Effect of Potato Starch Properties on Instant Noodle Quality in Wheat Flour and Potato Starch Blends

2006 ◽  
Vol 58 (1) ◽  
pp. 18-24 ◽  
Author(s):  
Takahiro Noda ◽  
Shogo Tsuda ◽  
Motoyuki Mori ◽  
Shigenobu Takigawa ◽  
Chie Matsuura-Endo ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Potato Starch ◽  
Starch Properties ◽  
Starch Blends ◽  
Noodle Quality ◽  
Instant Noodle

scholarly journals Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends

2006 ◽  
Vol 12 (4) ◽  
pp. 278-283 ◽  
Author(s):  
Takahiro NODA ◽  
Shohei FUJIKAMI ◽  
Hideho MIURA ◽  
Michihiro FUKUSHIMA ◽  
Shigenobu TAKIGAWA ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Potato Starch ◽  
Textural Properties ◽  
Starch Blends

Noodle Quality as Related to Sorghum Starch Properties

2001 ◽  
Vol 78 (4) ◽  
pp. 417-420 ◽  
Author(s):  
Trust Beta ◽  
Harold Corke
Keyword(s):  
Starch Properties ◽  
Noodle Quality

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

Studies to predict the effect of pregelatinization on excipient property of maize and potato starch blends

2020 ◽  
Vol 164 ◽  
pp. 1206-1214
Author(s):  
Digambar Kankate ◽  
S.G. Panpalia ◽  
K. Jayaram Kumar ◽  
John F. Kennedy
Keyword(s):  
Potato Starch ◽  
Starch Blends

Direct evidence for the non-additive gelatinization in binary starch blends: A case study on potato starch mixed with rice or maize starches

2015 ◽  
Vol 50 ◽  
pp. 137-144 ◽  
Author(s):  
Jasmien Waterschoot ◽  
Sara V. Gomand ◽  
Jan A. Delcour ◽  
Bart Goderis
Keyword(s):  
Direct Evidence ◽  
Potato Starch ◽  
Starch Blends
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