Open AccessApplication of heat-moisture treatment potato starch to improve the heat stability of tomato sauce
Author(s) -
Edy Subroto,
Rossi Indiarto,
Herlina Marta,
S. Shalihah
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012076
Subject(s) - potato starch , starch , food science , flavor , moisture , chemistry , sterilization (economics) , taste , dry heat , horticulture , biology , materials science , composite material , organic chemistry , monetary economics , economics , foreign exchange market , foreign exchange
Modification through heat-moisture treatment (HMT) can improve the heat stability of starch. The objective of this research was to determine the effect of the addition of HMT-potato starch on stability and sensorial properties of tomato sauce. The research consisted of 4 treatments with the addition of HMT potato starch (0.5, 1, 1.5, and 2%) to tomato sauce which heated at 121 °C for 1 h. The result showed that tomato sauce had higher stability when added by HMT potato starch compared to the native potato starch. Addition of HMT potato starch of 1.5% resulted in tomato sauce which had the best characteristics, only decreased viscosity from 4563.33 cP to 3053.33 cP or 33.09% compared to the native potato starch (from 4773.33 cP to 1876.67 cP or 60.68%). Tomato sauce had a preference for viscosity, color, taste, flavor, and overall acceptability of 3.1, 3.2, 3.3, 2.9, and 3.3 respectively (rather liked). Based on the heat stability of tomato sauce, HMT-potato starch was suitable for the sterilization products.