A pilot plant scale of Yellow Konjac (Amorphophallus muelleri Blume) flour production by a centrifugal mill using response surface methodology

Authors

  • Jatmiko Eko Witoyo Universitas Brawijaya, Faculty of Agricultural Technology, Doctoral degree of Agroindustrial Technology, Jalan Veteran, 65145, Malang, Indonesia, Tel: +6282141185841 https://orcid.org/0000-0003-2408-0618
  • Bambang Dwi Argo Universitas Brawijaya, Faculty of Agricultural Technology, Department of Agricultural Engineering, Jalan Veteran, 65145, Malang, Indonesia, Tel: +628123210465 https://orcid.org/0000-0002-3334-9546
  • Sudarminto Setyo Yuwono Universitas Brawijaya, Faculty of Agricultural Technology, Department of Agricultural Product Technology, Jalan Veteran, 65145, Malang, Indonesia, Tel: +6281931891954
  • Simon Bambang Widjanarko Universitas Brawijaya, Faculty of Agricultural Technology, Department of Agricultural Product Technology, Jalan Veteran, 65145, Malang, Indonesia, Tel: +628123388005 https://orcid.org/0000-0001-5533-6220

DOI:

https://doi.org/10.5219/1455

Keywords:

Centrifugal mill, polishing, Amorphophallus muelleri Blume, Response Surface Methodology

Abstract

This study aimed at investigating the effects of polishing conditions on the physicochemical properties of polished yellow konjac flour (PYKF) with a centrifugal mill using Central Composite Design-Response Surface Methodology (CCD-RSM). Micro-mill milled yellow konjac flour (MMYKF) mass and polishing cycles were the independent variables, with four observed responses (calcium oxalate, viscosity, degree of whiteness (DoW), and glucomannan). The lower limit (-1) and upper limit (+1) for MMYKF mass in this study are 10 and 15 kg, respectively, while the -1 and +1 for the polishing cycle are three times, and seven times, respectively. The optimum prediction occurred at 10 kg of MMYKF mass and six times the polishing cycle with the following characteristics: 0.52 ±0.00% w.b. calcium oxalate, 20362.00 ±16.00 cP viscosity, 62.22 ±0.01 DoW, and 69.43 ±0.02% d.b. glucomannan content, which agreed with the verification data with p-value >0.05 for all observed responses using the paired T-test. Polishing using a centrifugal mill is feasible and promises to be scaled up to industrial scale for yellow konjac flour polishing before the wet extraction process. 

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Alonso-Sande, M., Teijeiro-Osorio, D., Remuñán-López, C., Alonso, M. J. 2009. Glucomannan, a promising polysaccharide for biopharmaceutical purposes. European Journal of Pharmaceutics and Biopharmaceutics, vol. 72, no. 2, p. 453-462. https://doi.org/10.1016/j.ejpb.2008.02.005 DOI: https://doi.org/10.1016/j.ejpb.2008.02.005

Baş, D., Boyaci, I. H. 2007. Modeling and optimization I : Usability of response surface methodology. Journal of Food Engineering, vol. 78, no. 3, p. 836-845. https://doi.org/10.1016/j.jfoodeng.2005.11.024 DOI: https://doi.org/10.1016/j.jfoodeng.2005.11.024

Chua, M., Chan, K., Hocking, T. J., Williams, P. A., Perry, C. J., Baldwin, T. C. 2012. Methodologies for the extraction and analysis of konjac glucomannan from corms of Amorphophallus konjac K. Koch. Carbohydrate Polymers, vol. 87, no. 3, p. 2202-2210. https://doi.org/10.1016/j.carbpol.2011.10.053 DOI: https://doi.org/10.1016/j.carbpol.2011.10.053

Deng, L., Manthey, F. A. 2017. Laboratory-scale milling of whole-durum flour quality : effect of mill configuration and seed conditioning. Journal of the Science of Food and Agriculture, vol. 97, no. 10, p. 3141-3150. https://doi.org/10.1002/jsfa.8156 DOI: https://doi.org/10.1002/jsfa.8156

Faridah, A. 2016. Comperation of Porang Flour (Amorphophallus muelleri) Purification Method : Conventional Maceration (gradient ethanol leaching) and Ultrasonic Maceration Method using Response Surface Methodology. International Journal on Advanced Science, Engineering and Information Technology, vol. 6, no. 2, p. 265-272. https://doi.org/10.18517/ijaseit.6.2.769 DOI: https://doi.org/10.18517/ijaseit.6.2.769

Faridah, A., Widjanarko, S. B. 2013. Optimisation of Multilevel Ethanol Leaching Process of Porang Flour (Amorphophallus muelleri) Using Response Surface Methodology. International Journal on Advanced Science Engineering and Information Technology, vol. 3, no. 2, p. 172-178. https://doi.org/10.18517/ijaseit.3.2.309 DOI: https://doi.org/10.18517/ijaseit.3.2.309

Faridah, A., Widjanarko, S. B., Sutrisno, A. 2011. Optimisation Study of Increased Content of Glucomannan and Diminution Content of Calcium Oxalate in Porang Chips (Amorphophallus oncophyllus) During Mechanical Grinding Process (In Indonesia). In: Proceeding of National Seminar on the Role of Technology in Development of Security, Quality, and Achievable Food for Society. Manado Indonesia: PATPI Cabang Manado, p. 12-17.

