Effect of Heat Moisture Treatment (HMT) on Product Quality of Sorghum Starch

被引:0
作者
Haryani, Kristinah [1 ]
Hadiyanto [1 ]
Handayani, Noera [1 ]
Nugraheni, Dwi [2 ]
Suryanto [3 ]
机构
[1] Diponegoro Univ, Dept Chem Engn, Jl Prof Soedarto,SH,Kampus Undip, Tembalang 50275, Semarang, Indonesia
[2] Indonesian Agcy Agr Res & Dev BPTP, Cent Java, Indonesia
[3] Semarang State Polytech, Dept Mech Engn, Semarang, Indonesia
来源
INTERNATIONAL CONFERENCE OF CHEMICAL AND MATERIAL ENGINEERING (ICCME) 2015: GREEN TECHNOLOGY FOR SUSTAINABLE CHEMICAL PRODUCTS AND PROCESSES | 2015年 / 1699卷
关键词
sorghum; solid losses; rehydration weight; texture profile; POTATO;
D O I
10.1063/1.4938300
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Sorghum is a cereal plant that rich of nutrition contents. The high content of carbohydrate in sorghum make this plant can be processed into one of the processed food i.e vermicelli. To give better quality, it is necessary to use flour substitution from sorghum starch. The aim of this study was to evaluate the treatment of natural sorghum starch substitution, the addition of CMC, and a comparison of the natural starch with starch sorghum forage sorghum against solid losses value, rehydration weight and texture profiles. The variable used in this study: amount of natural sorghum starch subtituion (10%, 20%, 30%, 40%, 50%), the addition of CMC (0.1%; 0.2%; 0.3%; 0.4%; 0.5%) and substituting sorghum starch Natural:HMT sorghum starch (1:1; 1:2; 1: 3; 1:4; 1:5) and the quality parameters were evaluated. The result indicated that to substitute sorghum starch naturally at a rate of 50% had the best results with a value of solid losses 5.1% (white sorghum) 5.83% (red sorghum) and weighing rehydration 301.82% (white sorghums) 293.16% (red sorghum), the addition of CMC with 0.5% concentration of 3.96% solid losses value (red sorghum) 4:21% (white sorghums) and weight rehydration 252.71% (white sorghums) 244.45% (red sorghums).
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页数:5
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