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标题：Effect of Pre-gelatinization on Physicochemical and Functional Properties of Gayam ( Inocarfus fagifer Forst.) Flour
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作者：Agus Wijanarka ; Toto Sudargo ; Eni Harmayani 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2017
卷号：12
期号：3
页码：178-185
DOI：10.3923/ajft.2017.178.185
出版社：Academic Journals Inc., USA
摘要：Background: Gayam ( Inocarfus fagifer Forst.), a native plant of Indonesia has a good potential as a source of flour. Currently, gayam flour is made by conventional processing with poor quality. Objective: The study was to evaluate the effect of pre-gelatinization treatment on physicochemical and functional properties of gayam flour. Methodology: Pre-gelatinized gayam flour was prepared from unpeeled gayam seed by boiling at 100°C for 15, 30 or 45 min, followed by peeling, slicing, drying, grinding and sieving through a 60 mesh. Results: The pre-gelatinization treatment decreased the starch and amylose content, while moisture, ash, protein, fat, carbohydrates and dietary fiber content did not differ significantly. The longer pre-gelatinization time led to the higher of ΔE values and whiteness index, whereas pre-gelatinization for 45 min produced the highest ΔE values and whiteness index. Scanning electron microscopy showed the granules of the pre-gelatinized gayam flour were oval, rough surface, bigger and heterogenous size, while native flour was spherical, smooth surface, smaller and homogeneous size. The pre-gelatinization treatment increased water holding capacity and swelling power but decreased oil holding capacity and solubility. Pasting temperature and setback viscosity of pre-gelatinized gayam flour increased as the pre-gelatinization time increased but it had no effect on the peak, trough, breakdown and final viscosity. Conclusion: The significant differences in physicochemical and functional properties were observed among the pre-gelatinized gayam flours with respect to starch, amylose content, color, microstructure, water holding capacity , oil holding capacity and pasting properties. The pre-gelatinization treatment of gayam seed increased the whiteness index, water holding capacity and swelling power.