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Abstract
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Article Information:
Water Solubility, Swelling and Gelatinization Properties of Raw and Ginger Oil Modified Gadung (Dioscorea hispida Dennst) Flour
Andri Cahyo Kumoro, Diah Susetyo Retnowati, Catarina Sri Budiyati, Thamrin Manurung and Siswanto
Corresponding Author: Andri Cahyo Kumoro
Submitted: November 21, 2011
Accepted: December 27, 2011
Published: September 01, 2012 |
Abstract:
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The aim of this study was to study the modification of gadung (Dioscorea hispida Dennst) flour
using ginger oil as cross-linking agent following dispersion method to meet the standard physicochemical
properties of wheat flour. For this purpose, effect of gadung starch: ginger oil molar ratio (2 and 3), reaction
time (30, 60, 90 and 120 min) and temperatures (30, 40 and 50ºC) on the water solubility, swelling and
gelatinization properties of the modified gadung flour were investigated. Best modification condition was
obtained at modification using gadung starch:ginger oil ratio of 3 at 30ºC and 60 min, where the modified
gadung flour obtained has a very similar water solubility, swelling and gelatinization properties with American
wheat flour, which were 7.28 (g/100g), 7.9 (g/g) and 56.2ºC, respectively. One of the drawbacks of the
modified gadung flour obtained was only the presence of the remaining ginger aroma.
Key words: Cross-linking, gadung flour, gelatinization, ginger oil, swelling power, water solubility,
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Cite this Reference:
Andri Cahyo Kumoro, Diah Susetyo Retnowati, Catarina Sri Budiyati, Thamrin Manurung and Siswanto, . Water Solubility, Swelling and Gelatinization Properties of Raw and Ginger Oil Modified Gadung (Dioscorea hispida Dennst) Flour. Research Journal of Applied Sciences, Engineering and Technology, (17): 2854-2860.
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ISSN (Online): 2040-7467
ISSN (Print): 2040-7459 |
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