The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids

Sonia Sonia(1*), Elisa Julianti(2), Ridwansyah Ridwansyah(3)

(1) Universitas Sumatera Utara
(2) University of Sumatera Utara
(3) University of Sumatera Utara
(*) Corresponding Author


A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different (p < 0.01) in protein content, cooking time, elongation and significantly different (p < 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different (p < 0.01) in cooking loss, elongation; and significantly different (p < 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different (p < 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.


Spaghetti; Taro Flour; Modified Starch; Hydrocolloids

Full Text:



Adebowale K. O., Olu-Owolabi B. I., Olayinka O.O. and Lawal O. S. 2005. Effect of heat moisture treatment and annealing on physicochemical properties of red sorghum starch. African Journal of Biotechnology. 4(9): 928-933.

Afifah N. and Ratnawati L. 2017. Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour. IOP Conf. Series: Earth and environmental science. 101(2017): 1-12.

Alemayehu D., Desse G., Abegaz K., Desalegn B. B. and Getahun D. 2016. Proximate, mineral composition and sensory acceptability of home made noodles from stinging nettle (Urtica simensis) leaves and wheat flour blends. International Journal of Food Science and Nutrition Engineering. 6(3): 55-61.

Anderson R. A. 1982. Water absorption and solubility and amylograph characteristics on roll-cooked small grain products. Cereal Chemistry. 59: 265-269.

AOAC. 1995. “Official methods of analysis of the association of official analytical chemists”. AOAC, Washington.

Apriyantono A., Fardiaz D., Puspitasari N. L., Sedarnawati and Budiyanto S. 1989. “Analisa pangan”. PAU Pangan dan Gizi, Bogor.

BSN. 1998. SNI 01-4454-1998 Syarat mutu spagheti. Badan Standarisasi Nasional.

Balaban D. V., Popp A., Radu F. I. and Jinga M. 2019. Hematologic manifestations in celiac disease-a practical review. Medicina. 55(373): 1-8.

Dhiraj B. and Prabhasankar P. 2013. Influence of wheat-milled products and their additive blends on pasta dough rheological, microstructure, and product quality characteristics. International Journal of Food Science. 2013: 1-11.

Gomez M. and Sciarini L. S. 2015. Gluten-free bakery products and pasta. In “Advances in the understanding of gluten related pathology and the evolution of gluten-free foods”, pp.565-604. OmniaScience, Barcelona.

Hager A-S., Zannini E. and Arendt E. K. 2012. Gluten-free pasta-advances in research and commercialization. Cereal Foods World. 57(5): 225-229.

Herawati E. R. N., Ariani D., Miftakhussolikhah, Yosieto E., Angwar M. and Pranoto Y. 2017. Sensory and textural characteristics of noodle made of ganyong flour (Canna edulis Kerr.) and arenga starch (Arenga pinnata Merr.). IOP Conf. Series: Earth and environmental science. 101(2017): 1-7.

Hutching J. B. 1999. “Food and appearance, 2nd ed”. Aspen Publications, Gaithersburg.

Jacobs H. and Delcour J. A. 1998. Hydrothermal modifications of granular starch, with retention of the granular structure: A review. J of Agr and Food Chem. 46: 2895-2905.

Kaur M. and Singh N. 2005. Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chemistry. 91(2005): 403-411.

Kaur M., Shevkani K., Singh N., Sharma P. and Kaur S. 2015. Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. J Food Sci Technol. 52(12): 8113-8121.

Laleg K., Cassan D., Barron C., Prabhasankar P. and Micard V. 2016. Structural, culinary, nutritional and anti-nutritional properties of high protein, gluten free, 100% legume pasta. Plos ONE. 11(9): 1-19.

Leach H. W., McCowan L. D. and Schoch T. J. 1959. Structure of the starch granules. In: Swelling power and solubility patterns of different starches. Cereal chemistry. 36: 534-544.

Leite T. D., Nicoletti J. F., Penna A. L. B. and Franco C. M. L. 2012. Effect of addition of different hydrocolloids on pasting, thermal and rheological properties of cassava starch. Ciencia e Tecnologia de Alimentos. 32(3): 579-587.

Lizarazo S. P., Hurtado G. G. and Rodriguez L. F. 2015. Physicochemical and morphological characterization of potato starch (Solanum tuberosum L.) as raw material for the purpose of obtaining bioethanol. Agronomia Colombiana. 33(2): 244-252.

Madhu C., Krishna K. M., Reddy K. M., Lakshmi P. J. and Kelari E. K. 2017. Estimation of crude fibre content from natural food stuffs and its laxative activitiy induced in rats. International Journal of Pharma Research and Health Sciences. 5(3): 1703-1706.

Mayasti N. K. I., Ushada M. and Ainuri M. 2018. Analisa mutu produk spageti berbasis tepung beras, jagung, mocaf, dan kedelai. PANGAN. 27(2): 129-140.

Noda T., Fujikami S., Miura H., Fukushima M., Takigawa S., Matsuura-Endo C., Kim S. J., Hashimoto N. and Yamauchi H. 2006. Effect of potato starch characteristics on the textural properties of korean-style cold noodles made from wheat flour and potato starch blends. Food Sci. Technol. Res. 12(4): 278-283.

