| Summary: | The objective of this research were to investigate the effect of POCl3
concentration on the degree substitution (DS) of distarch phosphate tapioca in
starch modification, to determine the hydrolisis time to get maltodextrin and
glucose syrup from distarch phosphate tapioca and their characteristic and
saccharide profile of the resistant starch (RS).
In this research, tapioca was reacted with various concentration of POCl3
(0.1, 0.3 and 0.5 %, sb) to produce distarch phosphate tapioca. The results showed
that the DS increased with increasing the concentration of POCl3 e.i DS 0.0001,
0.0015 dan 0.0028 respectively. Distarch phosphate tapioca (DS 0.0001) needed 1
hour to get maltodextrin (DE 12-15, moisture 5.93% and hygroscopicity 15.67%)
and 3 hours to saccharify to get glucose syrup (DE 42-45). Distarch phosphate
(DS 0.0015 and 0.0028) needed 1.5 hour to get maltodextrin (DE 12-15, moisture
5.16 % and 6.11 %) and hygroscopicity (14.30 % and 15.70 %) respectively and 4
hours to saccharify to get glucose syrup.
Glucose and maltose concentration in maltodextrin and glucose syrup from
distarch phosphate tapioca were higher than those comercial product. Glucose and
maltose concentration in maltodextrin from distarch phosphate tapioca were 1.33
and 4.22 % (db) while in glucose syrup from distarch phosphate tapioca were
28.07 and 15.87 % (db). RS from distarch phosphate tapioca (DS 0.0028)
contained 3 types of oligosaccharide with DP > 2 as glucoamylase-limit dextrin.
|
|---|