Downloads: 192
Research Paper | Food Science | Indonesia | Volume 7 Issue 12, December 2018
The Effect of Pregelatinization Temperature to the Physicochemical Properties of Black Potato Starch
Jhauharotul Muchlisyiyah | Tanalyna Hasna [2] | Muhammad Nafi | Susi Wardhani
Abstract: Coleus tuberosus (black potato) is one of Indonesian local tuber. Black potatoes have been consumed only as boiled or mixed with vegetables. Black potatoes have a low glycemic index and in raw conditions have a 10 % resistant starch and a lot of nutrition contents. Black potato starch is potential to be developed into various carbohydrate-base products. Unfortunately, the physicochemical characteristics of raw starch from local tuber usually need to be improved. Pregelatinization intend to enhance the physicochemical characteristic of black potato starch. The aim of this research is to determine the effect of different temperature of pregelatinization into the physicochemical characteristic of black potato starch. The result of this research displayed that pregelatinization in 15 minutes of 450 C is the suggested condition for pregelatinization of black potato starch. Henceforth, increasing temperature will decline the number of amylose content, water absoption, and swelling properties of black potato starch.
Keywords: Coleus tuberosus, pregelatinization, temperature, domestic processing
Edition: Volume 7 Issue 12, December 2018,
Pages: 200 - 202
Similar Articles with Keyword 'temperature'
Downloads: 1
Research Paper, Food Science, China, Volume 11 Issue 4, April 2022
Pages: 1132 - 1139Optimization of Spray Drying Conditions for Production of Barley Beer Powder
Desmond Antwi Arthur | Ren Xiaofeng
Downloads: 2 | Weekly Hits: ⮙1 | Monthly Hits: ⮙1
Review Papers, Food Science, India, Volume 12 Issue 6, June 2023
Pages: 1668 - 1674Cocoa Bean Fermentation: Impact on Chocolate Flavor and Quality
Binod Pokharel