40
V. CONCLUSIONS AND RECOMMENDATIONS
5.1 CONCLUSIONS
First experiment was aimed to investigate the effects of flour type pea flour, rice flour, mixture of rice flour and sticky rice flour at the ratio of 100:0. 97.5:2.5, 95:5, 92.5:7.5, 90:10 to the
physicochemical properties of resulted cakes. Pea flour, rice flour, and sticky rice flour were different in the granular morphology and chemical composition involved moisture, ash, protein, crude fat, and
amylose content, consequently different in the thermal and pasting properties. Mixing rice flour and sticky rice flour in such ratios markedly affected the apparent amylose content. Through ratios of rice
flour and sticky rice flour, the higher sticky rice added, the lower the amylose content in the mixtures.
Pea cake, rice cake, and rice cake prepared from mixed rice flours showed significant difference in term of starch digestibility, textural and color properties. Pea cake possessed the highest
amount of resistant starch. Through ratios or rice flour and sticky rice flour, increment of sticky rice portion lowered the resistant starch amount in the cakes. In term of main textural properties, highest
value of hardness was obtained from pea cake, whereas highest value of adhesiveness was obtained from rice cake with the extreme addition of sticky rice flour ratio of 90:10. As the portion of sticky
rice flour increased in the cake, the hardness decreased, and conversely the adhesiveness increased. Pea cake and rice cake was significantly different in the color properties L, a, b values, however
increasing addition of sticky rice flour to the rice flour in the cakes did not follow certain trend.
In the second experiment, effect of cold setting conditions 6h, room temperature; 6h, 4
o
C; 24h, 4
o
C to the starch digestibility, textural and color properties of pea cake, rice cake, and rice cake ratio of 90:10 were investigated. Results showed that longer storage at refrigeration temperature increased
resistant starch amount in the rice cake and rice cake ratio of 90:10, but not in pea cake. Both hardness and adhesiveness increased during cold setting for all samples. There was no certain trend of
color properties through cold setting conditions, however it seemed, especially in pea cake, that L, a
, b values tended to decrease at longer storage due to retrogradation. Changes in the physicochemical properties and starch digestibility were mainly influenced by apparent amylose
content.
5.2 RECOMENDATIONS
Study on physicochemical properties and starch digestibility of starches are extremely numerous. However, little emphasis has been given to the specific-indigenous food product. Hence,
such research should be carried out more intensive. Sensory evaluation should also be held considering the consumer acceptance. In addition, literatures stated that some relationships among
starch properties remain unclear and are not well understood, thus further investigation on starch properties should be conducted more deeply.
40
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47
APPENDICES
48
Appendix 1. Physical and chemical properties of common starches
Source: Collado and Corke, 2003,
a
mean of length,
b
measured at 90
o
C and presented in swelling volume gml Starch
Granular size μm
Amylose Swelling
Power Solubility at
95
o
C Gelatinization
Range
o
C Source
Taste General Description of Granules
Range Average
Barley 2-35
2 22
- -
56-62 Cereal
Low Round, elliptical, lenticular
Maize regular
5-25 15
26 24
25 62-80
Cereal Low
Round, polygonal waxy
5-25 15
~ 1 64
23 63-74
Cereal Low
Round, oval indentations high amylose
- 15
Up to 80 6
12 85-87
Cereal Low
Round Potato
15-100 33
22 1000
82 56-69
Tuber Slight Egglike, oyster indentations
Rice 3-8
5 17
19 -
61-80 Cereal
Low Polygonal clusters
Yellow Pea 1.7-41.7
a
28.82
a
34.2-40.8 30
b
- 61.7-75.1
Legume -
Oval, round, spherical, elliptical, irregularly Rye
2-35 -
23 -
- 57-70
Cereal Low
Elliptical, lenticular Sago
20-60 25
27 97
- 60-74
Pith Low
Egglike, some truncate forms Sorghum
5-25 15
26 22
22 68-78
Cereal Low
Round, polygonal Tapioca cassava
5-35 20
17 71
48 52-64
Root Fruity Round-oval, truncated on side
Wheat 2-35
15 25
21 41
53-72 Cereal
Low Round, elliptical, lenticular
Oats 2-10
- 27
- -
56-62 Cereal
Low Polygonal, compound
49
Appendix 2. Result of chemical composition analysis
PF: pea flour, SRF: sticky rice flour, RF: rice flour
Standard calibration curve for amylose content analysis
Sample replication
Moisture content
Ash content
Protein content
Crude fat content
Amylose content
PF 1 7.7968
2.8312 21.9068
0.7981 16.0268
PF 2 7.5930
2.8901 21.7808
0.8067 15.9909
PF 3 7.6592
2.7557 -
- -
SRF 1 10.5254
0.3752 7.2505
0.4264 4.2492
SRF 2 10.3281
0.3862 7.1637
0.3860 4.1941
SRF 3 10.2563
0.4027 -
- -
RF 1 11.3815
0.1779 6.1621
0.2850 31.0838
RF 2 11.0365
0.1557 6.0790
0.2997 31.0652
RF 3 11.2186
0.2001 -
- -
y = 0.010x + 0.006 R² = 0.999
0.05 0.1
0.15 0.2
0.25 0.3
0.35 0.4
0.45
10 20
30 40
50 Absorbance
Amylose content
50
Appendix 3. ANOVA and Duncan`s test results for chemical composition
3.1 Amylose content