Physicochemical characteristic of hydrogen-rich water potato flour
Gita Indah Budiarti (*), Endah Sulistiawati
Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, 55191 Indonesia
Abstract
Potato may be used as a substitute to wheat which cannot be grown in the tropics. However, potato flour has characteristic physicochemical limitation compared with wheat flour. This study examined whether hydrogen-rich water can improve the physicochemical characteristic of potato flour as a substitute for wheat flour. We used a variation of soaking time in hydrogen-rich water (1,2,3,4 hours) and drying method (oven and UV). We found, physicochemical characteristic (water content, swelling power, and reducing sugars) better than wheat if soaked for 3 hours with UV drying method. So, modified potato flour using hydrogen-rich water can be considered as a substitute for wheat.
Keywords: wheat, swelling power, reducing sugars, soaking time, drying method
Topic: Chemical Engineering