Open AccessCharacteristics of physico-chemical and functional properties of starch extracts from tubers
Author(s) -
Fauzan Azima,
Novizar Nazir,
Hary Efendi
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1469/1/012002
Subject(s) - amylose , absorption of water , chemistry , starch , food science , swelling , solubility , potato starch , swelling capacity , chemical composition , horticulture , botany , materials science , organic chemistry , biology , composite material
This research was aimed to determine the physico-chemical and functional properties of tubers starches and find out a suitable application in food products. Starch from tubers that analyzed were sweet cassava, bitter cassava, white sweet potato, red sweet potato, yellow sweet potato. The results of the physical analysis of Tubers starches were yield (10.86-17.57%), fineness (90.55-92.28%), whiteness (93.82-96.50). The results of chemical analysis of Tubers starches were water (6.51- 8.70%), ash (0.31- 0.43%), fat (0.27-0.37%), protein (0.14-0.16%), starch (82.46-89.05 %), amylose (15.47-17.55%), degree of acid (1.03-1.50 ml NaOH 1N/100g) and residual sulphite (31.44-38.10 ppm). The results of the functional properties analysis of tubers starches were water absorption capacity (0.884-0.951), oil absorption capacity (0.962-1.152), Freeze-Thaw Stability (18.85-40.53%), swelling power at 950C (14, 17-15, 73g/g), solubility at 950C (8, 40 to 17, 16%), the beginning temperature of gelatinization (51-70, 50C), maximum viscosity (475-1733BU), setback (30-487 BU) breakdown (188-850 BU), the stability of pasta (-90- (-390) BU).