Pasta Pati Jagung Putih Waxy dan Non-Waxy yang Dimodifikasi Secara Oksidasi dan Asetilasi-Oksidasi

  • Nur Aini
  • Purwiyatno Hariyadi

Abstract

Modification of corn starch will give different effects depending on the corn variety. Gel forming capacity increased with increase in concentration of the samples and least gel concentration was maximal in higher amylose starch. Initial pasting temperature of native starch reduced from following oxidation and acetylation. Among the samples, the highest pasting temperature was recorded in native and values for peak viscosity during heating. The modified starch has better stability than native starch and lower tendency for syneresis and improve the freeze thaw stability.
Keywords: white corn starch, oxidation, acetylation-oxidation, corn variety

Downloads

Download data is not yet available.
How to Cite
AiniN., & HariyadiP. (1). Pasta Pati Jagung Putih Waxy dan Non-Waxy yang Dimodifikasi Secara Oksidasi dan Asetilasi-Oksidasi. Jurnal Ilmu Pertanian Indonesia, 12(2), 108-115. Retrieved from https://journal.ipb.ac.id/index.php/JIPI/article/view/6543
Issue
Vol. 12 No. 2 (2007): Jurnal Ilmu Pertanian Indonesia
Section
Articles

This journal is published under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License. Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. NonCommercial — You may not use the material for commercial purposes.

Most read articles by the same author(s)