Physicochemical properties of microwave heated sago (Metroxylon sagu) starch
نویسندگان
چکیده
espanolEl almidon de sagu es infrautilizado debido asu baja funcionalidad para la formulacion alimentos. Su modificacion puede resultar eficaz mejorar sus propiedades funcionales. El presente estudio modifico el lograr este objetivo. Para ello, fue calentado por microondas, realizandose tratamientos diferentes duraciones, 5, 10, 15 o20 minutos, separado, lo que dio lugar aalmidones calentados microondas (MHT1, MHT2, MHT3 yMHT4). Los almidones modificados esta manera presentaron granulos yfisuras forma irregular, manteniendo diametros medios. Se constato aumento grado doble helice, indica se formo una estructura adicional helice amilosa. Por otra parte, humedad, solubilidad yla claridad pasta los disminuyeron significativamente. MHT4 incremento su poder hinchamiento ysu sineresis. En conclusion, comprobo duracion del tratamiento incidio en las fisicoquimicas relacionadas con formacion Estudios adicionales deberian centrarse yen determinar efecto EnglishSago starch is an underutilized due to its low functionality in food formulation. Modification effective improving functional properties. In this study, the were modified enhance The was microwave-heated with different treatment durations of 15, or 20 min, separately, yielding starches MHT3, and MHT4). have irregular shaped granules fissures while maintaining their mean diameters. degree double helix had increased, indicating more structure amylose formed. starches’ moisture content, solubility, paste clarity significantly decreased. swelling power syneresis increase. duration influenced physicochemical properties sago starch, which related formation structure. Further study should focus on impact towards
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ژورنال
عنوان ژورنال: Cyta-journal of Food
سال: 2021
ISSN: ['1947-6345', '1947-6337']
DOI: https://doi.org/10.1080/19476337.2021.1934550