Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion

https://doi.org/10.22146/ifnp.46176

Iffah Muflihati(1*), Djagal Wiseso Marseno(2), Yudi Pranoto(3)

(1) Department of Food Technology, Faculty of Engineering and Informatics, Universitas PGRI Semarang
(2) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada
(3) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada
(*) Corresponding Author

Abstract


Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical characteristic, i.e. hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydrogen peroxide addition which resulted in the highest frying expansion of oven-dried cassava starch. Oxidation was conducted with acidification of cassava starch using 1% (w/w) lactic acid, the addition of hydrogen peroxide, and irradiation of UV-C in a tumbler. Combination of UV-C intensity, oxidation time, and hydrogen peroxide concentration were adjusted by Box-Behnken design. Optimization of cassava starch was determined by Response Surface Methodology (RSM), with frying expansion as a main response. Oxidized cassava starch was analyzed for physical and chemical characteristics. The result of this study showed that the oxidation of cassava starch increased the frying expansion, carbonyl and carboxyl content, amylose content, solubility, and decreased the swelling power. The optimum condition of oven-dried cassava starch oxidation was reached at 40 -watt UV-C intensity, oxidation time 2,281 minutes, and hydrogen peroxide concentration 1% (w/w), with the percentage of frying expansion 347,26%.


Keywords


modified starch, volume expansion, UV-C intensity, oxidation time, concentration of hydrogen peroxide

Full Text:

PDF


References

AOAC. 1984. Official Methods of Analysis. Ed 14th. Association of Official Analytical Chemists, Washington, USA.

Berski, W., Ptaszek, A., Ptaszek, P., Ziobro, R., Kowalski, G., Grzesik, M. and Achremowicz, B. 2011. Pasting and rheological properties of oat starch and its derivatives. Carbohydrate Polymers. 83: 665-671.

Bertolini, A.C., Mestres, C., dan Colonna, P. 2000. Rheological properties of acidified and UV-irradiated starch. Starch/ Starke. 52:340-344.

Camargo, C., Colon, P., Buleon, A., andMolard, D. R. 1988. Functional properties of sour cassava (Manihotutilissima) starch: polvilhoazedo. Journal of the Science of Food and Agriculture.45: 273-289.

Demiate, I.M., Dupuy, N., Huvenne, J. P., Cereda, M. P., and Wosiacki, G. 2000. Relationship between baking behavior of modified cassava starches and starch chemical structure determined by FTIR spectroscopy. Carbohydrate Polymer. 42:149-158.

Dias, A.R.G., Zavareze, E.R., Helbig, E., de Moura, F.A., Vargas, C.G. andCiacco, C.F. 2011. Oxidation of fermented cassava starch using hydrogen peroxide. Carbohydrate Polymers. 86:185– 191.

Fiedorowicz, M., Tomasik, P., Cracow, You, S., and Lim S. 1999. Molecular distribution and pasting properties of UV irradiated corn starches. Starke. 51: 126-131.

Fortuna, T., Juszczak, L., Pietrzyk, S. and Wróbel, M. 2002. Physico-chemical properties of oxidised starches of different origin. Polish Journal of Food and Nutrition Sciences. 11/52: 21-27.

Gomes, A.M.M., da Silva, C.E.M., and Ricardo, N.M.P.S, 2005. Effects of annealing on the physicochemical properties of fermented cassava starch (polvilhoazedo). Carbohydrate Polymers. 60:1–6.

Kainuma, K., Odat, T., and Cuzuki, S. 1967. Study of starch phosphates monoesters. Journal of Technology Society Starch. 14:24-28.

Kuakpetoon, D., and Wang, Y.J. 2001.Characterization of different starches oxidized by hypochlorite.Starch/Stärke.53:211–218.

Lawal, O. S. 2004. Composition, physicochemical properties and retrogradation characteristics of native, oxidized, acetylated and acid-thinned new cocoyam (Xanthosoma sagittifolium) starch. Food Chemistry. 87:205–218.

Leach, H.W., Mc Cowen, L.D., &Schoch, T . J. 1959. Structure of the starch granules. In: swelling and solubility patterns of various starches. Cereal Chemistry. 36:534-544.

Lorlowhakarn, K. and Naivikul, O. 2005. Modification of rice flour by UV irradiation to improve rice noodle quality. Proceeding The 3rd Conference of Starch Technology.

Nee, T. S. 1996. Basic principles in photomedicine. In Manual for Workshop in Photodermatology. The 12th Regional Conference of Dermatology, May 11. Pattaya, Thailand.

Parovuori, P., Hamunen, A., Forssell, P., Autio, K. and Poutanen, K. 1995. Oxidationofpotatostarchbyhydrogenperoxide.Starch/Starke.47:19–23.

Pereira, J.M, Evangelho, J.A, Moura, F.A., Gutkoski, L.C., Zavareze, E.R. and Dias, A.R.G. 2017. Crystallinity, thermal and gel properties of oat starch oxidized using hydrogen peroxide. International Food Research Journal. 24(4): 1545-1552

Plata-Oviedo, M. and Camargo, C. 1998. Effect of acid treatments and drying processes on physicho-chemical functional properties of cassava starch. Journal of the Science of Food and Agriculture. 77:103-108.

Sangseethong, K., Termvejsayanon, N., andSriroth, K. 2010. Characterization of physicochemical properties of hypochlorite and peroxide-oxidized cassava starches.Carbohydrate Polymers. 82:446–453.

Schmorak, M. L. 1963. The chemical and physicochemical properties of wheat starch mildly oxidized with alkaline sodium hypochlorite. Journal Polymers Science: Part A1:260-2620.

Smith, R. J. 1967. Production and used of hypochlorite oxidized starches (Vol. II). In “Starch chemistry and Technology” ed. R. L. Whistler, & E. F. Paschall, pp. 620–625. Academic Press. New York

Takizawa, F. F., Silva, G. O., Konkel, F. E., & Demiate, I. M. 2004. Characterization of tropical starches modified with potassium permanganate and lactic acid. Brazilian Archives of Biology and Technology. 47:921–931.

Tavares, A.C.K. Zavareze, E., E. Zanatta, E.R..Helbig, and Dias, A.R.G. 2010. The effect of acid and oxidative modification on the expansion properties of rice flour with varying levels of amylose. LWT-Food Science and Technology.43:1213-1219.

Vatanasuchart, N., Naivikul, O., Charoenrein, S., and Sriroth, K. 2005. Molecular properties of cassava starch modified with different UV irradiations to enhance baking expansion. Carbohydrate Polymers. 61:80–87.

Wang, L. and Wang, Y.T. 2001. Structures and physico-chemical properties of acid-thinned corn, potato and rice starches. Starch/Stärke. 53:570-576.

Wang, Y.J. and Wang, L. 2003. Physicochemical properties of common and waxy corn starch oxidized by different level of sodium hypochlorite. Carbohydrate Polymers. 52:207-217.



DOI: https://doi.org/10.22146/ifnp.46176

Article Metrics

Abstract views : 2599 | views : 4112

Refbacks

  • There are currently no refbacks.


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

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.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

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