Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch

Abstract

The disadvantageous properties of sago starch has limited its application in food and industrial processes. The properties of sago starch can be improved by changing its physicochemical and rheological characteristics. This study examined the influence of reaction time, acidity, and starch concentration on the oxidation of sago starch with ozone, a strong oxidant. Swelling, solubility, carbonyl, carboxyl, granule morphology, thermal profile, and functional groups are comprehensively observed parameters. With starch concentrations of 10–30% (v/w) and more prolonged oxidation, sago starch was most soluble at pH 10. The swelling power decreased with a longer reaction time, reaching the lowest pH 10. In contrast, the carbonyl and carboxyl content exhibited the same pattern as solubility. A more alkaline environment tended to create modified starch with more favorable properties. Over time, oxidation shows more significant characteristics, indicating a superb product of this reaction. At the starch concentration of 20%, modified sago starch with the most favorable properties was created. When compared to modified starch, native starch is generally shaped in a more oval and irregular manner. Additionally, native starch and modified starch had similar spectral patterns and identical X-ray diffraction patterns. Meanwhile, oxidized starch had different gelatinization and retrogradation temperatures to those of the native starch.

Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

“…The high carbohydrate content, up to 90%, allows sago to become an alternative raw material for artificial rice [ 4 ]. However, sago’s protein content is low; therefore, it needs to be fortified to increase its nutritional value [ 12 , 13 , 14 , 15 ].…”

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

“…Cassava granules are bowl‐shaped (cup) and very compact. However, they can be fragmented into components of irregular forms during the modification process (Sumardiono et al., 2021; Sumardiono, Pudjihastuti, Jos, et al., 2017). Compared with the unmodified starch, modified starch has a smaller grain size.…”

“…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).…”

Study of the Structure of MnxFe3-xO4-Poly(m-Aminobenzene Sulfonic Acid) Composites Based on Natural Sand

“…The wide absorption at 3,588 cm -1 is defined as the O-H strain, representing water in the MnxFe3-xO4-Poly(m-ABS) nanocomposite. The stretching pattern corresponds to the O-H absorption in the value range 3,750-3,000 cm -1 [14], [15]. The peaks of 1,643 cm -1 and 1,601 cm -1 showed absorption bands indicated as stretches of C=N and C=C quinoids [10], [16]- [18], then peaks of 1,483 cm -1 and 1,414 cm -1 were identified as benzenoid [17], [19]- [22].…”