Tong, Woon Sheng (2010) Effect of pH on physicochemical characteristics of three types of modified GCWS sago starch. Universiti Malaysia Sabah. (Unpublished)
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Abstract
This study is to investigate the effect of pH on cold water solubility, swelling ratio, spreadability, morphological and rheological dynamic properties of three types (hydroxypropylation, cross-linking, dual modification) of modified GONS (Granular Cold Water Soluble) sago starch. These three chemical modifications were combined with alcoholic-alkaline treatment to produce chemical modified GONS. The physicochemical characteristics were evaluated at pH 2 to pH 9. All modified GONS samples exhibited good solubility (>50%) across pH 2 to 9. Cold water solubility was found decrease as pH increased, while cold water swelling ratio, spreadability dynamic rheological properties was found increased as pH increased. All modified samples were found to be more solid-like dispersion with G' value higher than Gil value. Though hydroyxpropyalted, H sample showed similar cold water solubility and swelling ratio (p>0.05) as compared to the control sample; while lower spreadability and G' and Gil value (p<0.05). DM2 was found to have similar (p>0.05) cold water solubility and spreadability as H sample. However, the low degree of cross-linking resulted the swelling ratio, G' and Gil value of DM2 to be higher (p<0.05) than the control. Hand DM2 were found rupture with fragmentation across whole pH range like the control sample. The high degree of cross-linking in DMl caused it to have lowest cold water solubility, swelling ratio, spreadability, G' and Gil value (p<0.05) among all modified samples. On the other hand, the mildly cross-linking in CL brought higher swelling ratio, spreadability, G' and Gil value (p<0.05) as compared to its control. Both DMl and CL sample were able to retain their granularity throughout pH 2 to 9.
| Item Type: | Academic Exercise |
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| Keyword: | Food processing, Effect of pH, Cold water solubility, Swelling ratio, Spread ability, Morphological, Rheological dynamic, Sago 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: | 06 Dec 2012 16:03 |
| Last Modified: | 13 Oct 2017 13:58 |
| URI: | https://eprints.ums.edu.my/id/eprint/5477 |
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