scholarly journals The effect of blanching and foam mat drying on the physico-chemical characteristics of white sweet potato (Ipomoea batatas L.) inulin

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1493-1499
Author(s):  
B. Yudhistira ◽  
L.E. Abigail ◽  
Siswanti ◽  
S. Prabawa
Keyword(s):  
Molecular Weight ◽  
Moisture Content ◽  
Water Absorption ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Chemical Characteristics ◽  
Preliminary Treatment ◽  
Drying Method ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

White sweet potato (Ipomoea batatas L.) is one of the tubers that have the potential to produce inulin and largely abundant in Indonesia. Several factors can affect the physical and chemical characteristics of inulin including the preliminary treatment and the drying method. The purpose of this study was to determine the effect of blanching and foam mat drying method on the physical and chemical characteristics of white sweet potato inulin. The physical and chemical characteristics evaluated include solubility, total sugar, sugar reductions, discussed inulin and inulin molecular weight. The experimental design in this study used a Completely Randomized Design (CRD) with two factors, namely blanching and differences in egg white composition (2%; 6%; and 10%). The data were processed statistically using One-Way ANOVA with a significance level of 5%. The results showed that blanching and foam mat drying can affect the yield, solubility, water absorption, moisture content, and molecular weight of inulin. The blanched and unblanched samples with an increase in albumen concentration will reduce the yield, moisture content and molecular weight and increase solubility and water absorption. All blanched formulations produced higher yield, moisture content, solubility, and water absorption than the unblanched formulation.

Physical and chemical characteristics of Asian sea bass bio‐calcium powders as affected by ultrasonication treatment and drying method

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
Ima Wijayanti ◽  
Pornsatit Sookchoo ◽  
Thummanoon Prodpran ◽  
Chitradurga O. Mohan ◽  
Rotimi E. Aluko ◽  
...  
Keyword(s):  
Sea Bass ◽  
Chemical Characteristics ◽  
Drying Method ◽  
Physical And Chemical Characteristics ◽  
Asian Sea Bass ◽  
Physical And Chemical

scholarly journals The Effect of Different Drying Method on the Physico-Chemical Characteristics of Senduduk Fruit Powder (Melastoma Malabathricum L) and its Application as Natural Colorant in Food

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Desy Cristiana ◽  
Rina Yenrina ◽  
Cesar Welya Refdi
Keyword(s):  
Ice Cream ◽  
Chemical Characteristics ◽  
Drying Methods ◽  
Drying Method ◽  
Vacuum Oven ◽  
Drying Time ◽  
Natural Colorant ◽  
Physical And Chemical Characteristics ◽  
Fruit Powder ◽  
Physical And Chemical

This study aimed to determine the effect of different drying methods on the physical and chemical characteristics of Senduduk fruit powder determine the best drying method in producing then applied as a natural dye to food. This study used an exploratory method with three treatments (drying method with an oven dryer,  vacuum oven, and sun dryer). The result showed that the use of different drying methods resulted in different physical and chemical characteristics of the senduduk fruit powder and the best drying method in this study was using a vacuum oven with physical and chemical characteristics, that is the yield of 15.57%, ºHue 45.27, long time dissolve 60.08 seconds, insoluble part 4.34%, water content 8,76%, drying time 8 hours, ash content 2.36%, antioxidant activity 67.44%, anthocyanin content 45.52 (mg/L), organoleptic test on cookies, ice cream and pudding products with the addition of senduduk powder as a natural colorant, namely the cookies product obtained an average value of 3.2 (Usual), ice cream product 4 (Like) and pudding 4,4 (Like).

EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE

2014 ◽  
Vol 4 (1) ◽  
pp. 48-54
Author(s):  
Budi Santoso ◽  
Susi Imelda Siagian ◽  
Agus Wijaya
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Block Design ◽  
Ash Content ◽  
Crude Fiber ◽  
Chemical Characteristics ◽  
Average Value ◽  
Physical And Chemical Characteristics ◽  
Randomized Block Design ◽  
Physical And Chemical

The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.

scholarly journals KARAKTERISTIK FISIKOKIMIA MIKROENKAPSULAN ANTOSIANIN DARI LIMBAH CAIR PENGOLAHAN PATI UBI JALAR UNGU (Physicochemical Characteristics of Anthocyanin Microencapsulant from Wastewater of Purple Sweet Potato Starch Processing)

2020 ◽  
Vol 25 (2) ◽  
pp. 98
Author(s):  
Dessy Wiriani ◽  
Elisa Julianti ◽  
Hotnida Sinaga
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Spherical Shape ◽  
Raw Material ◽  
Natural Food ◽  
Chemical Characteristics ◽  
Anthocyanin Content ◽  
Physical And Chemical Characteristics ◽  
Purple Sweet Potato ◽  
Physical And Chemical

Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to maintain their stability. This study aims to evaluate the effect of maltodextrin concentration as an encapsulant agent on the physical and chemical characteristics of microencapsulant of anthocyanin derived from wastewater of PSP starch processing. Wastewater from PSP starch processing was concentrated using a water bath at 10 oC for 10 hours.  The crude extract of anthocyanin obtained then was microencapsulated by spray drying technique using maltodextrin as an encapsulant agent. Maltodextrin was added at concentration 15%, 25%, and 35% (w/w). The anthocyanin microencapsulants produced then were evaluated for their physical and chemical characteristics. The results showed the increasing of maltodextrin concentration will increase the L* value (lightness), b* value (greenness), ohue, solubility, hygroscopicity, but decrease the anthocyanin content, a* value (redness) and and antioxidant activity (IC50). The microstructure of anthocyanin microencapsulant has a spherical shape with a curve on its surface. The addition of 15% maltodextrin produces the best characteristics of anthocyanin microencapsulant with anthocyanin content 40.80 ppm, IC50 36.27 ppm, solubility 52.80% and color value (oHue) 11.17 (red purple). These characteristics indicate that anthocyanin microencapsulant from wastewater of PSP starch processing can be applicated as natural food colorant.Keywords: anthocyanin microencapsulant, purple sweet potato, wastewater, maltodextrin 

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical
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