Pengaruh Tepung Beras Pragelatinisasi terhadap Penyerapan Minyak dan Sensori Kue Cucur
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Accepted
17 January 2022
Published
30 June 2022
Keywords:
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cucur, deep frying, oil uptake, pregelatinized, pregelatinized rice flour
Abstract
Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough. The type of rice and temperature of extrusion process affect the characteristics of pregelatinized rice flour and final products. Thus, the objective of this research was to determine the effect of using pregelatinized rice flour on the oil uptake and sensory of cucur. The type of rice used were IR64 and IR42, and the extrusion process temperatures were 130 and 150°C. The oil uptake by cucur made with pregelatinized rice flour was analyzed during deep frying and sensory analysis was done on the resulting cucur. The results showed that the type of rice, temperature of extrusion, and their interactions had a significant effect on the characteristics and sensory of cucur. A combination of IR42 and 150°C resulted in cucur with 35.97% moisture content, 19.32% fat content, 18.14% moisture loss, 18.14% oil uptake, while the overall sensory attribute was acceptable to the panelists. Use of pregelatinized rice flour resulted in decrease in the oil uptake and moisture loss. Cucur made with pregelatinized rice flour has desirable intensities of sensory attributes (appearance, flavor, texture, and mouthfeel), which result in the higher overall preferences score.
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Sompong R, Siebenhandl-Ehn S, Berghofer E, Schoenlechner R. 2010. Extrusion cooking properties of white and coloured rice varieties with different amylose content. Starch 63: 55-63. https://doi.org/10.1002/star.201000086
Tako M, Tamaki Y, Teruya T, Takeda Y. 2014. The principle of starch gelatinization and retrograde-tion. Food Nutr Sci 5: 280-291. https://doi.org/10.4236/fns.2014.53035
Wang H, Xiao N, Wang X, Zhao X, Zhang H. 2019. Effect of pregelatinized starch on the charac-teristics, microstructures, and quality attributes of glutinous rice flour and dumplings. Food Chem 283: 248-256. https://doi.org/10.1016/j.foodchem.2019.01.047
Wiriyawattana P, Suwonsichon S, Suwonsichon T. 2018. Effects of drum drying on physical and antioxidant properties of riceberry flour. Agric Nat Resour 52: 445-450. https://doi.org/10.1016/j.anres.2018.11.008
Yang Y, Wang L, Li Y, Qian HF, Zhang H, Wu GC, Qi XG. 2019. Investigation the molecular degra-dation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment. Food Chem 283: 287-293. https://doi.org/10.1016/j.foodchem.2019.01.034
Yang D, Wu G, Li P, Qi X, Zhang H, Wang X, Jin Q. 2020. Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying. Food Res Int 137: 109338. https://doi.org/10.1016/j.foodres.2020.109338
[AOAC] Association of Official Analytical Chemist. 2005. Official Method of Analysis. 18th Edition. Assosiation of analytical Chemist. New York (US): Chemist Inc.
[AOAC] Association of Official Analytical Chemist. 2012. Official Method of Analysis. 19th Edition. Assosiation of analytical Chemist. New York (US): Chemist Inc.
Ashogbon AO, Akintayo ET. 2014. Recent trend in the physical and chemical modification of starches from different botanical sources- a review. Starch 66: 41-57. https://doi.org/10.10 02/star.201300106
Bansal HS, Takhar PS, Maneerote J. 2014. Modeling multiscale transport mechanisms, phase changes and thermomechanics during frying. Food Res Int 62: 709-717. https://doi.org/10.1016/j.foodres.2014.04.016
Bouvier J-M, Campanella OH. 2014. Extrusion processing technology: Food and non-food biomaterials. 1-10. John Wiley & Sons, Ltd, UK. https://doi.org/10.1002/9781118541685
Chen L, McClements DJ, Zhang Z, Zhang R, Bian X, Jin Z, Tian Y. 2020. Effect of pullulan on oil absorption and structural organization of native maize starch during frying. Food Chem 309: 125681. https://doi.org/10.1016/j.foodchem.2019.125681
Chen L, Tian Y, Sun B, Cai C, Ma R, Jin Z. 2018. Measurement and characterization of external oil ini the fried waxy maize starch granules using ATR-FTIR and XRD. Food Chem 242: 131-138. https://doi.org/10.1016/j.foodchem.2017.09.016
dos Santos TPR, Franco CML, Leonel M. 2019. Gelatinized sweet potato starches obtained a different preheating temperature in a spray dryer. Int J Biol Macromol 149: 1339-1346. https://doi.org/10.1016/j.ijbiomac.2019.11.105
Florentina, Syamsir E, Hunaefi D, Budijanto S. 2016. Teknik gelatinisasi tepung beras untuk menu-runkan penyerapan minyak selama penggo-rengan minyak terendam. Agritech 36: 387-393. https://doi.org/10.22146/agritech.16760
Garmakhany AD, Mirzaei HO, Maghsudlo Y, Kashaninejad M, Jafari SM. 2014. Production of low fat French-fries with single and multi-layer hydrocolloid coatings. J Food Sci Technol 51: 1334-1341. http://doi.org/10.1007/s13197-012-0660-9
Haliza W, Kailaku SI, Yuliani S. 2012. Penggunaan mixture response surface methodology pada optimasi formula brownies berbasisi tepung talas banten (Xanthosoma updipes K.Koch) sebagai alternatif pangan sumber serat. J Pascapanen 9: 96-106. https://doi.org/10.210 82/jpasca.v9n2.2012.96-106
[IRRI] International Rice Research Institute. 2009. http://wwww.knowledgebank.irri.org/millingprocess/index/php/rice-quality-mainmenu-281/quali ty-characteristic-of-mileed-rice-mainmenu-283. [19 Januari 2021].
