Rheological and functional characteristics of starch and flour on different drying methods from Beneng Taro as sustainability products from agricultural in Banten

Abstract

Abstract Beneng Taro is a type of taro found in Banten agricultural but has not been appropriately utilized. The drying process is critical since temperature changes will result in various properties. This research aimed to evaluate the rheology and functional characteristics of starch and flour made from Beneng Taro dried in the sunlight and hot air as sustainability products of it. This research contains the extraction of starch, the production of flour, and characterizing the starch and flour produced. The rheological characteristics of the flour and starch from the can be model using the Herschel-Bulkley. Starch and flour showed non-Newtonian shear-thinning flow characteristics, according to the flow behavior index. The difference in the consistency index value of flour is significant, where flour dried with sunlight shows a higher value. Both starch and flour show a sharp decrease in viscosity at low shear rates. The value of the starch and flour’s swelling power shown that cabinet drying was superior to drying outdoors in the sun. The solubility index undergoes the same phenomenon. In contrast to water and oil holding capacity, sun drying shows a higher value. Knowing the characteristics of the starch and flour produced can be applied as a food source.