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All Journal Journal of Tourism, Culinary, and Entrepreneurship (JTCE)
Heroney, Hevenney Vianie
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Economics, Econometrics & Finance Social Sciences

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Physicochemical properties of fortified flour based modified cassava flour blended with bacterial poly-glutamic acid Sulistyo, Joko; Yu, Shin Ying; Heroney, Hevenney Vianie
Bahasa Indonesia Vol 3 No 2 (2023): OCTOBER 2023
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v3i2.4204

Abstract

Cassava is one of the most important staple crops worldwide. However, cassava flour needs to meet the high-quality requirements in terms of physicochemical characteristics. The present study was designed to investigate properties of fortified cassava flour produced from co-processing of modified cassava flour with poly-glutamic acid (PGA) derived from protein of beans that had been fermented by Bacillus natto. Proximate analysis, cyanide content, swelling power, solubility, and viscosity of modified cassava flour (MCF) which was fortified with poly-glutamic acid (PGA) was found to indicate improvements as compared to the native flour. The modified flours were further investigated for their physicochemical properties after addition of poly- -glutamic acid ( -PGA) at different levels. All flour samples showed no significant (p>0.05) differences in terms of lightness (L*), while greenness to redness (a*) of native flours was significantly (p<0.05) higher than modified flours with -PGA. There were significant (p<0.05) differences in the swelling power and solubility measured at various temperatures. From the pasting profiles, there were significant (p<0.05) increases in peak viscosity, final viscosity and pasting temperature of cassava flours due to addition of -PGA. Observation by scanning electron microscopy (SEM), pronounced cracks were observed in starch granules indicative of enzyme attack. It indicated that starch granules of modified and fortified cassava flour were depolymerized by enzymatic hydrolysis which led to cause change and degrade exterior surface of the granules within corrosion via pores of small granules.
Fortification of modified Cassava Starch with Bacterial Polyglutamic Acid derived from Bacillus natto Heroney, Hevenney Vianie; Swee Ling, Joanna Ho; Sulistyo, Joko
Bahasa Indonesia Vol 5 No 1 (2025): APRIL 2025
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v5i1.5567

Abstract

Fortification of cassava starch with bacterial polyglutamic acid (PGA) offers the potential to enhance its nutritional value. The fortified starch was determined for its physicochemical and functional properties after addition of varying levels PGA. The findings showed that with increasing PGA levels, there was a significant (p < 0.05) decrease in bulk density, swelling power, and viscosity (peak, trough, breakdown, setback, and final), while water and oil absorption capacities and solubility index increased. In addition, increasing PGA content significantly (p < 0.05) increased protein content approximately 48.71% and fat content 72.5%, while moisture and ash content decreased 13.10% and 8.1%, respectively. Scanning electron microscopy (SEM) showed obvious cracks in starch granules and increased binding of PGA protein molecules to the surface of starch granules, resulting in the formation of larger agglomerates. This study focused on the assessment of the effects of fortification of cassava starch with PGA bacteria on its functional and sensory properties.
Co-Authors Joko Sulistyo Swee Ling, Joanna Ho Yu, Shin Ying