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Aini, Rahmatika Nur
Universitas Muhammadiyah Surakarta
Medicine & Pharmacology

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Pasting Characteristics of Composite Purple Sweet Potato and White Sweet Potato Flours Rauf, Rusdin; Aini, Rahmatika Nur; Nurdiana, N.
Journal of Nutraceuticals and Herbal Medicine Volume 1, No. 1, Februari 2018
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.088 KB) | DOI: 10.23917/jnhm.v1i1.5738

Abstract

Understanding the pasting characteristics of purple sweet potato (PS) and white sweet potato (WS) flours can provide clues about the product development direction. The purpose of the study was to evaluate the pasting characteristics of composite PS and WS flours. The research was conducted by making PS and WS flours. The flours are then mixed with variation ratios of 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10, and 100:0. All of the composite flours then tested the pasting characteristics. The data were tested using one-way anova and Duncan at a level of 0.05. The results indicated that there was the influence of composite ratios of WS flour and PS flour to pasting temperature, peak viscosity, hold viscosity, cold viscosityand reverse viscosity. However, there was no effect on the breakdown viscosity.
Co-Authors Nurdiana, N. Rusdin Rauf