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Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch

Commercial sago starch was obtained from nearby supermarket while traditional sago starch (lemantak) was obtained from local wet-market. In this study, the physicochemical (moisture content, colour, particle size and microstructure) and functional properties (FT-IR spectrometer) of both types of sta...

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Main Authors: Mustafa Kamal, M., Rubiyah, Baini, Shahrol, Mohamaddan, Henry Ragai, A.R., Soh Fong, L., Abdul Rahman, N., Mili, N., Siti Noor Linda, Taib, Othman, A.K., Mohammad Omar, Abdullah
Format: Article
Language:English
Published: EDP Sciences 2016
Subjects:
TJ Mechanical engineering and machinery
TS Manufactures
Online Access:http://ir.unimas.my/id/eprint/15154/1/Comparisons.pdf
http://ir.unimas.my/id/eprint/15154/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85009133617&doi=10.1051%2fmatecconf%2f20178703007&partnerID=40&md5=8573b386ed9de12aa20c26877ff008bb
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spelling my.unimas.ir.151542022-02-08T02:21:09Z http://ir.unimas.my/id/eprint/15154/ Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch Mustafa Kamal, M. Rubiyah, Baini Shahrol, Mohamaddan Henry Ragai, A.R. Soh Fong, L. Abdul Rahman, N. Mili, N. Siti Noor Linda, Taib Othman, A.K. Mohammad Omar, Abdullah TJ Mechanical engineering and machinery TS Manufactures Commercial sago starch was obtained from nearby supermarket while traditional sago starch (lemantak) was obtained from local wet-market. In this study, the physicochemical (moisture content, colour, particle size and microstructure) and functional properties (FT-IR spectrometer) of both types of starch were compared. Traditional sago starch (lemantak) exhibits moisture content two times higher than the commercial sago starch. Providing that commercial sago flour has been bleached in the factory, its LAB value also shows higher value than lemantak. Moreover, the particle size of sago flour is also smaller than lemantak, as the effect of multiple-refining in the factory. Meanwhile, the microstructural analysis shows significant difference that is cluster-form-granule in lemantak and disassociated-form-granule in commercial sago flour, which proof that commercial sago flour has been in an extensive process. Finally, the FT-IR results indicated that both sago flour and lemantak has similar spectrometer patterns but differ in the peak intensities, which also indicates the changes in functional properties of sago flour. Results obtained here show that the modern processing equipment as well as the chemical and drying treatment in factory, had led to the loss in some of the purity and functional characteristic in sago starch EDP Sciences 2016-12-12 Article PeerReviewed text en http://ir.unimas.my/id/eprint/15154/1/Comparisons.pdf Mustafa Kamal, M. and Rubiyah, Baini and Shahrol, Mohamaddan and Henry Ragai, A.R. and Soh Fong, L. and Abdul Rahman, N. and Mili, N. and Siti Noor Linda, Taib and Othman, A.K. and Mohammad Omar, Abdullah (2016) Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch. MATEC Web of Conferences, 87. ISSN 2261236X https://www.scopus.com/inward/record.uri?eid=2-s2.0-85009133617&doi=10.1051%2fmatecconf%2f20178703007&partnerID=40&md5=8573b386ed9de12aa20c26877ff008bb DOI: 10.1051/matecconf/20178703007
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
topic TJ Mechanical engineering and machinery
TS Manufactures
spellingShingle TJ Mechanical engineering and machinery
TS Manufactures
Mustafa Kamal, M.
Rubiyah, Baini
Shahrol, Mohamaddan
Henry Ragai, A.R.
Soh Fong, L.
Abdul Rahman, N.
Mili, N.
Siti Noor Linda, Taib
Othman, A.K.
Mohammad Omar, Abdullah
Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch
description Commercial sago starch was obtained from nearby supermarket while traditional sago starch (lemantak) was obtained from local wet-market. In this study, the physicochemical (moisture content, colour, particle size and microstructure) and functional properties (FT-IR spectrometer) of both types of starch were compared. Traditional sago starch (lemantak) exhibits moisture content two times higher than the commercial sago starch. Providing that commercial sago flour has been bleached in the factory, its LAB value also shows higher value than lemantak. Moreover, the particle size of sago flour is also smaller than lemantak, as the effect of multiple-refining in the factory. Meanwhile, the microstructural analysis shows significant difference that is cluster-form-granule in lemantak and disassociated-form-granule in commercial sago flour, which proof that commercial sago flour has been in an extensive process. Finally, the FT-IR results indicated that both sago flour and lemantak has similar spectrometer patterns but differ in the peak intensities, which also indicates the changes in functional properties of sago flour. Results obtained here show that the modern processing equipment as well as the chemical and drying treatment in factory, had led to the loss in some of the purity and functional characteristic in sago starch
format Article
author Mustafa Kamal, M.
Rubiyah, Baini
Shahrol, Mohamaddan
Henry Ragai, A.R.
Soh Fong, L.
Abdul Rahman, N.
Mili, N.
Siti Noor Linda, Taib
Othman, A.K.
Mohammad Omar, Abdullah
author_facet Mustafa Kamal, M.
Rubiyah, Baini
Shahrol, Mohamaddan
Henry Ragai, A.R.
Soh Fong, L.
Abdul Rahman, N.
Mili, N.
Siti Noor Linda, Taib
Othman, A.K.
Mohammad Omar, Abdullah
author_sort Mustafa Kamal, M.
title Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch
title_short Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch
title_full Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch
title_fullStr Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch
title_full_unstemmed Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch
title_sort comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch
publisher EDP Sciences
publishDate 2016
url http://ir.unimas.my/id/eprint/15154/1/Comparisons.pdf
http://ir.unimas.my/id/eprint/15154/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85009133617&doi=10.1051%2fmatecconf%2f20178703007&partnerID=40&md5=8573b386ed9de12aa20c26877ff008bb
_version_ 1724612331043815424
score 13.211869

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