Modification of cassava starch using combination process lactic acid hydrolysis and micro wave heating to increase coated peanut expansion quality

2017 ◽  
Author(s):  
Siswo Sumardiono ◽  
Isti Pudjihastuti ◽  
Bakti Jos ◽  
Muhammad Taufani ◽  
Faad Yahya
Keyword(s):  
Lactic Acid ◽  
Acid Hydrolysis ◽  
Cassava Starch ◽  
Combination Process ◽  
Wave Heating

scholarly journals Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

2018 ◽  
Vol 156 ◽  
pp. 01018 ◽  
Author(s):  
Siswo Sumardiono ◽  
Bakti Jos ◽  
Denny Firmansyah ◽  
Rahmi Hidayatunajah ◽  
Isti Pudjihastuti
Keyword(s):  
Lactic Acid ◽  
Acid Hydrolysis ◽  
Wheat Flour ◽  
Uv Light ◽  
Import Substitution ◽  
Cassava Starch ◽  
Operating Conditions ◽  
Optimum Operating ◽  
Modified Starch ◽  
Significant Difference

Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch’s granule changes between the natural starch and the modified starch..

Lactic acid bacteria of the sour cassava starch fermentation

1995 ◽  
Vol 21 (2) ◽  
pp. 126-130 ◽  
Author(s):  
C. Figueroa ◽  
A.M. Davila ◽  
J. Pourquié
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cassava Starch ◽  
Starch Fermentation

Study on acid-hydrolysis of spent cells for lactic acid fermentation

2006 ◽  
Vol 28 (1) ◽  
pp. 87-91 ◽  
Author(s):  
Min-tian Gao ◽  
Makoto Hirata ◽  
Eiichi Toorisaka ◽  
Tadashi Hano
Keyword(s):  
Lactic Acid ◽  
Acid Hydrolysis ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Hydrolysis Of

The modification of sago (Metroxylon Sagu) starch by combination of lactic acid hydrolysis and H2O2 oxidation methods to increase baking expansion

2020 ◽  
Author(s):  
Siswo Sumardiono ◽  
Nindya I. Kusumawardani ◽  
Assalaam U. Abdurahman ◽  
A. Arland ◽  
Bakti Jos ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Hydrolysis ◽  
H2o2 Oxidation ◽  
Metroxylon Sagu

scholarly journals Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production

2019 ◽  
Vol 56 (9) ◽  
pp. 3969-3979
Author(s):  
Fernanda Corrêa Leal Penido ◽  
Carmen de Oliveira Goulart ◽  
Yara Cristina Fidelis Galvão ◽  
Carolina Vasconcelos Teixeira ◽  
Roseane Batitucci Passos de Oliveira ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cassava Starch ◽  
Starter Cultures ◽  
Starch Production

Cassava starch/carboxymethylcellulose edible films embedded with lactic acid bacteria to extend the shelf life of banana

2020 ◽  
Vol 248 ◽  
pp. 116805 ◽  
Author(s):  
Siying Li ◽  
Yanlan Ma ◽  
Tengteng Ji ◽  
Dur E. Sameen ◽  
Saeed Ahmed ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Edible Films ◽  
Cassava Starch
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