Preparation and Characterisation of Hydroxypropylated Crosslinked Sago Starch for Application in Acidic, Frozen and Canned Foods

Hydroxypropylation and crosslinking were carried out to improve the quality of sago starch. The optimum conditions for preparation of hydroxypropylated crosslinked sago starch were found to be an initial reaction with 10-12% propylene oxide at 40°C for 24 hr using 40% (dsb) starch slurry containi...

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Main Author:	Suwanliwong, Saowakon
Format:	Thesis
Language:	English English
Published:	1998
Subjects:	Starch Crosslinking (Polymerization) Canned Foods
Online Access:	http://psasir.upm.edu.my/id/eprint/8391/1/FSMB_1998_9_A.pdf
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id	my-upm-ir.8391
record_format	uketd_dc
spelling	my-upm-ir.83912012-11-05T01:25:01Z Preparation and Characterisation of Hydroxypropylated Crosslinked Sago Starch for Application in Acidic, Frozen and Canned Foods 1998 Suwanliwong, Saowakon Hydroxypropylation and crosslinking were carried out to improve the quality of sago starch. The optimum conditions for preparation of hydroxypropylated crosslinked sago starch were found to be an initial reaction with 10-12% propylene oxide at 40°C for 24 hr using 40% (dsb) starch slurry containing 15% sodium sulphate at pH 10.5. This was followed by crosslinking using a mixture of 2% sodium trimetaphosphate (STMP) and 5% sodium tripolyphosphate (STPP). Through hydroxypropylation, it was found that there was a significant increase in molar substitution which will in turn induce the increase in crosslinking and this was seen from the marked increase in phosphorus content and degree of substitution. This was accompanied by a significant decrease in paste clarity, swelling power and solubility compared to that of the native starch. The hydroxypropylated crosslinked sago starch prepared also exhibited desirable properties in that it exhibited no viscosity breakdown, high acid resistance, high freeze-thaw stability and improved gel texture. The hydroxypropylated crosslinked sago starch (HPST) was prepared in a larger scale having molar substitution (MS) and degree substitution (DS) values in the range of 0.038 to 0.045 and 0.004 to 0.005, respectively. The properties of HPST in tenns of sediment volume, swelling power, solubility and paste clarity were IS.7S%m1, 16.7, 8.62% and S.18 %T6so, respectively. The MS value, phosphorus content, paste clarity, swelling power and syneresis after six :freeze-thaw cycles of HPST when compared to that of commercially available modified starches which are normally used or incorporated in acidic, :frozen and canned foods did not differ significantly. The pasting characteristic of HPST exhibited thin to thick viscosity which is. similar (P>0.05) to that of commercial hYdroxypropylated crosslinked tapioca starch (NAT 8). The acid stability, solubility and :freeze-thaw stability of both starches were also similar (P>0.05) but the swelling power of HPST was slightly lower (P<0.05) than that of NAT 8.The canning stability of HPST in tenns of textural and rheological aspects was very high either in neutral or acidic canning condition at IS psig (121°C) for 30 min. However, when sterilised longer than 40 min at 121°C, the HPST pastes (6% starch solid) experienced a significant decrease in viscosity and firmness. The HPST paste which consisted of 6% starch solid and 10% sucrose at pH 6.S exhibited rapid heat penetration. A sterilisation value (Fo) of 25.48 could be obtained from the sterilisation of HPST paste contained in a can size 300x305 at 121°C for 30 min. Starch Crosslinking (Polymerization) Canned Foods 1998 Thesis http://psasir.upm.edu.my/id/eprint/8391/ http://psasir.upm.edu.my/id/eprint/8391/1/FSMB_1998_9_A.pdf application/pdf en public masters Universiti Putra Malaysia Starch Crosslinking (Polymerization) Canned Foods Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Starch Crosslinking (Polymerization) Canned Foods
spellingShingle	Starch Crosslinking (Polymerization) Canned Foods Suwanliwong, Saowakon Preparation and Characterisation of Hydroxypropylated Crosslinked Sago Starch for Application in Acidic, Frozen and Canned Foods
