. Sweet Potatoes for Diabetes Mellitus: a Systematic Review. Pharmacophore, 6 (1):
-72.
Goda, Y., Shimizu, T., Kato, Y., Nakamura, M., Maitani, T., Sweet potatoada, T., Terahara, N.
dan Sweet potatoaguchi, M. 1997. Two Acylated Anthocyanins from Purple Sweet Potato.
Phytochemistry, 44 (1): 183-186.
Ikegwu, O. J., P.E. Okechukwu., E.O. Ekumankana. 2010. Physico-Chemical and Pasting
Characteristics of Flour and Starch from Achi Brachystegia eurycoma Seed. Journal of Food
Technology 8 (2): 63-64 ISSN: 1684-8462.
Jamrianti, R. 2007. Potensi Tepung Ubi Jalar sebagai Bahan Pangan. Prosiding Jurnal Litbang
Pertanian.
Julianti, E., Lubis, Z., Ridwansyah, Yusraini, E. dan Suhaidi, I. 2011. Physicochemical and
Functional Properties of Fermented Starch from Four Cassava Varieties. Asian Journal of
Agricultural Research, 5 (6): 292-299.
Kamal, M. S., Islam, M. N. dan Aziz, M. G., 2013. Effect of Sweet Potato Flour of Two Local
Varieties on Quality of Breads. Journal of the Bangladesh Agricultural University, 11 (2): 301-306.
Mandasari R., Bambang Sigit Amanto, Achmad Ridwan A. 2015. Kajian Karakteristik Fisik,
Kimia, Fisikokimia, dan Sensori Tepung Kentang Hitam (Coleus tuberosus) Termodifikasi
Menggunakan Asam Laktat. Jurnal Teknosains Pangan Vol 4 No. 3: 7-8.
Mirsaeedghazi, H., Emam-Djomeh, Z. Dan Mousavi, S.M.A. 2008. Rheometric Measurement
of Dough Rheological Characteristics and Factors Affecting It. International Journal of
Agriculture & Biology, 10: 112-119.
Montilla, E. C., Hillebrand, S. dan Winterhalter, P. 2011. Anthocyanins in PS (Ipomea batatas L.)
Varieties. Fruit, Vegetable, and Cereal Science and Biotechnology, 5 (Special Issue 2): 19-24.
Odake, K., Terahara, N., Saito, N,. Toki, K.dan Honda, T., 1992. Chemical structures of two
anthocyanins from PS, Ipomea batatas. Phytochemistry, 31 (6): 2127-2130.
Olapade, A. A. dan Ogunade, O. A., 2014. Production and Evaluation of Flours and Crunchy
Snacks from Sweet Potato (Ipomea batatas) and Maize Flours. International Food Research
Journal, 21 (1): 203-208.
Pakorny, J., N. Yanishlieva, and M. Gordon. 2001. Antioxidant in Food. Boca Raton Boston, New
York: CRC Press.
Rauf, R. 2015. Kimia Pangan. Yogyakarta: Penerbit Andi.
Rauf, R. dan Sarbini, D. 2015. Daya Serap Air sebagai Acuan untuk Menentukan Volume Air
dalam Pembuatan Adonan dari Campuran Tepung Terigu dan Tepung Singkong. Agritech,
(3): 324-330. http://jurnal-agritech.tp.ugm.ac.id
Rose, I. M. dan Vasanthakaalam, H. 2011. Comparison of the Nutrient Composition of Four
Sweet Potato Varieties Cultivated in Rwanda. American Journal of Food Nutrition, 1: 34-38.
Senanayake, S. Gunaratne, A., Ranaweera, K. K. d. S. dan Bamunuarachchi, A. 2013. Physico-
Chemical Properties of Five Cultivars of Sweet Potato (Ipomea batatas Lam) Roots Grown
in Sri lanka. Tropical Agriculture (Trinidad), 90 (2): 96-105.
Srivastava, S., Genitha, T. R. dan Yadav, V. 2012. Preparation and Quality Evaluation of Flour
and Biscuit from Sweet Potato. Journal of Food processing & Technology, 3 (12): 192.
Susanti, D. A., Harijono. 2014. Pengaruh Karaginan terhadap Karakteristik Pasta Tepung Garut
dan Kecambah Kacang Gude sebagai Bahan Baku Bihun. Jurnal Pangan dan Agroindustri
Vol 2. No. 4: 53-54.
USDA, 2016. Classification for Kingdom Plantae Down to Species Ipomea batatas (L.)
Lam. United States Department of Agriculture, Natural Resources Conservation
Service. http://plants.usda.gov (Diakses, 26 Februari, 2016).
Welirang, F., 2016. Indonesia: Wheal Flour Industry Overview & Food Futures and
Agrifood 2025+ Opportunities. Grain Industry Association of Western Australia
(GIWA) Forum 2016, Perth. http://aptindo.or.id/overview/ (Diakses, 6 Oktober
.
Zhang, P., Whistler, R. L., BeMiller, J. N. dan Bruce, R. H., 2005. Banana Starch:
Production, Physicochemical Properties, and Digestibility–a Review. Carbohydrate
Polymers, 9: 443-458.
Article Metrics
Abstract view(s): 842 time(s)PDF: 507 time(s)
Refbacks
- There are currently no refbacks.