A preliminary study on the formation of citrate resistant sago starch
The effect of reaction conditions on the formation of resistant starch (RS) and its boiling stability was investigated using three-factor, three-level Central Composite Design (CCO). RS was prepared by citric acid modification at reaction temperature (100, 125 and 150°C), starch content (1.0, 1.5 a...
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| Format: | Academic Exercise |
| Language: | English |
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2009
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| Online Access: | https://eprints.ums.edu.my/id/eprint/763/1/ae0000000272.pdf |
| _version_ | 1825713133606404096 |
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| author | Choi, Yik Huey |
| author_facet | Choi, Yik Huey |
| author_sort | Choi, Yik Huey |
| collection | UMS |
| description | The effect of reaction conditions on the formation of resistant starch (RS) and its boiling stability was investigated using three-factor, three-level Central Composite Design (CCO). RS was prepared by citric acid modification at reaction temperature (100, 125 and 150°C), starch content (1.0, 1.5 and 2.0 g/ml citric acid, dry starch basis) and reaction time (3, 6 and 9 hr). The physicochemical properties of citrate starches were measured qualitative and quantitatively. In this study, reaction temperature displayed pronounced impact on formation of RS before and after boiling. Highest RS content (38.1%) was attained under conditions of 2.0 g sago starch/ml citric acid, at 150°C for 9 hr. Generally, RS formed was not boiling-stable due to insufficient cross-linking. Increase in in vitro digestibility with RS showed signs of partial hydrolysis. Occurrence of esterification between citric add and sago starch was confirmed by the presence of carbonyl peak at 1730 cm-l in the FT-IR spectra. However, results from degree of substitution and solubility in dimethylsulfoxide were unsuccessful in characterizing cross-linking formed among different RS levels. Compared to low RS, citrate starch with intermediate RS exhibited lower pasting and thermal properties. Meanwhile, no pasting profile, endotherm peak and formation of iodine-complex ion were observed for citrate starches with high RS. Since RS formation found in this study was considerably low, further research to increase RS content is needed. |
| first_indexed | 2025-03-05T00:48:44Z |
| format | Academic Exercise |
| id | ums.eprints-763 |
| institution | Universiti Malaysia Sabah |
| language | English |
| last_indexed | 2025-03-05T00:48:44Z |
| publishDate | 2009 |
| record_format | dspace |
| spelling | ums.eprints-7632017-10-12T07:21:45Z https://eprints.ums.edu.my/id/eprint/763/ A preliminary study on the formation of citrate resistant sago starch Choi, Yik Huey TP155-156 Chemical engineering Food processing and manufacture The effect of reaction conditions on the formation of resistant starch (RS) and its boiling stability was investigated using three-factor, three-level Central Composite Design (CCO). RS was prepared by citric acid modification at reaction temperature (100, 125 and 150°C), starch content (1.0, 1.5 and 2.0 g/ml citric acid, dry starch basis) and reaction time (3, 6 and 9 hr). The physicochemical properties of citrate starches were measured qualitative and quantitatively. In this study, reaction temperature displayed pronounced impact on formation of RS before and after boiling. Highest RS content (38.1%) was attained under conditions of 2.0 g sago starch/ml citric acid, at 150°C for 9 hr. Generally, RS formed was not boiling-stable due to insufficient cross-linking. Increase in in vitro digestibility with RS showed signs of partial hydrolysis. Occurrence of esterification between citric add and sago starch was confirmed by the presence of carbonyl peak at 1730 cm-l in the FT-IR spectra. However, results from degree of substitution and solubility in dimethylsulfoxide were unsuccessful in characterizing cross-linking formed among different RS levels. Compared to low RS, citrate starch with intermediate RS exhibited lower pasting and thermal properties. Meanwhile, no pasting profile, endotherm peak and formation of iodine-complex ion were observed for citrate starches with high RS. Since RS formation found in this study was considerably low, further research to increase RS content is needed. 2009 Academic Exercise NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/763/1/ae0000000272.pdf Choi, Yik Huey (2009) A preliminary study on the formation of citrate resistant sago starch. Universiti Malaysia Sabah. (Unpublished) |
| spellingShingle | TP155-156 Chemical engineering Food processing and manufacture Choi, Yik Huey A preliminary study on the formation of citrate resistant sago starch |
| title | A preliminary study on the formation of citrate resistant sago starch |
| title_full | A preliminary study on the formation of citrate resistant sago starch |
| title_fullStr | A preliminary study on the formation of citrate resistant sago starch |
| title_full_unstemmed | A preliminary study on the formation of citrate resistant sago starch |
| title_short | A preliminary study on the formation of citrate resistant sago starch |
| title_sort | preliminary study on the formation of citrate resistant sago starch |
| topic | TP155-156 Chemical engineering Food processing and manufacture |
| url | https://eprints.ums.edu.my/id/eprint/763/1/ae0000000272.pdf |
| work_keys_str_mv | AT choiyikhuey apreliminarystudyontheformationofcitrateresistantsagostarch AT choiyikhuey preliminarystudyontheformationofcitrateresistantsagostarch |