Modification of Tannia (Xanthoxoma sagittifolium) Starch using Lactic Acid Bacteria and Its Application for Cookies Products

Abstract

This work was performed to evaluate the physico-chemical properties of modified tannia flour (MTF) with lactic acid bacteria. Physico-chemical properties of MTF by analyzing the degree of acidity, swelling power and solubility, functional group analysis by FTIR and XRD patterns, then determine proximate composition of MTF cookies. Modified tannia flour is indicated by intensity decreased of the FTIR and XRD patterns during fermentation. Proximate composition of MTF and cookies with moisture, ash, fat, protein and glucose content products approximately, respectively 7.63 ± 0.05 %, 2.94 ± 0.02 %, 0.01 ± 0.21 %, 0.86 ± 0.09 %, 43.00 ± 0.14 % and 8.76 ± 0.22 %, 2.67 ± 1.18 %, 48.07 ± 0.23 %, 16.52 ± 0.03 %, 9.08 ± 1.77 %. Physico-chemical properties of MTF with lactic acid bacteria had pH of MTF decreased but swelling power and solubility increased during fermentation and pasting characteristics were modified, so MTF can be applied for making cookies product, where the addition of anchovy meat as a source of protein can increase the protein content of cookies product.