Study of Functional Properties of Hydroxyploopylated and Cross-linked Arrowroot (Marantha arudinacea) Starch as Ingredient for Food Industry
Proceedings of the
ｾ＠
" ' I M I '-
In ｓＮｩｾｄ
Ｎ ｃｾ＠
..........ｾｬｑｉｩｵｭ
..
.
ﾷ＠
ＺＮｾ＠
on The Science of Health, Beauty & Ageil!9
7 May 2012
.
Concorde Hotel, Shah Alam, Malaysia
e'
•
-=.tlnuali"l
EDrrORS
"rill.,,," Abdullah
Ｌｾ＠
Tatl Suryatl Syamsudln
.
e
EDITORS
. Vasotha Sundaraj
Anushla Swamlnathan
Hasdlanty Abdullah
Fenny Martha OWIvany
Sasantl T. Darijanto
Proceedings of the
lAB Women in Science
International Sylnposium
"The Science of Health, Beauty & Ageing"
7 May 2012 I Monday
Concorde Hotel Shah Alam
Shah Alam, Selangor
Malaysia
Chief Editors:
Fatimah Corazon Abdullah (UNISEL)
Tati Suryati Syamsudin (ITB)
Editors:
UNISEL
Yasotha Sundaraj
Anushia Swaminathan
Hasdianty Abdullah
rTB
Fenny Martha DwivallY
Sasanti T. Darijanto
Proceedings of lAB Women in Science International Symposium
7 May 2012 I Concordc Hotel Shah Alam, Selangor, Malaysia
Study of Functional Properties of Hydroxyploopylated and Cross-linked
Anowroot (Marantha arudinacea) Starch as Ingredient for Food Industry
1
Fcry, K .-1 an d T'Itl,. C.S. J
·· . R. M . 1"4
RIJantt,
/ ', Ded'I, F".-,
I School of Life dan Science Technology, Institut Teknologi Bandung, Indonesia.
Department of Food Science and Technology, Bogor Institute of Agriculture, Indonesia.
Department Industrial of Agriculture Technology; Bogor Institute of Agriculture, Indonesia.
[email protected]
2
3
ABSTRACT
Modified arrowroot starch produced by using propylene oxide and cross-link by using sodium
trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) was done to fix flaws that are
owned by natural starches, so that they can ilave a broad application in the food industry. The
use of arrowroot starch is meant to provide the food industry raw materials from new local
sources of food, so that arrowroot starch may be an alternative that has characteristics
comparable to or better than its origin. Dual modification of arrowroot starch result to
changes on functional properties. The time to achieve gelatinization is faster at lower
temperatures as compared to the native starch. Setback viscosity values shown in the lowest
concentration level of 10% propylene oxide is in the range of 925 cP - 1073 cP, so that
modifications at these levels showed a lower tendency for retrogradation. At acidic pH (3.5),
there is a decrease in viscosity of starch pastes at differcnt levels of temperature change as
compared with the normal pH. Arrowroot starch modification in combination with 8%
propylene oxide: STMP 2-3%: STPP 5-6% and I 0% propylene oxide: STMP 1%: STPP 4%
showed the best stability of the freeze-thaw. There is a tendency of decrease in the paste
clarity (% T 650) with increasing concentration of phosphate salts STMP/STPP as reagents of
cross-links at each level of concentration of propylene oxide. Sedimentation volume of
modified starch gives a higher value compared to the native starch except for the treatment of
phosphate salts STMP 1%: STPP 4% at concentration of propylene oxide 8% and 12%. Gel
streng'th increased at a low concentration of propylene oxide (8%) as compared to the native
starch, but deCl'eased with higher concentrations of propylene oxide. Arrowroot starch that
was modified using propylene oxide at concentration of 8% -10% and phosphate salt at
concentration of 1% -2% STMP: 3% -5% STPP shows a change of functional properties
better than other treatments, making it safe to be used as commercialized ingredients for food
industry.
