多种转基因淀粉的面包的化学特性

Jurnal Pengolahan Pangan Pub Date : 2022-12-30 DOI:10.31970/pangan.v7i2.83

Abdul Rahim, G. S. Hutomo, M. Tangkas, Rosmianti, Putri Andini, Andri, Chitra Anggriani Salingkat

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引用次数: 0

摘要

本研究的目的是研究各种改性西米淀粉的化学特性，即乙酰化西米淀粉(ASS)、丁酰化西米淀粉(BSS)、磷酸化西米淀粉(PSS)。采用小麦粉(WF)与单一改性西米淀粉(WF:0)的比例制备益生元面包;180 wf: 180屁股;180wf: 180bss, 180wf: 180pss，共4个重复。研究参数包括水、灰分、脂肪、蛋白质、纤维和碳水化合物含量。结果表明，在180 WF:180 ASS时获得的益生元面包最佳质量为:水28.33%、灰分0.79%、脂肪3.58%、蛋白质6.85%、纤维0.096%、碳水化合物58.98%。改性西米淀粉有潜力成为生产益生元面包的替代原料。

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KARAKTERISTIK KIMIA ROTI PREBIOTIK DARI BERBAGAI PATI SAGU HASIL MODIFIKASI

The purpose of this research is the chemical characteristics of prebiotic bread from various modified sago starch, namely acetylated sago starch (ASS), butyrylated sago starch (BSS), phosphorylated sago starch (PSS). Preparation of prebiotic bread was done by using a ratio of wheat flour (WF) with a single modified sago starch consisting of 360 WF:0; 180 WF: 180 ASS; 180 WF: 180 BSS and 180 WF: 180 PSS with 4 replicates. Research parameters include water, ash, fat, protein, fiber and carbohydrate content. The results showed that the best prebiotic bread was obtained at 180 WF:180 ASS with 28.33% water, 0.79% ash, 3.58% fat, 6.85% protein, 0.096% fiber and 58.98% carbohydrates. Modified sago starch has been potential as an alternative raw material for the manufacture of prebiotic bread.

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Jurnal Pengolahan Pangan

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