The edible films were prepared from native sweet potato starch (SPS) or modified sweet potato starch through heat-moisture treatment (HMT). The treatments which were carried out in this research were the different durations of HMT (1, 2, and 3 h) and the SPS concentrations (1, 1.25 and 1.5%). The edible films were characterized by moisture content, thickness, tensile strength, elongation, water vapor permeability (WVP), solubility, morphology, thermal, and x-ray diffraction. The result showed that the thickness, the tensile strength, and the elongation of the modified SPS edible films were higher while the WVP and the solubility were lower than those of the native SPS edible films. The longer durations of HMT had no effects on the characteristics of the edible films. The increase of SPS concentrations enhanced the moisture content, the thickness, the WVP and the elongation but decreased the solubility and the tensile strength of edible films. The films surfaces of modified SPS edible films appeared to be denser and compact than those of native SPS edible films. The crystallinity and the thermal properties of the modified SPS edible films showed the higher increase than those of the native SPS edible films.

No abstract

Dehydrated ground meat is widely used as an ingredient in various instant products. This study was aimed to investigate the effect of pre-drying treatments on the physicochemical properties of dehydrated ground beef. The experimental design used a completely randomized design of 3 x 3 factorial, with 3 grinding times (1, 3, and 5 minutes) and 3 cooking methods (steaming, pressure cooking/presto, and roasting). The beef was sliced, milled and cooked according to the treatments, frozen for 24 h, then dried by using an oven drier at a constant temperature of 60°C for 3 h, and finally powdered. The physicochemical properties of dried ground beef were determined including the yield, particle size distribution, rehydration ratio, hygroscopicity, color, moisture content, and fat content. Results showed that the presto method produced the highest moisture content of the cooked beef. Longer grinding time increased the particle passed mesh-6, rehydration ratio, and color, but decreased the final moisture content and fat content. Grinding time of 5 minutes with pressure cooking was selected as the best treatment to prepare dried ground meat. This treatment had a yield of 22.26%, moisture content of 3.38%, rehydration ratio of 3.25, the hygroscopicity of 6,13%, lightness of 53.62, value ‘a’ of 5.52, value ‘b’ of 10.21, and fat of 6.36%.

No abstract

Canna and arrowroot are local tubers which have high amount of amylose content and suitable for noodle. Flat noodles are one type of noodles that are characterized with a thin flat shape and is generally made from starch. Pumpkin flour is one of the processed products of pumpkin fruit, which can be used in manufacturing of formulated foods as functional ingredient. The aim of this research was to study the effect of pumpkin flour on texture, antioxidant activity, and sensory attributes of flat tubers noodle. In this study, flat noodle was made from canna or arrowroot starch, which is added with pumpkin flour. We added the pumpkin flour (0%, 5%, 10%, and 15% w/w, canna or arrowroot starch basis) in the flat noodle formulation. Result showed that the addition of pumpkin flour increased antioxidant activity of flat tubers noodle. The stickiness of flat tubers noodle increased with the increasing of pumpkin flour level. Flat noodle made form arrowroot starch was stickier than flat canna noodle. Sensory analysis was carried out on flat canna noodle with hedonic scoring method to identify which product is the most preferred by the panelist. Generally the aroma and taste of flat canna noodle did not vary with increasing of pumpkin flours level. Flat noodle made from canna starch with 10% of pumpkin flour obtained the highest score for color, texture (stickiness), and overall acceptability assessed. Antioxidant activity and stickiness measurement of flat canna noodle with 10% of pumpkin flour were 39.80% and 3350 gf respectively.