The Effect of Heat Moisture Treatment of Sago (Metroxylon sago sp) and Arenga (Arenga pinnataa mer) Starches Noodles Quality
THE EFFECT OF HEAT MOISTURE TREATMENT OF SAGO
(Metroxylon sago sp) AND ARENGA (Arenga pinnataa mer.) STARCHES
ON NOODLES QUALITY
NISA KYO UMARETA
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2014
STATEMENT OF MANUSCRIPT,
LITERATURE REVIEW, AND SOURCES OF INFORMATION*
Hereby I declare that manuscript entitled The Effect of Heat Moisture
Treatment of Sago (Metroxylon sago sp) and Arenga (Arenga pinnataa mer)
Starches On Noodles Quality is my authentic scientific work supervised by
advisor commissionary and has not been proposed to other higher education
institution. Review based on published or not published literature has been written
in the manuscript and references.
Therefore, I give my manuscript copyright to Bogor Agricultural University
(IPB).
Bogor, 30 November 2014
Nisa Kyo Umareta
NIM F24090106
ABSTRACT
Abstract. Sago (Metroxylon sago sp) and arenga (arenga piñataa merr)
starches were commonly used to make starch noodles in Indonesia. In native
forms, starch does not always have the appropriate physical and chemical
properties for certain types of processing in noodles manufacturing. Physical
modification such as heat moisture treatment is applied in order to improve starch
physical properties. It is expected to make the starch more suitable for starch
noodles manufacturing. This study aims to analyze starch noodles made from sago
and arenga starches in their native, HMT, and composite (ratio 1:1) forms based
on the quality parameter measured (cooking quality and textural quality) and also
to compare which starch noodles that has better qualities. Heat moisture treatment
was conducted with autoclaving the starch (20% moisture content) for 60 min for
sago starch and 90 min for arenga starch at the temperature of 120oC. Starch
noodles were made by kneading, extruding, boiling, cooling and drying. Based on
cooking quality, HMT had significantly lowered the cooking quality where the
HMT sago and arenga starch noodles had higher cooking loss (19.26% & 19.34%)
and longer cooking time (7min & 8min) compare to starch noodles made from
native sago and arenga starches. On their textural properties, HMT sago and
arenga starch noodles had lower extension modulus but less sticky (lower
adhesiveness value) compare to starch noodles made from native sago and arenga
starches.
Keywords: sago, arenga, starch, heat moisture treatment, noodles
THE EFFECT OF HEAT MOISTURE TREATMENT OF SAGO
(Metroxylon sago sp) AND ARENGA (Arenga pinnataa mer.) STARCHES
ON NOODLES QUALITY
NISA KYO UMARETA
Manuscript
as one of requirements to achieve degree of
Sarjana Teknologi Pertanian
at
Food Science and Technology major
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2014
Manuscript Title
Name
NIM
: The Effect of Heat Moisture Treatment of Sago
(Metroxylon sago sp) and Arenga (Arenga pinnataa mer)
Starches Noodles Quality
: Nisa Kyo Umareta
: F24090106
Approved by,
Dr. Ir. Dede R. Adawiyah, M.Sc
Advisor
Acknowledge by,
Dr. Feri Kusnandar, M.Sc
Head of Food Science and Technology Department
Date of Graduation:
FOREWORD
Praise to Allah for the mercy, graciousness, and guidance throughout the
research and manuscript completion. Author would like to thank his family,
especially her beloved parents, sister, and brother for their unending love, support,
and encouragement. Author owe her deepest gratitude to her advisor, Dr. Ir. Dede
R. Adawiyah, M.Sc for all support, advice, patience, and guidance during the
research. Special thanks to Mr. Yahya, and Mrs. Antin who helped collecting data,
my family, friends, and colleagues who had given me support and prayer through
this manuscript writing.
