Characterization of Kimpul flour after process to remove itching sensation

Puspitasari, Diana Characterization of Kimpul flour after process to remove itching sensation. International Journal of Agricultural Technology. (Unpublished)

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Abstract

The results showed interacted between treatments on the chemical parameters of water, ash, protein, fat, carbohydrate, fiber, starch, amylose, and amylopectin content and physical parameters of gelatinization temperature, gel strength, and water absorption. Ca treatment was no interaction between treatments. The selected treatment of the expected value was B2G4 (blanching at 70°C for 10 minutes and soaking in a 5% salt concentration), with total expected value of 6.01. The characteristics of treatment B2G4 resulted as water 12.35%, ash 2.70%, protein 2.71%, fat 0.22%, carbohydrate 82.05%, Ca 0.23%, crude fiber 3.43%, starch 56.26%, amylose 22.03%, amylopectin 34.27%, gelatinization temperature 90.67°C, gel strength 0.23 N, and water absorption 7.95%. It found that kimpul flour with low Ca content revealed itching sensation was removed. Keywords: Kimpul flour, Oxalate, Itching sensation

Item Type:	Other
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering > Agro-industrial Technology Study Program
Depositing User:	Sulimin BP3
Date Deposited:	19 Dec 2023 01:17
Last Modified:	19 Dec 2023 01:17
URI:	http://erepository.uwks.ac.id/id/eprint/16781

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