Characteristics of Crosslink Acylation Tapioca Substituted Nagara Beans (Vigna unguiculata spp cylindrica) Flour

https://doi.org/10.22146/aij.v3i1.25028

Rini Hustiany(1*)

(1) Department of Agroindustry, Faculty of Agriculture, Lambung Mangkurat University
(*) Corresponding Author

Abstract


Granules and gels of tapioca will be easily fragile and broken when heated. This study aimed to investigate the characteristics of tapioca cross-linked acylation substituted Nagara bean flour. The method used is the native tapioca cross-linked with Sodium Tripolyphosphat 2 and 5 % and acylated with stearic acid 2 and 4 % under alkaline conditions. Cross-link tapioca then substituted with Nagara beans flour in the ratio 50:50. The highest degree of substitution found in tapioca starch modified with 5 % STPP and 2 % stearic acid, i.e 0.14. The only maximum viscosity of tapioca starch of cross-linked acylation STPP 5 % and stearic acid 2% higher than native tapioca (5220 cP). The breakdown viscosity lower than native tapioca (3651 cP), final and setback viscosity higher than native tapioca (3023 cP and 1454 cP), and pasting temperature higher than native tapioca starch (67.65 °C). When added with Nagara beans flour then the maximum, breakdown, final, and setback viscosity is descended and pasting temperature is 78.5 oC. It is concluded that the granule of tapioca crosslink STTP 5 % and acylation stearic acid 2 % and substituted with Nagara beans flour in the ratio 50:50 is not easily fragile and broken.

Keywords


Acylation; Beans nagara; Crosslink; Stearic acid; Tapioca

Full Text:

PDF


References

Atichokudomchai, N. dan S. Varavinit. 2003. Characterization and Utilization of Acid - Modified Cross - Linked Tapioca Starch in Pharmaceutical Tablets. Carbohydrate Polymer. 53:263-270.

Chang, Y.P., P.B. Cheah, dan S.S. Seow. 2000. Plasticizing - Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy State. J. of Food Sci. 65(3):445-451.

Gonzalez, Z. dan E. Perez. 2002. Effect of Acetylation on Some Properties of Rice Starch. Starch/Starke. 54:148 - 154.

Hustiany, R., D. Fardiaz, A. Apriyantono, dan N. Andarwulan. 2005. Modifikasi Asilasi dan Suksinilasi Pati Tapioka. J. Teknol. dan Industri Pangan. XVI(3):206 -214.

Hustiany, R. dan K. Mustikasari. 2009. Karakterisasi dan Fraksinasi Produk Bernilai Protein Tinggi dari Kacang Nagara dan Tempe Kacang Nagara (Vigna unguiculata spp cylindrica). Laporan Penelitian Hibah Fundamental . Lembaga Penelitian Universitas Lambung Mangkurat, Banjarmasin.

Jarowenko, W. 1989. Acetylated starch and miscellaneous organic esters in Wurzburg OB, editor. Modified Starchs: Properties and Uses. Florida: CRC Press, Inc.

Miladinov, V.D. dan M.A. Hanna. 2000. Starch Esterification by Reactive Extrusion. Inds. Crop and Prod. 11:51-57.

Reddy, I. dan P.A. Seib. 2000. Modified Waxy Wheat Starch Compared to Modified Waxy Corn Starch. J. of Cereal Sci. 31:25-39.

Rickard , J.E., M. Asaoka, dan J.M.V. Blanshard. 1991. The Physico-Chemical Properties of Cassava Starch. Review. Crop Sci., 31:189-207.

Rutenberg, M.W. dan D. Solarek. 1984. Starch Derivatives: Production and Uses. In Whistler, R.L., J.N. Bemiller, dan E.F. Paschall (Eds.). Starch: Chemistry and Technology. 2nd Edition . Academic Press, Inc., New York.

Santayonan R, Wootthikanokkhan J. 2003. Modification of cassava starch by assing propionic anhydride and properties of the starch-blended polyester polyurethane. Carbohydrate Polymers 51:17-24.

Tuschhoff, J.V. 1989. Hydroxypropylated starches. Di dalam Wurzburg, O.B. (Ed.). Modified Starchs : Properties and Uses. CRC Press, Inc., Florida.

van de Burgt, Y.E.M., J. Bergsma, I.P. Bleeker, P.J.H.C. Mijland, J.P. Kamerling, dan J.F.G. Vliegenthart. 2000. Structural studies on methylated starch granules. Reviews. Starch/Starke .52:40-43.

Varavinit, S, Chaokasem N, Shobsngob S. 2001. Studies of flavor encapsulation by agents produced from modified sago and tapioca starches. Starch/Starke 53:281-287.

Wattanachant, S., Muhammad, S.K.S., Mat Hashim, D., dan Rahman, R.A. 2002. Characterization of Hydroxypropylated Crosslinked Sago Starch as Compared to Commercial Modified Starches. Songklanakarin J. Sci. Technol. 24(3):439-450.

Wattanachant, S., K. Muhammad, D. Mat Hashim, dan R. Abd. Rahman. 2003. Effect of Crosslinking Reagents and Hydroxypropylation Levels on Dual-Modified Sago Starch Properties. Food Chem. 80:463 - 471



DOI: https://doi.org/10.22146/aij.v3i1.25028

Article Metrics

Abstract views : 1496 | views : 1999

Refbacks

  • There are currently no refbacks.


Copyright (c) 2017 Rini Hustiany

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.