Bogor, 30 November 2014
Nisa Kyo Umareta
TABLE OF CONTENTS
TABLE LIST
vi
FIGURE LIST
vi
INTRODUCTION
1
Background
1
Objectives
2
MATERIALS AND METHODS
2
Materials
2
Methods
3
Heat Moisture Treatment
3
Starch Noodle Preparation
3
Water Content Analysis
3
Cooking Quality Analysis
4
Optimum Cooking Time Analysis
4
Rehydration Capacity and Cooking Loss Analysis
4
Texture Property Analysis
4
Extension Analysis
4
Texture Profile Analysis
5
Statistical Analysis
5
RESULT AND DISCUSSION
5
Starch Noodles Preparation
4
Starch Noodles Visual Appearance
7
Cooking Quality Analysis
7
Texture Profile Analysis
8
Hydration properties analysis
8
Texture analysis
10
CONCLUSIONS AND RECOMMENDATIONS
11
Conclusions
11
Recommendations
11
REFERENCES
12
APENDICES
15
TABLE LIST
Table 1 Cooking properties of noodles made ffrom sago starch and
arenga starch in native, HMT, and composite forms
Table 2 Texture profile analysis of noodles made from sago starch and
arenga starch in native, HMT, and composite forms
Table 3 Classification of Characteristics
Table 4 Definition of Mechanical Parameters of Texture
Table 5 Extension of noodles made from sago starch and arenga starch in
native, HMT, and composite forms
7
8
9
9
11
FIGURE LIST
Figure 1 Cooked starch noodles: (A) native sago starch (B) composite sago starch
(C) HMT sago starch (D) native arenga starch (E) composite arenga starch
(F) HMT arenga starch
6
1
INTRODUCTION
Backgrounds
Starch noodles are one of the traditional oriental food popularly
consumed both as noodle food and in dishes throughout Asian countries
(Takahashi et al., 1986; Mestres et al., 1988; Miskelly 1993; Galvez et al.,
1994; Kasemsuwan et al., 1998; Collado et al., 2001). Starch noodles in
Indonesia can be made from various starches. Ones of the starch sources are
obtain from the palm trees.The common two types of palm trees used for
making starch noodles are sago (metroxylon sagu) and arenga (arenga
pinnataa merr). Noodles from sago are commercially sold in Bogor, it is
also consumed in Riau Archipelago and Kalimantan. Arenga is commonly
used as main ingredients for sohun, replacing the mung bean flour. It is also
widely sold in Java Island, especially in central java and east java
(Widaningrum et al., 2005).
Starch noodles are different with noodles made from the wheat flour.
The noodles made from wheat containing gluten which plays an important
role to form the network to integrate other components to form visco-elastic
dough. The physical properties of starch play an important role to the starch
noodles final quality that will be produced. Starch noodle qualities are
usually defined by visual attributes of the dry and cooked noodles. The most
important characteristics for cooked starch noodles are texture and mouth
feel where they should remain firmness, not sticky after cooking, high
tensile strength, short cooking time and low cooking loss (Galvez &
Ressurection, 1992). The quality of starch noodles usually is measured by
three different aspects which are sensory evaluation, cooking quality and
textures (Baek, Cha, & Lim, 2001; Chen et al., 2002)
Some modification to the native starch is done in order to make the
starch has appropriate properties for certain types of processing. Physical
modification has advantages as it has no by products, considered natural and
highly safe ingredients. Heat moisture treatment (HMT) is one of physical
modification by using hydrothermal treatments which is carried out under
restricted moisture content (10-30%) and higher temperature (90-120oC).
HMT alters physicochemical properties of starch such as promotes an
increase in the gelatinization temperature, a widening gelatinization
temperature range, a decrease in granular swelling and amylose leaching
and an increase in thermal stability (Zavareze & Dias, 2011). The decrease
in granular swelling and amylose leaching and the increase in heat and shear
stability of HMT starch could be desirable properties for noodles
manufacture (Horndok & noomhorn, 2007).
Although these two palm starch based noodles are already produced
for quite a long time indonesia, scientific studies related to these starch
noodles are still limited. A prior study of the optimal moisture content, and
heating time of HMT for sago and arenga starch have been done. The
optimum HMT for arenga an sago starches were at 120oC, 20% moisture
content and heating time was 90min and 60min for arenga and sago starch,
respectively (Adawiyah, 2012). Analyzing physical properties both on
2
native and HMT forms of sago and arenga starch were also conducted. This
research was aim to study the starch noodles quality made from arenga
starch and sago starch both in native and HMT based on its cooking quality
and textures. This research was also aim to see, which one has the better
quality based of the parameter measured.
Objectives
The objectives of this study were to analyze the starch noodles quality
made from sago starch and arenga starch on native form, HMT form, and
composite of native and HMT (ratio 1:1), to compare starch noodles quality
made from sago starch and arenga starch, compare the starch noodles
quality made with native form starches with HMT form as well as with
composite starches. It also aimed to determine which starch noodles had the
best quality on the quality parameters measured (cooking quality and
textural quality).
Materials and Methods
Materials
Arenga (A.pinnata) starch was obtained from arenga starch industry
in Sukabumi while the sago starch (M. Sago) was obtained from Bogor,
West Java, Indonesia. The starches were purified by washing, filtering,
decantation and drying. The food processing instruments used for this
research were cold horizontal screw extruder, oven, and hotplate. The
measurement instruments used was texture analyzer (TA-XT2).
