English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim of this research was to investigate the physicochemical and engineering properties of starch isolated from chempadak seed for utilization as food ingredient in industrial application. It was found that starch yield was 25.76% and other components such as proteins, lipids, crude fiber and ash were presented in starch as minor constituents, suggesting that the chempadak seed starch (CSS) was high purity. The CSS granules were irregular, round to bell shapes or semi-oval with average size of 6.19 µm. The A-type XRD pattern as detected in the CSS was similar to the cereal starches. Thermal transition temperature assessed by DSC was 81.08 o C (T peak ) and the gelatinization enthalphy (DH) was 17.68 J/g. The flow behavior of the CSS at concentration of 3-6% (db) exhibited Non-newtonian shear thinning behavior as fitted to the Power law model. The flow behavior index of starch decreased with increasing starch concentration. The pasting characteristics of the CSS at pH in range of 3.6 to 7.0 were investigated. Pasting temperature of the CSS decreased with decreasing pH from 7.0 to 3.6. No peak viscosity and breakdown were found during cooking at pH 4.6 to 7.0, indicating that the CSS could be used in low acid canned food. The CSS starch gel presented the best freeze-thaw stability, which no syneresis was observed in 5 cycles, suggesting that application of the CSS in frozen food is proper. In addition, the CSS could form gel with low concentration (4%) when compared to other commercial starches. Therefore, the CSS could be recommended as alternative starch to apply in food industry, particularly utilization as gelling agent and in frozen food products.

Preliminary Investigation Related to Physicochemical, Crystallinity, Microstructure and Engineering properties of Starch Isolated from Chempadak seed as Potential Food Ingredient for Industrial Application