RETROGRADATION PROPERTIES OF HEAT MOISTURE TREATED (HMT) SAGO AND ARENGA STARCHES

Indonesian Food and Nutrition Progress Pub Date : 2021-06-02 DOI:10.22146/IFNP.44080

D. Adawiyah, Tomoko Sasaki, K. Kohyama

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引用次数: 1

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.

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湿热处理（HMT）西米和芳烃淀粉的凝沉性能

本研究旨在使用不同的方法研究湿热处理的西米和芳烃淀粉的凝沉速率，包括使用DSC（差示扫描量热法）的热方法，以及使用动态粘弹性作为流变和脱水水平的流变方法。高压灭菌程序制备水分含量为20%的HMT淀粉，并将西米和芳烃淀粉分别加热至120°C 60分钟和90分钟。Avrami方程用于表达基于糊化焓（ΔH）的淀粉凝沉动力学。HMT和天然淀粉的Avrami指数（n）接近1.0（0.77–1.20），表明晶体的快速核生长。从Avrami方程的n和k值来看，HMT对西米淀粉的凝沉有显著影响。另一方面，它对芳烃淀粉没有显著影响。基于热分析法（DSC），HMT显著影响西米淀粉的凝沉速率，但对芳烃淀粉没有影响。HMT对芳烃淀粉凝沉率的影响从流变学和脱水方法上进行了观察，尽管它没有西米淀粉那么高。

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来源期刊

Indonesian Food and Nutrition Progress

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8 weeks