Paper ID: 135
Pasting Properties of Jack Bean (Canavalia Ensiformis) Modified Starch with Heat Moisture Treatment
A R Ariyantoro, D R Affandi, A Yulviatun, D Ishartani and A Septiarani
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami 36A, Surakarta, 57126, Indonesia
Jack bean is a local legume that can grow in suboptimal land and has a good prospect to be developed in Indonesia. Jack bean seed has 33.32% of protein and 61.15% of carbohydrate, so it can be the source of starch for food industry. Native starch has a limited application on food products because of its weak characteristics such as unstable to heat and shear. Heat Moisture Treatment (HMT) starch modification is needed to overcome the weaknesses. HMT is a natural modification because does not leave a chemical residue. The objective of this research is to investigate the effects of heat moisture treatment (HMT) with various moisture content and time on the pasting properties (peak viscosity, through viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, and peak temperature) of jack bean modified starch. This research used Factorial Completely Randomized Design (FCRD) with two factors, varying moisture content (27%, 30%, 33%) and time (10 h, 13 h, 16 h). The results show that the various moisture content leads to increase peak-time, pasting temperature and decrease peak viscosity, trough viscosity, breakdown, final and setback viscosity. In addition, higher HMT time could increase peak time, pasting temperature but decrease peak viscosity, trough viscosity, breakdown, final and setback viscosity.