UPM Institutional Repository

A review on physicochemical and thermorheological properties of sago starch


Citation

Mohamed Saeed, Mohamed Abd Elgadir and Bakar, Jamilah and Abbas, Kassim Ali and Abdul Rahman, Russly and Karim, Roselina (2008) A review on physicochemical and thermorheological properties of sago starch. American Journal of Agricultural and Biological Sciences, 3 (4). pp. 639-646. ISSN 1557-4989; ESSN: 1557-4997

Abstract

This study was a part of a research project aiming to investigate the texture characteristics of protein - starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sago starch alone and in mixtures with other ingredients such as sucrose, salts and hydroclloids. The inferred outcome of this extensive survey revealed that the gelatinisation temperature for sago-water mixture ranged from 69.4-70.1°C which was low compared to sweet potato, tania and yam starches. The role of using hydrocolloids in starch-based foods was to control the rheological properties as well as modifying the texture of the products, enhaning or modifying the gelatinization and retrogradation behaviour and improving water-holding capacity of the system. In the presence of sucrose or sodium chloride, the gelatinisation temperatures of sago starch shifted to higher temperatures and its enthalpy decreased. The addition of salts caused an elevation or depression of gelatinization temperature and gelatinization enthalpy, depending on their types and concentrations used. However, sodium chloride appeared to exhibit a maximum inhibitory effect on starch gelatinisation at a concentration of 6-9%.


Download File

[img] PDF
ajabssp.2008.639.646.pdf
Restricted to Repository staff only

Download (111kB)

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.3844/ajabssp.2008.639.646
Publisher: Science Publications
Keywords: Sago starch; Thermorheological properties; Gelatinization
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 08 Jan 2014 03:11
Last Modified: 20 Nov 2017 08:24
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3844/ajabssp.2008.639.646
URI: http://psasir.upm.edu.my/id/eprint/12839
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item