Methods
Heat Moisture Treatment
Heat moisture treatment was done by using autoclave method based
on the optimum parameters obtained by Adawiyah (2012). Starch moisture
content was adjusted to 20% (wet basis) by mixing certain amount of water
into the starches for 15min and then was wrapped into sealed HDPE (High
density polyethylene) plastics for one hour before autoclave process. The
sago starch was autoclaved for 60min while the arenga starch was
autoclaved for 90min at the temperature of 120oC. The HDPE plastics were
being cooled down to room temperature and dried overnight at 45oC in hotair-oven.
Starch Noodles Preparation
There were six starch noodles sample that were prepared for this study.
The starches were native starches of sago and arenga, HMT starches of sago
and arenga, and composite starches (mixture of native and HMT forms of
starch with the ratio of 1:1) of sago and arenga starches.
By modifying starch noodles preparation from Purwani et al (2003)
200gr of starch was used as the basis. 20gr of starch was pregelatinized in
distilled water (1:7 w/v) to serve as binder and then mixed with the
remaining (180gr) of the starch and kneaded for 15 minutes to make an
uniform dough. The dough was extruded by using cold horizontal screw
extruder in SEAFAST center where the extrusion step was repeated three
3
times. The noodle’s strands were then directly boiled for 2 minutes and then
dried in room temperature for 18 hours by separating each strand. The
noodles were then sealed in plastic bag until used for analysis.
Water Content Analysis
The empty cups were dried in the oven for 15 minutes and were
cooled down in decikator then scaled. 5gr of sago and arenga starch were
put in the dried cup and then scaled. The cups were dried in the oven for 6
hours in temperature of 105oC, then they were cold down in decikator for
15min and were scaled until the constant weight was achieved (AOAC,
1995). Water content was measured by using the equation below
Keterangan :
a = starch and cup weight before drying (gr)
b = starch and cup weight after drying (gr)
c = starch weight before drying (gr)
Cooking Quality Analysis
Optimum Cooking Time Analysis
The optimum cooking time was determined by crushing cooked
noodles between a pair of glass plates until the white hard core in the
noodles strand disappeared. The cooked noodles were filtered with a nylon
screened and drained for 10 minutes (Li & Vasanthan, 2003; Tan et al.,
2009). The optimum cooking time was measured every minute in the
interval of 3-8 minutes
Rehydration Capacity and Cooking Loss Analysis
5gr of noodles were cut into 3-5 cm lengths and cooked in 200mL of
boiling distilled water for 1 min more than the optimum cooking time. The
cooking loss was measured by drying the rehydrated cooked noodles into
dried cooked noodles. The noodles were rinsed with fresh distilled water,
placed in a preweighed glass beaker, dried in an oven at 110oC for 18 hours
and weighed. Percentage of weight differences before and after cooking in
dried form was measured as cooking loss (Purwani et al., 2006). The
equation of cooking loss and rehydration percentage are served below
Keterangan:
CL = Cooking loss (%)
DN1 = dried noodle weight before cooking (gram)
DN2 = dried noodle weight after cooking (gram)
The rehydration weight was calculated by the percentage of weight
differences between cooked wet noodles with dried uncooked starch noodles.
The rehydration percentage was calculated with the following equation:
4
Keterangan:
RE = Rehydration percentage (%)
W1 = rehydrated cooked noodle weight (gram)
W2 = dried starch noodle before cooking (gram)
Texture Property Analysis
Extension Analysis
The textural starch noodles analysis was measured on rehydrated
cooked noodles. The analysis was measured by using texture analyzer
(TAXT-2). The extension of rehydrated cooked starch noodle (one strand)
was measured by using 5kg load cells with test speed set on 3 mm/s. The
extension modulus (E) represents the stretch firmness of starch noodles,
while the relative extension (re) of the noodle strand was a measure for the
stretchability of the starch noodle (Chen et al., 2003). The extension
modulus and relative extension were measured by the following equation
Keterangan
E= Extension modulus
re= Relative extension
F= Extension force (Kgf)
A= Cross-sectional area of the starch noodle (m2)
∆L= Increased length of starch noodle (m)
L= original length of starch noodle (m)
Texture Profile Analysis
The texture profile analysis were conducted by using texture
analyzer (TA-XT,Stable mycro system, UK). Load cell forced used was 5kg.
the two starch noodle strands were compressed twice with test speed set on
3mm/s to 75% strain.
Hardness was defined as the height of the force peak on the first
compression cycle. Cohesiveness was calculated as the reatio of positive
force area under the first and second compressions (A2/A1)
whileadhesiveness was define as the negative force area of the first bite (A3)
represented the work necessary to pull the plunger away from the sample.
(Bourne, 2002; Adawiyah, 2012). Springiness is measured by the distance
of the detected height of the product on the second compression as divided
by the original compression distance (Alvarez et al., 2002). Gumminess is
measured by multiplying the hardness value and cohesiveness (Alvarez,
2002).
