The magnification on high protein rice flour (HPRF) production scale and evaluation of its physical, chemical and functional properties
1990
Munarso, J.S. (Balai Penelitian Tanaman Pangan Sukamandi (Indonesia))
An experiment to evaluate the effect of production scale magnification on HPRF physical, chemical and functional properties was conducted in 1989 at Sukamandi Research Institute for Food Crops (SURIF). One hundred and fifty grams of gelatinized rice flour (7.5 times higher than previous research scale) were mixed with amyloglucosidase (AMG) enzyme with 3.0 units activity per ml extract. This enzymatic hydrolysis was conducted at optimum pH as well as at optimum hydrolysis time and temperature to produce HPRF. Result indicated that the magnification of HPRF production scale up to 7.5 time did not affect its flour recovery as well as its flour protein content, but its protein recovery was lower than that of the small scale. Glucose content in supernatant and HPRF protein content had very significant-relationship as presented in equation of y=0.05 x -0.326. Therefore, glucose content in supernatant can be used as prediction factor of HPRF protein content. The HPRF can be classified as ready-to-eat product because of its instantly cooked property by the addition of hot water. It is also a nutritious product with a good gel forming character which makes HPRF a good material for porridge as well other gelatinized foodstuffs.
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