The effect of jack bean (Canavalia ensiformis L.) starch modification annealingheat moisture treatment on physical and chemical characteristics of biscuit

Q3 Agricultural and Biological Sciences Food Research Pub Date : 2024-04-21 DOI:10.26656/fr.2017.8(s2).113

A. R. Ariyantoro, D.R. Affandi, A.S. Rahmah

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Abstract

Biscuits are one of the food products that are in great demand by the people of Indonesia with a consumption growth rate of 4.25% from 2016 to 2020. Biscuits have the characteristics of low moisture content so they have a long shelf life. In this study, innovation was carried out on the main raw material of biscuits using the substitution of jack bean starch (Canavalia ensiformis L.) modified by annealing-heat moisture treatment (HMT). This study aimed to determine the effect of HMT and annealing-HMT on the physical and chemical characteristics of biscuits and to determine the best biscuit formulation. The design used in this study was completely randomized design (CRD) with one factor in the combination of modified starch and biscuit formula, namely control (100% flour), native starch (100%), native starch: wheat (50:50), native starch (100%), HMT modified starch: wheat (50:50), HMT modified starch (100%), annealing HMT modified starch: flour (50:50), and annealing HMT modified starch (100%). Based on the research, it was found that the substitution of wheat flour using annealing HMT modification starch affects brighter color, lower hardness and fracture strength, lower moisture content, ash content, fat content, and protein content, as well as increment in carbohydrate content. The best formula was determined based on multiple attributes, namely the F7 formula with 100% annealing HMT starch modification.

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千层豆（Canavalia ensiformis L.）淀粉改性退火加热水分处理对饼干理化特性的影响

饼干是印尼人民需求量很大的食品之一，2016-2020年的消费增长率为4.25%。饼干具有含水量低的特点，因此保质期较长。本研究对饼干的主要原料进行了创新，使用经退火-热湿度处理（HMT）改性的积豆淀粉（Canavalia ensiformis L.）替代积豆淀粉。该研究旨在确定 HMT 和退火-HMT 对饼干物理和化学特性的影响，并确定最佳饼干配方。本研究采用的设计是完全随机设计（CRD），变性淀粉与饼干配方的组合只有一个因素，即对照（100%面粉）、原生淀粉（100%）、原生淀粉：小麦（50:50）、原生淀粉（100%）、HMT 变性淀粉：小麦（50:50）、HMT 变性淀粉（100%）、退火 HMT 变性淀粉：面粉（50:50）和退火 HMT 变性淀粉（100%）。研究发现，用退火 HMT 改性淀粉替代小麦粉后，色泽更鲜艳，硬度和断裂强度降低，水分含量、灰分含量、脂肪含量和蛋白质含量降低，碳水化合物含量增加。根据多种属性确定了最佳配方，即采用 100% 退火 HMT 改性淀粉的 F7 配方。

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