Journal Article

Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product

Ekafitri, Riyanti, Afifah, Nok, Octavia Yusuf, Maslichatun Trisnayatie, Aljahani, Amani H., Indrianti, Novita, Dwi Masahid, Ardiyan, Khojah, Ebtihal, Fikry, Mohammad, Sarifudin, Achmat, Hikal, Dalia M., Sholichah, Enny, Ratnawati, Lia, Sami, Rokayya, Al-Moalem, Maalem H.

2022

Overview

Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour was studied. Moreover, the sensory acceptability of instant porridge prepared from this flour was investigated. Results showed that the shapes of starch granules of pre-gelatinized adlay flour started to disappear at a temperature of 80 °C. However, the crystallinity of the flour gelatinized at 60 °C was higher than that of flours gelatinized at other temperatures. The treatment increased water absorption, water solubility, and swelling power of pre-gelatinized adlay flour. It changed the pasting properties of pre-gelatinized adlay flour and decreased the lightness of pre-gelatinized adlay flour. Overall, the panelists preferred the instant porridge made from pre-gelatinized adlay flour prepared from 100 °C

• Publisher: MDPI AG
• Subject: adlay / autoclave method / Crystallization / Flour / Food products / Heating / Hydration / instant porridge / Morphology / Porridge / pre-gelatinized flour / Variance analysis / Viscosity / Water absorption