EFFECT OF AMYLOSE CONTENT AND HEATING TEMPERATURE ON CHARACTERISTICS OF FRESH RICE FLOUR-BASED SPRING ROLL WRAPPERS

Widjajaseputra, Anna Ingani and Harijono, Harijono and Yunianta, Yunianta and Teti Estiasih, Teti Estiasih (2011) EFFECT OF AMYLOSE CONTENT AND HEATING TEMPERATURE ON CHARACTERISTICS OF FRESH RICE FLOUR-BASED SPRING ROLL WRAPPERS. In: 3rd International Conference on Biosciences and Biotechnology, 21-22 September 2011, Denpasar, Bali.

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Abstract

The effects of amylose content and heating temperature on characteristics of fresh rice fiour-based spring roll wrappers were investigated by using added free amylose of cassava to rice flour. The used rice-flour in this research was from variety Mentik (an Indonesian local rice variety). Amylose content of blended rice flour ranged from 25% up to 40%. The fresh rice flour-based spring roll wrapper were made without frying oil on Teflon frying pan at 72oC and 82oC during 4 minutes. After heating, the product was tempered for 30 minutes at 25oC. The product was evaluated for rice starch granules size, moisture content, water activity and clongation at break. Each experiment was conducted by three replications . All of the data were analyzed by analysis of variance ( 5%}. Duncan multiple range test ( 5%) was used to determine the significant difference among the treatments. The result showed that free amylose adding to rice flour blends homogenized the swelling of rice starch granules. The increasing of amylose content more than 34% increased water activity. The amylose content from 31% up to 40% increased the moisture content. Increasing amylose content decreased clongation at break. Calculated amylose content in the range of 25% to 31% at 72°C for 4 minutes produced products with relatively high clongation at break of 14.45% -16.84%. Heating temperature at 82oC for 4 minutes produced lower clongation ar break characteristics which ranged between 10,16% to 12.02%.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: amylose content, heating temperature, fresh spring roll, rice flour, characteristics
Subjects: Agriculture and Food Technology
Divisions: Faculty of Agricultural Technology > Food Technology Study Program
Depositing User: Andreas Tatag Kurniyanto
Date Deposited: 17 May 2019 00:26
Last Modified: 06 Nov 2020 06:05
URI: http://repository.wima.ac.id/id/eprint/18417

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