Water Solubility, Swelling and Gelatinization Properties of Raw and Ginger Oil Modified Gadung (Dioscorea hispida Dennst) Flour

Abstract

The aim of this study was to study the modification of gadung (Dioscorea hispida Dennst) flour using ginger oil as cross-linking agent following dispersion method to meet the standard physicochemical properties of wheat flour. For this purpose, effect of gadung starch: ginger oil molar ratio (2 and 3), reaction time (30, 60, 90 and 120 min) and temperatures (30, 40 and 50ºC) on the water solubility, swelling and gelatinization properties of the modified gadung flour were investigated. Best modification condition was obtained at modification using gadung starch:ginger oil ratio of 3 at 30ºC and 60 min, where the modified gadung flour obtained has a very similar water solubility, swelling and gelatinization properties with American wheat flour, which were 7.28 (g/100g), 7.9 (g/g) and 56.2ºC, respectively. One of the drawbacks of the modified gadung flour obtained was only the presence of the remaining ginger aroma.