The Experts below are selected from a list of 222 Experts worldwide ranked by ideXlab platform
Nunuk Widhyastuti - One of the best experts on this subject based on the ideXlab platform.
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Karakteristik Amilografi Tepung Sorgum Fermentasi Dan Aplikasinya Pada Produk Cake Dan Cookies Sorgum
2017Co-Authors: Raden Haryo Bimo Setiarto, Nunuk Widhyastuti, Iwan SaskiawanAbstract:This study aims to investigate the characteristics of fermented sorghum flour amylograph and organoleptic test of the product cake and cookies from fermented sorghum flour. Production of sorghum flour was made with four variations of treatments, ie: control (without fermentation), solid fermentation, liquid fermentation, mixture fermentation (solid and liquid). Amylograph profile analyzes the four samples of sorghum flour was conducted with Viscograph Brabender. In the manufacture of cookies and cake, wheat flour can be substituted with fermented sorghum flour on percentage (0%, 25%, 50%, 75%, 100%). Organoleptic test of the product cake and cookies sorghum were calculated using hedonic test. The results of amylograph analysis indicated that sorghum flour with liquid fermentation treatment has the best profile of gelatinization because it had resistance, high stability about heating and it also had a good setback viscosity. Overall, cookies and cake was made from mixture of sorghum flour and wheat flour in the ratio 1 : 1 (substitution of wheat flour 50%) were well received by the panelists.
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Pengaruh Fermentasi Bakteri Asam Laktat Lactobacillus plantarum B307 Terhadap Kadar Proksimat dan Amilografi Tepung Taka Modifikasi (Tacca leontopetaloides)
Jurnal Ilmu Pertanian Indonesia, 2016Co-Authors: Raden Haryo Bimo Setiarto, Nunuk WidhyastutiAbstract:Tacca (Tacca leontopetaloides) is plant that grows in coastal areas and high salinity, especially in the south coast of West Java. Tacca tubers have high content of carbohydrate, but it also contains some toxic compounds such as: taccaline, β – sitosterol, alcohol cerylic, and steroid sapogenin that are harmful for health. Fermentation on tacca tubers can change amylograph properties and proximate levels of modified tacca flour and reduce it toxic compounds. This study aimed at determining the effects of lactic acid bacteria (LAB) Lactobacillus plantarum B307 fermentation on the proximate levels and amylograph characteristics of modified tacca flour. Moisture and ash content of modified tacca flour still meet the requirements of SNI. Fermentation LAB Lactobacillus plantarum B307 led to increased levels of protein and lactic acid in the modified tacca flour, but it decreased pH value and carbohydrate content. Based on the analysis of amylograph, it can be concluded that tacca flour control without fermentation has the best gelatinization profile because it has good ability of setback viscosity.
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Pengaruh Fermentasi Bakteri Asam Laktat Lactobacillus plantarum B307 Terhadap Kadar Proksimat dan Amilografi Tepung Taka Modifikasi (Tacca leontopetaloides) (Effect of Lactic Acid Bacteria Fermentation Lactobacillus plantarum B307 to Proximate Levels
2016Co-Authors: Raden Haryo, Bimo Setiarto, Nunuk WidhyastutiAbstract:Tacca (Tacca f i n ) is plant that grows in coastal areas and high salinity, especially in the south coast of West Java. Tacca tubers have high content αβ carbohydrate, but it also contains some toxic compounds such as: taccaline, β – sitosterol, alcohol cerylic, and steroid sapogenin that are harmful for health. Fermentation on tacca tubers can change amylograph properties and proximate levels of modified tacca flour and reduce it toxic compounds. This study aimed at determining the effects of lactic acid bacteria (LAB) Lactobacillus plantarum B307 fermentation on the proximate levels and amylograph f i n of modified tacca flour. Moisture and ash content of modified tacca flour still meet the requirements of SNI. Fermentation LAB Lactobacillus plantarum B307 led to increased levels of protein and lactic acid in the modified tacca flour, but it decreased pH value and carbohydrate content. Based on the analysis of amylograph, it can be concluded that tacca flour control without fermentation has the best gelatinization profile because it has good ability of setback viscosity.
Georgiana Gabriela Codină - One of the best experts on this subject based on the ideXlab platform.
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The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough.
