Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

Abstract

Sweet bread is associated with smooth texture and high carbohydrate content, tasty and filling - quality that makes it preferred for snack. The key is in formulating raw material and other components. Commonly, sweet bread has short shelf life. Frozen dough could be the solution to this problem, and glucomannan addition during freezing process should be able to improve its physicochemical characteristics. This research aims to determine the effect of adding modified arrowroot (Maranta arundinacea L.) starch (MAS) as substitution, and glucomannan as frozen dough cryoprotectant toward sweet bread’s physicochemical. Randomized Complete Block Design Factorial (RCBD) was applied, and two factors were studied. The first factor was modified arrowroot starch (0.00%, 3.75%, and 7.50%) and the second was glucomannan (0.0%, 0.5%, and 1.0%). The best result was combination between MAS 3.75% and glucomannan 0.5%, reaching dough expansion volume range of 50% to 60%, bread expansion volume range of 77% to 80%, hardness range of 2 N mm-2 to 3 N mm-2, elasticity range of 88% to 96%, moisture content of 16% to 19%, ash content of 1.4% to 1.7%, fat content of 10% to 15%, protein content of 5%, and carbohydrate content of 51% to 66%. MAS is able to substitute wheat flour in bread production only if it is combined with glucomannan.

The Characteristics and Predicted of Glycemic Index of Rice Analogue from Modified Arrowroot Starch (Maranta arundinaceae L.)

“…The results obtained were similar to those of Ratnaningsih et al (2017), the ability of enzymes to hydrolyze starch was strongly influenced by amylose content, resistant starch content and granule size. In accordance with Damat et al (2008) and Damat et al (2020), food products with high contents of resistant starch (RS) had a hypoglycemic effect as well as a low glycemic index. Resistant starch included to food fiber.…”

“…Consequently, the rice analogue resulting was rich in RS and low in GI. Damat et al (2008); Damat et al (2020) reported the importance of food products, which are rich in RS in controlling blood glucose since they had slower digestion rates. Control of blood glucose level was one goal of a healthy diet plan for diabetes sufferers (Al-Jamal and Alqadi, 2011;Bhaskar and Ajay, 2009); therefore, the rice analogues w e r e usually consumed (Budijanto and Yuliana, 2015;Wahjuningsih et al, 2018).…”

KARAKTERISASI SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK BERAS ANALOG KAYA ANTIOKSIDAN DARI PATI GARUT (Maranta arundinaceae L.): MOCAF DAN PUREE RUMPUT LAUT (Gracilaria sp)

“…Salah satu strategi mencegah prevelensi penyakit tersebut dengan mengatur pola diet, misalnya mengkonsumsi beras analog yang berindek glikemik rendah, dan kaya antioksidan. Makanan dengan indek glikemik rendah diketahui efektif untuk memperbaiki sensitivitas insulin serta menurunkan laju penyerapan glukosa sehingga bermanfaat bagi penderita diabetes 5,6 , sedangkan makanan kaya antioksidan dapat mencegah kemungkinan terjadinya komplikasi yang bersifat kronis.…”

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG AMPAS TAHU, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG KEDELAI (Glycine max.)

“…Perbedaan hasil tersebut berdampak pada kandungan serat pada snack bar. Faktor penentu kadar serat dipengaruhi kandungan serat pada bahan baku pembuatan snack bar.Di dalam usus besar akan terfermenasi oleh bakteri asam laktat (BAL menghasilkan beberapa jenis asam lemak berantai pendek (SCFA) yang diketahui baik mereka yang mengkonsumsinya (Damat et al, 2020). Produk pangan yang banyak mengandung serat pangan akan dicerna dengan lambat, sehingga dapat menurunkan kadar gula posprandial (Damat et al, 2008) Berdasarkan analisa ragam menunjukkan hasil bahwa tidak adanya interaksi antara Penambahan tepung ampas tahu dan tepung kacang merah dengan kacang kedelai.…”