Functional Properties of Dual Modified White Corn Starch
Rijanti Rahaju Maulani1, Asep Hidayat2, Ujang Dinar Husyari3
1Rijanti Rahaju Maulani, School of Life and Technology Sciences, Institut Teknologi Bandung, Indonesia.
2Asep Hidayat, School of Life and Technology Sciences, Institut Teknologi Bandung, Indonesia.
3Ujang Dinar Husyari, School of Life and Technology Sciences, Institut Teknologi Bandung, Indonesia.
Manuscript received on 10 May 2019 | Revised Manuscript received on 19 May 2019 | Manuscript Published on 23 May 2019 | PP: 1624-1628 | Volume-7 Issue-6S5 April 2019 | Retrieval Number: F12880476S519/2019©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Dual-modified of white corn starch using hydroxypropylation and cross-linking methods were carried out to overcome the lack of native white corn starches properties in food processing application. Modifications can improve or add specific functional properties which not found in native starch. The objective of the research was to study functional properties of dual-modified two varieties of white corn starch, namely Anoman and Pulut. Modifications of white corn starch used two treatment factors, namely hydroxypropylation reaction at two levels of propylene oxide concentration (8% and 10%) followed by crosslinking reactions on two combinations of STMP phosphate compounds and STPP (ratio 1%:4% and 2%:5%). The results showed that the dual modification can improve the functional properties of white corn starch Anoman dan Pulut variety compared with its native. The dual modified white corn starches of Anoman variety significantly different with Anoman variety on the characteristic of pasting properties, water absorption capacity, swelling volume, clarity of paste, and freeze thaw stability.
Keywords: Dual Modified Starch, White Corn, Functional Properties, Hydroxypropylation, Cross-linking.
Scope of the Article: Properties and Mechanics of Concrete