Gadung tuber pasta drying: kinetic model development and physical quality evaluation

Abstract

Gadung tuber (Dioscorea hispida dennst.) is a carbohydrate-rich food source that is easily found in Indonesia. Studies have been carried out on pretreatment methods to reduce antinutritional compounds in gadung tubers. So gadung tubers can be promoted as the raw materials of several food products such as pasta. Drying is the most crucial process that will determine the final quality of the pasta product. This study aimed to investigate the kinetic models of gadung tuber pasta drying and its physical quality. Four thin-layer models (Newton, Page, Handerson-Pabis and Logarithmic) were employed to find the selected model. The gadung tuber pasta was formulated using low, medium, and high protein wheat flour and then was dried at a temperature of 30-70℃. The moisture content was observed every 30 mins for 240 mins. The result showed that the moisture reduction was higher in higher drying temperatures and lower protein wheat flour. The Logarithmic model was selected to predict the drying kinetics of gadung tuber pasta drying with the highest value of R2 and the lowest value of RMSD. The cyanide content in gadung tuber pasta meets the standard, indicating that the gadung tubers pasta may safety to consume.