Kristyo, Bill Utomo and Pratiwi, Mutiara and Cahyana, Purwa Tri (2017) Chemical and sensory quality evaluation of sago noodles enriched with unripe banana (musa paradisiaca formatypica) resistant starch. Bachelor thesis, Swiss German University.

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Abstract

"White Kepok Banana (Musa paradisiaca formatypica) and Sago (Metroxylon Sagu) starch are currently underutilized in larger food processing industries. The objective is to determine if the use of sago and banana starch results in improvements on the nutritional properties by lowering its digestibility therefore lowering the glycemic index, and sensory properties, showing that it has advantages when utilized. The banana starch was extracted and processed with sago starch into noodles with 10 to 40% substitution. The results have shown the replacement of 10% banana resistant starch has a significant effect in reducing the digestibility of starch up to 6.94% lower compared to pure sago noodles, and the replacement of 10% banana resistant starch have significantly increased the elasticity by 205% and tensile strength by 118%. The hedonic sensory analysis results have shown that there is no significant difference in sensory acceptance in any of the varied ratios of substitution.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Banana ; Metroxylon Sagu ; Resistant Starch ; Starch-based Noodles ; Sensory
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	29 Apr 2020 11:45
Last Modified:	29 Apr 2020 11:45
URI:	http://repository.sgu.ac.id/id/eprint/55

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