Studies On Starch-Solutes Interaction And Annealing On The Gelatinization Of Sago (Metroxylon Sagu) Starch By Differential Scanning Calorimetry

This study was conducted to study the gelatinization of sago starch by differential scanning calorimetry. Sago (Metroxylon sagu) starch was used because it is locally produced and the cheapest source of starch in this country. The effects of six parameters on the gelatinization of sago starch wer...

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Main Author: Abd.Ghani, Maaruf
Format: Thesis
Language:English
English
Published: 1998
Subjects:
Online Access:http://psasir.upm.edu.my/id/eprint/11838/1/FSMB_1998_11_A.pdf
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spelling my-upm-ir.118382012-11-02T01:13:50Z Studies On Starch-Solutes Interaction And Annealing On The Gelatinization Of Sago (Metroxylon Sagu) Starch By Differential Scanning Calorimetry 1998-10 Abd.Ghani, Maaruf This study was conducted to study the gelatinization of sago starch by differential scanning calorimetry. Sago (Metroxylon sagu) starch was used because it is locally produced and the cheapest source of starch in this country. The effects of six parameters on the gelatinization of sago starch were conducted. These parameters were heating rates, water content, the presence of sugars and salts, annealing treatments and the effect of combinations of sugars-emulsifiers. For comparison, potato starch was also studied.Results of this study showed that sago starch was much easier to gelatinise, as their gelatinization temperature was relatively low. The differential scanning calorimetry (DSC) thermogram curves of sago starch were similar to that of potato starch, hence its, gelatinization property resembled that of potato starch. These results were based on various heating rates (1.0-30.0 °C/min) and water:starch ratios (0.1:1 to 4:1). This study also showed that a heating rate 10 °C/min was suitable for the measurement of the gelatinization for both starches. The gelatinization temperature and enthalpy (AH) for sago and potato starches in excess water were 60.2-77.1 °c and 15.54-15.78 Jig and 61.1-77.2 °c and 16.98-17.31 J/g, respectively. In excess and intermediate water contents single endothermic transitions (G) occurs and transformed into double endothermic (G and Md, respectively. However, in limited water contents only Ml occur. Gelation Swamp sago Calorimetry 1998-10 Thesis http://psasir.upm.edu.my/id/eprint/11838/ http://psasir.upm.edu.my/id/eprint/11838/1/FSMB_1998_11_A.pdf application/pdf en public masters Universiti Putra Malaysia Gelation Swamp sago Calorimetry Faculty of Food Science and Technology English
institution Universiti Putra Malaysia
collection PSAS Institutional Repository
language English
English
topic Gelation
Swamp sago
Calorimetry
spellingShingle Gelation
Swamp sago
Calorimetry
Abd.Ghani, Maaruf
Studies On Starch-Solutes Interaction And Annealing On The Gelatinization Of Sago (Metroxylon Sagu) Starch By Differential Scanning Calorimetry
description This study was conducted to study the gelatinization of sago starch by differential scanning calorimetry. Sago (Metroxylon sagu) starch was used because it is locally produced and the cheapest source of starch in this country. The effects of six parameters on the gelatinization of sago starch were conducted. These parameters were heating rates, water content, the presence of sugars and salts, annealing treatments and the effect of combinations of sugars-emulsifiers. For comparison, potato starch was also studied.Results of this study showed that sago starch was much easier to gelatinise, as their gelatinization temperature was relatively low. The differential scanning calorimetry (DSC) thermogram curves of sago starch were similar to that of potato starch, hence its, gelatinization property resembled that of potato starch. These results were based on various heating rates (1.0-30.0 °C/min) and water:starch ratios (0.1:1 to 4:1). This study also showed that a heating rate 10 °C/min was suitable for the measurement of the gelatinization for both starches. The gelatinization temperature and enthalpy (AH) for sago and potato starches in excess water were 60.2-77.1 °c and 15.54-15.78 Jig and 61.1-77.2 °c and 16.98-17.31 J/g, respectively. In excess and intermediate water contents single endothermic transitions (G) occurs and transformed into double endothermic (G and Md, respectively. However, in limited water contents only Ml occur.
format Thesis
qualification_level Master's degree
author Abd.Ghani, Maaruf
author_facet Abd.Ghani, Maaruf
author_sort Abd.Ghani, Maaruf
title Studies On Starch-Solutes Interaction And Annealing On The Gelatinization Of Sago (Metroxylon Sagu) Starch By Differential Scanning Calorimetry
title_short Studies On Starch-Solutes Interaction And Annealing On The Gelatinization Of Sago (Metroxylon Sagu) Starch By Differential Scanning Calorimetry
title_full Studies On Starch-Solutes Interaction And Annealing On The Gelatinization Of Sago (Metroxylon Sagu) Starch By Differential Scanning Calorimetry
title_fullStr Studies On Starch-Solutes Interaction And Annealing On The Gelatinization Of Sago (Metroxylon Sagu) Starch By Differential Scanning Calorimetry
title_full_unstemmed Studies On Starch-Solutes Interaction And Annealing On The Gelatinization Of Sago (Metroxylon Sagu) Starch By Differential Scanning Calorimetry
title_sort studies on starch-solutes interaction and annealing on the gelatinization of sago (metroxylon sagu) starch by differential scanning calorimetry
granting_institution Universiti Putra Malaysia
granting_department Faculty of Food Science and Technology
publishDate 1998
url http://psasir.upm.edu.my/id/eprint/11838/1/FSMB_1998_11_A.pdf
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