Characteristic of Dahlia Bulbs Flour by Various Colors of Dahlia (Dahlia variabilis) Flowers
Journal Title: International Journal of engineering Research and Applications - Year 2017, Vol 7, Issue 9
Abstract
Dahlia bulb is a carbohydrate source, and conversion from the bulb form into the powder form can facilitate the utilization of dahlia bulbs. The physicochemical properties of bulbs that have been used as flour from various colors of dahlia flower have not been tested. The aim of this research was to identify the physicochemical characteristics of flour produced by red, yellow, and purple dahlia bulbs. This study used an explorative design with 3 dahlia flower color treatments (red, yellow, and purple) and 3 replications. The water content, ash content, fat content, protein content, antioxidant activity, dietary fiber, amylose content, quantitative analysis of saponin, yield, color, gelatinization temperature, and water and oil absorption of dahlia bulbs flour were evaluated. The physical analyses of the dahlia bulb flour consisted of yield (12.72-18.35%), color (yellow and reddish yellow), gelatinization temperature (31.0-32.8°C), water absorption (1.569-2.460 g/g), and oil absorption (1.689-1.839 g/g). In addition, chemical analyses identified the water content (12,24-14,14%), ash content (2,77-3,53%), protein content (3.81-4.40%), fat content (0.69-0.77%), antioxidant activity (33.33- 33.77%), amylose (0.45-0.60%), dietary fiber (1.65-6.30%), and saponin (negative). The dahlia flower color variation contributes to the physicochemical characteristics of the resulting dahlia bulbs flour
Authors and Affiliations
Rina Yenrina, Tuty Anggraini, Diana Sylvi, Dwi Putri Sugiarti
Keywords
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- EP ID EP392482
- DOI 10.9790/9622-0709093239.
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