description	Hydroxypropylation and crosslinking were carried out to improve the quality of sago starch. The optimum conditions for preparation of hydroxypropylated crosslinked sago starch were found to be an initial reaction with 10-12% propylene oxide at 40°C for 24 hr using 40% (dsb) starch slurry containing 15% sodium sulphate at pH 10.5. This was followed by crosslinking using a mixture of 2% sodium trimetaphosphate (STMP) and 5% sodium tripolyphosphate (STPP). Through hydroxypropylation, it was found that there was a significant increase in molar substitution which will in turn induce the increase in crosslinking and this was seen from the marked increase in phosphorus content and degree of substitution. This was accompanied by a significant decrease in paste clarity, swelling power and solubility compared to that of the native starch. The hydroxypropylated crosslinked sago starch prepared also exhibited desirable properties in that it exhibited no viscosity breakdown, high acid resistance, high freeze-thaw stability and improved gel texture. The hydroxypropylated crosslinked sago starch (HPST) was prepared in a larger scale having molar substitution (MS) and degree substitution (DS) values in the range of 0.038 to 0.045 and 0.004 to 0.005, respectively. The properties of HPST in tenns of sediment volume, swelling power, solubility and paste clarity were IS.7S%m1, 16.7, 8.62% and S.18 %T6so, respectively. The MS value, phosphorus content, paste clarity, swelling power and syneresis after six :freeze-thaw cycles of HPST when compared to that of commercially available modified starches which are normally used or incorporated in acidic, :frozen and canned foods did not differ significantly. The pasting characteristic of HPST exhibited thin to thick viscosity which is. similar (P>0.05) to that of commercial hYdroxypropylated crosslinked tapioca starch (NAT 8). The acid stability, solubility and :freeze-thaw stability of both starches were also similar (P>0.05) but the swelling power of HPST was slightly lower (P<0.05) than that of NAT 8.The canning stability of HPST in tenns of textural and rheological aspects was very high either in neutral or acidic canning condition at IS psig (121°C) for 30 min. However, when sterilised longer than 40 min at 121°C, the HPST pastes (6% starch solid) experienced a significant decrease in viscosity and firmness. The HPST paste which consisted of 6% starch solid and 10% sucrose at pH 6.S exhibited rapid heat penetration. A sterilisation value (Fo) of 25.48 could be obtained from the sterilisation of HPST paste contained in a can size 300x305 at 121°C for 30 min.
format	Thesis
qualification_level	Master's degree
author	Suwanliwong, Saowakon
author_facet	Suwanliwong, Saowakon
author_sort	Suwanliwong, Saowakon
title	Preparation and Characterisation of Hydroxypropylated Crosslinked Sago Starch for Application in Acidic, Frozen and Canned Foods
title_short	Preparation and Characterisation of Hydroxypropylated Crosslinked Sago Starch for Application in Acidic, Frozen and Canned Foods
title_full	Preparation and Characterisation of Hydroxypropylated Crosslinked Sago Starch for Application in Acidic, Frozen and Canned Foods
title_fullStr	Preparation and Characterisation of Hydroxypropylated Crosslinked Sago Starch for Application in Acidic, Frozen and Canned Foods
title_full_unstemmed	Preparation and Characterisation of Hydroxypropylated Crosslinked Sago Starch for Application in Acidic, Frozen and Canned Foods
title_sort	preparation and characterisation of hydroxypropylated crosslinked sago starch for application in acidic, frozen and canned foods
granting_institution	Universiti Putra Malaysia
granting_department	Food Science and Technology
publishDate	1998
url	http://psasir.upm.edu.my/id/eprint/8391/1/FSMB_1998_9_A.pdf
_version_	1747810795665752064

Preparation and Characterisation of Hydroxypropylated Crosslinked Sago Starch for Application in Acidic, Frozen and Canned Foods

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