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Agus Wijaya
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Jl. Palembang-Prabumulih Km. 32, Indralaya, Ogan Ilir, Sumatera Selatan 30662
Agriculture, Biological Sciences & Forestry

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Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.974 KB) | DOI: 10.22146/agritech.16946

Abstract

Modified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some types of modified canna starch. The main material was some types of modified canna starch. The study was applied Completely Randomized Design with one treatment factor of starches type (HMT-GX and HMT modified canna starches, natural canna starch with and without 1.5% of xanthan gum addition, corn starch, and wheat flour). While the characteristics of bread determined include: specific volume, color, texture, ratio between height and diameter of bread, and sensory. The results showed that the best treatment based on physical and sensory characteristics was produced using HMT-GX modified canna starch. The characteristics of gluten free bread produced have a specific volume of 2.85 ± 0.017 cm3/g, color (L *, a *, b * 75.13, +9.370; +29.40, respectively), texture of 109.03 ± 7.50 gf, bread high and diameter ratio of 0.74, hedonic score for taste, color, texture and aroma respectively 5.34; 5.46; 5.56, and 5.80 repectively (range of hedonic values from 1 = very dislike to 7 = very like).
Co-Authors . Parwiyanti Filli Pratama Nura Malahayati