Physico-chemical properties of local native starches

Parent Category: 1998

I. Khatijah and H. Patimah


This article discusses the physico-chemical properties of local native starches from sago, tapioca and two varieties of sweet potato (Bukit Naga and Gendut). The four starches exhibited a high degree of whiteness. Generally, the fat, ash and protein contents of the starches were low. One hundred per cent each of sago and tapioca starches passed through a 125 μm sieve while only 85.9% of the Bukit Naga starch and 75.5% of the Gendut starch passed through it. Tapioca starch paste had the lowest gelatinization temperature, peak viscosity, viscosity at 50 °C, set back value and consistency; shortest time to gel and to reach peak viscosity. Sago starch paste had the highest peak viscosity corresponding to a higher thickening power of the starch. The Gendut starch exhibited the highest paste viscosity stability during heating. The granule swelling power of sago starch at 75–95 ° C was the highest compared to the other three starches. This starch had the highest amylose content while tapioca starch had the lowest.


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