| Autor: |
Octavia Yusuf, Maslichatun Trisnayatie, Dwi Masahid, Ardiyan, Ratnawati, Lia, Indrianti, Novita, Ekafitri, Riyanti, Sholichah, Enny, Afifah, Nok, Sarifudin, Achmat, Hikal, Dalia M., Sami, Rokayya, Khojah, Ebtihal, Aljahani, Amani H., Al-Moalem, Maalem H., Fikry, Mohammad |
| Předmět: |
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| Zdroj: |
Crystals (2073-4352); May2022, Vol. 12 Issue 5, pN.PAG-N.PAG, 10p |
| Abstrakt: |
Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour was studied. Moreover, the sensory acceptability of instant porridge prepared from this flour was investigated. Results showed that the shapes of starch granules of pre-gelatinized adlay flour started to disappear at a temperature of 80 °C. However, the crystallinity of the flour gelatinized at 60 °C was higher than that of flours gelatinized at other temperatures. The treatment increased water absorption, water solubility, and swelling power of pre-gelatinized adlay flour. It changed the pasting properties of pre-gelatinized adlay flour and decreased the lightness of pre-gelatinized adlay flour. Overall, the panelists preferred the instant porridge made from pre-gelatinized adlay flour prepared from 100 °C. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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