Pasting properties of wheat flour, physical characteristics of dough and steam-bun changes as affected by Suji leaves powder
Erni Sofia Murtini, Adhima Adhamatika, Destiana Adinda Putri

Ilmu dan Teknologi Pangan, THP, FTP, Universitas Brawijaya

Abstract

Water-extract of fresh Suji leaves have been traditionally used as a green food colorant in Indonesia. Innovation whole Suji leaves into powder form is expected fulfilled zero-waste concept and being a more applicable natural food colorant than the fresh one. This research was aimed to evaluate the changes of pasting properties of wheat flour, characteristics of dough and steam-bun as affected by adding of suji leaves powder (SLP). The study was done following Randomized Block Design with SLP concentration (0-5%) as the factor. The results showed that the increase of SLP concentrations significantly affected (α = 0.05) by reducing pasting properties of wheat flour except pasting temperature, increasing the green color, and reducing the moisture content of the dough and steam-buns, as well as reducing specific volume and texture profile of steam-buns. Considering the role of SLP as a natural coloring food additive, therefore it was expected to add the least concentration to create green color without creating negative effects for the other steam-bun qualities. This study showed that at a concentration of 1%, the SLP was sufficient to produce a green color (Lab crust 70.45, 2.16, 25.8) steam-bun with volume (91.00 cm3), specific volume (3.15 g/cm3), moisture content (crust 33.01%, crumb 35.27%) and texture profile (cohesiveness 0.67, springiness 0.92, chewiness 246.46 g and resilience 0.32), and these qualities were comparable to the steam-bun without SLP.

Keywords: Suji leaves powder (SLP), steam-bun, properties

Topic: AGRICULTURAL PRODUCT TECHNOLOGY