5
Statistical Analysis
Statistical analysis was conducted by using general linear model
univariate with Duncan test in SPSS 17.0 to compare the differences among
sample mean values at the 95% confidence level. It was used to carry out
the data obtained from two replications.
RESULTS AND DISCUSSION
Starch noodles preparation
Starch products, such as noodles, lacked with gluten that was available
in wheat based flour. The gluten allowed dough development and binding
became easy to be handled during processing. In the production of starch
noodles, a portion of starch was gelatinized by mixing it with water and
served as binder which was replacing the function of gluten in order to form
dough. The binder was then kneaded with the rest of starch and extruded
into boiling water, and then kept in cold water and dried in room
temperature.
During the extrusion process, the dough need to be extruded for three
times as one time extrusion made the starch noodles sticky and easily tear
down during the handling and cooking. This three time extrusions were
required to increase barrel’s temperature. Increasing of barrel temperature
increased the cohesiveness of the noodle strands (Charutigon et al., 2008).
Noodles then were dropped into boiling water and removed after
sufficiently cooked as they were floated into water surface. The cooked
starch noodles then were transferred into cold water which initiating
retrogradation. During retrogradation, cooled gelatinized starch reformed to
an ordered system. Process such as low-temperature conditioning after
boiling was applied after the gelatinization of the noodle strands to enhance
retrogradation of starch noodles (Tam et al., 2004). On the drying process,
the starch noodles strands made from native form starches need to be
separated one to another, as the starch noodles strands would be adhered
though it were rehydrated. In local industry, starch noodles made from sago
or arenga were usually added with vegetable oil in order to reduce the
stickiness of the surface and better starch retention properties during
cooking.On the other hand, HMT starch noodles did not necessarily need to
be separated one to another strand. It showed that HMT tend to be less
sticky compare to native starch noodles.
Starch noodles visual appearance
Most starch noodles found in Indonesia had yellow or white color
(Purwani et al., 2006). Figure 1 showed the starch noodles produced.
Cooked starch noodles made from sago native had brownish color in
appearance while cooked starch noodles made from arenga native was white.
The heat moisture treatment increased the clarity of both starch noodles
made from sago starch and arenga starch yet the color of HMT sago starch
noodles became more brownish. Cooked starch noodles made from
composite sago starch had less brownish color and higher clarity in physical
6
appearance. The same thing went to composite arenga where the noodles
had higher clarity and brighter white color
Some studies showed that the heat moisture treatment affect the
lightness and hue of starch. Hydrothermal treatment influenced the color of
germinated brown rice (Chung et al., 2012). It has been reported as well that
heat moisture treatment resulted in darker color for flours from rice and
beans (Lorlowhakarn and Naivikul, 2006). Purwani et al (2006) found that
the noodle color was significantly affected by sago origin and HMT. It was
also reported that the starch clarity can be influenced by the interaction of
several factor such as particle size of granules, total solids concentration,
degree of granule dispersion and granules and the capacity of granules to
form aggregates (Amani et al., 2005; Lase et al., 2013). The size of flour
particles affected the color of the flour where fine particle resulted with
brighter and whiter flours than coarse particles (Widjaya, 2010). Objectives
measurement should be conducted to compare the starch noodles made rom
sago and arenga starches in their native, HMT, and composite forms with
tangible data as the comparison above were only done by visual appearances.
Figure 2 Cooked starch noodles: (A) native sago starch (B) composite sago
starch (C) HMT sago starch (D) native arenga starch (E) composite
arenga starch (F) HMT arenga starch
Cooking Quality Analysis
Table 1 below serves the cooking properties of noodles made from
sago starch and arenga starch in native, HMT, and composite forms. The
optimum cooking time was obtained when the cooked starch noodles strand
was crushed between two pair of glass plates and the white hard core in the
noodle strand disappeared (Li&Vasanthan, 2003). In cooking stage, small
parts of starch noodles will be separated from the noodle itself and
suspended in the water. The noodle becomes weaker and less slippery while
the cooking water becomes cloudy and thick. This is usually quantitatively
described by the term “cooking loss” (Chen et al., 2002; Tan, Li, & Tan,
2009) during cooking the starch noodles will also absorb water constantly
and eventually become swollen. This is normally quantified as rehydration
percentage.
7
Table 1 Cooking properties of noodles made from sago starch and arenga
starch in native, HMT, and composite forms.
