The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform

Widjanarko, Simon Bambang - One of the best experts on this subject based on the ideXlab platform.

  • PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified Cassava Flour)]
    'Department of Food Science Bogor Agricultural Food Science', 2014
    Co-Authors: Faridah Anni, Widjanarko, Simon Bambang
    Abstract:

    PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour)[Addition of Porang Flour in Noodle as Mocaf Substitution (Modified Cassava Flour)]Anni Faridah1)* dan Simon Bambang Widjanarko2) 1) Fakultas Teknik, Univeritas Negeri Padang, Padang2) Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang Diterima 16 Januari 2014 / Disetujui 25 Juni 2014ABSTRACT  Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified Cassava Flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus Flour) to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac Flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. It forms a heat stable gel with a mild alkali, interacts with starch, and has a synergistic interaction with kappa carrageenan. In this research, konjac Flour was added to study the optimum combination between konjac and water. As much as 2, 4 and 6% (w/w) of konjac Flour were combined with 35, 40, 45% (v/w) of water. The results showed that treatments with combinations of konjac Flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best treatment was at a combination of 4% konjac (w/w) and 35% water (v/w). The best porang noodles have the characteristics of cooking time at 2.13 minutes, cooking loss of 35%, tensile strength of 0.14 N, water absorption of 201.58%, color brightness index of 51.41, swelling volume of 103.63%, moisture content of 31.77%, protein content of 5.87%, fat content of 2.13%, ash content of 0.85% and crude dietary fiber of 4.58%. 

Simon Bambang Widjanarko - One of the best experts on this subject based on the ideXlab platform.

  • PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified Cassava Flour)]
    Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2014
    Co-Authors: Anni Faridah*, Simon Bambang Widjanarko
    Abstract:

    Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified Cassava Flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus Flour) to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac Flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. It forms a heat stable gel with a mild alkali, interacts with starch, and has a synergistic interaction with kappa carrageenan. In this research, konjac Flour was added to study the optimum combination between konjac and water. As much as 2, 4 and 6% (w/w) of konjac Flour were combined with 35, 40, 45% (v/w) of water. The results showed that treatments with combinations of konjac Flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best treatment was at a combination of 4% konjac (w/w) and 35% water (v/w). The best porang noodles have the characteristics of cooking time at 2.13 minutes, cooking loss of 35%, tensile strength of 0.14 N, water absorption of 201.58%, color brightness index of 51.41, swelling volume of 103.63%, moisture content of 31.77%, protein content of 5.87%, fat content of 2.13%, ash content of 0.85% and crude dietary fiber of 4.58%

Faridah Anni - One of the best experts on this subject based on the ideXlab platform.

  • PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified Cassava Flour)]
    'Department of Food Science Bogor Agricultural Food Science', 2014
    Co-Authors: Faridah Anni, Widjanarko, Simon Bambang
    Abstract:

    PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour)[Addition of Porang Flour in Noodle as Mocaf Substitution (Modified Cassava Flour)]Anni Faridah1)* dan Simon Bambang Widjanarko2) 1) Fakultas Teknik, Univeritas Negeri Padang, Padang2) Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang Diterima 16 Januari 2014 / Disetujui 25 Juni 2014ABSTRACT  Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified Cassava Flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus Flour) to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac Flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. It forms a heat stable gel with a mild alkali, interacts with starch, and has a synergistic interaction with kappa carrageenan. In this research, konjac Flour was added to study the optimum combination between konjac and water. As much as 2, 4 and 6% (w/w) of konjac Flour were combined with 35, 40, 45% (v/w) of water. The results showed that treatments with combinations of konjac Flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best treatment was at a combination of 4% konjac (w/w) and 35% water (v/w). The best porang noodles have the characteristics of cooking time at 2.13 minutes, cooking loss of 35%, tensile strength of 0.14 N, water absorption of 201.58%, color brightness index of 51.41, swelling volume of 103.63%, moisture content of 31.77%, protein content of 5.87%, fat content of 2.13%, ash content of 0.85% and crude dietary fiber of 4.58%. 

Samson A Oyeyinka - One of the best experts on this subject based on the ideXlab platform.

  • structural and functional characteristics of optimised dry heat moisture treated Cassava Flour and starch
    International Journal of Biological Macromolecules, 2019
    Co-Authors: Olayemi Eyituoyo Dudu, Ajibola B Oyedeji, Samson A Oyeyinka
    Abstract:

    The flexibility of hydrothermal conditions gives rise to an array of effects on the properties of starch-containing systems. This study examined and optimised moisture, temperature and time conditions with regards to functional properties of Cassava Flour and starch. The derived optimal conditions for Cassava Flour were 25%, 90 °C and 45 min, respectively, while Cassava starch were 27%, 120 °C and 21 min, respectively. Consequently, effect of the optimal conditions on structural, physicochemical, rheological and melting characteristics of Cassava Flour and starch were studied. Optimal heat-moisture treatments changed both morphology and size distribution of Cassava Flour and starch granules. Relative crystallinity of Cassava Flour increased (34 to 40%) and Cassava starch decreased (32% to 23%) following optimal-heat-moisture treatment. Both Cassava Flour and starch upon optimal dry-heat-moisture treatment exhibited enhanced; swelling power (15.57 to 21.62 g/g and 17.24 to 19.64 g/g, respectively), peak viscosity (3555 to 5493 cP and 6377 to 8701 cP, respectively), elasticity (tan δ) (0.31 to 0.24 and 0.58 to 0.47, respectively) and melting onset temperature to conclusion temperature range (14.66 to 15.75 °C and 23.26 to 30.69 °C, respectively). This research presents hydrothermal conditions that can effectively be applied in industry to improve the bakery potentials of Cassava Flour and starch.

