塔拉斯BENENG面粉的生理性质描述为PANDEGLANG区的一种食物

Jurnal Agroekoteknologi Pub Date : 2019-12-05 DOI:10.33512/JUR.AGROEKOTETEK.V11I2.7693

S. Kusumasari, F. R. Eris, S. Mulyati, Vega Yoesepa Pamela

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引用次数: 4

摘要

摘要Talas beneng是Pandeglang的本土食品，有可能成为小麦粉之外的替代碳水化合物来源。本研究的目的是表征塔拉斯贝宁面粉的物理和化学性质。该面粉的理化性质为：L 91.13，a 2.75，b 11.27，白度68.56%，呈褐色。化学性能测试结果表明，含水量、灰分、脂肪、蛋白质、碳水化合物、淀粉、直链淀粉和支链淀粉分别为9.04%、2.25%、0.17%、6.73%、81.81%、56.29%、19.27%和37.02%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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KARAKTERISASI SIFAT FISIKOKIMIA TEPUNG TALAS BENENG SEBAGAI PANGAN KHAS KABUPATEN PANDEGLANG

ABSTRACT Talas beneng is indigenous food from Pandeglang that had potential to be alternative carbohydrate source beside wheat flour. The aim of this study was to characterize physical and chemical properties of flour from Talas beneng. Physical properties this flour had L 91.13, a 2.75, b 11.27, and white degree 68.56%. This flour had brownish color. The result of chemical properties showed that water content, ash, fat, protein, carbohydrate, starch, amylose, and amylopectin respectively 9.04%, 2.25%, 0.17%, 6.73%, 81.81%, 56.29%, 19.27%, and 37.02%. Beneng taro flour could be made product that need low protein flour such as cookies, crackers, brownies, waffle, crepes, or pancake.

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Jurnal Agroekoteknologi

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审稿时长

24 weeks