DEVELOPMENT OF PROTEIN HYDROLYSATE-FORTIFIED PORRIDGE FROM WOLFFIA GLOBOSA BY DRUM DRYING
DOI:
https://doi.org/10.14456/lsej.2026.4Keywords:
drum drying, functional food for elderly, protein hydrolysate, Wolffia globosaAbstract
This study aimed to develop protein hydrolysate-fortified porridge from Wolffia globosa using drum drying to develop a functional food innovation for the elderly. Protein hydrolysates from Wolffia were prepared by boiling, freezing, thawing, grinding and hydrolyzing with three types of proteases: acid protease, bromelain and alkaline protease under different pH conditions. The obtained protein hydrolysate solution was then mixed with jasmine broken-milled rice and processed with a drum dryer at 130 °C. The porridge was packed in aluminum foil pouches under a nitrogen atmosphere and stored at room temperature for 120 days, with quality analysis performed every 30 days. The results showed that alkaline protease had the highest efficiency in hydrolyzing Wolffia protein, giving a degree of hydrolysis (%DH) of 78.55% and up to 89.20% when the enzyme volume was increased to 30 mL, while acid protease and bromelain gave significantly lower %DH values (p<0.05). The porridge product showed changes in color and moisture during storage, with the color tending to darken due to the Maillard reaction and a slight increase in moisture. Microbiological analysis showed no detection of E. coli and yeast and mold throughout the storage. On day 120, the total plate count was 1.85 × 10³ cfu/g, but still 50 times lower than the critical limit. These results indicated that the protein hydrolysate-fortified porridge from Wolffia could be stored for a long time and maintained its quality at a safe level.
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