| Autor: |
Handayani, Noer Abyor, Koeswoyo, Albert Iskandar, Nurhatta, Sherly Zagita Listyani, Sumardiono, Siswo |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2667 Issue 1, p1-7, 7p |
| Abstrakt: |
In this study, the modification process by hydrolysis method using lactic acid was carried out as the first stage, followed by the oxidation method using hydrogen peroxide. The main objective was to investigate the effect of pH and hydrogen peroxide concentration at the oxidation process on modified cassava starch's swelling power and solubility properties. The microstructural property and the application of these modified cassava starch (as main ingredients) for the coated peanut production were also discussed in this paper. The optimum condition for generating modified cassava starch was the use of hydrogen peroxide concentration of 1.5% (v/v), the heating temperature of 45°C, and pH 3. The swelling power and solubility of modified cassava starch made by optimum condition were 6.84g/g and 1.9%. This optimum product could be applied for coated peanut production with an expansion volume value of 9.19%. Further, the result shows that the modified cassava starch had a close value of swelling power (11.2 g/g) and solubility (2%) to wheat. The SEM analysis shows that the granules of modified cassava starch were smaller than native cassava starch. Moreover, the FTIR analysis indicates the increase in the carbonyl (C-O) and carboxyl (O-H) groups due to the hydrolysis process. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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