Starch
sago
arenga
Treatment
cooking
time(minutes)
parameters
cooking loss
(%)
native
5
17.11±0.79a
76.86±2.36 a
HMT
composite
native
HMT
composite
7
8
6
8
8
19.26±0.37b
78.90±1.35
b
82.02±0.66
a
78.2±0.96
b
80.50±0.50
b
79.39±0.59
b
20.78±0.40
a
17.91±0.54
b
19.34±1.14
b
17.85±0.45
Rehydration
Capacity (%)
b
Data with different letters in the same column were significantly different at
p
(Metroxylon sago sp) AND ARENGA (Arenga pinnataa mer.) STARCHES
ON NOODLES QUALITY
NISA KYO UMARETA
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2014
STATEMENT OF MANUSCRIPT,
LITERATURE REVIEW, AND SOURCES OF INFORMATION*
Hereby I declare that manuscript entitled The Effect of Heat Moisture
Treatment of Sago (Metroxylon sago sp) and Arenga (Arenga pinnataa mer)
Starches On Noodles Quality is my authentic scientific work supervised by
advisor commissionary and has not been proposed to other higher education
institution. Review based on published or not published literature has been written
in the manuscript and references.
Therefore, I give my manuscript copyright to Bogor Agricultural University
(IPB).
Bogor, 30 November 2014
Nisa Kyo Umareta
NIM F24090106
ABSTRACT
Abstract. Sago (Metroxylon sago sp) and arenga (arenga piñataa merr)
starches were commonly used to make starch noodles in Indonesia. In native
forms, starch does not always have the appropriate physical and chemical
properties for certain types of processing in noodles manufacturing. Physical
modification such as heat moisture treatment is applied in order to improve starch
physical properties. It is expected to make the starch more suitable for starch
noodles manufacturing. This study aims to analyze starch noodles made from sago
and arenga starches in their native, HMT, and composite (ratio 1:1) forms based
on the quality parameter measured (cooking quality and textural quality) and also
to compare which starch noodles that has better qualities. Heat moisture treatment
was conducted with autoclaving the starch (20% moisture content) for 60 min for
sago starch and 90 min for arenga starch at the temperature of 120oC. Starch
noodles were made by kneading, extruding, boiling, cooling and drying. Based on
cooking quality, HMT had significantly lowered the cooking quality where the
HMT sago and arenga starch noodles had higher cooking loss (19.26% & 19.34%)
and longer cooking time (7min & 8min) compare to starch noodles made from
native sago and arenga starches. On their textural properties, HMT sago and
arenga starch noodles had lower extension modulus but less sticky (lower
adhesiveness value) compare to starch noodles made from native sago and arenga
starches.
Keywords: sago, arenga, starch, heat moisture treatment, noodles
THE EFFECT OF HEAT MOISTURE TREATMENT OF SAGO
(Metroxylon sago sp) AND ARENGA (Arenga pinnataa mer.) STARCHES
ON NOODLES QUALITY
NISA KYO UMARETA
Manuscript
as one of requirements to achieve degree of
Sarjana Teknologi Pertanian
at
Food Science and Technology major
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2014
Manuscript Title
Name
NIM
: The Effect of Heat Moisture Treatment of Sago
(Metroxylon sago sp) and Arenga (Arenga pinnataa mer)
Starches Noodles Quality
: Nisa Kyo Umareta
: F24090106
Approved by,
Dr. Ir. Dede R. Adawiyah, M.Sc
Advisor
Acknowledge by,
Dr. Feri Kusnandar, M.Sc
Head of Food Science and Technology Department
Date of Graduation:
FOREWORD
Praise to Allah for the mercy, graciousness, and guidance throughout the
research and manuscript completion. Author would like to thank his family,
especially her beloved parents, sister, and brother for their unending love, support,
and encouragement. Author owe her deepest gratitude to her advisor, Dr. Ir. Dede
R. Adawiyah, M.Sc for all support, advice, patience, and guidance during the
research. Special thanks to Mr. Yahya, and Mrs. Antin who helped collecting data,
my family, friends, and colleagues who had given me support and prayer through
this manuscript writing.
