Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product
Maslichatun Trisnayatie Octavia Yusuf,
Ardiyan Dwi Masahid,
Lia Ratnawati,
Novita Indrianti,
Riyanti Ekafitri,
Enny Sholichah,
Nok Afifah,
Achmat Sarifudin,
Dalia M. Hikal,
Rokayya Sami,
Ebtihal Khojah,
Amani H. Aljahani,
Maalem H. Al-Moalem,
Mohammad Fikry
Affiliations
Maslichatun Trisnayatie Octavia Yusuf
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Jember State University, Jember 68121, Indonesia
Ardiyan Dwi Masahid
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Jember State University, Jember 68121, Indonesia
Lia Ratnawati
Research Center for Appropriate Technology, National Research, and Innovation Agency (PRTTG-BRIN), Subang 41213, Indonesia
Novita Indrianti
Research Center for Appropriate Technology, National Research, and Innovation Agency (PRTTG-BRIN), Subang 41213, Indonesia
Riyanti Ekafitri
Research Center for Appropriate Technology, National Research, and Innovation Agency (PRTTG-BRIN), Subang 41213, Indonesia
Enny Sholichah
Research Center for Appropriate Technology, National Research, and Innovation Agency (PRTTG-BRIN), Subang 41213, Indonesia
Nok Afifah
Research Center for Appropriate Technology, National Research, and Innovation Agency (PRTTG-BRIN), Subang 41213, Indonesia
Achmat Sarifudin
Research Center for Appropriate Technology, National Research, and Innovation Agency (PRTTG-BRIN), Subang 41213, Indonesia
Dalia M. Hikal
Nutrition and Food Science, Home Economics Department, Faculty of Specific Education, Mansura University, Mansoura 35516, Egypt
Rokayya Sami
Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Ebtihal Khojah
Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Amani H. Aljahani
Department of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
Maalem H. Al-Moalem
Department of Home Economics, College of Education–Delam, Prince Sattam Bin Abdulaziz University, P.O. Box 173, Alkharj 11942, Saudi Arabia
Mohammad Fikry
Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Toukh 13736, Egypt
Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour was studied. Moreover, the sensory acceptability of instant porridge prepared from this flour was investigated. Results showed that the shapes of starch granules of pre-gelatinized adlay flour started to disappear at a temperature of 80 °C. However, the crystallinity of the flour gelatinized at 60 °C was higher than that of flours gelatinized at other temperatures. The treatment increased water absorption, water solubility, and swelling power of pre-gelatinized adlay flour. It changed the pasting properties of pre-gelatinized adlay flour and decreased the lightness of pre-gelatinized adlay flour. Overall, the panelists preferred the instant porridge made from pre-gelatinized adlay flour prepared from 100 °C
