Physicochemical and functional properties of spineless, short-spines, and long-spines sago starch

Abstract. Santoso B, Sarungallo ZL, Puspita AM. 2021. Physicochemical and functional properties of spineless, short-spines, and long-spines sago starch. Biodiversitas 22: 137-143. Starch application in the food and non-food industries is influenced by their properties. The aim of this research was t...

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Autores principales:	BUDI SANTOSO, Zita Letviany Sarungallo, ANGELA MYRRA PUSPITA
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2020
Materias:	functional, native starch, physicochemical, sago type Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/913e8d73456847c0bc531855e0a00cff
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spelling	oai:doaj.org-article:913e8d73456847c0bc531855e0a00cff2021-11-22T00:53:57ZPhysicochemical and functional properties of spineless, short-spines, and long-spines sago starch1412-033X2085-472210.13057/biodiv/d220119https://doaj.org/article/913e8d73456847c0bc531855e0a00cff2020-12-01T00:00:00Zhttps://smujo.id/biodiv/article/view/6646https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Santoso B, Sarungallo ZL, Puspita AM. 2021. Physicochemical and functional properties of spineless, short-spines, and long-spines sago starch. Biodiversitas 22: 137-143. Starch application in the food and non-food industries is influenced by their properties. The aim of this research was to characterize the physicochemical and functional of spineless, short-spines, and long-spine sago starch. Starch morphology for all types had an oval shape with a smooth surface, which was proved by the X-ray diffraction analysis. The proximate composition did not differ for all types of sago, except the protein of spineless sago type was slightly higher but it did not affect the profile and gelatinization process. The amylose content of spineless, short spines and long spine of sago starch was 33.61 %db, 38.47 % db, and 37.59 % db, respectively; categorized as a high in amylose then tends to be stickyless. The value of peak viscosity and setback of spineless sago (7571.0 cP and 1495.0 cP) and long spines sago (7608.0 cP and 923.0 cP) were higher than the short spines sago starch (1271.0 cP and 538.0 cP). Therefore, the spineless and the long spines sago starch are suitable as thickener and fillers, while the short spines sago starch is suggested for cakes and bakery products because it will not harden when the product is cold.BUDI SANTOSOZita Letviany SarungalloANGELA MYRRA PUSPITAMBI & UNS Soloarticlefunctional, native starch, physicochemical, sago typeBiology (General)QH301-705.5ENBiodiversitas, Vol 22, Iss 1 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	functional, native starch, physicochemical, sago type Biology (General) QH301-705.5
spellingShingle	functional, native starch, physicochemical, sago type Biology (General) QH301-705.5 BUDI SANTOSO Zita Letviany Sarungallo ANGELA MYRRA PUSPITA Physicochemical and functional properties of spineless, short-spines, and long-spines sago starch
description	Abstract. Santoso B, Sarungallo ZL, Puspita AM. 2021. Physicochemical and functional properties of spineless, short-spines, and long-spines sago starch. Biodiversitas 22: 137-143. Starch application in the food and non-food industries is influenced by their properties. The aim of this research was to characterize the physicochemical and functional of spineless, short-spines, and long-spine sago starch. Starch morphology for all types had an oval shape with a smooth surface, which was proved by the X-ray diffraction analysis. The proximate composition did not differ for all types of sago, except the protein of spineless sago type was slightly higher but it did not affect the profile and gelatinization process. The amylose content of spineless, short spines and long spine of sago starch was 33.61 %db, 38.47 % db, and 37.59 % db, respectively; categorized as a high in amylose then tends to be stickyless. The value of peak viscosity and setback of spineless sago (7571.0 cP and 1495.0 cP) and long spines sago (7608.0 cP and 923.0 cP) were higher than the short spines sago starch (1271.0 cP and 538.0 cP). Therefore, the spineless and the long spines sago starch are suitable as thickener and fillers, while the short spines sago starch is suggested for cakes and bakery products because it will not harden when the product is cold.
format	article
author	BUDI SANTOSO Zita Letviany Sarungallo ANGELA MYRRA PUSPITA
author_facet	BUDI SANTOSO Zita Letviany Sarungallo ANGELA MYRRA PUSPITA
author_sort	BUDI SANTOSO
title	Physicochemical and functional properties of spineless, short-spines, and long-spines sago starch
title_short	Physicochemical and functional properties of spineless, short-spines, and long-spines sago starch
title_full	Physicochemical and functional properties of spineless, short-spines, and long-spines sago starch
title_fullStr	Physicochemical and functional properties of spineless, short-spines, and long-spines sago starch
title_full_unstemmed	Physicochemical and functional properties of spineless, short-spines, and long-spines sago starch
title_sort	physicochemical and functional properties of spineless, short-spines, and long-spines sago starch
publisher	MBI & UNS Solo
publishDate	2020
url	https://doaj.org/article/913e8d73456847c0bc531855e0a00cff
work_keys_str_mv	AT budisantoso physicochemicalandfunctionalpropertiesofspinelessshortspinesandlongspinessagostarch AT zitaletvianysarungallo physicochemicalandfunctionalpropertiesofspinelessshortspinesandlongspinessagostarch AT angelamyrrapuspita physicochemicalandfunctionalpropertiesofspinelessshortspinesandlongspinessagostarch
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Physicochemical and functional properties of spineless, short-spines, and long-spines sago starch

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