EFFECT OF AMYLOSE CONTENT AND TEMPERING TIME ON CHARACTERISTICS OF FRESH RlCE FLOUR-BASE: SPRING ROLL WRAPPERS

Widjajaseputra, Anna Ingani, Harijono, Harijono, Yunianta, Yunianta and Teti Estiasih, Teti Estiasih (2010) EFFECT OF AMYLOSE CONTENT AND TEMPERING TIME ON CHARACTERISTICS OF FRESH RlCE FLOUR-BASE: SPRING ROLL WRAPPERS. In: 2nd International Conference on Biosciences and Bioteclmology, 23-24 September 2010, Bali.

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Abstract

The effects of amylose content nnd tempering time on characteristics of fresh rice flour-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 wrappers were made without frying oil on Teflon Frying pan at 72°C during 4 minutes. After heating. the product was tempered for 30. 45 and 60 minutes at 25 °C. The product was evaluated for rice starch granules size, moisture content, water activity and elongation 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 detennine 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 but tempering time from 30 up to 60 minutes did not affect moisture content and elongation significantly. Increasing amylose content decreased elongation at break.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: amylose content, tempering time, 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: 14 May 2019 02:59
Last Modified: 06 Nov 2020 06:03
URI: http://repository.wima.ac.id/id/eprint/18409

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