Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch  

Oleh:

Sunarti, Titi Candra ; kusnandar, Feri ; Fardiaz, Dedi ; Maulani, Rijanti Rahaju

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Journal of Engineering and Technological Sciences vol. 45 no. 03 (2013), page 207-221.
Topik: arrowroot starch modified starch
Fulltext: 679-2026-1-SM.pdf (221.43KB)

Isi artikel

The modern food industry and tolerant starch as raw material from preparation to storage starch using hydroxypropylation the lack of native arrowroot starch modifications applied were sodium tri meta phosphate/STMP (1 phosphate/STPP (4%, 5% the composition of the amylose and amylopectin and in the granules. Higher amount content, which increased link. Arrowroot starch that propylene oxide and 1-2% STMP phosphorus content. A h higher degree of hydroxypropyl. modified granular arrowroot starch changed crystalline patterns through X provision of a high concentration of propylene oxide STMP : 6% STPP affected Keywords: arrowroot starch modified starch. 1 Introduction Arrowroot starch derived from tuber of starches, arrowroot starch Sci., Vol. 45, No. 3, 2013, 207-221 207 1st, 2013, 2nd Revision March 8th, 2013, 3rd Revision April pted May 1st, 2013. 2337-5779, DOI: 10.5614/j.eng.technol.sci.2013.45.3.1 Cross-linked Arrowroot arundinacea) Starch Fardiaz2, Feri Kusnandar2 & Titi Candra Sunarti 40132, Indonesia Bogor Agricultural University, Darmaga, Bogor 16680, Indonesia Bogor Agricultural University, Email: rijanti@sith.itb.ac.id a variety of food products require for processing in a broad range of techniques, and distribution. Dual modification of arrowroot and cross-linking was carried out to overcome ack in food processing application. The odifications were: combined propylene oxide (8%, 10%, and 12%); 1%, 2%, and 3%); and sodium tri poly %, and 6%). These modifications significantly affected the amount of phosphorus . amounts of phosphate salt gave a higher phosphorus the degree of substitution (DS) and the degree of crosslink. was modified using a concentration of 8-10% : 3-5% STPP produced a starch with < 0.4% higher concentration of propylene oxide provided a The changed physical properties of the were examined through SEM testing, and its X-ray diffraction measurements. Especially, (12%) combined with 3% the granular morphology and the crystallinity.

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