Bogor, 30 November 2014
Nisa Kyo Umareta
TABLE OF CONTENTS
TABLE LIST
vi
FIGURE LIST
vi
INTRODUCTION
1
Background
1
Objectives
2
MATERIALS AND METHODS
2
Materials
2
Methods
3
Heat Moisture Treatment
3
Starch Noodle Preparation
3
Water Content Analysis
3
Cooking Quality Analysis
4
Optimum Cooking Time Analysis
4
Rehydration Capacity and Cooking Loss Analysis
4
Texture Property Analysis
4
Extension Analysis
4
Texture Profile Analysis
5
Statistical Analysis
5
RESULT AND DISCUSSION
5
Starch Noodles Preparation
4
Starch Noodles Visual Appearance
7
Cooking Quality Analysis
7
Texture Profile Analysis
8
Hydration properties analysis
8
Texture analysis
10
CONCLUSIONS AND RECOMMENDATIONS
11
Conclusions
11
Recommendations
11
REFERENCES
12
APENDICES
15
TABLE LIST
Table 1 Cooking properties of noodles made ffrom sago starch and
arenga starch in native, HMT, and composite forms
Table 2 Texture profile analysis of noodles made from sago starch and
arenga starch in native, HMT, and composite forms
Table 3 Classification of Characteristics
Table 4 Definition of Mechanical Parameters of Texture
Table 5 Extension of noodles made from sago starch and arenga starch in
native, HMT, and composite forms
7
8
9
9
11
FIGURE LIST
Figure 1 Cooked starch noodles: (A) native sago starch (B) composite sago starch
(C) HMT sago starch (D) native arenga starch (E) composite arenga starch
(F) HMT arenga starch
6
1
INTRODUCTION
Backgrounds
Starch noodles are one of the traditional oriental food popularly
consumed both as noodle food and in dishes throughout Asian countries
(Takahashi et al., 1986; Mestres et al., 1988; Miskelly 1993; Galvez et al.,
1994; Kasemsuwan et al., 1998; Collado et al., 2001). Starch noodles in
Indonesia can be made from various starches. Ones of the starch sources are
obtain from the palm trees.The common two types of palm trees used for
making starch noodles are sago (metroxylon sagu) and arenga (arenga
pinnataa merr). Noodles from sago are commercially sold in Bogor, it is
also consumed in Riau Archipelago and Kalimantan. Arenga is commonly
used as main ingredients for sohun, replacing the mung bean flour. It is also
widely sold in Java Island, especially in central java and east java
(Widaningrum et al., 2005).
Starch noodles are different with noodles made from the wheat flour.
The noodles made from wheat containing gluten which plays an important
role to form the network to integrate other components to form visco-elastic
dough. The physical properties of starch play an important role to the starch
noodles final quality that will be produced. Starch noodle qualities are
usually defined by visual attributes of the dry and cooked noodles. The most
important characteristics for cooked starch noodles are texture and mouth
feel where they should remain firmness, not sticky after cooking, high
tensile strength, short cooking time and low cooking loss (Galvez &
Ressurection, 1992). The quality of starch noodles usually is measured by
three different aspects which are sensory evaluation, cooking quality and
textures (Baek, Cha, & Lim, 2001; Chen et al., 2002)
Some modification to the native starch is done in order to make the
starch has appropriate properties for certain types of processing. Physical
modification has advantages as it has no by products, considered natural and
highly safe ingredients. Heat moisture treatment (HMT) is one of physical
modification by using hydrothermal treatments which is carried out under
restricted moisture content (10-30%) and higher temperature (90-120oC).
HMT alters physicochemical properties of starch such as promotes an
increase in the gelatinization temperature, a widening gelatinization
temperature range, a decrease in granular swelling and amylose leaching
and an increase in thermal stability (Zavareze & Dias, 2011). The decrease
in granular swelling and amylose leaching and the increase in heat and shear
stability of HMT starch could be desirable properties for noodles
manufacture (Horndok & noomhorn, 2007).
Although these two palm starch based noodles are already produced
for quite a long time indonesia, scientific studies related to these starch
noodles are still limited. A prior study of the optimal moisture content, and
heating time of HMT for sago and arenga starch have been done. The
optimum HMT for arenga an sago starches were at 120oC, 20% moisture
content and heating time was 90min and 60min for arenga and sago starch,
respectively (Adawiyah, 2012). Analyzing physical properties both on
2
native and HMT forms of sago and arenga starch were also conducted. This
research was aim to study the starch noodles quality made from arenga
starch and sago starch both in native and HMT based on its cooking quality
and textures. This research was also aim to see, which one has the better
quality based of the parameter measured.
Objectives
The objectives of this study were to analyze the starch noodles quality
made from sago starch and arenga starch on native form, HMT form, and
composite of native and HMT (ratio 1:1), to compare starch noodles quality
made from sago starch and arenga starch, compare the starch noodles
quality made with native form starches with HMT form as well as with
composite starches. It also aimed to determine which starch noodles had the
best quality on the quality parameters measured (cooking quality and
textural quality).
Materials and Methods
Materials
Arenga (A.pinnata) starch was obtained from arenga starch industry
in Sukabumi while the sago starch (M. Sago) was obtained from Bogor,
West Java, Indonesia. The starches were purified by washing, filtering,
decantation and drying. The food processing instruments used for this
research were cold horizontal screw extruder, oven, and hotplate. The
measurement instruments used was texture analyzer (TA-XT2).
Methods
Heat Moisture Treatment
Heat moisture treatment was done by using autoclave method based
on the optimum parameters obtained by Adawiyah (2012). Starch moisture
content was adjusted to 20% (wet basis) by mixing certain amount of water
into the starches for 15min and then was wrapped into sealed HDPE (High
density polyethylene) plastics for one hour before autoclave process. The
sago starch was autoclaved for 60min while the arenga starch was
autoclaved for 90min at the temperature of 120oC. The HDPE plastics were
being cooled down to room temperature and dried overnight at 45oC in hotair-oven.
