Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments

The effects of steeping starch (sago, corn, and potato) in 0.025 M of sodium hydroxide and hydrochloric acid for 0, 15, and 30 days at 30°C on its granular structure and other physicochemical properties were investigated. Changes in the morphology of starch granules indicated that the alkaline and a...

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Main Author:	Zaki, Nor Nadiha Mohd
Format:	Thesis
Language:	English
Published:	2011
Subjects:	TN1-997 Mining engineering Metallurgy
Online Access:	http://eprints.usm.my/42435/1/NOR_NADIHA__MOHD._ZAKI.pdf
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id	my-usm-ep.42435
record_format	uketd_dc
spelling	my-usm-ep.424352019-04-12T05:26:33Z Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments 2011-07 Zaki, Nor Nadiha Mohd TN1-997 Mining engineering. Metallurgy The effects of steeping starch (sago, corn, and potato) in 0.025 M of sodium hydroxide and hydrochloric acid for 0, 15, and 30 days at 30°C on its granular structure and other physicochemical properties were investigated. Changes in the morphology of starch granules indicated that the alkaline and acid solution affected the granular structure of the starch to different extent, depending on starch type and their botanical sources. Pasting studies showed that the peak viscosity, breakdown, and setback of alkali-treated sago and potato starch decreased significantly, 2011-07 Thesis http://eprints.usm.my/42435/ http://eprints.usm.my/42435/1/NOR_NADIHA__MOHD._ZAKI.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Kejuteraan Bahan & Sumber Mineral
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	TN1-997 Mining engineering Metallurgy
spellingShingle	TN1-997 Mining engineering Metallurgy Zaki, Nor Nadiha Mohd Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments
description	The effects of steeping starch (sago, corn, and potato) in 0.025 M of sodium hydroxide and hydrochloric acid for 0, 15, and 30 days at 30°C on its granular structure and other physicochemical properties were investigated. Changes in the morphology of starch granules indicated that the alkaline and acid solution affected the granular structure of the starch to different extent, depending on starch type and their botanical sources. Pasting studies showed that the peak viscosity, breakdown, and setback of alkali-treated sago and potato starch decreased significantly,
format	Thesis
qualification_level	Master's degree
author	Zaki, Nor Nadiha Mohd
author_facet	Zaki, Nor Nadiha Mohd
author_sort	Zaki, Nor Nadiha Mohd
title	Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments
title_short	Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments
title_full	Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments
title_fullStr	Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments
title_full_unstemmed	Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments
title_sort	comparative susceptibility of sago, corn and potato starches towards acid and alkali treatments
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Kejuteraan Bahan & Sumber Mineral
publishDate	2011
url	http://eprints.usm.my/42435/1/NOR_NADIHA__MOHD._ZAKI.pdf
_version_	1747821066567286784

Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments

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