No abstract

Granular cold-water swelling starch can be produced by ethanol-treated method. This work aims to determine the chemical, physical and gelatinization properties of ethanol-treated sorghum flour. White sorghum flour was heated in ethanol solution (45, 50 and 55 %v/v) with ratio of 1:9 at three temperature levels (60, 80 and 100 °C). The modified flour properties including moisture content, ash content, whiteness degree, and gelatinization properties were determined. The results showed that ethanol concentration had significant effect on the whiteness degree and breakdown properties. Heating temperature significantly affected the moisture content, whiteness degree, peak viscosity, final viscosity, breakdown and set-back properties of sorghum flour. Ethanol-treated sorghum flour produced from ethanol concentration of 55 % and heating temperature of 60 °C showed superior characteristics than the other treatments in which it’s properties including moisture content, ash content, whiteness degree, peak viscosity, final viscosity, breakdown and set-back properties were 10.24 %, 0.62 %, 84.85 %, 633.50 cP, 4713.50 cP, 571.00 cP, 4551.00 cP, respectively.

Mocatilla is a tortilla chip made from composite flour consists of modified cassava, corn, and rice flour which is enriched by tempeh. This study aimed to estimate the shelf life of mocatilla chips when packed in polyethylene terephthalate (PET), polypropylene (PP), and aluminum foil (alufo) using the Accelerated Shelf Life Testing (ASLT) method by the critical moisture content approach. The study was conducted by determining the initial, critical, and equilibrium moisture content of the sample by thermogravimetry. Six models of moisture sorption isotherm were fitted to determine the equilibrium moisture content using six salts with relative humidity (RH) values at a range of 0.076-0.903. The result showed that the initial and critical moisture content of mocatilla chips (g H2O/g solid) was 0.0141 and 0.0532, respectively. Meanwhile the equilibrium moisture content at relative humidity 80% and temperature 30°C was 0.1471. The Guggenheim Anderson de Boer (GAB) equation was the most suitable model for describing the sorption isotherm phenomenon of mocatilla chips. Based on Labuza’s equation, the shelf life prediction of mocatilla chips (80% RH, 30°C) packed in PET, PP, and alufo was 3, 8, and 62 months, respectively.

Bose is a traditional Indonesian food made from a mixture of corn grits and beans that are cooked for a long time. Bose has the potential to be processed into instant food. This study aims to examine the effect of adding several types of beans (soybeans, mungbeans, and peanuts) and the length of soaking time (2, 9, and 16 hours) on the physicochemical and sensory properties of instant Bose. A completely randomized design was used in this study. Instant Bose with the addition of soybeans had the highest protein and iron content, while instant Bose with the mungbeans addition had the highest carbohydrate content. The addition of peanuts in instant Bose resulted the highest fat content, the longest rehydration time and the highest hardness compared to the other treatments. The longer soaking time decreased the nutritional value of instant Bose, speeded up rehydration time, increased swelling volume, and decreased hardness. Based on the sensory analysis, instant Bose made from a mixture of soybeans with the soaking time of 16 hours showed the highest preference. This kind of Bose contained 15.32% protein, 4.85% fat, and 1.85% iron with a rehydration time of 8.38 minutes and a hardness of 664.24 N.

No abstract