The Effect of Cross-linking and Fatty Acid Addition on the Functional Properties and Digestibility of Tapioca Starch

D. Oktaviana, E. Saepudin

Research output: Contribution to journalConference articlepeer-review

Abstract

The present work was carried out the effect of cross-linking and fatty acid addition on the functional properties and digestibility of tapioca starch. Tapioca starch was chemically modified using sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) and fatty acid addition used stearic acid (C18). Thermogravimetric analysis showed higher thermal stability for the modified granules compared to the native one. A-type crystalline was formed on native and cross-linking starch, then A-type and V-type crystalline polymorphs were formed between starch and fatty acids. The both modifications decreased solubility, swelling power, paste clarity, viscosity and the dual modification significantly decreased digestibility of tapioca starch.

Original languageEnglish
Article number012005
JournalJournal of Physics: Conference Series
Volume1788
Issue number1
DOIs
Publication statusPublished - 22 Feb 2021
Event1st International Conference on Chemistry and Science Education, ICChSE 2020 - Padang, Indonesia
Duration: 6 Aug 2020 → …

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