Improvement of Whiteness Degree and Functional Properties of the Fermented Awachy 5 Sweet Potato Flour Using Calcium Hypochlorite
Edy Subroto1, Yana Cahyana2, Rossi Indiarto3, Endah Wulandari4, Angiestya Pinekesti5
1Edy Subroto, Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia.
2Yana Cahyana, Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia.
3Rossi Indiarto, Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia.
4Endah Wulandari, Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia.
5Angiestya Pinekesti, Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia.
Manuscript received on 26 June 2019 | Revised Manuscript received on 05 July 2019 | Manuscript published on 30 July 2019 | PP: 391-395 | Volume-8 Issue-9, July 2019 | Retrieval Number: H7233068819/19©BEIESP | DOI: 10.35940/ijitee.H7233.078919
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Fermented Awachy 5 sweet potato flour has the potential to substitute the low protein wheat flour, but this flour has the disadvantage of having a low whiteness degree. The objective of this research was to improve the whiteness degree and the functional properties of naturally fermented of Awachy 5 sweet potato flour using calcium hypochlorite. The research was conducted by the addition of calcium hypochlorite to the fermented sweet potato chips consisted of 5 treatments; namely control (without calcium hypochlorite), 100 ppm, 150 ppm, 200 ppm, and 250 ppm. The results showed that the bleaching treatment using calcium hypochlorite increased the whiteness degree and pasting stability of fermented sweet potato flour. The optimum concentration of calcium hypochlorite was 200 ppm which produced flour with a whiteness degree of 84.60%, ash content of 0.73%, swelling volume of 7.75 mL/g, water absorption capacity of 195.80%, and pasting properties that include of peak viscosity, hold viscosity, breakdown viscosity, setback viscosity, and final viscosity about 2979 cP, 1704 cP, 1275 cP, 1345 cP, 3049 cP, respectively.
Keywords: Awachy 5, Sweet Potato Flour, Calcium Hypochlorite, Functional Properties, Pasting Properties
Scope of the Article: Properties and Mechanics of Concrete