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 (Unpublished)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 |
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| Keyword: | Banana, Saba, Musa Balbisiana, Temperature and pH effect, Banana starch |
| Subjects: | S Agriculture > SB Plant culture > SB1-1110 Plant culture > SB354-402 Fruit and fruit culture |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 13 Jun 2012 16:46 |
| Last Modified: | 24 Oct 2017 14:59 |
| URI: | https://eprints.ums.edu.my/id/eprint/4355 |
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