  • impact of steam heat moisture treatment on structural and functional properties of Cassava Flour and starch
    International Journal of Biological Macromolecules, 2019
    Co-Authors: Olayemi Eyituoyo Dudu, Ajibola B Oyedeji, Samson A Oyeyinka
    Abstract:

    In this study, moisture, steam-temperature and time conditions were optimised in relation to functional properties of Cassava Flour and starch. The optimal conditions for Cassava Flour were 15% moisture, 120 °C and 1 bar for 10 min and for Cassava starch were 19% moisture, 120 °C and 1 bar for 20 min. Structural, physicochemical, viscoelastic and thermal characteristics of Cassava Flour and starch upon the optimal steam-heat-moisture treatments were examined Volume-based diameter (D(4.3)) of Cassava Flour granules reduced (107.87 to 42.94 μm) and Cassava starch granules increased (17.67 to 50.88 μm) when subjected to optimal steam-heat-moisture treatments. The optimal steam-heat-moisture treatments had no effect on the crystal patterns of Cassava Flour and starch (A-type), nonetheless, relative crystallinity of Cassava Flour was increased (34 to 59%) and Cassava starch was decreased (32 to 27%). Increments in swelling power (17.24 to 19.07 g/g) and peak viscosity (6377 and 7330 cP) and, reductions in solubility and loss factor (tanδ) were ensued by the optimal steam-heat-moisture treatment of Cassava starch. Both optimal steam-heat-moisture treatments of Cassava Flour and starch had increased thermal stability but reduced breakdown viscosity, setback viscosity (528 to 230 cP and 1259 to 938 cP, respectively) and gelatinisation enthalpy.

  • physicochemical properties of processed aerial yam dioscorea bulbifera and sensory properties of paste amala prepared with Cassava Flour
    Journal of Agricultural Sciences, 2017
    Co-Authors: R M O Kayode, Samson A Oyeyinka, O J Buhari, L O Otutu, T B Ajibola, D O Opaleke, Sarafa A Akeem
    Abstract:

    Aerial yam is a member of the Dioscoreaceae family which consist several varieties found in South Asia and Africa. The tubers are under-utilized and not commercially grown; but are cultivated and consumed among rural dwellers in parts of Western Nigeria. The tubers were washed, sorted, peeled, sliced and blanched in hot water at 80oC for 10min. The blanched yam slices were divided into four portions. Two portions were fermented for 48hr and sun (BFSUD) and solar (BFSOD) dried. The other two blanched portions were also sun (BSUD) and solar (BSOD) dried respectively. The dried slices were milled, sieved and used for proximate, functional and phytochemical analysis. Proximate composition of aerial yam Flour was: moisture content (7.66-10.60%), total ash (0.05-1.76%), crude protein (4.42-5.07%), crude fibre (0.56-0.69%), crude fat (3.42-3.82%), and carbohydrate (79.28-82.37%). The phytochemical constituent included alkaloid, steroids, saponin and flavonoid. The bulk density, water absorption capacity and dispersibility were within the range of 0.52-0.54g/ml, 56.50-66.00g/g and 4.47-5.75% respectively. The sample, BFSUD had the highest crude protein, dispersibility and water absorption capacity was selected and mixed with Cassava Flour for amala on which sensory evaluation was conducted. Five aerial yam Flour (AY) treatments were formulated and coded as follow: AY100, AY80CS20, AY60CS40, AY40CS60, and AY20CS80. Cassava Flour (CS100) was used as control treatment. The overall acceptability of Flour paste (amala) ranged from 5.45 (Sample AY80CS20) to 7.25 (sample AY100). The study revealed treatment AY60CS40 and AY80CS20 possessed the overall acceptability, mean score above 7.0 (like slightly). Therefore 60-80% incorporation of aerial yam Flour with Cassava is recommended based on desirable sensory characteristics. Aerial yam Flour can be used for food preparation and commercial purpose which may in turn increase the utilization.

Alfred G O Dixon - One of the best experts on this subject based on the ideXlab platform.

  • evaluation of proximate composition and pasting properties of high quality Cassava Flour hqcf from Cassava genotypes manihot esculenta crantz of β carotene enriched roots
    Lwt - Food Science and Technology, 2017
    Co-Authors: Emmanuel Oladeji Alamu, Bussie Maziyadixon, Alfred G O Dixon
    Abstract:

    Abstract Cassava farmers are yet to fully exploit its full potential in terms of improvement of livelihood. Forty-five genotypes of Cassava genotypes were processed into High Quality Cassava Flour (HQCF). These genotypes were planted in two sets, set 1 comprised 22 clones of β-carotene enriched roots and 3 check clones of white roots and set 2 comprised 18 clones and 2 check clones. The effects of variety on the proximate composition and pasting profile of the Flour were investigated. The starch content ranged between 67.1 g/100 g (for 01/1663) and 82.4 g/100 g (for 30572) in set 1 and between 69.6 (01/1560) to 77.8 g/100 g (for Z97/0474) in set 2. Peak viscosity values ranged between 295.6 RVU (rapid visco unit) (30572) and 467.0 RVU (01/1115) across clones in set 1 while for set 2, it ranged from 271.9 RVU (for 01/1404) to 471.3 RVU (for 01/1417). Significant differences (P