Identification of functional and morphological properties of hanjeli (Coix lacryma-jobi L.) flour of three Indonesian local cultivars

Hanjeli (Coix lacryma-jobi L.) is a non-wheat cereal, which contains high in starch, protein, calcium, and other minerals and has a chemical composition like corn starch and sorghum. Hanjeli flour has the potential to be a gluten-free flour. Research on hanjeli flour from various cultivars in Indone...

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Hauptverfasser: Ekafitri, Riyanti, Mayasti, Nur Kartika Indah, Indriati, Ashri, Perwatasari, Dayu Dian
Format: Tagungsbericht
Sprache:eng
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Zusammenfassung:Hanjeli (Coix lacryma-jobi L.) is a non-wheat cereal, which contains high in starch, protein, calcium, and other minerals and has a chemical composition like corn starch and sorghum. Hanjeli flour has the potential to be a gluten-free flour. Research on hanjeli flour from various cultivars in Indonesia has not been done. This research proposed to determine the functional and morphological properties of hanjeli flour from three local cultivars, i.e., ‘Pulut’, ‘Batu’, and ‘Unpad’. This study applied a completely randomized design with three types of hanjeli seed flour as treatments. The functional properties of hanjeli flour from all three cultivars were found to have WAC ranging from 118.32–133.24%, OAC ranging from 87.25–96.90%, swelling power ranging from 7.55–9.61 g/g, solubility ranging of 3.77–5.20%, and type C gelatinization profile. The morphology of hanjeli flour from all three cultivars indicates type A crystallinity. The starch granule of hanjeli flour has a spherical, polygonal, and irregular round form with rough surfaces, as well as damaged sections and contaminants, which hanjeli flour from the cultivar ‘Pulut’ has the biggest size (15.00 µm). The functional and morphological features of hanjeli flour are predicted to increase its use in the food industry.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0183975