Microwave effect on the gelatinized conditions on tapioca and glutinous rice starches
1995
Woatthichai Narkrugsa (King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Agricultural Industry)
Microwave effect on starch gelatinization was studied by using tapioca starch and glutinous rice starch as raw materials. Starch samples were heated in the microwave at 2450 MHz in various initial moisture content (13, 15, 20, 25 and 27 percent) and heating times (0,3.5,5,8.5 and 10 min). Heating was done in the range of 78 deg C-143 deg C for tapioca starch and 78 deg C-146 deg C for glutinous rice starch. The retained moisture content of microwave heated starch were 6.90-19.76 percent for tapioca starch and 7.08-19.61 percent for glutinous rice starch. Regarding to the gelatinization of starch, it was found that the microwave affected starch to gelatinize. Expressing the gelatinization as degree of gelatinization (percent DG), it was shown that the percent DG of tapioca starch was 15.00-82.88 while the percent DG of glutinous rice starch was 10.80-77.38. The percent DG had correlation coefficient (r) to the heating time (X1) and the initial moisture content (X2) 0.7947 and -0.1620, respectively, for tapioca starch, and 0.8465 and -0.2554, respectively, for glutinous rice starch. The multiple regression of the percent DG as a response (Y) due to factor X1 and X2 at the second order was also studied. For tapioca starch, Y = -131.891609 + 26.263387X1 + 7.370923X2 + 0.628992X1*[2) - 0.0306X2*[2) - 1.275157X1X2 (r*[2)=0.940 at P
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