Extraction and comparison of physicochemical properties of native and pregelatinized breadfruit (Artocarpus altilis) starches / Wan Hamizah Wan Yusof
Starch from breadfruit (Artocarpus altilis) was extracted and modified by pregelatinization. The physicochemical properties of native and pregelatinized breadfruit starches were analysed and compared based on granule morphology, colour, paste clarity, gel strength, swelling power, water absorption c...
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| 格式: | Student Project |
| 語言: | English |
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2013
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| 在線閱讀: | https://ir.uitm.edu.my/id/eprint/108130/1/108130.pdf https://ir.uitm.edu.my/id/eprint/108130/ |
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| 總結: | Starch from breadfruit (Artocarpus altilis) was extracted and modified by pregelatinization. The physicochemical properties of native and pregelatinized breadfruit starches were analysed and compared based on granule morphology, colour, paste clarity, gel strength, swelling power, water absorption capacity, oil absorption capacity, dispersibility and gelatinization temperature by using diffrential scanning calorimetry (DSC). Granules morphology was observed by using a scanning electron microscope (SEM) and found that native starch had smooth surface structure, spherical and irregular shape while pregelatinized starch had porous, rough surface structure and irregular shape. Pregelatinized breadfruit starch had decreased in L* value and increased a* and b* values (p<0.05). Pregelatinized starch also had higher swelling power (p<0.05) than native starch. Both native and pregelatinized starches increased in swelling power as the temperature increased from 50 to 90 °C. Gel strength, paste clarity, water absorption capacity and oil absorption capacity of pregelatinized starch was higher (p<0.05) compared to those of native breadfruit starch, while pregelatinized breadfruit had a lower (p<0.05) paste clarity. Gelatinization temperature of pregelatinized breadfruit starch was lower than that of native breadfruit starch. |
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