Chemical Properties, Functionality, and Morphology of Taro Flour Modified by H2O2 Oxidation and Irradiation of UV Light
Riyanti Ekafitri, Yudi Pranoto, Ainia Herminiati

Research Center for Appropriate Technology-Indonesian Institute of Sciences

Abstract

Taro tuber is one type of traditional Indonesian tubers which potential to be processed into flour. Modification taro flour using H2O2 oxidation catalysed with UV irradiation can improve quality of taro flour. This study aims to determine chemical properties, functionality, and morphology of modified taro flour effected by concentration H2O2 and oxidation-UV irradiation time. The study used a completely randomized design with two factors, hydrogen peroxide concentration (3.4, and 5 percentt) and time of oxidation-UV irradiation (5, 15, 25, and 35 minutes). Taro flour were analysed in term of carbonyl, carboxyl, and,amylose content, pasting properties (peak viscosity, final viscosity, and setback, viscosity), baking expansion, crystallinity, and granular morphology. The results show that the higher the hydrogen peroxide concentration and the longer the reaction time cause the increase in the carbonyl, carboxyl, and amylose contents, peak viscosity, final viscosity, and baking expansion. Meanwhile, it caused a decrease in setback viscosity, relative crystallinity, and damaged the morphological structure of flour granules. All these characteristics are recommended for bakery product production.

Keywords: taro flour, oxidation, irradiation,

Topic: FOOD SAFETY AND SECURITY