Abstract
Colocasia esculentum (L) Schott known as “Talas bogor” in Indonesian language is easily grown in every island in Indonesia. It proved to have high content of carbohydrate as it can be utilize for wheat flour replacement in addition to prior modification using hydrogen peroxide. The objective of this research was to improve the quality of taro flour by assessing the effect of several parameter such as ratio of slurry, oxidation agent concentration, oxidation time and temperature. The result shows that using ratio of slurry 20% with 2% of H 2 O 2 concentration in temperature of oxidation process 30 o C and 60 min operation time can produced good quality of modified taro tube flour in terms of swelling power and water solubility with 7.2 g/g and 6.93% respectively. This condition has chosen by taking the technical and economic feasibility as consideration. This result also can be used as proof of evidence that using H 2 O 2 as an oxidizing agent in the process of taro tube flour modification can improve the functional properties of the flour. As the swelling power and water solubility of original taro tube flour were 3.7 g/g and 1.8% respectively.
Highlights
Introduction for human consumptionthis taro flour still hasAs one of the largest tropical country, Indonesia has major drawbacks such as low swelling power and water abundant species of carbohydrate source plantation. solubility
4,827 (HO) works effectively so we can see that there were a significant increase in swelling power and water solubility of the flour
Hydroxyl radical (HO) from hydrogen peroxide commonly occur prior oxidation process, responsible to cut the bond of amylose molecules from complex starch molecules and released it to the system
Summary
Introduction for human consumptionthis taro flour still hasAs one of the largest tropical country, Indonesia has major drawbacks such as low swelling power and water abundant species of carbohydrate source plantation. solubility. Further high carbohydrate content, taro tube proved to have research needs to be done to find out the optimum tiny starch particle characteristic (1-5μm) and rich of amylose content (20-25%) which make taro tube to digest by small favor of α-amylase enzyme to become glucose monomer (Agama-Acevedo et al, 2011). It is a recommended foodstuff for adults who experience indigestion problem as it contain small amount of protein, vitamin C, riboflavin, niasin and mineral (Niba, 2003). Colocasia esculentum (L) Schott based food product need to be develop further in order to increase its properties and functionality as it is utilize as wheat flour replacement
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