PASTA PATI JAGUNG PUTIH WAXY DAN NON-WAXY YANG DIMODIFIKASI SECARA OKSIDASI DAN ASETILASI-OKSIDASI

PASTA PATI JAGUNG PUTIH WAXY DAN NON-WAXY YANG DIMODIFIKASI SECARA OKSIDASI DAN ASETILASI-OKSIDASI

Modification of corn starch will give different effects depending on the corn variety. Gel forming capacity increased with increase in concentration of the samples and least gel concentration was maximal in higher amylose starch. Initial pasting temperature of native starch reduced from following ox...

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Bibliographic Details
Main Authors: Nur Aini, Purwiyatno Hariyadi
Format: Article
Language:English
Published: Bogor Agricultural University 2007-08-01
Series:Jurnal Ilmu Pertanian Indonesia
Subjects:
white corn starch
oxidation
acetylation-oxidation
corn variety
Online Access:http://journal.ipb.ac.id/index.php/JIPI/article/view/6543
Description
Summary:Modification of corn starch will give different effects depending on the corn variety. Gel forming capacity increased with increase in concentration of the samples and least gel concentration was maximal in higher amylose starch. Initial pasting temperature of native starch reduced from following oxidation and acetylation. Among the samples, the highest pasting temperature was recorded in native and values for peak viscosity during heating. The modified starch has better stability than native starch and lower tendency for syneresis and improve the freeze thaw stability
ISSN:0853-4217
2443-3462

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