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PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED) GADUNG (DIOSCOREA HISPIDA DENNST) FLOURS


ANDRI C. KUMORO *, RIZKA AMALIA, DIAH S. RETNOWATI, CATARINA S. BUDIYATI, RATNAWATI RATNAWATI
Diponegoro University, Faculty of Engineering, Department of Chemical Engineering, Prof. H. Soedarto, SH Road-Tembalang, Semarang, 50275, Indonesia
*Corresponding author: andrewkomoro@undip.ac.id

Issue:

SCSCC6, Volume XV, No. 2

Section:

Volume XV, No. 2 (2014)

Abstract:

Acetylation is one of methods to alter the physicochemical properties of starch. This work aimed to investigate the effect of reaction time, glacial acetic acid/gadung flour (GAA/GF) mass ratio and pH on gadung (Dioscorea hispida dennst) flour acetylation at ambient temperature. The acetylation was carried out by reacting gadung flour slurry with GAA under alkaline condition. The results show that degree of substitution and swelling power of the acetylated flours increased with reaction time, while the solubility was not affected by reaction time after 10 minutes acetylation. The GAA/GF mass ratio inversely affected the solubility of acetylated flour, but did not affect the swelling power and degree of substitution. Acetylation changed the structure, morphology and crystallinity of gadung flour starch granules. The swelling power and solubility of all acetylated flours obtained in this work were higher than the native one.

Keywords:

acetylation, morphology, solubility, starch, swelling power.

Code [ID]:

CSCC6201402V02S01A0004 [0004143]

Full paper:

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