The Use of Fishing Tuna Flour Fortification Modified Tapioca Starch in Emergency Food Product

DOI

10.2991/aer.k.200325.049How to use a DOI?

Keywords

tapioca starch, starch modification, cross-linking agent, emergency food

Abstract

Starch is used as a thickener and stabilizer in food. Natural starch causes several problems related to retrogradation, low stability, and low paste resistance. This is the reason for starch modification. When chemically modifying starch with ginger oil, a cross-linking bond will create, which is the formation of covalent bond that strengthen the existing hydrogen bond. The formation of the cross-linking could influence swelling power and solubility of starch. The aims of the research are to find out the influence of weight comparison between tapioca starch, water and ginger oil volume on swelling power, cross linking level and solubility and to find out the influence of the proportion of skipjack tuna flour fortification modified tapioca starch on chemical properties of emergency foods product. The nutrition value of water level is 3.97%, ash level is 2.69%, fat is 12.95%, protein is 15.45%, total carbohydrate is 64.94% and the energy value per product is 203.85kkal/100 g.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Hasbullah
AU  - Hamidin Rasulu
AU  - Nurjana Albaar
AU  - Nabel Ahmed A Mansour
PY  - 2020
DA  - 2020/03/30
TI  - The Use of Fishing Tuna Flour Fortification Modified Tapioca Starch in Emergency Food Product
BT  - Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
PB  - Atlantis Press
SP  - 251
EP  - 253
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.200325.049
DO  - 10.2991/aer.k.200325.049
ID  - 2020
ER  -