Microwave treatment to optimize physicochemical properties of modified Busil (Xanthosoma sagittifolium) starch
Food Research
; 6(4):304-311, 2022.
Article
Dans Anglais
| EMBASE | ID: covidwho-2044348
ABSTRACT
COVID-19 pandemic encourages the utilization of local food sources to ensure food availability. Busil (Xanthosoma sagittifolium) was readily available and affordable in Banjarnegara Regency in the Province of Central Java in Indonesia. However, the busil starch utilization was still rare due to the low functional properties of the native busil starch. The objective of this study was to explore busil starch physicochemical characterization enhancement after microwave irradiation treatment, especially on the stability of heat processing. This research was conducted in two steps. First, microwave treatment (with a variation of energy and irradiation time) of native busil starch (NBS), and the second was modified busil starch (MBS) physicochemical characterization. A rise in amylose was observed on MBS. SEM analysis was shown MBS granules are breakdown. Through viscosity, final viscosity, setback viscosity, peak time, and the pasting temperature of MBS generally were increased. Meanwhile, peak viscosity and breakdown viscosity of MBS was decreased. Thermal properties of MBS like onset (To), peak (Tp), and conclusion (Tc) temperatures were also increased. The degree of whiteness index (DW) of MBS was decreased. FTIR analysis has shown that microwave treatment did not cause functional group alteration. XRD analysis has also demonstrated no change in the diffraction pattern but a slight change in the crystallinity index. Generally, microwave treatment leads to MBS thermal stability and potentially broaden MBS utilization on food processing product.
analyzer; calorimeter; container; disk prosthesis; imaging software; particle size analyzer; scanning electron microscope; spectrometer; warming cabinet; X-ray diffractometer; aluminum oxide; amylopectin; amylose; busil; functional group; starch; unclassified drug; article; differential scanning calorimetry; diffraction; enthalpy; food availability; food processing; Fourier transform infrared spectroscopy; gelatinization; hydrophilicity; Indonesia; infrared spectroscopy; microwave irradiation; pandemic; particle size; physical chemistry; refraction index; scanning electron microscopy; sedimentation; temperature; thermostability; viscosity; X ray diffraction; Xanthosoma
Texte intégral:
Disponible
Collection:
Bases de données des oragnisations internationales
Base de données:
EMBASE
langue:
Anglais
Revue:
Food Research
Année:
2022
Type de document:
Article
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