[Bleaching and cross linking of sago starch and its utilizing for substitution material on "bihun" processing]
1998
Suryani, C.L. (Universitas Wangsa Manggala, Yogyakarta (Indonesia). Fakultas Teknologi Pertanian) | Haryadi
Bleaching sago starch was conducted by using CaOCl2 and NaOCl ranging from 0.00-1.00 percent with continuous mixing. The use of CaOCl2 at 0.75 percent gave whitest starch, therefore bleaching using this method was adopted to produce starch for further treatment. The bleached starch was subjected to cross-linking using POCl3 ranging from 0.000-0.025 percent. Degree of substitution of the modified starch were 0.0000-0.0018. Higher POCl3 addition resulted higher degree of substitution, with consequences of higher temperature of gelatinization, higher stability of the pastes and higher viscosity of the gels. The cross-linked starch could be used to substitute rice in rice noodle making at 20-60 percent. Higher degree of substitution and higher proportion of modified starch used gave higher breaking strength and stronger texture of the resulted noodle compared to that made from 100 percent of IR-36 rice
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