Physicochemical characteristic of hydrogen-rich water potato flour

Potato may be used as a substitute to wheat which cannot be grown in the tropics. However, potato flour has characteristic physicochemical limitation compared with wheat flour. Potato limitation can be reduced by modification starch. Hydrogen rich water is water that contains antioxidants. It has only been used in the health sector as an anticancer and anti-inflammatory. The antioxidant content in hydrogen rich water can be used for modification of potato starch which is safer than using chemicals. This study examined whether hydrogen-rich water can improve the physicochemical characteristic of potato flour as a substitute for wheat flour. We used a variation of soaking time in hydrogen-rich water (1,2,3,4 hours) and drying method (oven and UV). We found, physicochemical characteristic (water content, swelling power, and reducing sugars) better than wheat if soaked for 3 hours with UV drying method. So, modified potato flour using hydrogen-rich water can be considered as a substitute for wheat.