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- Title
Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product.
- Authors
Octavia Yusuf, Maslichatun Trisnayatie; Dwi Masahid, Ardiyan; Ratnawati, Lia; Indrianti, Novita; Ekafitri, Riyanti; Sholichah, Enny; Afifah, Nok; Sarifudin, Achmat; Hikal, Dalia M.; Sami, Rokayya; Khojah, Ebtihal; Aljahani, Amani H.; Al-Moalem, Maalem H.; Fikry, Mohammad
- Abstract
Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour was studied. Moreover, the sensory acceptability of instant porridge prepared from this flour was investigated. Results showed that the shapes of starch granules of pre-gelatinized adlay flour started to disappear at a temperature of 80 °C. However, the crystallinity of the flour gelatinized at 60 °C was higher than that of flours gelatinized at other temperatures. The treatment increased water absorption, water solubility, and swelling power of pre-gelatinized adlay flour. It changed the pasting properties of pre-gelatinized adlay flour and decreased the lightness of pre-gelatinized adlay flour. Overall, the panelists preferred the instant porridge made from pre-gelatinized adlay flour prepared from 100 °C.
- Subjects
FLOUR; PORRIDGE; CRYSTALLIZATION; WATER purification
- Publication
Crystals (2073-4352), 2022, Vol 12, Issue 5, pN.PAG
- ISSN
2073-4352
- Publication type
Article
- DOI
10.3390/cryst12050689