Optimization of Pregelatinization Temperature and Time of Black Potato (Coleus tuberosus) Flour Using Response Surface Methodology
- 1Universitas Brawijaya
- 2Universiti Putra Malaysia
Abstract
Pregelatinization can improve functional properties of underutilized black potato (Coleus tuberosus) flour. Pregelatinization temperature and time were optimized using response surface methodology (central composite design, 13 runs) to maximize water absorption capacity (WAC) and solubility index (SI). Quadratic models were significant (WAC R² 92.83%; SI R² 95.57%; p < 0.05; lack of fit non-significant). Optimal conditions (62 °C, 8.44 min; desirability 0.91) gave validated WAC 2.70 g/g and SI 8.83% (1.42% and 6.83% from predicted), 1.41-fold and 3.57-fold above native flour (WAC 1.92 g/g; SI 2.47%). Pregelatinization lowered pasting temperature (86.25 to 83.90 °C), peak viscosity (4495 to 2792 cP), breakdown (564 to 82 cP), peak time (5.27 to 5.13 min), and paste hardness (63.88 to 28.85 g). SEM showed irregular, rough granules with sheet-like structures; XRD showed fewer peaks (reduced crystallinity). Results suggest potential for instant foods and neglected-tuber valorization, pending food-product evaluation.
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BibTeX
@article{muchlisyiyah2026optimization,
title = {{Optimization of Pregelatinization Temperature and Time of Black Potato (Coleus tuberosus) Flour Using Response Surface Methodology}},
author = {Jhauharotul Muchlisyiyah and Susi Wardhani and Tanalyna Hasna and Teti Estiasih and Rosnah Shamsudin},
journal = {Jurnal Pangan dan Agroindustri},
year = {2026},
month = oct,
doi = {10.21776/ub.jpa.2026.014.04.1},
url = {https://doi.org/10.21776/ub.jpa.2026.014.04.1},
note = {CC BY-SA},
}
RIS
TY - JOUR
TI - Optimization of Pregelatinization Temperature and Time of Black Potato (Coleus tuberosus) Flour Using Response Surface Methodology
AU - Jhauharotul Muchlisyiyah
AU - Susi Wardhani
AU - Tanalyna Hasna
AU - Teti Estiasih
AU - Rosnah Shamsudin
PY - 2026
DA - 2026/10/01
JO - Jurnal Pangan dan Agroindustri
DO - 10.21776/ub.jpa.2026.014.04.1
UR - https://doi.org/10.21776/ub.jpa.2026.014.04.1
AB - Pregelatinization can improve functional properties of underutilized black potato (Coleus tuberosus) flour. Pregelatinization temperature and time were optimized using response surface methodology (central composite design, 13 runs) to maximize water absorption capacity (WAC) and solubility index (SI). Quadratic models were significant (WAC R² 92.83%; SI R² 95.57%; p < 0.05; lack of fit non-significant). Optimal conditions (62 °C, 8.44 min; desirability 0.91) gave validated WAC 2.70 g/g and SI 8.83% (1.42% and 6.83% from predicted), 1.41-fold and 3.57-fold above native flour (WAC 1.92 g/g; SI 2.47%). Pregelatinization lowered pasting temperature (86.25 to 83.90 °C), peak viscosity (4495 to 2792 cP), breakdown (564 to 82 cP), peak time (5.27 to 5.13 min), and paste hardness (63.88 to 28.85 g). SEM showed irregular, rough granules with sheet-like structures; XRD showed fewer peaks (reduced crystallinity). Results suggest potential for instant foods and neglected-tuber valorization, pending food-product evaluation.
SN - 2354-7936
SN - 2685-2861
ER -