Loh, Pamela Chui Shin (2010) Hydrozypropylation of Saba Banana starch. Universiti Malaysia Sabah. (Unpublished)
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Abstract
This study was done to investigate the effects of three hydroxypropylation reaction variables and to identify the optimum condition for hydroxypropylation of Saba banana starch. The variables studied were pH (10, 11 and 12), propylene oxide (3, 6 and 9 mL) and temperature (35°C, 40°C and 45°C). Central Composite Design (CCO) was employed to analyze the effects of reaction variables on molar substitution (MS), pasting properties, syneresis and thermal properties (gelatinization). MS was found to increase as propylene oxide, pH and temperature were increased (p<0.05). Propylene oxide increased peak viscosity (p<0.05) and breakdown (p<0.01), but decreased pasting temperature (p<0.01) and setback (p<0.01). Meanwhile, pH was found to decrease peak viscosity (p<0.05) and setback (p<0.01), whereas temperature was found to increase setback (p<0.01). Good correlation was observed between MS and pasting temperature (r = -0.727**). Syneresis was reduced with increasing pH and propylene oxide (bothcycle, p<0.01), but increased with increasing temperature (cycle one, p<0.01; cycle five, p<0.05). There was a good correlation between syneresis and setback (cycle one, r = 0.925**; cycle five, r = 0.933**). Increase of propylene oxide decreases onset temperature (p<0.01), peak temperature (p<0.01) and enthalpy of gelatinization (p<0.05). Meanwhile, increase in reaction pH resulted in an increase of onset temperature and peak temperature (p<0.05). Increase in reaction temperature was found to only increase the enthalpy of gelatinization (p<0.01). There was a positive correlation between MS with onset temperature (r= -0.622**) and MS with peak temperature (r = -0.713**). Generally, propylene oxide exhibited the most pronounced effect on hydroxypropylation, compared to pH and temperature. lastly, the optimum condition identified for hydroxypropylation of Saba banana starch based on the numerical method was pH 12, 9 mL of propylene oxide and reaction temperature of 42.5C.
| Item Type: | Academic Exercise |
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| Keyword: | Hydroxypropylation, Banana, Saba, Musa Balbisiana, Banana starch |
| Subjects: | T Technology > TP Chemical technology > TP1-1185 Chemical technology > Food processing and manufacture |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 29 May 2012 12:50 |
| Last Modified: | 23 Oct 2017 11:36 |
| URI: | https://eprints.ums.edu.my/id/eprint/4296 |
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