Characteristics of Cross-Linked Oil Palm Starch'

https://doi.org/10.22146/jifnp.49

Haryadi Haryadi(1*), Chusnul Hidayat(2), Kapti Rahayu Kuswanto(3)

(1) Gadjah Mada University
(2) Gadjah Mada University
(3) Gadjah Mada University
(*) Corresponding Author

Abstract


Oil palm starch was cross-linked with 0.005-0.025% phosphorus oxychloride (POC1) in alkaline solution. The modified starches were analyzed for degree of substitu¬tion (DS), amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a -amylase. The results suggested that the cross-linking procedure afforded modified starches with DS of 0.0134-0.0184. Increase in the use of POC13 re¬sulted in a higher DS of the starch derivative. Starting at the use of 0.015% POC13 the DS tended to level off. Cross-linking caused the starch more stable to heat and shear, decreased the swelling power, and increased in the paste turbidity. The solubility and digestibility of starch with a DS of 0.0134 were slightly increased, while starches with higher DS were less soluble and less digestible.

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DOI: https://doi.org/10.22146/jifnp.49

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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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