Yuliana, Neti and Nurdjanah, Siti and Sugiharto, Ribut and Amethy, Deary (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 limited application to food systems due to its inherent functional properties. Therefore, it needs modification process to improve this property. In this study, sweet potatoes cubes were lactic spontaneously fermented for 120 h before being processed to flour to modify its properties. Selected physico-chemical properties of flour were then determined and compared with the control (without fermentation). The results showed that lactic acid fermentation significantly caused more changes on flour properties. The lactic acid fermentation caused an alteration in the starch granules as evident by Scanning Electron Microscopy. When compared to the control flour, spontaneous fermented flour had lower solubility, higher swelling power, and paste viscosity. The results suggested lactic spontaneous fermentation within 120 h period of time could provide a greater extent of flour modification. Keywords modified sweet potato flour; spontaneous lactic acid fermentation

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	Siti Nurdjanah
Date Deposited:	20 Jul 2017 08:46
Last Modified:	20 Jul 2017 08:46
URI:	http://repository.lppm.unila.ac.id/id/eprint/3597

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