Open AccessThe effect of tapioca flour and milk powder on the quality of analog mushroom processed from surimi
Author(s) -
Theresia Dwi Suryaningrum,
Ema Hastarini,
Diah Lestari Ayudiarti,
Rodiah Nurbaya Sari
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/919/1/012037
Subject(s) - food science , mushroom , lightness , chemistry , taste , wheat flour , texture (cosmology) , physics , artificial intelligence , computer science , optics , image (mathematics)
Surimi is a myofibril protein concentrate that can be processed into various innovative analog products. Innovation surimi research into analog mushroom products was formulated with tapioca flour (12% & 15% ) and milk powder (2.5% & 5%) has been done. The surimi that was formulated using both ingredients and other material was molded and steamed to become a surimi jelly in mushroom shape. Observations of analog mushroom were made on proximate analysis, pH, texture profile, colour, and sensory evaluation. The results showed that the more tapioca concentrations added, will affect of the decrease of ash and protein content, texture profile value (springiness, cohesiveness), and sensory value (appearance, texture and taste), but increase of hardness, brightness (L* value) and yellowness (+b*) of analog mushrooms. While the addition of concentration milk powder has an effect increasing of fat content, brightness (L* value) and texture profile value (gumminess & chewingness). Mushroom analogs treated with 12% tapioca flour and 5% milk powder produce analog mushroom that have physical (lightness, L* value), texture profile value (hardness, springeness, cohesiveness, gummines and chewingness) and sensory properties (texture and taste) better compared to other treatments