TY - JOUR
T1 - Utilization of pregelatinized sago starch in deep-fried snacks
AU - Fitriani, S.
AU - Yusmarini,
AU - Riftyan, E.
AU - Saputra, E.
AU - Wulandari, E.
N1 - Funding Information:
The authors thank Universitas Riau through the Board of Research and Community Service (LPPM) for funding this research on field of science scheme through the Research Grant of Riau University.
Publisher Copyright:
© Published under licence by IOP Publishing Ltd.
PY - 2022
Y1 - 2022
N2 - Pregelatinization of sago starch is made through a process involving water and heat to breakdown all or part of the granules and then dried, which will result in pregelatinization of starch. This study aims to determine the best formulation of pregelatinized sago starch and wheat flour on chemical and sensory properties and oil absorption in deep-fried snacks. This research was conducted experimentally using a completely randomized design with five levels and three replications. The treatment in this study was the ratio of wheat flour and pregelatinized sago starch (100:0, 75:25, 50:50, 25:75, 0:100). The data obtained were analyzed statistically using analysis of variance and continued with Duncan multiple range test at a level of 5%. The results showed that the ratio of pregelatinized sago starch and wheat flour had a significant effect on all parameters. The best treatment was wheat flour: pregelatinized sago starch = 25:75, with moisture content of 12.70%, protein content of 8.43%, fat content of 27.99%, oil absorption ability of 10.20%, decreased oil 75.87%. Descriptive test showed that the snack model had a brownish yellow color, slightly soft, slightly oily, and hedonically was slightly favoured by panelists. Pregelatinized sago starch can reduce oil absorption in deep-fried snacks.
AB - Pregelatinization of sago starch is made through a process involving water and heat to breakdown all or part of the granules and then dried, which will result in pregelatinization of starch. This study aims to determine the best formulation of pregelatinized sago starch and wheat flour on chemical and sensory properties and oil absorption in deep-fried snacks. This research was conducted experimentally using a completely randomized design with five levels and three replications. The treatment in this study was the ratio of wheat flour and pregelatinized sago starch (100:0, 75:25, 50:50, 25:75, 0:100). The data obtained were analyzed statistically using analysis of variance and continued with Duncan multiple range test at a level of 5%. The results showed that the ratio of pregelatinized sago starch and wheat flour had a significant effect on all parameters. The best treatment was wheat flour: pregelatinized sago starch = 25:75, with moisture content of 12.70%, protein content of 8.43%, fat content of 27.99%, oil absorption ability of 10.20%, decreased oil 75.87%. Descriptive test showed that the snack model had a brownish yellow color, slightly soft, slightly oily, and hedonically was slightly favoured by panelists. Pregelatinized sago starch can reduce oil absorption in deep-fried snacks.
KW - deep-fried
KW - pregelatinized
KW - sago starch
KW - snack
UR - http://www.scopus.com/inward/record.url?scp=85135361462&partnerID=8YFLogxK
U2 - 10.1088/1755-1315/1059/1/012057
DO - 10.1088/1755-1315/1059/1/012057
M3 - Conference article
AN - SCOPUS:85135361462
SN - 1755-1307
VL - 1059
JO - IOP Conference Series: Earth and Environmental Science
JF - IOP Conference Series: Earth and Environmental Science
IS - 1
M1 - 012057
T2 - 4th International Conference on Sustainability Agriculture and Biosystem, ICSAB 2021
Y2 - 24 November 2021
ER -