INTRODUCTION
The divcrsity of modem food industry and the variety of food products is vcry high rcquiring
the tolerant starch raw materials in a broad range of proccssing tcchniques from the
preparation, storagc, and distribution. Modified starches using propylene oxide and cross-link
using sodium tril11etaphosphate (STMP) and sodium tripolyphosphate (STPP) is done to fix
flaw s that are owned by natural starches for a broad application in thc food industry. The use
at" arrowroot starch in -this study aims to provide the food industry raw ｬＱｾｴ･ｲｩ｡ｳ＠
from ncw
sourccs of food that is local, so that arrowroot starch may bc an alternativc that have
characteristics comparable to or better than it actually is. The aim of this research is to
improve the functional propcrties of arrowroot starch to obtain a modified vCl"sion that has the
characteristics that can be used in the food industlY.
Proceedings of lAB Women in Science International Symposium
7 May 20121 Coneordc Hotel Shah Alam, Sclangor, Malays ia
MATERIALS AND METHODS
Arrowroot starch as main materials were derived from the tuber (harvest age 10 months),
sodium sulfate, STMP, STPP, and propylene oxide from Sigma Aldrich, and all chemicals
lIsed in this experiment were analytical grade.
Dual modification process of arrowroot starch used a combination of hydroxypropylated
concentration levels (8%, 10% and 12% propylene oxide) and cross-link reagent
concentrations using STMP and STPP with a ratio of 1%: 4%, 2%: 5%, and 3%: 6%.
::!:t:: studied, namely: pasting properties using the Rapid Visco Analyzer
Functionai ｰｲｯ･ｩ｣ｾ＠
(R V A) (Deetae et al., 2008); freeze-thaw stability (Deetae et aI., 2008 ; Lee and Yoo, 20 II);
stability to acidic conditions (Wattanachant et al., 2002); paste clarity (Craig et aI, 1989 in
Lee and Yoo, 20 II); sedimentation volume (Tessler, 1978), and gel strength (Lee and Yoo,
20 II). The data was analyzed using analysis of variance (a = 0.05) and difference test using
Duncan Muitiple Range Test (a = 0.05) using SPSS 16.0 for Windows.
RESULTS AND DISCUSSION
Pasting properties alld acid stability
The time to achieve gelatinization is faster at lower temperatures as compared to the native
starch. Native starch peak viscosity value in 4029 cP is lower than the value of viscosity
modi fied starches (> 6000 cP). Setback viscosity values shown in the lowest concentration
level of 10% propylene oxide is in the range of 925 cP - 1073 cP, so that modifications at
these levels showed a lower tendency for the retrogradation . At acidic pH (3.5) a decrease in
viscosity of starch ·pastes a·t . different levels of temperature change as compared with the
normal pH (Table I).
Tab I e I : Pasting properties of dual modified arrowroot starch using Rapid Visco Analyzer (RV A)
on p.H65 an d35
Puling lime
(minufe)
Treatment
ｓＢｬ
ｬ｜ Ｇｾ＠
6 .5
3.5
7.RO
7.33
7.33
6.87
7.07
7.00
7.73
7.67
7.67
7.60
7.40
7 .27
7.47
7.07
7.00
7.20
7.53
7.60
7.67
ｾＮｳＩ＠
PO R%: s niP I· ·os rpp n,
PO
ｬＧｾ［＠
STt\lP 2%:s rPll 5'!o
PO
PO
PO
PO
PO
PO
PO
R%: STM I' 3",;:5Tpp 6%
IO°{,: STt\ IP I% :S TPP Ｔ ｾｯ＠
I ｏＢ Ｌ ｾＺ＠ STI\ I P :!% :STPP ;%
Ｑ Ｐｾ［Ｚ＠
sn"l p Ｓｾ［
Ｚ ｓ ｔｰｐ＠
6%
12"'. : SH IP 1';:STrP 4%
12'io; STf'vIP 2%:STPP 5%
,"'Y.: s n iP 3%:STrP 6%
Pasting
temperature
rCI
6.5 .
