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 language | English |
|---|---|
| Article number | 012005 |
| Journal | Journal of Physics: Conference Series |
| Volume | 1788 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 22 Feb 2021 |
| Event | 1st International Conference on Chemistry and Science Education, ICChSE 2020 - Padang, Indonesia Duration: 6 Aug 2020 → … |
Fingerprint
Dive into the research topics of 'The Effect of Cross-linking and Fatty Acid Addition on the Functional Properties and Digestibility of Tapioca Starch'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver