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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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Main Author: Nik Kamaruzaman, Nik Qalbee
Format: Undergraduate Final Project Report
Published: 2020
Online Access:http://discol.umk.edu.my/id/eprint/4283/
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spelling my.umk.eprints.42832022-05-23T08:24:31Z http://discol.umk.edu.my/id/eprint/4283/ Modification of common starch into resistant starch in cassava through optimization of physical and chemical treatment Nik Kamaruzaman, Nik Qalbee 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. 2020 Undergraduate Final Project Report NonPeerReviewed Nik Kamaruzaman, Nik Qalbee (2020) Modification of common starch into resistant starch in cassava through optimization of physical and chemical treatment. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description 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.
format Undergraduate Final Project Report
author Nik Kamaruzaman, Nik Qalbee
spellingShingle Nik Kamaruzaman, Nik Qalbee
Modification of common starch into resistant starch in cassava through optimization of physical and chemical treatment
author_facet Nik Kamaruzaman, Nik Qalbee
author_sort Nik Kamaruzaman, Nik Qalbee
title Modification of common starch into resistant starch in cassava through optimization of physical and chemical treatment
title_short Modification of common starch into resistant starch in cassava through optimization of physical and chemical treatment
title_full Modification of common starch into resistant starch in cassava through optimization of physical and chemical treatment
title_fullStr Modification of common starch into resistant starch in cassava through optimization of physical and chemical treatment
title_full_unstemmed Modification of common starch into resistant starch in cassava through optimization of physical and chemical treatment
title_sort modification of common starch into resistant starch in cassava through optimization of physical and chemical treatment
publishDate 2020
url http://discol.umk.edu.my/id/eprint/4283/
_version_ 1763303392298401792
score 13.211869

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