Production by lintnerization-autoclaving and physicochemical characterization of resistant starch III from sago palm (Metroxylon sagu rottb) | |
| Author | Pratiwi, Wiwit Sri Werdi |
| Call Number | AIT Thesis no.FB-14-11 |
| Subject(s) | Lintnerization-Autoclaving Physicochemical--Characterization Starch Sago Plam |
| Note | A thesis submitte d in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-14-11 |
| Abstract | Sago starch is one kind of starches which has high amylose and amylopectin. Indonesia is one of the biggest central distributions of sago. Like other basic starches, sago starch is easily to be molded and gelanized . There are some characteristics of sago starch which make it difficult to use in variation of foods. In this study, resistant starch type III (RS 3 ) was producted from sago starch b y using variation of time and citric acid concentration s through lintnerization and lintnerization - autoclaving methods. Variation of times did not affect on resistant starch production, but variation of citric acid concentrations resulted different of RS contents. The highest RS content was obtained by using 2N of citric acid concentration through lintnerization - auto claving method. Physicochemical characterizations of RS were compared by native sago starch, hydrolysed starch by distilled water and lintnerized starch. Amylose content decreased after hydrolyzed by distilled water and lintnerization, but increasing by using lintnerization - autoclaving method. Protein and fat contents decreased after hydrolysis, but crude fiber content increasing, the highest value was obtained lintnerized - autoclaved starch. Lintneriz ed - autoclaved starch has more compact and rigid when analysed by SEM. UV/visible spectra showed the absorbance intensity decreased after lintnerization while increased when treated with hydrolysis by distlled water and lintnerization - autoclaving method. Th e RVA viscosity, swelling power and water holding capacity values reduced after all treatments. The lowest of these values were obtained lintnerized - autoclaved starch. Solubility at 95 o C increased after acid treatment. Oil in water emulsions were also anal yzed by mixture of RS and casein, compared also using mixture of RS and SPI, for comparison emulsions were made from Hylon VII using emulsifier (casein or SPI). Viscosities of emulsions from RS casein were lower than those of RS - SPI. Emulsion capacity and emulsion stability values were better gotten using RS - SPI than using RS - casein. The highest of emulsion capacity made from RS - casein was obtained 5.67% (3.75% casein+ 3.75 RS + 7.5% fish oil) while the highest that of RS - SPI was obtained 11.33% (5% SPI + 5 % RS + 5% fish oil). For storage period, the lowest peroxide and anisidine values of mixture RS - SPI and RS - casein were resulted from 5% emulsifier (casein or SPI) + 5% RS + 5% fish oil. |
| Year | 2014 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-14-11 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anil Kumar Anal; |
| Examination Committee(s) | Athapol Noomhorm;Muanmai Apintanapong;Surya Rosa Putra; |
| Scholarship Donor(s) | Dual Degree ITS/ Directorate General of Higher Education (DIKTI)/ Ministry of Education a nd Culture, Indonesia;Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2014 |