Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch

Abstract

Dual-modified arrowroot starch using hydroxypropylation and cross-linking methods was carried out to overcome the deficiency in of native arrowroot starches for food processing application. The modification applied the combination concentration of propylene oxide (8, 10, and 12%) and ratio of sodium trimetaphosphate (STMP):sodium tripolyphosphate (STPP) (1%:4%, 2%:5%, and 3%:6%). The resulting dual-modified arrowroot starches had lower gelatinization temperature (68.45-70.00ºC) than that of native arrowroot starch (72.85ºC). The modified arrowroot starches also had a higher peak viscosity (>5500 cp) than that of native arrowroot starch (4209 cP). Breakdown and setback viscosity of modified arrowroot starch was higher values than the native. At acidic pH, the viscosity decreased at different levels of temperature changes as compared to that of normal pH. Modified starch made with 8% propylene oxide and ratio of STMP: STPP 2%:5% and 3%:6%; as well as that made with 10% propylene oxide and 1% STMP:4% STPP had the lowest syneresis tendency. Decrease in the paste clarity occured with increasing concentration of STMP:STPP. The sedimentation volume of the modified starch was higher (29.17-35.83%) than that of native starch (28.08%), except for those made with 1% STMP: 4% STPP at concentration of propylene oxide 8% and 12%. The gel strength increased (61.77-78.97 gf) at 8% propylene oxide, but decreased (66.50-47.77 gf) at higher concentrations.

Pasting Properties of Mocaf (Modified Cassava Flour) Using Rapid Visco Analyzer With Variations of pH Solution

“…MOCAF samples mixed with citrate buffer solution pH 3 had the highest peak viscosity value, and MOCAF samples mixed with citrate buffer solution pH 7 had the lowest peak viscosity values. The results of previous studies showed that the peak viscosity of arrowroot starch modified with 10% propylene oxide was higher at pH 3.5 than at pH 6.5 (Rahaju Maulani et al, 2013). In addition, amylopectin levels are responsible for the granule development process (Putri, 2015).…”

Particle Size Modification of Breadfruit Starch (Artocarpus altilis) into Nanoparticle Size Through Top Down Technique using Acid Hydrolysis

“…Vulnerabilities of starch include sensitivity to processing conditions such as stirring, acidic environments, high temperatures, unstable viscosity, and low solubility [1,[6][7][8][9].…”

Pengaruh konsentrasi Ca(OH)2 dan suhu pemasakan pada proses nikstamalisasi tepung jagung

“…Penelitian dilakukan di Laboratorium Program Studi Teknologi Pangan UPN "Veteran" Jawa Timur, Laboratorium Gizi Universitas Airlangga, Laboratorium FMIPA Universitas Negeri Malang serta Laboratorium Departemen Ilmu dan Teknologi Pangan IPB. Parameter yang diamati meliputi warna (Kaemba et al, 2017), kadar kalsium (AOAC, 2005), kadar amilosa (Andarwulan et al, 2011), swelling power (Kaur et al, 2011), freeze thaw stability (Rahaju et al, 2013), serta uji perlakuan terbaik menggunakan SEM (Scanning Electron Microscope) dan RVA (Rapid Visco Analyzer).…”

“…Terhambatnya rekristalisasi menyebabkan penurunan nilai sineresis. Nilai sineresis yang rendah dapat digunakan sebagai indikator bahwa pati tersebut relatif stabil pada suhu rendah ( Rahaju et al, 2013).…”

“…Profil amilografi tepung jagung kontrol serta tepung jagung nikstamalisasi dengan perlakuan konsentrasi Ca(OH) 2 2% dan suhu pemasakan 90℃ digambarkan melalui kurva alat RVA seperti disajikan pada Gambar 3 dan Gambar 4, sedangkan karakteristiknya disajikan pada Tabel 4. Tepung jagung memiliki profil gelatinisasi pati tipe B. Menurut Rahaju et al (2013), Tipe B memiliki kemampuan pengembangan Penurunan viskositas setback diduga karena pemasakan dalam larutan alkali pada proses nikstamalisasi menyebabkan Ca(OH) 2 terionisasi menjadi kation Ca 2+ dan anion OH -. Selanjutnya ion Ca 2+ akan membentuk ikatan dengan molekul pati sehingga mencegah penggabungan kembali molekulmolekul pati dan menghasilkan viskositas setback yang rendah.…”