Suitability of sago starch as a base for dual-modification
2002
Wattanachant, S.(Prince of Songkla Univ., Songkhla (Thailand). Faculty of Agro-Industry. Dept. of Food Technology) E-mail:[email protected] | Muhammad, S.K.S.(Universiti Putra Malaysia, Serdang (Malaysia). Faculty of Food Science and Biotechnology. Dept. of Food Science) | Mat Hashim, D.(Universiti Putra Malaysia, Serdang (Malaysia). Faculty of Food Science and Biotechnology. Dept. of Food Technology) | Rahman, R.A.(Universiti Putra Malaysia, Serdang (Malaysia). Faculty of Food Science and Biotechnology. Dept. of Food Technology)
Quality and physicochemical properties of native sago starch were studied in order to evaluate the suitability of sago starch as a base for dual-modification, hydroxypropylation and crosslinking. The properties of starch derivatives obtained from dual-modification are different depending upon the kind of starch bases used and their basic properties. Therefore, the properties of several starches including waxy maize, waxy barley, tapioca, wheat, corn and rice and properties of their derivatives were investigated comparatively. The data obtained elucidates that the swelling power of a starch base is the most important factor which influences the dual-modification. The native sago starch had higher swelling power and bigger average granule size when compared to that of other starch bases. Its, gelatinization temperature was in the same range as that of waxy maize while its pasting characteristic was similar to that of tapioca starch. It can be inferred that sago starch is suitable as a starch base for hydroxypropylation and crosslinking.
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Эту запись предоставил Kasetsart University