Vol 7, No 1 (2016) > Chemical Engineering >

Characterization of the Functional Properties of Hydroxypropylated and Cross-linked Arrowroot Starch in Various Acidic pH Mediums

Rijanti Rahaju Maulani, Asep Hidayat

 

Abstract: Chemical modification of
the native arrowroot starch by hydroxypropylation and cross link methods is done
to improve or add certain functionality. This method is gaining popular
interest from food industry practitioners to enable the stability of starch
during acidic food processing. This research studied the changes in the
functional properties of modified arrowroot starch in various acidic pH
mediums. Being modified by hydroxypropylation and cross-linked methods changes
the starch’s functional properties in mediums with a variety of pH conditions.
The patterns of pasting properties of dual-modified arrowroot starch are
similar to each other at different pH mediums, in which the final viscosity
value was lower than the peak viscosity value (a type A pattern). The
solubility of the modified arrowroot starch increased in a pH of 3.5.
Increasing the starch solubility caused the swelling power of starch granules
to decrease, and thus lessened the sedimentation volume. Modifying arrowroot
starch by using propylene oxide 8% tends to maintain the structure of the
granule upon swelling in mediums with any pH conditions. The syneresis value of
modified arrowroot starch using 10% propylene oxide and a STMP 1% : STPP 4%
ratio showed the lowest value in various pH mediums. The most stable modified
starches were those with propylene oxide 8% and a ratio of STMP 1% : STPP 4%.
Keywords: Acidic food; Cross-link, Hydroxypropylation; Modified arrowroot starch

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