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Indonesian Food and Nutrition Progress, Feb 14, 2020
One way to help people with coeliac disease to be able to eat gluten-based food is by creating gl... more One way to help people with coeliac disease to be able to eat gluten-based food is by creating gluten-free food like a pasta made of taro flour with modified starches and hydrocolloids addition. The research was carried to find the best spaghetti combination based on its physicochemical properties. The pasta was made by using the heat moisture treatment of modified starch of banana and potato, combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0.5% of hydrocolloids such as xanthan gum, carboxyl methylcellulose (CMC) and Arabic gum. The result showed that the proportion of flour and starches of the increment of modified banana starch could cause longer cooking time and higher protein content, meanwhile the increment of modified potato starch caused higher crude fiber content. Cooking loss of flour and starch proportion was considered high and elongation was very low. The addition of xanthan gum caused longer cooking time, lesser cooking loss and higher elongation and crude fiber content.
Indonesian Food and Nutrition Progress, Feb 14, 2020
One way to help people with coeliac disease to be able to eat gluten-based food is by creating gl... more One way to help people with coeliac disease to be able to eat gluten-based food is by creating gluten-free food like a pasta made of taro flour with modified starches and hydrocolloids addition. The research was carried to find the best spaghetti combination based on its physicochemical properties. The pasta was made by using the heat moisture treatment of modified starch of banana and potato, combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0.5% of hydrocolloids such as xanthan gum, carboxyl methylcellulose (CMC) and Arabic gum. The result showed that the proportion of flour and starches of the increment of modified banana starch could cause longer cooking time and higher protein content, meanwhile the increment of modified potato starch caused higher crude fiber content. Cooking loss of flour and starch proportion was considered high and elongation was very low. The addition of xanthan gum caused longer cooking time, lesser cooking loss and higher elongation and crude fiber content.