Retrogradation Properties of Heat Moisture Treated (HMT) Sago and Arenga Starches

https://doi.org/10.22146/ifnp.44080

Dede Robiatul Adawiyah(1*), Tomoko Sasaki(2), Kaoru Kohyama(3)

(1) Bogor Agricultural University
(2) National Agriculture and Food Research Organization, NARO
(3) National Agriculture and Food Research Organization, NARO
(*) Corresponding Author

Abstract


This study aimed to investigate the retrogradation rate of heat moisture treated sago and arenga starches using different approaches, including a thermal approach using DSC (differential scanning calorimetry), a rheological approach using dynamic viscoelasticity as rheological and syneresis level. The autoclaving procedures prepared the HMT starches at 20% moisture content and warmed to 120 °C for 60 min and 90 min for sago and arenga starches, respectively. The Avrami equation was used to express starch retrogradation kinetics based on gelatinization enthalpy (ΔH). The Avrami exponent (n) of HMT and native starches were close to 1.0 (0.77 – 1.20) indicates rapid nuclei growth of the crystal. HMT has a significant influence on the retrogradation of sago starch, both from the values of n and k of the Avrami equation. On the other hand, it does not have a significant effect on arenga starch. Based on the thermal approach (DSC), HMT significantly affects sago starch’s retrogradation rate, but there was no effect on arenga starch. The influence of HMT on the retrogradation rate of arenga starch was observed on rheology and syneresis approaches, although it was not as high as sago starch.


Keywords


enthalpy; syneresis; avrami equation; rheology

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References

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DOI: https://doi.org/10.22146/ifnp.44080

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Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

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