Study of Functional Properties of Hydroxyploopylated and Cross-linked Arrowroot (Marantha arudinacea) Starch as Ingredient for Food Industry

Abstract

Modified arrowroot starch produced by using propylene oxide and cross-link by using sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) was done to fix flaws that are owned by natural starches, so that they can have a broad application in the food industry. The use of arrowroot starch is meant to provide the food industry raw materials from new local sources of food, so that arrowroot starch may be an alternative that has characteristics comparable to or better than its origin. Dual modification of arrowroot starch result to changes on functional properties. The time to achieve gelatinization is faster at lower temperatures as compared to the native starch. Setback viscosity values shown in the lowest concentration level of 10% propylene oxide is in the range of 925 cP - 1073 cP, so that modifications at these levels showed a lower tendency for retrogradation. At acidic pH (3.5), there is a decrease in viscosity of starch pastes at differcnt levels of temperature change as compared with the normal pH. Arrowroot starch modification in combination with 8% propylene oxide: STMP 2-3%: STPP 5-6% and 10% propylene oxide: STMP 1%: STPP 4% showed the best stability of the freeze-thaw. There is a tendency of decrease in the paste clarity (% T650) with increasing concentration of phosphate salts STMP/STPP as reagents of cross-links at each level of concentration of propylene oxide. Sedimentation volume of modified starch gives a higher value compared to the native starch except for the treatment of phosphate salts STMP 1%: STPP 4% at concentration of propylene oxide 8% and 12%. Gel streng'th increased at a low concentration of propylene oxide (8%) as compared to the native starch, but decreased with higher concentrations of propylene oxide. Arrowroot starch that was modified using propylene oxide at concentration of 8% -10% and phosphate salt at concentration of 1% -2% STMP: 3% -5% STPP shows a change of functional properties better than other treatments, making it safe to be used as commercialized ingredients for food industry