Foods (Basel Switzerland), 2020Co-Authors: Andreea Voinea, Silviu-gabriel Stroe, Georgiana Gabriela CodinăAbstract:The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological properties, evaluated by Farinograph, Extensograph, Amylograph and Rheofermentometer devices. With regard to mixing and extension properties, SS and FS presented a strengthening effect, whereas SD presented a weakening one. SS and FS presented a positive effect on dough stability, energy and resistance, whereas SD presented a negative one. On the Amylograph, peak viscosity increased by SS and FS addition and decreased when SD was incorporated in the dough recipe. During fermentation, dough development and gas production in the dough system increased after SS and SD addition, whereas they decreased after FS addition. Response surface methodology (RSM) was used to investigate the effect of independent variables on the rheological properties of the dough. Mathematical models between the independent variables, SS, SD and FS, and the dependent variables, represented by the rheological values of the dough, were obtained. The best formulation obtained was of 0.30 g/100 g SS, 0.50 g/100 g SD and 1.02 mL/100 g FS addition with a 0.618 desirability value, following Derringer’s desirability function approach. For this formulation, bread quality characteristics were better appreciated than for those obtained for the control sample, in which 1.5% NaCl was incorporated in wheat flour.
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influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties
Cyta-journal of Food, 2018Co-Authors: Georgiana Gabriela Codină, Dumitru Zaharia, Silviu-gabriel Stroe, Sorina RopciucAbstract:ABSTRACTThis study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices. In the Farinograph test, both forms of calcium ions increased water absorption and dough stability, whereas the dough development time increased when calcium gluconate was added and decreased when calcium lactate was incorporated. The addition of calcium ions to wheat flour dough increased Amylograph gelatinization temperature and decreased peak viscosity. The Falling Number values decreased and the Rheofermentometer parameter retention coefficient increased with the increased level of calcium ions addition. Dynamic oscillatory rheology in the linear viscoelastic range (frequency sweep and oscillatory temperature sweep test) was studied. Each of the calcium ion forms influenced the rheological behaviour of wheat flour dough...
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Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties
Taylor & Francis Group, 2018Co-Authors: Georgiana Gabriela Codină, Dumitru Zaharia, Silviu-gabriel Stroe, Sorina RopciucAbstract:This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices. In the Farinograph test, both forms of calcium ions increased water absorption and dough stability, whereas the dough development time increased when calcium gluconate was added and decreased when calcium lactate was incorporated. The addition of calcium ions to wheat flour dough increased Amylograph gelatinization temperature and decreased peak viscosity. The Falling Number values decreased and the Rheofermentometer parameter retention coefficient increased with the increased level of calcium ions addition. Dynamic oscillatory rheology in the linear viscoelastic range (frequency sweep and oscillatory temperature sweep test) was studied. Each of the calcium ion forms influenced the rheological behaviour of wheat flour dough; thus, the results obtained are similar to those reported by the Farinograph and Amylograph devices
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EFFECT OF CITRUS FIBERS ADDITION ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES
2016Co-Authors: Silvia Mironeasa, Georgiana Gabriela CodinăAbstract:Nowadays, demand for food products with high fiber content is increasing because fiber consumption improves health problems such as diabetes, cardiovascular diseases, colon cancer etc. The citrus such as orange, lemon, and grapefruit can been used as source of fiber for bread-making products. The quality of bakery products is influenced by the wheat flour dough rheological properties. The addition of different ingredients like citrus fiber affects dough rheology and dough processing as function of the fiber level addition. The effects of citrus fiber addition to wheat flour at the levels of 0, 2, 4 and 6 % on the rheological behaviour of the dough obtained were investigated using as rheological devices Farinograph and Amylograph. Dough rheological parameters measured were water absorption (WA), development time (DT), stability (ST), degree of softening (SDg), gelatinization temperature (G_t) and peak viscosity (P_V). The fiber addition has the effect of increasing Farinograph water absorption simultaneously with the increase of the addition level. An increase in development time and stability were recorded upon addition of citrus fiber ≤ 4 %. Also, the Amylograph parameter peak viscosity increased with increase of the citrus fiber level.
Raden Haryo Bimo Setiarto - One of the best experts on this subject based on the ideXlab platform.
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Karakteristik Amilografi Tepung Sorgum Fermentasi Dan Aplikasinya Pada Produk Cake Dan Cookies Sorgum
2017Co-Authors: Raden Haryo Bimo Setiarto, Nunuk Widhyastuti, Iwan SaskiawanAbstract:This study aims to investigate the characteristics of fermented sorghum flour amylograph and organoleptic test of the product cake and cookies from fermented sorghum flour. Production of sorghum flour was made with four variations of treatments, ie: control (without fermentation), solid fermentation, liquid fermentation, mixture fermentation (solid and liquid). Amylograph profile analyzes the four samples of sorghum flour was conducted with Viscograph Brabender. In the manufacture of cookies and cake, wheat flour can be substituted with fermented sorghum flour on percentage (0%, 25%, 50%, 75%, 100%). Organoleptic test of the product cake and cookies sorghum were calculated using hedonic test. The results of amylograph analysis indicated that sorghum flour with liquid fermentation treatment has the best profile of gelatinization because it had resistance, high stability about heating and it also had a good setback viscosity. Overall, cookies and cake was made from mixture of sorghum flour and wheat flour in the ratio 1 : 1 (substitution of wheat flour 50%) were well received by the panelists.
