The Chemical Contents of the Starch of Palado Seed (Aglaia sp) with Pregelatinization, Cross-linking, and Acetylation Modifications
Keywords:
chemical content, starch palado seeds, with modification.Abstract
Indonesia has a great potential of raw materials for the production of starches. One of which is palado seed that has a fairly-high carbohydrate content which is potential to be developed into starches. The utilization of the native starch is still very limited due to lack of physical and chemical properties for widely use. It is related to the low level of retrogradation, stability and resilience of the pasta. This is the reason in conducting starch modification in order to obtain suitable properties for a particular application. The starch modification methods used in this study are pregelatinization, cross-linking, and acetylation. The purpose of this research is to study the effect of modification method on the chemical contents of the modified starch of palado seed. The research was conducted in three stages; the first stage is making the starch, the second stage is starch modification and the third stage is the proximate analysis, as well as the chemical properties of the starch of palado seed.
The results showed the proximate analysis of the modified starch of palado seeds on the water content ranged from 10,15
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