Phosphorylation of sago (Metroxylon sagu) starch cross-linked with sodium triphosphate and the physicochemical properties of the potential application in batter
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...
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| Format: | Article |
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Wiley-Blackwell
2021
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