Modification of common starch into resistant starch in cassava through optimization of physical and chemical treatment
Malaysia was in 52nd place out of 113 countries for diet diversification categories. Even though tubers or cassava are grown widely but it is still not be acknowledged as a staple crop. Modification or improvement on cassava could overcome some lacking in it to continue supplying carbohydrates as th...
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| Format: | Undergraduate Final Project Report |
| Published: |
2020
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| Online Access: | http://discol.umk.edu.my/id/eprint/4283/ |
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| Summary: | Malaysia was in 52nd place out of 113 countries for diet diversification categories. Even though tubers or cassava are grown widely but it is still not be acknowledged as a staple crop. Modification or improvement on cassava could overcome some lacking in it to continue supplying carbohydrates as the main source of dietary energy consumption. There are a lot of methods in determining an optimized condition to obtain desired results to classify the factors or variables when conducting research and some of them have few limitations that require serious attention. This study will formulate an optimized condition in modifying common starch into resistant starch using Response Surface Methodology (RSM) and analyze resistant starch content by conducting crystallinity index analysis using X-Ray Diffraction (XRD) and Fourier Transform Infrared (FTIR) spectroscopy. The methodology involved preparation of cassava sample from raw cassava purchased at the market and processed it into powder form, optimization of parameters which are the addition of oil, autoclave duration and cooling duration using Response Surface Methodology (RSM); crystallinity index analysis using X-Ray Diffractometers and Fourier Transform Infrared spectroscopy. The results obtained from both analyses were recorded in RSM to observe the suggested and optimized parameters to modify the resistant starch content. RSM suggested that the addition of oil should be 9.999% (wlw), the autoclave duration should be for 40.597 minutes and the cooling duration is at 28 hours in order to achieve maximum crystallinity index. |
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