Open AccessOptimization studies on pre-gelatinized sweet potato starch influenced by temperature and time
Author(s) -
Grace Maria Ulfa,
Widya Dwi Rukmi Putri,
Kiki Fibrianto,
Simon Bambang Widjanarko
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(s2).017
Subject(s) - starch , potato starch , swelling , solubility , response surface methodology , food science , polysaccharide , starch gelatinization , central composite design , chemistry , materials science , chemical engineering , composite material , chromatography , biochemistry , organic chemistry , engineering
Starch is a unique polysaccharide that is widely used as a thickener, filler, and gellingagent. Indonesia is one of the largest, sweet potato producers that can be used as a sourceof starch. Not much is known from the utilization of sweet potato starch because of its lesspopularity compared to potato or cassava starch. Besides, sweet potato starch in its nativestate has various disadvantages such as low solubility, low stability, and high retrogradetendency. These starch limitations can be overcome by modifying the starch. Starch pregelatinization is a physical modification method carried out by heating the starch above itsgelatinization temperature. This research was aimed to optimize the temperature and timeof sweet potato starch pre-gelatinization. The response surface method (RSM) with acentral composite design (CCD) was used to create a process model. The use of 59.53°Cfor 15.00 mins showed that had the most optimum characteristics in solubility, swellingpower, and water-binding capacity. SEM analysis also showed that starch had largerstarch granules and some granules had melted which shows that partial pre-gelatinizationhad occurred.