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All Journal Jurnal Gizi dan Pangan Canrea Journal: Food Technology, Nutritions, and Culinary Journal Sagu
Mohamad, Nizaha Juhaida
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Health Professions Industrial & Manufacturing Engineering

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Modification of heat moisture treatment (HMT) of sago and sweet potato starch for the diversification of dry noodle products Shanti Fitriani; Yusmarini; Emma Riftyan; Erpiani Siregar; Mohamad, Nizaha Juhaida; Chairani, Shauma Fithra; Ayu, Nur Lidya
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1481

Abstract

Sago starch and sweet potato starch, rich in carbohydrates, exhibit considerable potential as raw materials for dried noodle production. However, the functional limitations of native starches in food processing require modification, such as heat-moisture treatment (HMT). While HMT enhances starch functionality, the resulting starches exhibit low protein content, requiring supplementation with protein-rich ingredients such as mung bean flour. This study aimed to evaluate the potential of HMT-modified sago and sweet potato starches, combined with mung bean flour, for the diversification of dried noodle products. The initial findings revealed that HMT modification significantly improved the water-holding capacity, swelling power, solubility, and amylose content of the native sago starch. Pasting analysis indicated similar functional profiles for sago and sweet potato starches, with notable differences observed in HMT-treated sweet potato starch.  A one-factor completely randomized design was employed, incorporating six treatments (P1R1, P1R2, P1R3, P2R1, P2R2, P2R3), where P1 represents HMT sago starch and P2 represents HMT sweet potato starch, combined with mung bean flour in ratios of R1 (100:0), R2 (70:30), and R3 (50:50). Each treatment was conducted in triplicates. The findings demonstrated that the treatments significantly enhanced elongation, water absorption, ash content, and protein content, while reducing the rehydration time and moisture content in the dried noodles. Among the formulations, P2R3 (a 50:50 ratio of HMT sweet potato starch to mung bean flour) emerged as the best treatment. This study highlights the potential of HMT-modified starches combined with protein-rich flour to develop nutritionally enriched and functionally superior dried noodle products.
Properties of an Emulsion Gel with Gracilaria fisheri Agar, Whey Protein Isolate and Black Seed Oil Omar, Noorain Nasuha; Ibrahim, Nor Hayati; Mohamad, Nizaha Juhaida; Achudan, Shamini Nair; Amin, Amiza Mat
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.90-92

Abstract

Gracilaria fisheri agar has beneficial potential for human health; however, its application in food products needs to be incorporated into an emulsion gel due to its low gel strength. A response surface methodology with a central composite design was utilized to prepare emulsion gels containing 4–6% Gracilaria fisheri Agar (AGF), 4–8% Whey Protein Isolate (WPI) and 10–20% Black Seed Oil (BSO). The optimum levels of AGF, WPI, and BSO were determined to be 6%, 4% and 10% respectively to give the preferred gel strength of 966.24 g, water holding capacity of 96.12%, and DPPH antioxidant activity of 59.16%.
PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLAKES MADE FROM HEAT MOISTURE TREATMENT (HMT)-MODIFIED PURPLE SWEET POTATO AND MUNG BEAN Ghina Qanitah Valerie; Fitriani, Shanti; Riftyan, Emma; Mohamad, Nizaha Juhaida
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.14

Abstract

This study aimed to determine the optimal ratio of heat moisture treatment (HMT)–modified purple sweet potato flour and mung bean flour for flakes production. Flakes are instant foods typically made from cereal-based ingredients through baking. Purple sweet potato flour is a promising local raw material but has limited physical properties, which can be improved through HMT modification. Mung bean flour was added to enhance protein content. A completely randomized design with four treatments and four replications was applied. The treatments were ratios of HMT-modified purple sweet potato flour to mung bean flour: UK1 (80:20), UK2 (70:30), UK3 (60:40), and UK4 (50:50). Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Results showed that the flour ratio significantly affected moisture, ash, protein, fat, and carbohydrate contents, as well as crispness retention and sensory attributes (color, aroma, taste, and texture). The best formulation was UK4 (50:50), with moisture content of 3.18%, ash 2.11%, protein 13.81%, fat 2.82%, carbohydrate 78.08%, and crispness retention of 8.33 minutes. Sensory evaluation indicated a brownish-purple color, slight mung bean aroma, characteristic mung bean taste, and crispy texture, with overall acceptance rated as “liked.”
Co-Authors Achudan, Shamini Nair Amin, Amiza Mat Ayu, Nur Lidya Chairani, Shauma Fithra Erpiani Siregar Ghina Qanitah Valerie Nor Hayati Ibrahim Omar, Noorain Nasuha Riftyan, Emma Shanti Fitriani Yusmarini Yusmarini