print

Production and characterization of sorghum strach and its application for fish ball formulation

---

The study of extraction of sorghum and the application on food were the objectives of the research. The pre treatment using alkali and location of plantation as determining factors in starch properties. The alkali pre treatment used was affect the reduced of protein content in starch analysis. In this research, two varieties of sorghum were subjected for proximate analysis, characterization of extracted starch and application on fish ball formulation as corn substitute. Isolated starch was then characterized for gelatinization temperature, viscosity, swelling power, solubility and water absorption capacity. Sorghum starch Lombok was better than Yogyakarta in gelatinization process. As higher water solubility index and swelling power at higher temperature have important role in determining textural, pasting and thickening properties of starch based preparation, so for these applications starch from Lombok should preferred. As the water absorption capacities of Lombok were more, these verities should be preferred in the preparation of soups and as thickener of binder. The study of viscosity will be helpful for mixing and pumping operations in industries. In this research, the sorghum starch from Lombok was preferred than the blank sample according to sensory analysis.

---

Availability

B01541

(Rack Thesis)

Available

Detail Information

Series Title

-

Call Number

1541

Publisher

: Swiss German University., 2014

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

FT
Sorghum
Fish ball
Extraction of starch
Proximate analysis
Characterization of sorghum starch

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment