Physicochemical characteristics of starch from Indonesian Numbu and Genjah sorghum (<i>Sorghum bicolor</i> L. Moench)

Sitanggang, Azis Boing; Budijanto, Slamet; Marisa,

doi:10.1080/23311932.2018.1429093

Cited by 8 publications

(5 citation statements)

References 38 publications

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“…In general, the gelatinization temperature of native sorghum starch ranged from 70 to 73 °C (Chandrashekar and Kirleis 1988). According to Sitanggang et al (2018) for Numbu and Genjah sorghum varieties, starch gelatinization temperatures were 75.97 and 77.30 °C, respectively. In this study, the gelatinization temperature of native sorghum was approximately 77 °C.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Characteristics of sorghum flour modified with physical and enzymatic treatments

Usman,

Suhartono,

Purwani

et al. 2024

EJFA

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This study evaluated the physicochemical and thermal properties of modified sorghum flour. The modified sorghum flour was obtained through extrusion -enzymatic treatment using thermostable-α amylase at various feed moisture levels. The results showed that unmodified sorghum flour had the average chemical composition of sample being 87.06% carbohydrate, 9.8% protein, 0.32% fat and 0.64% ash. The unmodified and modified sorghum flour differed in their properties. The swelling power and solubility changed from 16.21 (g/g) to 4.64(g/g) – 28.20 (g/g) and from 4.68% to 4.25%–83.81% respectively. A wide range of pasting properties were noticed, such as peak viscosity (54 cP-3028 cP), breakdown viscosity (59 cP-1029 cP), setback viscosity (-106.50–2351 cP). Peak viscosity was not detected when the modification was performed at high feed moisture (FM 35%) treatment combined with the addition of thermostable-αamylase. Additionally, the onset, peak, and conclusion temperatures of gelatinization, and the enthalpies of modified flours were lower than those of unmodified ones. Morphological changes in the surface of starch granules were noticed as shown by pore formation through SEM observation. This study provided insights into the future direction of extrusion combined with enzymatic treatment for the selective modification of sorghum flour functional properties.

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Section: Pasting Propertiesmentioning

confidence: 99%

Characteristics of sorghum flour modified with physical and enzymatic treatments

Usman,

Suhartono,

Purwani

et al. 2024

EJFA

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“…The shorter the peak time leads to the shorter the cooking time for the starch paste. These HMT-starch characteristics are suitable for increasing the viscosity of in soups and sauces that can provide sufficient viscosity at the beginning of the cooking process (Sitanggang et al, 2018).…”

Section: Peak Timementioning

confidence: 99%

“…Changes in viscosity during cooling occur due to reassociation of amylose molecules, and low setback viscosity indicated a low rate of starch retrogradation (Shafie et al, 2016). This higher setback viscosity contributes to the higher cohesiveness and hardness of the paste after cooling (Sitanggang et al, 2018). Therefore, starch with a high setback allows it to be used as an ingredient in making noodles.…”

Section: Setbackmentioning

confidence: 99%

Effect of heat-moisture treatment on the physicochemical properties of native canistel starch

2022

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The modification process in starch can improve starch characteristics and expand its application into food products. The objective of this research was to study the effect of heat moisture treatment (HMT) modification on the properties of new canistel starch and study their potential application to food products. The research methods were isolating the native starch and modifying it using HMT modification. Pasting profile, moisture content, starch and amylose content, yield, color, granule morphology, and crystallinity properties of native and HMT canistel starches were analyzed. Statistical analysis showed that HMT modification increased the initial and peak temperatures of gelatinization, peak time, trough viscosity, final viscosity, and setback value. However, it decreased peak viscosity and breakdown levels. In addition, this modification significantly reduced the yield, brightness, and amylose content of canistel starch. HMT modification made a more tenuous structure than native starch, however it did not change spherical shape and small size of the granules. Also, HMT-modified canistel starch had higher crystallinity degree than native starch. Based on these obtained properties, native canistel starch was suitable for frozen food, whereas HMT starch can be applied in noodle processing and as a thickener.

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“…Hal tersebut diduga karena pengaruh kandungan amilosa pada viskositas puncak. Viskositas puncak pada tepung non gluten lainnya yaitu tepung kimpul memilik viskositas puncak sebesar 3227 cP (Ayu dan Sudarminto 2014), tepung pisang 825 cP (Damat 2013), tepung ubi jalar (Waromboi 2011), tepung mocaf 6990 cP (Hastutik 2017), tepung singkong 1915 cP (Titi 2007), tepung gandum 4959 cP (Sitanggang et al 2018). Menurut Lee at al.…”

Section: Profil Gelatinisasiunclassified

“…Menurut Lee at al. (2002), Ali dan Hasan (2014), Ratnayake et al (2002), Zhu (2014), dan Sitanggang et al (2018), peningkatan nilai viskositas panas dan breakdown sejalan dengan tingginya kandungan amilosa. Hal ini menunjukkan bahwa pati cenderung lemah terhadap suhu dan pengadukan.…”

Section: Profil Gelatinisasiunclassified

Profil Gelatinisasi dan Sifat Fisik Tepung Campolay Masak Penuh dan Lewat Matang (Pouteria campechina) Gelatinization Profiles and Physical Propertis of Ripe and Over Ripe Canistal Flour (Pouteria campechiana)

Nacing¹,

Irawan²,

Pertiwi³

2021

JAH

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This research aims to study gelatinization profile and physical properties of ripe and overripe canistel flour. Data statistically analyzed using the independent sample T-tes. Analyzed of the chemical properties of canistel fruits include water content, starch content, and sugar content, while analyzed canistel flour includes gelatinization profile, shape and size of starch granules with color test. The results of the analyzed showed that the water content and sugar content of ripe canistel fruit is higher than those of overripe canistel fruit, while the lower starch content. The total starch and amylose content of ripe canistel flour is higher than that of overripe flour. Analyzed the results of gelatinization profile ripe canistel flour has a peak viscosity, final viscosity, and higher gelatinization temperature than the finished canistel flour and the gelatinization faster time. Analysis of the physical properties of the color parameters of canistel flour produces the reddish yellow color, while of the shape and size of the canistel flour starch granule shape that are round with size ranges between 2-7 µm.Keywords: Canistel fruit, canistel flour, gelatization profile.

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Physicochemical characteristics of starch from Indonesian Numbu and Genjah sorghum (Sorghum bicolor L. Moench)

Cited by 8 publications

References 38 publications

Characteristics of sorghum flour modified with physical and enzymatic treatments

Characteristics of sorghum flour modified with physical and enzymatic treatments

Effect of heat-moisture treatment on the physicochemical properties of native canistel starch

Profil Gelatinisasi dan Sifat Fisik Tepung Campolay Masak Penuh dan Lewat Matang (Pouteria campechina) Gelatinization Profiles and Physical Propertis of Ripe and Over Ripe Canistal Flour (Pouteria campechiana)

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