Nutritional Composition, Whiteness Index, and Starch Granule Profile of Iodine Fortified Modified Cassava Flour (Mocaf)

Supadmi, Sri; Murdiati, Agnes; Rahayu, Endang Sutriswati

doi:10.22435/mgmi.v8i1.7688.65-78

Cited by 3 publications

(4 citation statements)

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“…In this recent study, the increase in starch content of analog rice may make it easier to absorb water because the amount of starch that is reactive to water was increasing (Harper, 2019), thus causing more water to be absorbed. MSF starch (77.64%) levels were lower than MOCAF (78.45-88.61%) (Putri et al, 2022;Supadmi et al, 2016;Syah et al, 2020;Wahjuningsih & Susanti et al, 2018). So, it was causing water absorption which decreases with increasing of MSF.…”

Section: Samples Analysismentioning

confidence: 92%

“…So, it was causing water absorption which decreases with increasing of MSF. Furthermore, Supadmi et al (2016) reported that the amylose content of MOCAF reached 31.91% more than MSF that only 30.24%. It implies that the amorphous region of MOCAF that absorbs more water is higher than MSF.…”

Section: Samples Analysismentioning

confidence: 99%

“…The color lightness (L*) of analog rice showed a significant decrease with increasing MSF (Table 2) (p<0.05). This was because MSF has a lower color lightness (L*) (76.87) than MOCAF (91.53) (Syah et al, 2020;Supadmi et al, 2016). The brown color on MSF was possible due to enzymatic browning where the oxidation of phenol compounds contained in the enzyme-catalyzed by phenolase (Richana & Sunarti, 2004).…”

Section: Tabel 2 Color Characteristic Of Analog Ricementioning

confidence: 99%

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Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour

Hasbullah

Surayya

Syah

2023

IFNP

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Analog rice can be developed from modified cassava flour (MOCAF) and modified Suweg (Amorphophallus campanulatus) flour (MSF). This research aims to study the physical and nutritional characteristics of analog rice made from a combination of MOCAF and MSF. Analog rice was formulated from both flour with MOCAF: MSF ratios (w/w), among others (100: 0), (90: 10), (80:20), (70:30), (60:40), and (50:50). The dough was printed in an extruder and dried so that it becomes analog rice. The results showed that changes in the MOCAF: MSF ratio cause significant changes to the physical characteristics and nutrients of analog rice. Interestingly, the increasing amount of MSF in the formulation causes the weight of one hundred grains, bulk density, protein, water, ash, and crude fiber in analog rice to rise. However, water absorption, color brightness, fat, and carbohydrates in analog rice was fell 54%, 17%, 23%, 4%, respectively. Therefore, analog rice produced from MOCAF and MSF can be a source of food to maintain the nation's food security.

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Section: Samples Analysismentioning

confidence: 92%

Section: Samples Analysismentioning

confidence: 99%

Section: Tabel 2 Color Characteristic Of Analog Ricementioning

confidence: 99%

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Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour

Hasbullah

Surayya

Syah

2023

IFNP

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“…The high-water absorption during the drying process will result in a larger shrinkage of volume and cause an increase in the intensity of the brown color [34]. The higher the intensity of brown color then the whiteness of powders will decrease [35].…”

Section: A Physical Propertiesmentioning

confidence: 99%

Different Drying Duration of Corncobs Powders and Its Effects on Physical, Nutritional and Phytochemical

Haslina¹,

Nazir²,

Sampurno³

2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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Corncobs are one of the agricultural wastes that have nutritional and functional content. The advantages of processing corn cobs into powder include durability, a smaller volume, and lighter weight, making it easier to pack and transport. One of the important steps in making corn cobs powder is drying to determine the durability and quality of the corn cobs powder. This study aimed to determine different drying durations of corncobs powders and their effect on physical, nutritional, and phytochemical properties as an alternative to functional food and foodstuffs. The experimental design used a Completely Randomized Design (CRD), consisting of one factor with four treatments: 4;5;6;7; and 8 hours and four replications. The results showed that different drying times had significant (p<0.05) physical, nutritional, and phytochemical properties. Corncobs powder with a drying duration of 7 hours has the best physical properties (water absorption at 1.34 ml/g, solubility at 26.76%, whiteness at 66.62%, and bulk density at 0.64 g/cm 3 ), nutritional contents

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Evaluation of In vitro Iodine Absorption from Fortified Modified Cassava Flour (Mocaf)

Supadmi¹,

Murdiati²,

Rahayu³

2019

Pakistan J. of Nutrition

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Nutritional Composition, Whiteness Index, and Starch Granule Profile of Iodine Fortified Modified Cassava Flour (Mocaf)

Cited by 3 publications

References 0 publications

Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour

Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour

Different Drying Duration of Corncobs Powders and Its Effects on Physical, Nutritional and Phytochemical

Evaluation of In vitro Iodine Absorption from Fortified Modified Cassava Flour (Mocaf)

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