Impaprasert, R., Borompichaichartkul, C., Srzednicki, G. 2013. Effects of anti-swelling agents on physicochemical properties of glucomannan from konjac corm (Amorphophallus muelleri). Acta Horticulturae, vol. 989, p. 331-338. https://doi.org/10.17660/ActaHortic.2013.989.43 DOI: https://doi.org/10.17660/ActaHortic.2013.989.43

Impaprasert, R., Borompichaichartkul, C., Srzednicki, G. 2014. A New Drying Approach to Enhance Quality of Konjac Glucomannan Extracted from Amorphophallus muelleri. Drying Technology, vol. 32, no. 7, p. 851-860. https://doi.org/10.1080/07373937.2013.871728 DOI: https://doi.org/10.1080/07373937.2013.871728

Iwuoha, C. I., Kalu, F. A. 1995. Calcium oxalate and physico-chemical properties of cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) tuber flours as affected by processing. Food Chemistry, vol. 54, no. 1, p. 61-66. https://doi.org/10.1016/0308-8146(95)92663-5 DOI: https://doi.org/10.1016/0308-8146(95)92663-5

James, E. O., Peter, I. A., Charles, N. I., Joel, N. 2013. Chemical Composition and Effect of Processing and Flour Particle Size on Physicochemical and Organoleptic Properties of Cocoyam (Colocasia esculenta var. esculenta) Flour. Nigerian Food Journal, vol. 31, no. 2, p. 113-122. https://doi.org/10.1016/S0189-7241(15)30084-9 DOI: https://doi.org/10.1016/S0189-7241(15)30084-9

Jiménez-Colmenero, F., Triki, M., Herrero, A. M., Rodríguez-Salas, L., Ruiz-Capillas, C. 2013. Healthy oil combination stabilised in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages. LWT - Food Science and Technology, vol. 51, no. 1, p. 158-163. https://doi.org/10.1016/j.lwt.2012.10.016 DOI: https://doi.org/10.1016/j.lwt.2012.10.016

Khalid, K. H., Manthey, F., Simsek, S. 2018. Centrifugal milling of wheat bran. Cereal Chemistry, vol. 95, no. 2, p. 330-341. https://doi.org/10.1002/cche.10037 DOI: https://doi.org/10.1002/cche.10037

Kumoro, A. C., Budiyati, C. S., Retnowati, D. S. 2014. Calcium oxalate reduction during soaking of giant taro (Alocasia macrorrhiza (L.) Schott) corm chips in sodium bicarbonate solution. International Food Research Journal, vol. 21, no. 4, p. 1583-1588.

Kurt, A., Kahyaoglu, T. 2017. Purification of glucomannan from salep: Part 2. Structural characterisation. Carbohydrate Polymers, vol. 169, p. 406-416. https://doi.org/10.1016/j.carbpol.2017.04.052 DOI: https://doi.org/10.1016/j.carbpol.2017.04.052

Liu, P. Y., Zhang, S. L., Zhu, G. H., Chen, Y., Ouyang, H. X., Han, M. 2002. Professional standard for the classification, requirements and test methods of konjac flour; Technical Report NY/T 494. Sichuan, P.R. China.

Madamba, P. S. 2002. The Response Surface Methodology: An Application to Optimise Dehydration Operations of Selected Agricultural Crops. LWT - Food Science and Technology, vol. 35, no. 7, p. 584-592. https://doi.org/10.1006/fstl.2002.0914 DOI: https://doi.org/10.1006/fstl.2002.0914

Mohapatra, D., Bal, S. 2010. Optimisation of Polishing Conditions for Long Grain Basmati Rice in a Laboratory Abrasive Mill. Food and Bioprocess Technology, vol. 3, p. 466-472. https://doi.org/10.1007/s11947-009-0254-3 DOI: https://doi.org/10.1007/s11947-009-0254-3

Nurhasanah, A., Antarlina, S. S., Syah, A. N. A. 2017. Development of Simple Polishing Sorghum Machine Abrasive Type Support for Diversification of Food in Lamongan. Nutrition and Food Technology, vol. 3, no. 3, 5 p. https://doi.org/10.16966/2470-6086.144 DOI: https://doi.org/10.16966/2470-6086.144

Nurhasanah, A., Sulaeman, A., Syah, A. N. A., Azadi, A. 2019. Performance of Sorghum Polishing Machine Type of Three Level of Polisher Cylinders. CPQ Nutrition, vol. 3, no. 2, p. 1-14.

