The effect of suweg (Amorphophallus paeoniifolius) flour and incubation temperature on characteristics of yogurt with the addition of Bifidobacterium bifidum as probiotic

Sofyan, A.; Ikhsani, Atika Yahdiyani; Purwani, E.; Hasanah, L.E.N.; Febriyadin, F.

doi:10.1016/j.matpr.2022.04.538

Cited by 7 publications

(4 citation statements)

References 10 publications

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“…In terms of panelist preferences, results showed that all pancake products were acceptable to panelists. In previous research, the addition of suweg flour produced a taste that was not liked by the panelists [48]. The results of this study show that mixing several types of flour gives good results and can complement the deficiencies of individual flours.…”

Section: Discussionmentioning

confidence: 48%

“…Flour color concentration had the same result; the concentration of suweg flour affected the color of the pancake product, and the L* decreases when suweg flour concentration was higher. This was due to the basic color of the suweg flour (dark brown), which affects the final product [48]. All gluten-free pancakes have lower red and yellow color levels when compared to wheat flour.…”

Section: Discussionmentioning

confidence: 99%

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Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Marta

Febiola

Cahyana

et al. 2023

Foods

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Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour. There was also a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and flavor preference for the gluten-free pancake products. The best formulation to produce pancakes that have characteristics similar to wheat flour-based pancakes was 70% mocaf flour, 15% arrowroot flour, and 15% suweg flour.

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Section: Discussionmentioning

confidence: 48%

Section: Discussionmentioning

confidence: 99%

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Marta

Febiola

Cahyana

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The same result as flour color evaluation, the concentration of suweg flour affects the color of the pancake product, where the L* decreases when suweg flour concentration is higher. This is due to the basic color of the suweg flour which is dark brown, which will affect the final product [35]. All gluten-free pancake has lower red and yellow color levels when compared to wheat flour.…”

Section: Discussionmentioning

confidence: 99%

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Marta¹,

Febiola²,

Cahyana³

et al. 2023

Preprint

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Pancakes are fast food snacks that are generally made with the basic ingredients of wheat flour, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour It also had a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and preference for the flavor of gluten-free pancake products. It is known that the best formulation for the resulting pancake product is P1, with the addition of a 70% ratio of mocaf flour, 15% ratio of arrowroot tuber flour, and 15% ratio of suweg flour.

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“…Tepung suweg yang telah dimodifikasi bisa digunakan sebagai bahan substitusi pada pembuatan biskuit, dan brownies kukus (Rahman et al, 2019;Anggraeni & Rahmawaty, 2022). Tepung suweg juga bisa digunakan sebagai bahan tambahan pada pembuatan yogurt (Sofyan et al, 2022). Beberapa produk pangan hasil olahan tepung suweg tersebut menunjukkan potensi umbi suweg dijadikan pangan alternatif.…”

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PENGARUH KONSENTRASI NaCHO3 DAN LAMA PEREBUSAN TERHADAP SIFAT FISIK, KANDUNGAN KALSIUM OKSALAT DAN NILAI TAMBAH TEPUNG SUWEG (Amorphophallus campanulatus)

Anis

Hidayat²,

Syafnil³

2022

JTAI

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Suweg tubers can be found in the Empat Lawang area, South Sumatra. The local community has not used the suweg tubers to be processed into food products because people only know them as wild plants that can cause itching. Suweg tubers also contain nutrients such as protein, carbohydrates, fats, minerals, vitamins, and a low glycemic index. The itching effect on the skin is due to calcium oxalate in the suweg tuber. Therefore, it is necessary to reduce the calcium oxalate content in suweg tuber flour. This study aims to determine the effect of boiling time and the addition of NaCHO3 with various concentrations on the water content, color, calcium oxalate content, and added value of the resulting suweg flour. This study used a completely randomized design with two factors: the concentration of NaCHO3 (6%, 8%, and 10%) and boiling time (10 minutes, 20 minutes, and 30 minutes). The results showed that the concentration of added NaCHO3 affected the calcium oxalate content of suweg flour. Boiling time affected the water content and calcium oxalate content of suweg flour. The greater the concentration of NaCHO3 added and the longer the boiling time affected the color of the suweg flour becomes medium brown. Suweg flour has an added value of Rp. 10.070,- /kg.

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The effect of suweg (Amorphophallus paeoniifolius) flour and incubation temperature on characteristics of yogurt with the addition of Bifidobacterium bifidum as probiotic

Cited by 7 publications

References 10 publications

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

PENGARUH KONSENTRASI NaCHO3 DAN LAMA PEREBUSAN TERHADAP SIFAT FISIK, KANDUNGAN KALSIUM OKSALAT DAN NILAI TAMBAH TEPUNG SUWEG (Amorphophallus campanulatus)

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