KARAKTERISTIK TEPUNG KACANG MERAH PREGELATINISASI DENGAN METODE PENGERINGAN OVEN DAN SANGRAI SERTA EFEKNYA PADA TEKSTUR CAKE NON GLUTEN
Abstract: Kidney beans contain
low fat content, and high enough of protein and starch content, so it potential
to be utilized. Kidney beans were steamed first before drying process to
obtained pregelatinization kidney bean flour. Roast and oven method is evaporation
process that generally done by people and they can reduce water content, extend
shelf life and easy to use. Application of kidney bean flour as fat replacer in
non gluten cake affect the cake texture. The purpose of this research is to
determine the effect using oven and roast drying method in characteristics of
kidney bean flour and non gluten cake texture. Evaluation of cake texture was
done objectively and subjectively with semi trained panelist. The result of
four replication showed that oven and roast drying method gave significant
difference t-test (α=5%) in water content, water absorption capacity, oil
absorption capacity, foam capacity, and emulsion stability, but there was not
significant difference in emulsion capacity. It also not gave significant
difference t-test (α=5%) in non gluten cake texture included objective
(hardness, springiness) and subjective (ease bitten and softness), but gave
significant difference in cohesiveness.
Penulis: Anita Maya Sutedja,
Ch. Yayuk Trisnawati, Agatha Levina Candra, Margareta Advista Giantiva
Kode Jurnal: jppertaniandd150783