UPM Institutional Repository

Effect of heat treatment on the physico-chemical properties of starch from different botanical sources


Citation

Mohd Adzahan, Noranizan and Mat Hashim, Dzulkifly and Abdul Rahman, Russly (2010) Effect of heat treatment on the physico-chemical properties of starch from different botanical sources. International Food Research Journal, 17 (1). pp. 127-135. ISSN 1985-4668; ESSN: 2231-7546

Abstract

Changes in the physicochemical properties of wheat, sago, tapioca and potato starches were studied after heating for 1 hour at 100°C, 110°C, and 120°C and for 2 hours at 120°C. These properties were characterised through the swelling behaviour of starch granules, amount of carbohydrate materials leached from the granules, starch paste retrogradation rate and gel strength. For all starches except wheat, the swelling ability, rate of retrogradation and gel strength decreased while solubility increased with increasing temperature and heating time. Wheat starch followed this pattern only when heated at 120°C for 1 and 2 hours. Gel strength correlated well with the ratio of amylose to amylopectin (R) in the leachate. To produce fried crackers with good expansion properties, the granule has to be sufficiently degraded so as to allow more amylopectin to be leached out to achieve R value of 0.25-0.5. This can be achieved by heating wheat starch at 120°C for 1 hour or longer.


Download File

[img]
Preview
PDF
14256.pdf

Download (1MB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Amylose-amylopectin leaching; Wheat; Sago; Tapioca; Potato
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 09 Oct 2013 03:33
Last Modified: 29 Sep 2015 01:50
URI: http://psasir.upm.edu.my/id/eprint/14256
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item