Abstract
The characteristics of breadfruit starch after cross-linked using 2%, 5%, and 10% of a
mixture of sodium trimetaphosphate (STMP)/ sodium tripolyphosphate (STPP) (99/1%
w/w) and their feasibility in batter formulation were investigated. The concentrations
of 2%, 5%, and 10% of STMP/STPP led to high (85.99%) medium (64.43%) and low
(49.59%) cross-linking degree of breadfruit starches, respectively. Swelling power of
native and high cross-linked breadfruit starches (CLBS) were significantly higher than
that of medium and low CLBS. In addition, enthalpy of gelatinization (ΔH) of high
cross-linked CLBS was the lowest (1.81 J/g) among the others. Different degrees of
cross-linking did not significantly affect the appearances (size and shape) and
crystallinity of breadfruit starches. Batters were prepared by combining wheat flour and
native or CLBS (1:1). All batters behaved as shear-thinning fluids and batter with the
highest cross-linking degree (CLBS with 2% STMP/ STPP) had the highest consistency
(K, 0.46 Pasn) compared to other CLBS formulations. Water retention capacity of
batters containing native and high CLBS were significantly higher than batters
containing medium and low CLBS. The pick-up of batter incorporated with low degree
of CLBS (10% STMP/ STPP) was significantly lower than other batters. However, the
cooking yield of batters containing native and different degrees of CLBS as well as
their moisture and fat content were insignificantly affected. In summary, addition of
2% STMP/STPP as cross-linking agents obviously exhibited high degree of crosslinking in breadfruit starch without change most of the starch and batter properties. It
uses in other food application are worth studied.
Yusnita Hamzah, Revathi Subraman, Nor Hayati, Suhana Muhamad . (2019) Effects of cross linking on breadfruit starch and its batter properties, Asian Journal of Agriculture and Biology, Volume 7, Issue 2.
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