Original Article | 2002, Vol.24, No.3, pp. 439-450
Characterisation of hydroxypropylated crosslinked sago starch as compared to commercial modified starches
Sharifah Kharidah Syed Muhammad, Saowakon Wattanachant1, Dzulkify Mat Hashim, Russly Abd Rahman, Assa-aree Samaae and Jiraporn Petcharat
pp. 439 - 450
Abstract
The characteristics of hydroxypropylated crosslinked sago starch (HPST) were determined and compared with five types of commercial modified starches (CMST) in order to evaluate its quality for further applications. The HPST was prepared on a large scale having molar substitution (MS) and degree substitution (DS) values in the range of 0.038 to 0.045 and 0.004 to 0.005, respectively. The properties of HPST in terms of sediment volume, swelling power, solubility and paste clarity were 15.75%, 16.7, 8.62% and 5.18%T650 , respectively. The MS value, phosphorus content, paste clarity, swelling power and syneresis after six freeze-thaw cycles of HPST when compared to that of commercially available modified starches which are normally used or incorporated in acidic, frozen and canned foods did not differ significantly. The pasting characteristic of HPST exhibited thin to thick viscosity which was similar (P>0.05) to that of commercial hydroxypropylated crosslinked tapioca starch (NAT 8). The acid stability, solubility and freeze-thaw stability of both starches were also similar (P>0.05) but the swelling power of HPST was slightly lower (P<0.05) than that of NAT 8 .
