Yuliana, N. and Nurdjanah, S. and Sugiharto, R. and Amethy, D. (2014) Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour. Microbiology Indonesia, 8 (1). pp. 1-8. ISSN 1978-3477

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Abstract

Native sweet potato flour is usually has low whiteness index and has limited application in food system due to its inherent functional properties. Therefore, it needs modification process to improve this properties. In this study, sweet potato cubes were fermented spontaneously by lactic acid bacteria for 120h before being processed to flour to modify its properties. Selected physics-chemical properties of flour were then determined and compared with the control (without fermentation). The results showed that the lactic acid fermentation significantly caused more changes on the flour properties. The lactic acid fermentation caused alteration in the starch granules as evident by Scanning Electron Microscopy. When compared to the control flour, spontaneous fermented flour had lower solubility, higher sweeping power and paste viscosity. The results suggested lactic spontaneous fermentation within 120h period of time could provide a greater elf flour modification.

Item Type:	Article
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	Mr. Ribut Sugiharto
Date Deposited:	12 Jun 2017 01:40
Last Modified:	20 Jul 2017 09:17
URI:	http://repository.lppm.unila.ac.id/id/eprint/3562

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