Starch Noodles Preparation
There were six starch noodles sample that were prepared for this study.
The starches were native starches of sago and arenga, HMT starches of sago
and arenga, and composite starches (mixture of native and HMT forms of
starch with the ratio of 1:1) of sago and arenga starches.
By modifying starch noodles preparation from Purwani et al (2003)
200gr of starch was used as the basis. 20gr of starch was pregelatinized in
distilled water (1:7 w/v) to serve as binder and then mixed with the
remaining (180gr) of the starch and kneaded for 15 minutes to make an
uniform dough. The dough was extruded by using cold horizontal screw
extruder in SEAFAST center where the extrusion step was repeated three
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times. The noodle’s strands were then directly boiled for 2 minutes and then
dried in room temperature for 18 hours by separating each strand. The
noodles were then sealed in plastic bag until used for analysis.
Water Content Analysis
The empty cups were dried in the oven for 15 minutes and were
cooled down in decikator then scaled. 5gr of sago and arenga starch were
put in the dried cup and then scaled. The cups were dried in the oven for 6
hours in temperature of 105oC, then they were cold down in decikator for
15min and were scaled until the constant weight was achieved (AOAC,
1995). Water content was measured by using the equation below
Keterangan :
a = starch and cup weight before drying (gr)
b = starch and cup weight after drying (gr)
c = starch weight before drying (gr)
Cooking Quality Analysis
Optimum Cooking Time Analysis
The optimum cooking time was determined by crushing cooked
noodles between a pair of glass plates until the white hard core in the
noodles strand disappeared. The cooked noodles were filtered with a nylon
screened and drained for 10 minutes (Li & Vasanthan, 2003; Tan et al.,
2009). The optimum cooking time was measured every minute in the
interval of 3-8 minutes
Rehydration Capacity and Cooking Loss Analysis
5gr of noodles were cut into 3-5 cm lengths and cooked in 200mL of
boiling distilled water for 1 min more than the optimum cooking time. The
cooking loss was measured by drying the rehydrated cooked noodles into
dried cooked noodles. The noodles were rinsed with fresh distilled water,
placed in a preweighed glass beaker, dried in an oven at 110oC for 18 hours
and weighed. Percentage of weight differences before and after cooking in
dried form was measured as cooking loss (Purwani et al., 2006). The
equation of cooking loss and rehydration percentage are served below
Keterangan:
CL = Cooking loss (%)
DN1 = dried noodle weight before cooking (gram)
DN2 = dried noodle weight after cooking (gram)
The rehydration weight was calculated by the percentage of weight
differences between cooked wet noodles with dried uncooked starch noodles.
The rehydration percentage was calculated with the following equation:
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Keterangan:
RE = Rehydration percentage (%)
W1 = rehydrated cooked noodle weight (gram)
W2 = dried starch noodle before cooking (gram)
Texture Property Analysis
Extension Analysis
The textural starch noodles analysis was measured on rehydrated
cooked noodles. The analysis was measured by using texture analyzer
(TAXT-2). The extension of rehydrated cooked starch noodle (one strand)
was measured by using 5kg load cells with test speed set on 3 mm/s. The
extension modulus (E) represents the stretch firmness of starch noodles,
while the relative extension (re) of the noodle strand was a measure for the
stretchability of the starch noodle (Chen et al., 2003). The extension
modulus and relative extension were measured by the following equation
Keterangan
E= Extension modulus
re= Relative extension
F= Extension force (Kgf)
A= Cross-sectional area of the starch noodle (m2)
∆L= Increased length of starch noodle (m)
L= original length of starch noodle (m)
Texture Profile Analysis
The texture profile analysis were conducted by using texture
analyzer (TA-XT,Stable mycro system, UK). Load cell forced used was 5kg.
the two starch noodle strands were compressed twice with test speed set on
3mm/s to 75% strain.
Hardness was defined as the height of the force peak on the first
compression cycle. Cohesiveness was calculated as the reatio of positive
force area under the first and second compressions (A2/A1)
whileadhesiveness was define as the negative force area of the first bite (A3)
represented the work necessary to pull the plunger away from the sample.
(Bourne, 2002; Adawiyah, 2012). Springiness is measured by the distance
of the detected height of the product on the second compression as divided
by the original compression distance (Alvarez et al., 2002). Gumminess is
measured by multiplying the hardness value and cohesiveness (Alvarez,
2002).
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Statistical Analysis
Statistical analysis was conducted by using general linear model
univariate with Duncan test in SPSS 17.0 to compare the differences among
sample mean values at the 95% confidence level. It was used to carry out
the data obtained from two replications.