Khazaei N, Esmailli M, Emam-Djomeh Z. 2015. Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-frying. Carbohyd Polym 137: 249-254. https://doi.org/10.1016/j.carbpol.2015.10.084
Jiao A, Yang Y, Li Y, Chen Y, Xu X, Jin Z. 2020. Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles. Int J Food Prop 23: 809-819. https://doi.org/10.1080/10942912.2020.1761830
Kim J, Choi I, Shin W-K, Kim Y. 2015. Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake texture of gluten-free soy donut. LWT- Food Sci Technol 62: 620-627. https://doi.org/10.1016/j.lwt.2014.03.039
Liberty JT, Dehghannya J, Ngadi MO. 2019. Effective strategies for reduction of oil content in deep-fat fried food - a review. Trends Food Sci Technol 92: 172-183. https://doi.org/10.1016/j.tifs .2019.07.050
Liu Y, Chen J, Luo S, Li C, Ye J, Liu C, Gilbert RG. 2017. Physicochemical and structural proper-ties of pregelatinized prepared by improved extrusion cooking technology. Carbohyd Polym 175: 265-272. https://doi.org/10.1016/j.carbpol. 2017.07.084
Lin Q-L, Xiao H-X, Fu X-J, Tian W, Li L-H, Yu F-X. 2011. Physicochemical properties of flour, starch, and modified starch of two rice varieties. Agric Sci China 10: 960-968. https://doi.org/10.1016/S1671-2927(11)60082-5
Meilgaard M, Civille GV, Carr BT. 2007. Sensory evaluation techniques, fourh edition. 172-188. CRC Press LLC, Florida. https://doi.org/10.1201/b16 452
Millin TM, Medina-Meza IG, Walters BC, Huber KC, Rasco BA, Ganjyal GM. 2016. Frying oil temperature: Impact on physical and structural properties of French fries during the par and finish frying processes. Food Bioproc Technol 9: 2080-2091. https://doi.org/10.1007/s11947-016-1790-2
Nindita DA, Kusnandar F, Budijanto S. 2017. Changes in antioxidant and physicochemical properties of Indonesian black rice flour (Var. Banjarnegara and Bantul) during non-die extrusion cooking. J Teknol Industri Pangan 29: 164-174. https://doi.org/10.6066/jtip.2018.29.2.164
O’keefe SJD, Li JV, Lathi L, Carbonero F, Mohammed K, Posma JM, Kinross J, Wahl E, Ruder E, Vipperla K, Naidoo V, Mtshali L, Tims S, Puylaert PGB, DeLany J, Krasinskas A, Benefiel AC, Kaseb HO, Newton K, Nicholson JK, de Vos WM, Gaskins HR, Zoetendal EG. 2015. Fat, fibre and cancer risk in African americans and rural Africans. Nat Commu-nications 6: 6342. https://doi.org/10.1038/ncomms7342
Rohaya MS, Maskat MY, Ma’aruf AG. 2013. Rheological properties of different degree of pregelatinized rice flour batter. Sains Malay-siana 42: 1707-1714.
Sompong R, Siebenhandl-Ehn S, Berghofer E, Schoenlechner R. 2010. Extrusion cooking properties of white and coloured rice varieties with different amylose content. Starch 63: 55-63. https://doi.org/10.1002/star.201000086
Tako M, Tamaki Y, Teruya T, Takeda Y. 2014. The principle of starch gelatinization and retrograde-tion. Food Nutr Sci 5: 280-291. https://doi.org/10.4236/fns.2014.53035
Wang H, Xiao N, Wang X, Zhao X, Zhang H. 2019. Effect of pregelatinized starch on the charac-teristics, microstructures, and quality attributes of glutinous rice flour and dumplings. Food Chem 283: 248-256. https://doi.org/10.1016/j.foodchem.2019.01.047
Wiriyawattana P, Suwonsichon S, Suwonsichon T. 2018. Effects of drum drying on physical and antioxidant properties of riceberry flour. Agric Nat Resour 52: 445-450. https://doi.org/10.1016/j.anres.2018.11.008
Yang Y, Wang L, Li Y, Qian HF, Zhang H, Wu GC, Qi XG. 2019. Investigation the molecular degra-dation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment. Food Chem 283: 287-293. https://doi.org/10.1016/j.foodchem.2019.01.034
Yang D, Wu G, Li P, Qi X, Zhang H, Wang X, Jin Q. 2020. Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying. Food Res Int 137: 109338. https://doi.org/10.1016/j.foodres.2020.109338
Authors
SavitriP. N., SyamsirE., & BudijantoS. (2022). Pengaruh Tepung Beras Pragelatinisasi terhadap Penyerapan Minyak dan Sensori Kue Cucur. Jurnal Teknologi Dan Industri Pangan, 33(1), 1-10. https://doi.org/10.6066/jtip.2022.33.1.1
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