Pengaruh ukuran partikel, kadar padatan, NaCl dan Na2CO3 terhadap sifat amilografi tepung dan pati jagung

Abstract

The objective of this research was to investigate the effect ot com flour particle sizes (60. 80 end 100 mesh), solid content (40, 45,50 and 55 gr sample), NaCI [1,2,3, and 4%, w/w) and Na2CO3 (0.1,0.3,0.6,0.9 and 12%. w/w) on the amiiography properties of the com flour and com starch mealed. Which were characterised by using Brabender Amibgraph. The study that initial temperature of gelatinization, maximum temperature of gelatinization and maximum viscosity increased with the increase of particle sizes. In most cases, each increment of 1 gram solid content could increase maximum viscosity about 57 BU and 49 BU for com Hour and com starch, respectively More over, addition of Na2CO3 and NaCI upon com flour could increase the initial temperature of gelatinization, maximum temperature of gelatniization, maximum viscosity and cold viscosity In the case of com starch, addition of Na2CO3 had no significant effect on initial temperature of gelatinization. Whereas this treatment could decrease the maximum temperature of gelatinization and increase maximum viscosity at low concentrations ≤0.3%). As far as the cold viscosity is concerned, it was decreased from 800 BU to 400 BU by the addition of Na2CO3 at least 0.1% (w/w). Furthermore, the addition of NaCI had no significant effect on amylography properties of com starch at the experimental a mount added.