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Pengaruh Fermentasi Bakteri Asam Laktat Lactobacillus plantarum B307 Terhadap Kadar Proksimat dan Amilografi Tepung Taka Modifikasi (Tacca leontopetaloides)
Jurnal Ilmu Pertanian Indonesia, 2016Co-Authors: Raden Haryo Bimo Setiarto, Nunuk WidhyastutiAbstract:Tacca (Tacca leontopetaloides) is plant that grows in coastal areas and high salinity, especially in the south coast of West Java. Tacca tubers have high content of carbohydrate, but it also contains some toxic compounds such as: taccaline, β – sitosterol, alcohol cerylic, and steroid sapogenin that are harmful for health. Fermentation on tacca tubers can change amylograph properties and proximate levels of modified tacca flour and reduce it toxic compounds. This study aimed at determining the effects of lactic acid bacteria (LAB) Lactobacillus plantarum B307 fermentation on the proximate levels and amylograph characteristics of modified tacca flour. Moisture and ash content of modified tacca flour still meet the requirements of SNI. Fermentation LAB Lactobacillus plantarum B307 led to increased levels of protein and lactic acid in the modified tacca flour, but it decreased pH value and carbohydrate content. Based on the analysis of amylograph, it can be concluded that tacca flour control without fermentation has the best gelatinization profile because it has good ability of setback viscosity.
Pushpa R. Kulkarni - One of the best experts on this subject based on the ideXlab platform.
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Physicochemical properties of carboxymethyl starch prepared from corn and waxy amaranth starch
Carbohydrate Polymers, 1995Co-Authors: Debasis Bhattacharyya, Rekha S. Singhal, Pushpa R. KulkarniAbstract:Abstract Modification of corn and amaranth starch to their carboxymethyl derivatives in the degree of substitution (DS) range of 0.1–0.2 enhances their viscosity characteristics as determined on a Brabender amylograph and also improves the freeze-thaw stability. The changes in amaranth starch were more pronounced than in corn starch. All the derivatives, however, had poor flow characteristics.
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Effect of sucrose on starch—hydrocolloid interactions
Food Chemistry, 1995Co-Authors: V. Sudhakar, Rekha S. Singhal, Pushpa R. KulkarniAbstract:Abstract Starch-gum interactions have a wide application in the food industry, such as in bakery products and low-calorie food formulations. In the present work, an attempt was made to study the effect of sugar (sucrose) on corn starch-xanthan and corn starch-guar interactions, using a Brabender Amylograph. Corn starch (5% w v ) was mixed individually with xanthan (0–0.25% w v ) and guar (0–0.2% w v ) in sugar solution (0–30% w v ) and heated in a Brabender Amylograph; the resulting changes were interpreted with respect to the gelatinisation temperature and cold paste viscosity. These results may find applications in starch-based sugar-containing products such as puddings where gums are used as stabilisers and syneresis inhibitors.
Sorina Ropciuc - One of the best experts on this subject based on the ideXlab platform.
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influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties
Cyta-journal of Food, 2018Co-Authors: Georgiana Gabriela Codină, Dumitru Zaharia, Silviu-gabriel Stroe, Sorina RopciucAbstract:ABSTRACTThis study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices. In the Farinograph test, both forms of calcium ions increased water absorption and dough stability, whereas the dough development time increased when calcium gluconate was added and decreased when calcium lactate was incorporated. The addition of calcium ions to wheat flour dough increased Amylograph gelatinization temperature and decreased peak viscosity. The Falling Number values decreased and the Rheofermentometer parameter retention coefficient increased with the increased level of calcium ions addition. Dynamic oscillatory rheology in the linear viscoelastic range (frequency sweep and oscillatory temperature sweep test) was studied. Each of the calcium ion forms influenced the rheological behaviour of wheat flour dough...
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Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties
Taylor & Francis Group, 2018Co-Authors: Georgiana Gabriela Codină, Dumitru Zaharia, Silviu-gabriel Stroe, Sorina RopciucAbstract:This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices. In the Farinograph test, both forms of calcium ions increased water absorption and dough stability, whereas the dough development time increased when calcium gluconate was added and decreased when calcium lactate was incorporated. The addition of calcium ions to wheat flour dough increased Amylograph gelatinization temperature and decreased peak viscosity. The Falling Number values decreased and the Rheofermentometer parameter retention coefficient increased with the increased level of calcium ions addition. Dynamic oscillatory rheology in the linear viscoelastic range (frequency sweep and oscillatory temperature sweep test) was studied. Each of the calcium ion forms influenced the rheological behaviour of wheat flour dough; thus, the results obtained are similar to those reported by the Farinograph and Amylograph devices