The Effect Of Adsorbtion And Drying Of Natural Color Of Red Spinach (Amaranthus tricolor) On The Manufacturing Of Soybean Flour On Antioxidant Value

DOI

10.2991/978-94-6463-386-3_17How to use a DOI?

Keywords

White soybeans; Vegetable Flour; Adsorption; Drying; Red spinach

Abstract

Increasing the content of food and beverage products cannot be separated from food innovations that can increase the added value of becoming superfood products. One of them is soybeans, which can be processed into products in the form of vegetable flour that comply with SNI standards. Superfood is for various products, whether in the form of processed food, drinks or additional ingredients in making cakes, bread, noodles and others. A new innovation by utilizing natural dye extracts from plants in the environment which contain many flavonoid compounds which are very beneficial for health for both toddlers and adults. Soybeans are a source of protein, fat, vitamins and minerals such as K, Fe, Zn and P. The protein content ranges from 20% - 25%, while in soybeans it reaches 40%, which, compared to other legume plants, is the protein in soybeans. the tallest. The protein content in processed products with soybean ingredients varies. For example, in soy flour the protein content reaches 50%, in soy protein concentrate it reaches 70%, and in soy protein isolate it reaches 90% [9]. To increase the product content of White Soybeans, a natural adsorption process was carried out using red spinach extract (Amaratunthus Tricolor) with a variable treatment of soaking at room temperature, soaking at a temperature of 4.4 ⁰ C and heating for 60 minutes at a temperature of 70 ⁰ C. The rack was dried at a temperature of 70oC for 5 hours. The length of time and temperature when adding the extract to soybean flour affects the color and antioxidant content produced. Soybean flour A5 and A1 respectively have an antioxidant content of 27.89% and 16.37%, sample B5 has Antioxidant content of 18.41% and sample C5 as much as 18.76%, while soybean flour that has not been treated has Antioxidant 16.12%.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

TY  - CONF
AU  - Sofiah Sofiah
AU  - Ibnu Hajar
AU  - Jaksen M. Amin
AU  - Apri Mujiyanti
AU  - Nova Humairoh
AU  - Delian Aupanisa Riskiah
AU  - Satria Agung Wijaya
PY  - 2024
DA  - 2024/02/27
TI  - The Effect Of Adsorbtion And Drying Of Natural Color Of Red Spinach (Amaranthus tricolor) On The Manufacturing Of Soybean Flour On Antioxidant Value
BT  - Proceedings of the 7th FIRST 2023 International Conference on Global Innovations (FIRST-ESCSI 2023)
PB  - Atlantis Press
SP  - 144
EP  - 157
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-386-3_17
DO  - 10.2991/978-94-6463-386-3_17
ID  - Sofiah2024
ER  -