Yuliana, Neti and Nurdjanah, Siti and Sugiharto, Ribut and Amethy, Deary (2023) Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour. Perhimpunan Ahli Mikrobiology Indonesia.

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Abstract

Native sweet potato flour is usually has low whiteness index and limited application to food systems due to itsinherent functional properties.Therefore,it needs modification processto improve this property. In thisstudy, 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 oftime could provide a greater extent offlourmodification.

Item Type:	Other
Subjects:	S Agriculture > S Agriculture (General)
Depositing User:	Siti Nurdjanah
Date Deposited:	16 May 2023 08:20
Last Modified:	16 May 2023 08:20
URI:	http://repository.lppm.unila.ac.id/id/eprint/51698

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