Phosphorylation of sago (Metroxylon sagu) starch cross-linked with sodium triphosphate and the physicochemical properties of the potential application in batter

• Main Authors: Seet, Chi Yau, Abd Razak, Hanisah Kamilah, Yusoff, Nor Shariffa, Abdullah, Uthumporn Utra @ Sapina
• Format: Article
• Published: Wiley-Blackwell 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/94572/; https://ifst.onlinelibrary.wiley.com/toc/17454549/2021/45/2

This study evaluated the effect of sago starch cross-linked phosphorylated with sodium tripolyphosphate (STPP) (4%, 8%, and 12%) in fried batter. The 12% STPP produced cross-linked starch with the highest degree of substitution (DS) at 0.017. The swelling power, amylose content, peak viscosity, brea...