Effect of drying pretreatments on the chemical and color properties of Gayam (Inocarpus fagifer) flour
V Silviana, S B Anoraga, I Sabarisman

Department of Bioresources Technology and Veterinary, Vocational College, Universitas Gadjah Mada, Yogyakarta, Indonesia

Abstract

Gayam seeds had a high content of carbohydrate, so that can be used as a source of foodstuff or processed into flour. Unfortunately, the processing of gayam seeds into flour can cause browning after peeling. The aim of this research was to evaluate the effects of drying pretreatments on the chemical and color properties of gayam flour, such as water content, protein content, color lightness, and whiteness index. The processing steps of the gayam flour were peeling, sorting, water blanching (70 and 90℃) for 10 minutes with variation of citric acid addition (0% and 1% w/v), slicing, and drying at 70℃ for 3 hours. The results showed that the higher the blanching temperature, the lower the water content of gayam flour. The interaction effects of the blanching temperature and the citric acid addition on the protein content, color lightness, and whiteness index of gayam flour were significant. In color lightness and whiteness index, the blanching temperature at 90℃ was better than the others.

Keywords: blanching, browning, citric acid, gayam flour, whiteness index

Topic: AGRICULTURAL PRODUCT TECHNOLOGY