Lisna Ahmad
Abstract: Corn is one of important crops in Indonesia. The alternative usage of
corn as human food is processed into corn noodle. The objectives of this
research are to analyze biology value of corn noodle from corn flour and
substituted with heat moisture treatment (HMT) starch modification. This
research to be start with makes noodle corn from two formulations. The first
formulation corn noodle from 100% corn flour and the second formulation from
85% corn flour and 15% HMT starch. The parameters of biology value analyzed
corn noodle were in vitro starch digestibility, amylose content, dietary fiber and
in vitro resistance starch. Corn noodle that substituted HMT corn starch have
25,16% starch digestibility, 7,58 % dietary fiber and 3,72 resistant starch.
Keywords: Biology value, Corn noodle, Corn flour, Heat moisture treatment
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