3.5
72.R5
6R .R5
68 .R5
6R.R5
67.45
66.90
67.65
68.45
68.75
68.00
70.00
6R.RO
68.RS
6R.45
67.3 0
66.90
67.65
68.40
68AO
68.00
Peak viscosit)'
Final viscosity
«PI
95·C «PI
6.5
3.5
6.5
3.5
4209
6203
6534
7066
7533
7689
7446
7089
7324
7636
5)57
533 0
5689
&100
658 I
6916
67K6
6396
6673
72 15
) 106
)20)
3454
3779
4390
4186
4641
4670
4572
46 52
5562
Ketl::rn nga n : PO = proplkn ob lda; ST MP = .\ Odi"m ,n mera phosph(l/I.:: STllP = soc/i"m Iri ｲＨＩｾ｜
44XI)
Ｇ＠
4522
·.1931
509 1
5224
53gg
S024
5584
567 1
ｂｲ
｣｡Ｂ､ｯ
6.5
110)
1714
2012
2 135
2442
2465
205R
2065
1740
1965
ｾｭ＠
f in;.!1 viscosi!)'
(rP)
«PI
3.5
6.5
3.5
2 15-'
54 14
6930
6919
5 12 1
5799
5g79
6326
5895
5959
6657
6783
7526
8207
I R7('
1919
,0 10
2395
1275
2 116
Ig24
20, I
1653
ＷＲｾ
Ｔ＠
60 16
ＶｾＹＷ＠
6355
n07
8 1R2
8 165
Sctbucl.: (cP)
6.5
n OB
2J4 1
2347
2353
925
1073
967
2783
2598
2494
3.5
191B
2345
2100
1936
1709
131 R
19R7
22 11
2874
2645
rllOSphoh'
Freeze-thm\'
Arrowroot starch modification in combination with 8% propylene oxide: STMP 2-3%: STPP
5-G°Ic, and 10% propylene oxide: STMP 1%: STPP'4% showed the best stability of the free zcthaw, because at the end of the fourth cycle syne res is only have
ｾ＠
" ' I M I '-
In ｓＮｩｾｄ
Ｎ ｃｾ＠
..........ｾｬｑｉｩｵｭ
..
.
ﾷ＠
ＺＮｾ＠
on The Science of Health, Beauty & Ageil!9
7 May 2012
.
Concorde Hotel, Shah Alam, Malaysia
e'
•
-=.tlnuali"l
EDrrORS
"rill.,,," Abdullah
Ｌｾ＠
Tatl Suryatl Syamsudln
.
e
EDITORS
. Vasotha Sundaraj
Anushla Swamlnathan
Hasdlanty Abdullah
Fenny Martha OWIvany
Sasantl T. Darijanto
Proceedings of the
lAB Women in Science
International Sylnposium
"The Science of Health, Beauty & Ageing"
7 May 2012 I Monday
Concorde Hotel Shah Alam
Shah Alam, Selangor
Malaysia
Chief Editors:
Fatimah Corazon Abdullah (UNISEL)
Tati Suryati Syamsudin (ITB)
Editors:
UNISEL
Yasotha Sundaraj
Anushia Swaminathan
Hasdianty Abdullah
rTB
Fenny Martha DwivallY
Sasanti T. Darijanto
Proceedings of lAB Women in Science International Symposium
7 May 2012 I Concordc Hotel Shah Alam, Selangor, Malaysia
Study of Functional Properties of Hydroxyploopylated and Cross-linked
Anowroot (Marantha arudinacea) Starch as Ingredient for Food Industry
1
Fcry, K .-1 an d T'Itl,. C.S. J
·· . R. M . 1"4
RIJantt,
/ ', Ded'I, F".-,
I School of Life dan Science Technology, Institut Teknologi Bandung, Indonesia.
Department of Food Science and Technology, Bogor Institute of Agriculture, Indonesia.
Department Industrial of Agriculture Technology; Bogor Institute of Agriculture, Indonesia.