Olatunde G. O., Arogundade L. K. and Orija O. I. 2017. Chemical, functional and pasting properties of banana and plantain starches modified by pre-gelatinization, oxidation and acetylation. Cogent Food & Agriculture. 3(2017): 1-12.

Otegbayo B., Lana O. and Ibitoye W. 2010. Isolation and physicochemical characterization of starches isolated from plantain (Musa paradisiaca) and cooking banana (Musa sapientum). Journal of Food Biochemistry. 34(2010): 1303-1318.

Padalino L., Mastromatteo, M., Sepielli G. and Nobile M. A. D. 2011. Formulation optimization of gluten-free functional spaghetti based on maize flour and oat bran enriched in β-glucans. Materials. 4: 2119-2135.

Parzanese I., Qehajaj D., Patrinicola F., Aralica M., Chiriva-Internati M., Stifter S., Elli L. and Grizzi F. 2017. Celiac disease: From pathophysiology to treatment. World J Gastrointest Pathophysiol. 8(2): 27-38.

Pereira P. R., Silva T., Vericimo M. A., Paschoalin V. M. F. and Teixeira G. A. P. B. 2015. Crude extract from taro (Colocasia esculenta) as a natural source of bioactive proteins able to stimulate haematopoietic cells in two murine models. Journal of Functional Foods. 18(2015): 333-343.

Poddighe D., Rakhimzhanova M., Marchenko Y. and Catassi C. 2019. Pediatric celiac disease in central and East Asia: current knowledge and prevalence. Medicina. 55(11): 1-8.

Pranoto Y., Rahmayuni, Haryadi and Rakshit S. K. 2014. Physicochemical properties of heat moisture treated sweet potato starches of selected Indonesian varieties. International Food Research Journal. 21(5): 2031-2038.

Ratnayake W. S., Hoover R. and Warkentin T. 2002. Pea starch: composition, structure, and properties - a review. Starch/Stärke. 54(2002): 217-234.

Rashmi D. R., Raghu N., Gopenath T. S., Pradeep P., Pugazhandhi B., Murugesan K., Ashok G., Ranjith M.S., Chandrashekrappa G. K. and Kanthesh M. B. 2018. Taro (Colocasia esculenta): an overview. Journal of Medicinal Plants Studies. 6(4): 156-161.

Sathe S. K. and Salunkhe D. K. 1981. Isolation, partial characterization and modification of the great northern bean (Phaseolus vulgaricus L.). Journal Food Sci. 46: 617-621.

Singh R., Ranvir S. and Madan S. 2017. Comparative study of the properties of ripe banana flour, unripe banana flour and cooked banana flour aiming towards effective utilization of these flours. Int. J. Curr. Microbiol. App. Sci. 6(8): 2003-2015.

Stuknyte M., Cattaneo S., Pagani M. A., Marti A., Micard V., Hogenboom J. and Noni I. D. 2013. Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility. Food Chemistry. 149(2014): 40-46.

Temesgen M. and Retta N. 2015. Nutritional potential, health and food security benefits of taro Colocasia esculenta (L.): A review. Food Science and Quality Management. 36: 23-30.

Ukpabi U. J. and Ejidoh J. I. 1989. Effect of deep oil frying on the oxalate content and the degree of itching of cocoyams (Xanthosoma and Colocasia spp.) Technical Paper presented at the 5th Annual Conference of the Agricultural Society of Nigeria. Federal University of Technology, Owerri, Nigeria, 3-6 Sept.

USDA. 2009. Pasta Product. The U. S. Deparment of Agriculture (USDA).

Waliszewski, K. N., M. A. Aparicio, L. A. Bello, dan J. A. Monroy. 2003. Changes of banana starch by chemical and physical modification. Carbohydrate Polymers. 52(2003): 237-242.

Waruwu F., Julianti E. and Ginting S. 2015. Physicochemical and sensory characteristics evaluation of bread from composite flour (rice, cassava, potato starch and soybean) with the addition of xanthan gum. Jurnal Rekayasa Pangan dan Pertanian. 3(4): 448-457.

Wüstenberg T. 2015. General overview of food hydrocolloids. “Cellulose and cellulose derivatives in the food industry: Fundamentals and applications, 1sted”, pp 1-68. Wiley-VCH GmbH, Weinheim.

Yadav R. B., Kumar N. and Yadav B. S. (2016). Characterization of banana, potato and rice starch blends for their physicochemical and pasting properties. Cogent Food & Agriculture. 2: 1-12.


Article Metrics

Abstract views : 2391 | views : 3991


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food Nutrition Progress (print ISSN 0854-6177; online ISSN 2597-9388) is published by the Indonesian Association of Food Technologists in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada. View website statistics.


Indonesian Food and Nutrition Progress Journal is Indexed by:

Google ScholarDimensions logo Garuda logo

Creative Commons License
Indonesian Food and Nutrition Progress is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License

time web analytics View My Stats