Yuliana, Neti and Nurdjanah, Siti and Dewi, Yuliza Ratna (2018) Peer review karya ilmiah jurnal internasional dengan judul Physico chemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread. International Food Research Journal Vol 25(3): 1051-1059. Interational Food Research Journal.
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Peer review karya ilmiah 4_Physicochemical properties of fermented SP (Koreksi jan 2022).pdf Download (1MB) | Preview |
Abstract
Sweet potatoes were peeled, washed, sliced and fermented for 7 days by spontaneous, pickled brine and Lactobacillus plantarum FNCC 0123, dried and milled into flours. These fermented flours and the composite flours consisting of 60% wheat flour and 40% fermented sweet potato flour were analyzed for the physicochemical and pasting properties. Non-fermented sweet potato flour and its composite with wheat flour were also prepared as controls. The composite flours were used as raw material for white bread making and were tested for sensory properties and bread loaf specific volume. The results showed that the physicochemical and pasting properties of sweet potatoes flours were affected by fermentation. In general the fermented sweet potato flours (both composite and non-composite) had a lower pH, and solubility, but had higher amylose content, swelling power, water absorption capacity, and whiteness than those of controls. Fermentation increased peak viscosity, break down, and set back value, but deacreased the temperature of maximum viscosity of all sweet potatoes flours. The sensory analysis indicated that the bread from wheat-pickle brine composite flour was the best treatment with the characteristics of brightest crust color, softest crumb, more uniform pores, and highest bread loaf specific volume. Introduction Increasing demand for wheat flour as the main ingredient in most carbohydrate-food has led to various problems, primarily, on economic sectors because wheat could not be cultivated well in Indonesia. The national consumption of wheat in Indonesia is reported in the amount of 18 kg/ capital/year, and this increases about 5-10% every year (Food Review Indonesia, 2011). The largest portion of wheat flour uses is for noodle, while the rest is used for cake, breads, snacks, biscuits, and fried foods. The demand for bread, especially white bread has increased significantly and the growth of bakery bussines has reached 7-10% every year. To address the needs for wheat, substitution of wheat with other local flour is needed. Fermented sweet potato and wheat composite flours could be used as an alternative. Sweet potato (SP) is widely grown, however, in its nature, sweet potatoes processed into flour has some drawback properties such as slightly dark color (Trejo-González et al ., 2014 ),and low loaf volume (Amal, 2015) when applied on bread products. In this study, lactic acid fermentation could be aimed to improve SP flour properties. Some studies on the effects of lactic acid spontaneous fermentation on the physicoc
| Item Type: | Other |
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| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Magister Teknologi Industri Pertanian |
| Depositing User: | Prof. Neti Yuliana |
| Date Deposited: | 02 Feb 2022 07:18 |
| Last Modified: | 02 Feb 2022 07:18 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/38847 |
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