RESULTS AND DISCUSSION
Starch noodles preparation
Starch products, such as noodles, lacked with gluten that was available
in wheat based flour. The gluten allowed dough development and binding
became easy to be handled during processing. In the production of starch
noodles, a portion of starch was gelatinized by mixing it with water and
served as binder which was replacing the function of gluten in order to form
dough. The binder was then kneaded with the rest of starch and extruded
into boiling water, and then kept in cold water and dried in room
temperature.
During the extrusion process, the dough need to be extruded for three
times as one time extrusion made the starch noodles sticky and easily tear
down during the handling and cooking. This three time extrusions were
required to increase barrel’s temperature. Increasing of barrel temperature
increased the cohesiveness of the noodle strands (Charutigon et al., 2008).
Noodles then were dropped into boiling water and removed after
sufficiently cooked as they were floated into water surface. The cooked
starch noodles then were transferred into cold water which initiating
retrogradation. During retrogradation, cooled gelatinized starch reformed to
an ordered system. Process such as low-temperature conditioning after
boiling was applied after the gelatinization of the noodle strands to enhance
retrogradation of starch noodles (Tam et al., 2004). On the drying process,
the starch noodles strands made from native form starches need to be
separated one to another, as the starch noodles strands would be adhered
though it were rehydrated. In local industry, starch noodles made from sago
or arenga were usually added with vegetable oil in order to reduce the
stickiness of the surface and better starch retention properties during
cooking.On the other hand, HMT starch noodles did not necessarily need to
be separated one to another strand. It showed that HMT tend to be less
sticky compare to native starch noodles.
Starch noodles visual appearance
Most starch noodles found in Indonesia had yellow or white color
(Purwani et al., 2006). Figure 1 showed the starch noodles produced.
Cooked starch noodles made from sago native had brownish color in
appearance while cooked starch noodles made from arenga native was white.
The heat moisture treatment increased the clarity of both starch noodles
made from sago starch and arenga starch yet the color of HMT sago starch
noodles became more brownish. Cooked starch noodles made from
composite sago starch had less brownish color and higher clarity in physical
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appearance. The same thing went to composite arenga where the noodles
had higher clarity and brighter white color
Some studies showed that the heat moisture treatment affect the
lightness and hue of starch. Hydrothermal treatment influenced the color of
germinated brown rice (Chung et al., 2012). It has been reported as well that
heat moisture treatment resulted in darker color for flours from rice and
beans (Lorlowhakarn and Naivikul, 2006). Purwani et al (2006) found that
the noodle color was significantly affected by sago origin and HMT. It was
also reported that the starch clarity can be influenced by the interaction of
several factor such as particle size of granules, total solids concentration,
degree of granule dispersion and granules and the capacity of granules to
form aggregates (Amani et al., 2005; Lase et al., 2013). The size of flour
particles affected the color of the flour where fine particle resulted with
brighter and whiter flours than coarse particles (Widjaya, 2010). Objectives
measurement should be conducted to compare the starch noodles made rom
sago and arenga starches in their native, HMT, and composite forms with
tangible data as the comparison above were only done by visual appearances.
Figure 2 Cooked starch noodles: (A) native sago starch (B) composite sago
starch (C) HMT sago starch (D) native arenga starch (E) composite
arenga starch (F) HMT arenga starch
Cooking Quality Analysis
Table 1 below serves the cooking properties of noodles made from
sago starch and arenga starch in native, HMT, and composite forms. The
optimum cooking time was obtained when the cooked starch noodles strand
was crushed between two pair of glass plates and the white hard core in the
noodle strand disappeared (Li&Vasanthan, 2003). In cooking stage, small
parts of starch noodles will be separated from the noodle itself and
suspended in the water. The noodle becomes weaker and less slippery while
the cooking water becomes cloudy and thick. This is usually quantitatively
described by the term “cooking loss” (Chen et al., 2002; Tan, Li, & Tan,
2009) during cooking the starch noodles will also absorb water constantly
and eventually become swollen. This is normally quantified as rehydration
percentage.
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Table 1 Cooking properties of noodles made from sago starch and arenga
starch in native, HMT, and composite forms.
Starch
sago
arenga
Treatment
cooking
time(minutes)
parameters
cooking loss
(%)
native
5
17.11±0.79a
76.86±2.36 a
HMT
composite
native
HMT
composite
7
8
6
8
8
19.26±0.37b
78.90±1.35
b
82.02±0.66
a
78.2±0.96
b
80.50±0.50
b
79.39±0.59
b
20.78±0.40
a
17.91±0.54
b
19.34±1.14
b
17.85±0.45
Rehydration
Capacity (%)
b
Data with different letters in the same column were significantly different at
p