Study of sago starch (Metroxylon sagu) gelatinization by differential scanning calorimetry
Differential scanning calorimetry (DSC), at various heating rates (1-30C/ min) and water:starch ratios (0.1:1-4:1), was used to study gelatinization phenomena of sago starch. The results showed that the gelatinization temperature and enthalpy (ΔH) of starches in excess water were 60-77C and 15.5-15....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Blackwell Publishing
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114035/1/114035.pdf |