Bihon Type Noodles From Heat Moisture Treated Starch of Four Varieties of Sweet Potato

Abstract

Sweet potato starch has limited uses in food industry, but modification of its properties may make it more suitable for use especially for starch based food such as bihon type noodle. The objective of this research was to study the effect of heat moisture treated starch from 4 varieties of sweet potato on the quality of its bihon type noodle. Four different varieties of sweet potato i.e. white, yellow, orange and purple tuber were treated with heat moisture treatment (HMT). The HMT was performed by exposing the starch to high temperature (110°C for 3 hours) at a moisture content of 25%. The HMT modified sweet potato starch was then processed into bihon type noodle. As a control, a commercial bihon type noodle made from rice starch was used. Parameters evaluated were the modified starch and bihon properties. The results showed that the modification of starch with HMT could increase the peak viscosity, setback viscosity, final viscosity and gelatinization temperature but lower the value of the breakdown viscosity. The best bihon from the four varieties of sweet potatoes was that made from white sweet potato starch because it has low cooking losses, low fat, but has high color/brightness and is preferred by panelist.Keywords: bihon, heat moisture treatment, starch, sweet potatoes ABSTRAK Keterbatasan pemanfaatan pati alami di dalam industri pangan dapat diatasi dengan cara modifikasi pati sehingga dihasilkan pati dengan karakteristik yang diinginkan terutama pada produk pangan berbahan dasar pati seperti bihun instan. Penelitian ini bertujuan untuk mempelajari pengaruh varietas ubi jalar terhadap karakteristik bihun instan yang dibuat dari pati ubi jalar yang dimodifikasi dengan

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