The effect of different processes of flour making on the proximate composition of taro (Colocasia esculenta (l.) flour and taro flour cookies
| Autor: | T Agustina, Rosidah, M Larasati, S Fathonah, O Paramita |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 700:012065 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/700/1/012065 |
| Popis: | This research examined the effect of flour making method using chemicals on the soaking process of taro tubers. Method 1 was done by soaking taro tubers in 500 ppm sodium metabisulfite solution. Method 2 was done by soaking in warm water at 40 ° C for 3 hours followed by immersing in 10% NaCl solution for 1 hour, Method 3 was done by immersing in a brine solution (1 teaspoon in 5 liters of water) for 20 minutes followed by soaking it again in a sodium metabisulfite solution (1 gram per 1 liter of water) for 20 minutes. In related to the proximate composition in taro flour, the result showed that the flour making that uses sodium metabisulfite (Na2S2O5) soaking method produces the best protein and crude fiber content of 3.158% and 4.080%, respectively. The taro cookie making that uses flour that is immersed in sodium metabisulfite (Na2S2O5) produces the best protein, crude fiber and energy content of 2.091%, 2.820% and 588.897% respectively. This is because the first method only uses one immersion process that is using sodium metabisulfite, while the second and third methods go through two immersion processes. It can be concluded that the flour making method using a soaking process with 500 ppm sodium metabisulfite solution can increase the benefit of using taro flour. |
| Databáze: | OpenAIRE |
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