Dual modification of 'Saba' (Musa Balbisiana) Banana starch-effect of pH and temperature

Khor, Kai Soon (2010) Dual modification of 'Saba' (Musa Balbisiana) Banana starch-effect of pH and temperature. Universiti Malaysia Sabah. (Unpublished)

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Abstract

This study was done to investigate the effects of temperature and pH towards the dual-modification of Saba banana starch. The variables studied were temperature (30°C, 40°C and 50°C) and pH (9. 10, 11 and 12). Two-way ANOVA statistical analysis was employed to analyze the interaction effect of temperature and pH. Result of the statistical analysis showed that there was an interaction effect (p<0.05) between temperature and pH in affecting dual-modification of Saba banana starch. Temperature 30°C was less efficient in dual-modification process. Meanwhile, dual-modified starches synthesized at 40°C were generally high in MS. On the other hand, samples synthesized at 50°C were high in degree of cross-linking. As pH increased, the level of cross-linking increased (p<0.05). Condition 400CpHl1 was able to produce dual-modified starch with highest MS (p<0.05); whereas condition 50°CpH12 was able to synthesize dual-modified starch with highest level of cross-linking (p<0.05). There was a good correlation between phosphorus content and paste clarity (r<0.774**). Sample modified at pH12 showed highest paste clarity (p<0.05) and were found to have better paste clarity then dual-modified starch with high MS (p<0.05). Starch synthesized at condition 4O°CᵨHl0 showed highest peak viscosity, final viscosity and breakdown (p<0.05). Sample modified at pH12 produced highly cross-linked sample with poor thickening properties. Besides, result of freeze thaw showed that dual-modified starch synthesized at condition 40°CpHll showed best freeze thaw stability (p<0.05). In contrast, dual-modified starch with highest level of cross-linking (50°CpH12) was poor in freeze thaw stability (p<0.05).

Item Type: Academic Exercise
Uncontrolled Keywords: Banana, Saba, Musa Balbisiana, Temperature and pH effect, Banana starch
Subjects: ?? SB354-402 ??
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 13 Jun 2012 08:46
Last Modified: 24 Oct 2017 06:59
URI: http://eprints.ums.edu.my/id/eprint/4355

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