标题：OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI [Hydrocolloid Optimization on Maccaroni Pasta from High Amylose Rice]
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Pasta i s an extrusion product which is commonly produced from wheat flour . Gluten i s key substance of wheat flour that affect quality of pasta, such as low cooking loss, low adhesiveness and firm pasta structure . However , gluten may caus e health problem for consumers with celiac disease or gluten intolerance. Rice is safe for celiac disease sufferer, but it is technologically challenging to develo p rice-based pasta. The objective of this research was to evaluate the effect of different ratio between xanthan gum and guar gum (2%) on the physical characteristics of macaroni pasta from rice flour . This research consisted of several steps which include flour milling and characteri zation , formulation, and final product analysis. The result showed that different r atio of xanthan gum and guar gum ha d significant effect to cooking loss, adhesiveness, springiness and hue parameters (P<0.05), but it d id not give significant effect to water absorbtion, swelling volume, chroma and lightness response (P>0.05) . The optimum formula was noodle by hydrocolloid ratio 2% of xanthan gum and 0 % of guar gum which had desirability value of 0.798. The selected formula was organoleptically accepted by panelists and containing 9.84 % of water, 1.65% of ash, 12.05% of protein, 1.41% of fat, 75.05% of carbohydrate, 24.49% of amylose, also 33.49 of pore size.
