The effect of beans types and soaking time on the characteristics of Indonesian traditional food 'Instant Bose'
| Autor: | Esti Widowati, Riyanti Ekafitri, Woro Setiaboma, Nok Afifah, Ainaya Nurrachma Hakim, L. E. Yulianti |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Food Science and Technology, Issue: ahead, Published: 03 SEP 2021 Food Science and Technology (2021) Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 42, Article number: e19621, Published: 03 SEP 2021 |
| Popis: | Bose is a traditional Indonesian food made from a mixture of corn grits and beans that are cooked for a long time. Bose has the potential to be processed into instant food. This study aims to examine the effect of adding several types of beans (soybeans, mungbeans, and peanuts) and the length of soaking time (2, 9, and 16 hours) on the physicochemical and sensory properties of instant Bose. A completely randomized design was used in this study. Instant Bose with the addition of soybeans had the highest protein and iron content, while instant Bose with the mungbeans addition had the highest carbohydrate content. The addition of peanuts in instant Bose resulted the highest fat content, the longest rehydration time and the highest hardness compared to the other treatments. The longer soaking time decreased the nutritional value of instant Bose, speeded up rehydration time, increased swelling volume, and decreased hardness. Based on the sensory analysis, instant Bose made from a mixture of soybeans with the soaking time of 16 hours showed the highest preference. This kind of Bose contained 15.32% protein, 4.85% fat, and 1.85% iron with a rehydration time of 8.38 minutes and a hardness of 664.24 N. |
| Databáze: | OpenAIRE |
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