Quality improvement of boba from sago flour supplemented with inulin using electron beam
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Abstract
The results indicated that increasing the proportion of sago flour led to increase in hardness and gumminess, as well as increased in redness (a*) and yellowness (b*). In terms of sensory evaluation, the 70:30 formula were not significantly differed from the control formula in all attributes. The addition of inulin at various levels was then studied, including 2.5%, 5%, 7.5%, and 10% by flour weight. The higher ratios of inulin addition resulted to increase hardness, lightness, (L*), and water activity. The 7.5% inulin addition received the highest overall liking score from the sensory test. Afterward, the 70:30 formula with 7.5% inulin was subjected to electron beam irradiation at doses of 2, 4, 6, 8, and 10 kGy. As the dose increased, it increased in both hardness and gumminess. The doses at 6 kGy decreased in the total plate count (TPC) of untreated Boba. The Boba texture was improved by investigating the incorporation of modified starch (MS) at 5%, 10%, 15%, and 20% by flour weight along with the 6 and 8 kGy irradiation. The hardness and gumminess of Boba with 10% and 20% MS at 6 kGy and 20% MS at 8 kGy were not significantly differed from the control (p > 0.05) and the Boba with 20% MS at 8 kGy received the highest liking score.
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