Open AccessPhysicochemical and Pasting Properties of Cross Linked-Banana Flour
Author(s) -
Herlina Marta,
Yana Cahyana,
E. Senia,
Mohamad Djali,
Ismail Halim,
S. Urrohmah,
D. S. Khairunnissa,
A. A. Sutardi
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/292/1/012006
Subject(s) - chemistry , fourier transform infrared spectroscopy , absorbance , swelling , solubility , viscosity , sodium , nuclear chemistry , food science , wheat flour , chemical engineering , chromatography , materials science , organic chemistry , engineering , composite material
Role of milieu pH at 5, 8 and 11 has been investigated to determine the effectiveness of cross-linking by STPP (Sodium tripolyphosphate) to banana flour. Change in physicochemical and pasting properties due to the treatments have been studied. The characterization by XRD and FTIR has also been carried out to reveal the diffraction pattern and the change in the chemical functional group. The result showed that cross-linking at the pH studied did not change the diffraction pattern of banana flour. An investigation using FTIR indicated that peak absorbance at wavenumber 2300 and 928 cm −1 increased following the treatment with the increase of pH, suggesting the formation of diester phosphate and C-O-P linking respectively. Swelling volume and solubility were remarkably affected by crosslinking at pH 11 while freeze-thaw stability at pH 5. The effectiveness of cross-linking on changing the pasting properties was not affected by the pH but cross-linking per se decreased the breakdown viscosity compared to the native flour.