[email protected]
2
3
ABSTRACT
Modified arrowroot starch produced by using propylene oxide and cross-link by using sodium
trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) was done to fix flaws that are
owned by natural starches, so that they can ilave a broad application in the food industry. The
use of arrowroot starch is meant to provide the food industry raw materials from new local
sources of food, so that arrowroot starch may be an alternative that has characteristics
comparable to or better than its origin. Dual modification of arrowroot starch result to
changes on functional properties. The time to achieve gelatinization is faster at lower
temperatures as compared to the native starch. Setback viscosity values shown in the lowest
concentration level of 10% propylene oxide is in the range of 925 cP - 1073 cP, so that
modifications at these levels showed a lower tendency for retrogradation. At acidic pH (3.5),
there is a decrease in viscosity of starch pastes at differcnt levels of temperature change as
compared with the normal pH. Arrowroot starch modification in combination with 8%
propylene oxide: STMP 2-3%: STPP 5-6% and I 0% propylene oxide: STMP 1%: STPP 4%
showed the best stability of the freeze-thaw. There is a tendency of decrease in the paste
clarity (% T 650) with increasing concentration of phosphate salts STMP/STPP as reagents of
cross-links at each level of concentration of propylene oxide. Sedimentation volume of
modified starch gives a higher value compared to the native starch except for the treatment of
phosphate salts STMP 1%: STPP 4% at concentration of propylene oxide 8% and 12%. Gel
streng'th increased at a low concentration of propylene oxide (8%) as compared to the native
starch, but deCl'eased with higher concentrations of propylene oxide. Arrowroot starch that
was modified using propylene oxide at concentration of 8% -10% and phosphate salt at
concentration of 1% -2% STMP: 3% -5% STPP shows a change of functional properties
better than other treatments, making it safe to be used as commercialized ingredients for food
industry.
INTRODUCTION
The divcrsity of modem food industry and the variety of food products is vcry high rcquiring
the tolerant starch raw materials in a broad range of proccssing tcchniques from the
preparation, storagc, and distribution. Modified starches using propylene oxide and cross-link
using sodium tril11etaphosphate (STMP) and sodium tripolyphosphate (STPP) is done to fix
flaw s that are owned by natural starches for a broad application in thc food industry. The use
at" arrowroot starch in -this study aims to provide the food industry raw ｬＱｾｴ･ｲｩ｡ｳ＠
from ncw
sourccs of food that is local, so that arrowroot starch may bc an alternativc that have
characteristics comparable to or better than it actually is. The aim of this research is to
improve the functional propcrties of arrowroot starch to obtain a modified vCl"sion that has the
characteristics that can be used in the food industlY.
Proceedings of lAB Women in Science International Symposium
7 May 20121 Coneordc Hotel Shah Alam, Sclangor, Malays ia
MATERIALS AND METHODS
Arrowroot starch as main materials were derived from the tuber (harvest age 10 months),
sodium sulfate, STMP, STPP, and propylene oxide from Sigma Aldrich, and all chemicals
lIsed in this experiment were analytical grade.
Dual modification process of arrowroot starch used a combination of hydroxypropylated
concentration levels (8%, 10% and 12% propylene oxide) and cross-link reagent
concentrations using STMP and STPP with a ratio of 1%: 4%, 2%: 5%, and 3%: 6%.
::!:t:: studied, namely: pasting properties using the Rapid Visco Analyzer
Functionai ｰｲｯ･ｩ｣ｾ＠
(R V A) (Deetae et al., 2008); freeze-thaw stability (Deetae et aI., 2008 ; Lee and Yoo, 20 II);
stability to acidic conditions (Wattanachant et al., 2002); paste clarity (Craig et aI, 1989 in
Lee and Yoo, 20 II); sedimentation volume (Tessler, 1978), and gel strength (Lee and Yoo,
20 II). The data was analyzed using analysis of variance (a = 0.05) and difference test using
Duncan Muitiple Range Test (a = 0.05) using SPSS 16.0 for Windows.
