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1/2021 vol. 71
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ORIGINAL ARTICLE
Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour
Yana Cahyana 1
,
 
Tomi Nugraha 1
,
 
Nabila Aprilira 1
,
 
Karina Ayuningtias 1
,
 
Giffary Pramafisi Soeherman 1
,
 
Herlina Marta 2
,
 
Tensiska Tensiska 1
 
 
 
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1
Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Indonesia
 
2
Laboratory of Food Processing Technology, Department of Food Technology, Universitas Padjadjaran, Indonesia
 
 
Submission date: 2020-10-17
 
 
Final revision date: 2021-01-28
 
 
Acceptance date: 2021-01-29
 
 
Online publication date: 2021-02-24
 
 
Publication date: 2021-02-24
 
 
Corresponding author
Yana Cahyana   

Food Technology, Universitas Padjadjaran, Bandung, Indonesia
 
 
Pol. J. Food Nutr. Sci. 2021;71(1):61-68
DOI: https://doi.org/10.31883/pjfns/132928
 
 
Article (PDF)
References (28) Citations (3)
 
KEYWORDS
heat-moisture treatment
lipid
egg yolk
margarine
complex
 
TOPICS
Other techniques
Functional properties
Others
Fruits
Oils
Carbohydrates
 
ABSTRACT
Egg yolk and margarine are commonly applied in starchy food processing as a lipid source. Both may affect the starch properties to different extent. Therefore, the effects of adding egg yolk (0.3, 1.0, and 1.7 g/100 g of flour) and margarine (1, 3, and 5 g/100 g of flour) to banana flour on the complex formation of gelatinized starch–lipid and on paste functional properties were investigated in this study. Native banana flour was used as a control. The complexing index (CI) value increased with the increasing egg yolk or margarine content in the paste. Egg yolk lipids formed complexes with flour starch more favorably than margarine lipids. The heat-moisture treatment (HMT) of banana flour increased its ability to form a complex. Complex formation may partly affect the swelling volume (SV) and freeze-thaw stability (FTS) of pastes. The decrease in SV was smaller in the paste with egg yolk than with margarine. Egg yolk also led to a lesser syneresis and solubility than margarine. For freeze-thaw stability, the interplay roles between the reducing effect of lipid addition and the increasing effect of HMT led to an increased syneresis suggesting that HMT factor prevailed. The reducing effect of lipid addition on egg yolk complex solubility predominated the increasing impact of HMT. Lipid source did not affect pasting properties except set back viscosity. HMT-pretreatment played a major role in the alteration of pasting properties compared to the lipid content.
FUNDING
This work was supported by financial sponsorship from Penelitian Dasar Unggulan Perguruan Tinggi (PDUPT), Kemenristekdikti, Indonesia.
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CITATIONS (3):
1.
Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films
Yana Cahyana, Christoper Verrell, Dodo Kriswanda, Ghina Aulia, Namira Yusra, Herlina Marta, Nandi Sukri, Safarov Esirgapovich, Sultanova Abduvakhitovna
Polymers
 
CrossRef
 
 
2.
Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity
Yana Cahyana, Nadia Annisa, Tiara Khoerunnisa, Sri Sulastri, Herlina Marta, Tita Rialita, Tri Yuliana, Abderrahmane Aït-Kaddour, Gülüm Şumnu
International Journal of Biological Macromolecules
 
CrossRef
 
 
3.
Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies
Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari
Polish Journal of Food and Nutrition Sciences
 
CrossRef
 
 
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