Physico-chemical properties of cross-linked sago starch

I. Khatijah and H. Patimah

Abstract

Sago starch was modified by cross-linking with sodium trimetaphosphate to widen its use in food processing. The optimum conditions required for crosslinking were pH 10.0, temperature 45 ・} 2 °C, 0.4% sodium trimetaphosphate and a reaction time of 8 h. The residual phosphorus content of the resulting starch was lower than the level specified by FAO/WHO and EEC. The characteristics of the cross-linked starch differed from its native form. The cross-linked starch had lower swelling power than its native starch. However, it had high viscosity stability even at pH 3.6. This indicates its suitability to be used in foods with pH ≥ 3.6 such as sauces.

 

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