Grace Maria Ulfa, Widya Dwi Rukmi Putri, Simon Bambang Widjanarko
Sodium acetate anhydrous (SAA) added into sweet potato starch to prepare acetylated starch at dissimilar levels (2-12 g), were evaluated. Three main parameters that were compared were swelling power (SP), solubility (S), and water binding capacity (WBC) of starches. The SP and S of sweet potato starch ranged from 16.26-30.41g/g and 1.58-5.24%, respectively. Moreover, the WBC obtained are 76.07-107.50%. The acetylated starches showed higher SP, S, and WBC than native starches, and it's increase with the addition of SAA in the medium. The objective was to determine the effect of SAA addition into the medium until the higher response obtained. Overall, the best treatment found at the addition of 10 g SAA. Native and treated starches were analyzed using SEM, FTIR, and rheometer to know the flow behavior of starches. The diversity obtained in the starches' properties was important for some industrial requisites. © 2019 Author(s).
Food Science and Technology Departement, Universitas Brawijaya, Indonesia
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