Rosida, Rosida and Dedin F, Rosida (2009) EVALUASI NILAI GIZI PATI RESISTEN PISANG (KAJIAN VARIETAS PISANG DAN PROSES PENGOLAHAN). In: Seminar nasional Implementasi Teknologi Informasi dalam pengembangan Industri kimia, Kimia dan Manufaktur, 25 Nopember 2009, Surabaya.

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    This research was dealt with the nutritional evaluation of pre-cooked flour in experimental rats (Wistar) to evaluate physical and chemical properties of the digesta of rats as well as glucose and cholesterol content of their blood. This research used 2 types of bananas, Tanduk bananas (Musa corniculata) and Raja Nangka bananas (Musa paradisiaca Linn) and 3 types of cooking (boiling-cooling, steaming-cooling, and baking-cooling) which were selected from the previous research. These flours were used to substitute wheat flour (until 15-20%) in crackers and sensory characteristic of the crackers were evaluated. It was found that bananas pre-cooked flour from pre-cooking have high resistant starch content (6.38-11.40%). Pre-cooked flour diets have no effect on the volume, weight, water content, and pH of the digesta and glucose content of the blood. But these diets increase the concentration of acetic acid, propionic acid and butyric acid of the digesta and decrease cholesterol content of the blood, especially Tanduk pre-cooked flour (from bananas Tanduk after boiled and cooled), hence it has good effects on the colonic health. Crackers produced by the partial substitution of wheat flour (up to 15-20%) with pre-cooked flour (especially Tanduk pre-cooked flour after boiled and cooled) was preferred by the panels in terms of texture, color, and taste allowing for further development for health food products of high resistant starch. Key words : pre-cooked flour, resistant starch, bananas, boiling, steaming, baking, and cooling.

    Item Type: Conference or Workshop Item (Paper)
    Subjects: T Technology > T Technology (General)
    Divisions: Conference/Seminar
    Depositing User: Users 2 not found.
    Date Deposited: 11 May 2011 14:31
    Last Modified: 26 Apr 2018 09:14
    URI: http://eprints.upnjatim.ac.id/id/eprint/1361

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