Paiva, F. F., Vanier, N. L., Berrios, J. D. J., Pinto, V. Z., Wood, D., Williams, T., Pan, J., Elias, M. C. 2016. Polishing and parboiling effect on the nutritional and technological properties of pigmented rice. Food Chemistry, vol. 191, p. 105-112. https://doi.org/10.1016/j.foodchem.2015.02.047 DOI: https://doi.org/10.1016/j.foodchem.2015.02.047

Reddy, C. K., Kimi, L., Haripriya, S., Kang, N. 2017. Effects of Polishing on Proximate Composition, Physico-Chemical Characteristics, Mineral Composition and Antioxidant Properties of Pigmented Rice. Rice Science, vol. 24, no. 5, p. 241-252. https://doi.org/10.1016/j.rsci.2017.05.002 DOI: https://doi.org/10.1016/j.rsci.2017.05.002

Ryan, V. J., Yuan, C. R., Crosby, G. A. 2004. Methods for Lowering Viscosity of Glucomannan Compositions, Uses and Compositions. US Patent number 6,733,769 B1. May 11, 2004.

Sary, I. A. 2018. Efek Lama Pemolesan Menggunakan Polishing Machine Terhadap Sifat Fisik dan Kimia Tepung Porang (The Effect of Polishing Using a Polishing Machine on the Physical and Chemical Properties of Porang Flour). Bachelor Thesis. Malang: Universitas Brawijaya. 43 p. (In Indonesian)

Sugiono, S., Masruri, M., Estiasih, T., Widjanarko, S. B. 2019. Optimisation of extrusion-assisted extraction parameters and characterisation of alginate from brown algae (Sargassum cristaefolium). Journal of Food Science and Technology, vol. 56, no. 8, p. 3687-3696. https://doi.org/10.1007/s13197-019-03829-z DOI: https://doi.org/10.1007/s13197-019-03829-z

Wachyuningsih, N. S. 2011. Pengaruh Pemolesan Terhadap Sifat Fisik dan Kimia Tepung Porang (The Effect of Polishing on the Physical and Chemical Properties of Porang Flour ). Bachelor Thesis. Malang: Universitas Brawijaya. 60 p. (In Indonesian)

Wardhani, D. H., Nugroho, F., Muslihudin, M., Aryanti, N. 2016. Application of response surface method on purification of glucomannan from Amorphophallus oncophyllus by using 2-propanol. Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry, vol. 17, no. 1, p. 063-074.

Widjanarko, S. B., Faridah, A, Sutrisno, A. 2014. Optimisation of Ultrasound-Assisted Extraction of Konjac flour from Amorphophallus Muelleri Blume. In: 17th Gum and Stabilisers for the Food Industry: The Changing Face of Food Manufacture: The Role of Hydrocolloids. Wales, United Kingdom : The Royal Society of Chemistry. p. 109-121. ISBN: 978-1-78262-130-0. DOI: https://doi.org/10.1039/9781782621300-00109

Witoyo, J. E., Ni'maturohmah, E., Argo, B. D., Yuwono, S. S.,Widjanarko, S. B. 2020. Polishing effect on the physicochemical properties of porang flour using centrifugal grinder. IOP Conference Series: Earth and Environmental Science, vol. 475, 7 p. https://doi.org/10.1088/1755-1315/475/1/012026 DOI: https://doi.org/10.1088/1755-1315/475/1/012026

Witoyo, J. E., Widjanarko, S. B., Argo, B. D. 2019. The effect of feed rate and inlet air velocity to reduce calcium oxalate on porang chips using micro mill assisted Cyclone separator. AIP Conference Proceedings, vol. 2120, no. 1, 7 p. https://doi.org/10.1063/1.5115689 DOI: https://doi.org/10.1063/1.5115689

Xu, W., Wang, Y., Jin, W., Wang, S., Zhou, B., Li, J., Li, B., Wang, L. 2014. A one-step procedure for elevating the quality of konjac flour : Azeotropy-assisted acidic ethanol. Food Hydrocolloids, vol. 35, p. 653-660. https://doi.org/10.1016/j.foodhyd.2013.08.014 DOI: https://doi.org/10.1016/j.foodhyd.2013.08.014

Zhang, C., Chen, J. D., Yang, F. Q. 2014. Konjac glucomannan, a promising polysaccharide for OCDDS. Carbohydrate Polymers, vol. 104, p. 175-181. https://doi.org/10.1016/j.carbpol.2013.12.081 DOI: https://doi.org/10.1016/j.carbpol.2013.12.081

Published

2021-03-28

How to Cite

Witoyo, J. E., Argo, B. D. ., Yuwono, S. S., & Widjanarko, S. B. (2021). A pilot plant scale of Yellow Konjac (Amorphophallus muelleri Blume) flour production by a centrifugal mill using response surface methodology. Potravinarstvo Slovak Journal of Food Sciences, 15, 199–209. https://doi.org/10.5219/1455