Modification Chemical and Physical Modification of Cassava Starch Using Lactic Acid and Ethanol Under Oven and Solar Drying

Sumardiono, Siswo; Djaeni, Mohamad; Jos, Bakti; Pudjihastuti, Isti; Abdallatif, Mohamed

doi:10.1166/asl.2017.8834

Cited by 9 publications

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“…It was also determined that starch modified by using esterification and drying using the solar drying method is more effective than using oven drying [19].…”

Section: Introductionmentioning

confidence: 99%

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

et al. 2018

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Abstract. Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch's granule changes between the natural starch and the modified starch..

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“…It was also determined that starch modified by using esterification and drying using the solar drying method is more effective than using oven drying [19].…”

Section: Introductionmentioning

confidence: 99%

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

et al. 2018

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“…Commonly, there are four methods of starch modification to obtain these desired characteristics, i.e. acid, enzyme, oxidation, and crossing bond modifications [1][2][3][4][5][6][7]. Among these, chemical and oxidation method is widely used in both food and nonfood industries.…”

Section: Introductionmentioning

confidence: 99%

Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone

2018

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Nowadays, starch modification is carried out in order to change the native properties into the better ones, such as high stability, brightness, and better texture. The objectives of this study are to investigate the effect of pH on carboxyl content, swelling power, and water solubility of starch. This research was divided into two main stages, i.e. starch modification by ozone oxidation and analysis. The physicochemical properties of modified cassava starch were investigated under various reaction pH of 7-10 and the reaction time between 0-240 minutes. Reaction condition at pH 10 provided the higher value of carboxyl content and water solubility, but the lower of swelling power. This increase in solubility indicates that the modified oxidation starch readily dissolves in water, due to its small size granules and high amylose content. The significant changes of both parameters were achieved in the first 120 minutes of ozone reaction times. The graphic pattern of water solubility was in contrast with swelling power.

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“…Previous studies have conducted numerous starch modifications (Franco et al., 2010; Pudjihastuti et al., 2018b; Sumardiono, Djaeni, et al, 2017, Sumardiono, Pudjihastuti, Budiyono, et al, 2017; Sumardiono et al, 2018; Sumardiono et al, 2021). The depolymerization of cassava starch influences the expansion ability through bioprocess, drying, and irradiation (Sumardiono & Rakhmawati, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch

Sumardiono

Jos

Pudjihastuti³

et al. 2021

Food Processing Preservation

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Cassava starch is a raw material and supporting ingredient of the food industry in Indonesia. However, its direct use as the main ingredient in different bakery products remains limited due to its non‐expansion ability during baking. The purpose of this study was to examine the effect of chemical modification, drying technique, and drying temperature on the expansion and physicochemical attributes of cassava starch. This study used a combination of techniques, including lactic acid hydrolysis, esterification, and ethanol addition. Subsequently, the obtained product was filtered and dried using a rotary ultraviolet (UV) dryer or an oven (at 40, 45, 55, 65, or 73°C) according to a variable design. Baking expansion, swelling power, and solubility were determined. The combination of lactic acid hydrolysis and UV drying yielded the best result: swelling power (16.4 g/g), solubility (20.4%), and baking expansion (4.2 g/ml). Practical applications Cassava starch is an important ingredient used in baking. Hydrolysis of this starch by UV breaks down its granules, enhancing its expansion properties involved in baking. The modification of cassava starch through hydrolysis, esterification, and ethanol addition had positive effects on starch’s physicochemical properties, including swelling, solubility, and baking expansion. Acid hydrolysis–assisted UV irradiation of starch causes the breakdown of the amylopectin chain, thereby forming an amorphous structure. This study presents the modified cassava starch as an alternative raw material in the bakery industry or other food industries. Modified cassava starch has good baking expansion properties, and it preserves the nutrients; these properties enable it to compete with the commonly used materials.

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Modification Chemical and Physical Modification of Cassava Starch Using Lactic Acid and Ethanol Under Oven and Solar Drying

Cited by 9 publications

References 0 publications

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone

Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch

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