RESULTS AND DISCUSSION
Pasting properties alld acid stability
The time to achieve gelatinization is faster at lower temperatures as compared to the native
starch. Native starch peak viscosity value in 4029 cP is lower than the value of viscosity
modi fied starches (> 6000 cP). Setback viscosity values shown in the lowest concentration
level of 10% propylene oxide is in the range of 925 cP - 1073 cP, so that modifications at
these levels showed a lower tendency for the retrogradation . At acidic pH (3.5) a decrease in
viscosity of starch ·pastes a·t . different levels of temperature change as compared with the
normal pH (Table I).
Tab I e I : Pasting properties of dual modified arrowroot starch using Rapid Visco Analyzer (RV A)
on p.H65 an d35
Puling lime
(minufe)
Treatment
ｓＢｬ
ｬ｜ Ｇｾ＠
6 .5
3.5
7.RO
7.33
7.33
6.87
7.07
7.00
7.73
7.67
7.67
7.60
7.40
7 .27
7.47
7.07
7.00
7.20
7.53
7.60
7.67
ｾＮｳＩ＠
PO R%: s niP I· ·os rpp n,
PO
ｬＧｾ［＠
STt\lP 2%:s rPll 5'!o
PO
PO
PO
PO
PO
PO
PO
R%: STM I' 3",;:5Tpp 6%
IO°{,: STt\ IP I% :S TPP Ｔ ｾｯ＠
I ｏＢ Ｌ ｾＺ＠ STI\ I P :!% :STPP ;%
Ｑ Ｐｾ［Ｚ＠
sn"l p Ｓｾ［
Ｚ ｓ ｔｰｐ＠
6%
12"'. : SH IP 1';:STrP 4%
12'io; STf'vIP 2%:STPP 5%
,"'Y.: s n iP 3%:STrP 6%
Pasting
temperature
rCI
6.5 .
3.5
72.R5
6R .R5
68 .R5
6R.R5
67.45
66.90
67.65
68.45
68.75
68.00
70.00
6R.RO
68.RS
6R.45
67.3 0
66.90
67.65
68.40
68AO
68.00
Peak viscosit)'
Final viscosity
«PI
95·C «PI
6.5
3.5
6.5
3.5
4209
6203
6534
7066
7533
7689
7446
7089
7324
7636
5)57
533 0
5689
&100
658 I
6916
67K6
6396
6673
72 15
) 106
)20)
3454
3779
4390
4186
4641
4670
4572
46 52
5562
Ketl::rn nga n : PO = proplkn ob lda; ST MP = .\ Odi"m ,n mera phosph(l/I.:: STllP = soc/i"m Iri ｲＨＩｾ｜
44XI)
Ｇ＠
4522
·.1931
509 1
5224
53gg
S024
5584
567 1
ｂｲ
｣｡Ｂ､ｯ
6.5
110)
1714
2012
2 135
2442
2465
205R
2065
1740
1965
ｾｭ＠
f in;.!1 viscosi!)'
(rP)
«PI
3.5
6.5
3.5
2 15-'
54 14
6930
6919
5 12 1
5799
5g79
6326
5895
5959
6657
6783
7526
8207
I R7('
1919
,0 10
2395
1275
2 116
Ig24
20, I
1653
ＷＲｾ
Ｔ＠
60 16
ＶｾＹＷ＠
6355
n07
8 1R2
8 165
Sctbucl.: (cP)
6.5
n OB
2J4 1
2347
2353
925
1073
967
2783
2598
2494
3.5
191B
2345
2100
1936
1709
131 R
19R7
22 11
2874
2645
rllOSphoh'
Freeze-thm\'
Arrowroot starch modification in combination with 8% propylene oxide: STMP 2-3%: STPP
5-G°Ic, and 10% propylene oxide: STMP 1%: STPP'4% showed the best stability of the free zcthaw, because at the end of the fourth cycle syne res is only have