International Journal of Scientific and Research Publications

IJSRP, Volume 10, Issue 9, September 2020 Edition [ISSN 2250-3153]


The difference between gelatinization, endothermic and pasting properties of sago starch and those of other starches
      Ansharullah Ansharullah, Sri Wahyuni, and Muhammad Natsir
Abstract: Properties of gelatinization, endothermic and pasting behaviour of Metroxylon sp. sago starch were studied. Those properties of other starches (Arenga pinnata, wheat, corn, and cassava) were also analyzed as a comparison. It was found that Metroxylon sago starch had a relatively higher gelatinization temperature and endothermic energy, as well as higher peak viscosity. Many potential applications of these starches in the food industry might be made by knowing these properties, in which the search of underutilized starch sources was being pursued.

Reference this Research Paper (copy & paste below code):

Ansharullah Ansharullah, Sri Wahyuni, and Muhammad Natsir (2020); The difference between gelatinization, endothermic and pasting properties of sago starch and those of other starches; International Journal of Scientific and Research Publications (IJSRP) 10(09) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.10.09.2020.p10529
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