Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour
<span lang="EN-US">Jack bean is a type of legume that is widely cultivated in Indonesia, but its use is still limited. The levels of protein and carbohydrates contained in the bean have the potential to be developed, so it is necessary to know its functional properties. The bean has...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2024-06-01
|
| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/24259 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841555807337971712 |
|---|---|
| author | William Indra Tandjung Anita Maya Sutedja Susana Ristiarini Chatarina Yayuk Trisnawati |
| author_facet | William Indra Tandjung Anita Maya Sutedja Susana Ristiarini Chatarina Yayuk Trisnawati |
| author_sort | William Indra Tandjung |
| collection | DOAJ |
| description | <span lang="EN-US">Jack bean is a type of legume that is widely cultivated in Indonesia, but its use is still limited. The levels of protein and carbohydrates contained in the bean have the potential to be developed, so it is necessary to know its functional properties. The bean has a hard texture; therefore, it needs to be pre-treated by soaking and boiling. Soaking causes the structure of the bean to become soft due to the imbibition of water into the cells. Boiling causes starch gelatinization and protein hydrolysis. This study aimed to determine the profile of the functional properties of jack bean flour with variations in soaking and boiling time. The soaking times studied were 6, 12, and 24 h and the boiling times studied were 5, 10, and 15 min. Each treatment level was replicated three times. Data obtained were calculated the mean and standard deviation to determine and analyze jack bean flour functional properties profile. The results showed that soaking and boiling time increased moisture content, water absorption, oil absorption, emulsion stability, and foam stability, while protein solubility, emulsion capacity, and foam capacity decreased. Good emulsion stability after 4 h of storage was provided from 24 h of soaking time and 15 min of boiling time combination. The jack bean flour had potential emulsification properties which potential to be applied to emulsion-based products.</span> |
| format | Article |
| id | doaj-art-1ca9e004575e4e9fbe21484554fa011f |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2024-06-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-1ca9e004575e4e9fbe21484554fa011f2025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2024-06-0161152610.33512/fsj.v6i1.2425911463Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean FlourWilliam Indra Tandjung0Anita Maya Sutedja1Susana Ristiarini2Chatarina Yayuk Trisnawati3Food Technology Department, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic UniversityFood Technology Department, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic UniversityFood Technology Department, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic UniversityFood Technology Department, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University<span lang="EN-US">Jack bean is a type of legume that is widely cultivated in Indonesia, but its use is still limited. The levels of protein and carbohydrates contained in the bean have the potential to be developed, so it is necessary to know its functional properties. The bean has a hard texture; therefore, it needs to be pre-treated by soaking and boiling. Soaking causes the structure of the bean to become soft due to the imbibition of water into the cells. Boiling causes starch gelatinization and protein hydrolysis. This study aimed to determine the profile of the functional properties of jack bean flour with variations in soaking and boiling time. The soaking times studied were 6, 12, and 24 h and the boiling times studied were 5, 10, and 15 min. Each treatment level was replicated three times. Data obtained were calculated the mean and standard deviation to determine and analyze jack bean flour functional properties profile. The results showed that soaking and boiling time increased moisture content, water absorption, oil absorption, emulsion stability, and foam stability, while protein solubility, emulsion capacity, and foam capacity decreased. Good emulsion stability after 4 h of storage was provided from 24 h of soaking time and 15 min of boiling time combination. The jack bean flour had potential emulsification properties which potential to be applied to emulsion-based products.</span>https://jurnal.untirta.ac.id/index.php/fsj/article/view/24259boiling, functional properties, jack bean flour, soaking |
| spellingShingle | William Indra Tandjung Anita Maya Sutedja Susana Ristiarini Chatarina Yayuk Trisnawati Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour Food ScienTech Journal boiling, functional properties, jack bean flour, soaking |
| title | Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour |
| title_full | Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour |
| title_fullStr | Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour |
| title_full_unstemmed | Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour |
| title_short | Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour |
| title_sort | effect of soaking and boiling time on the functional properties of jack bean flour |
| topic | boiling, functional properties, jack bean flour, soaking |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/24259 |
| work_keys_str_mv | AT williamindratandjung effectofsoakingandboilingtimeonthefunctionalpropertiesofjackbeanflour AT anitamayasutedja effectofsoakingandboilingtimeonthefunctionalpropertiesofjackbeanflour AT susanaristiarini effectofsoakingandboilingtimeonthefunctionalpropertiesofjackbeanflour AT chatarinayayuktrisnawati effectofsoakingandboilingtimeonthefunctionalpropertiesofjackbeanflour |