Publication: Properties of jackfruit seed starch oxidized with different levels of sodium hypochlorite
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Issued Date
2017
Resource Type
File Type
application/pdf
ISSN
10942912
Other identifier(s)
2-s2.0-84986213350
Rights Holder(s)
มหาวิทยาลัยศรีนครินทรวิโรฒ
Bibliographic Citation
International Journal of Food Properties. Vol 20, No.5 (2017), p.979-996
Suggested Citation
Naknaen P., Tobkaew W., Chaichaleom S. Properties of jackfruit seed starch oxidized with different levels of sodium hypochlorite. International Journal of Food Properties. Vol 20, No.5 (2017), p.979-996. doi:10.1080/10942912.2016.1191868 Retrieved from: https://hdl.handle.net/20.500.14740/4166
Author(s)
Abstract
The effect of active chlorine concentrations (1–5%) on the properties of jackfruit seed starch was investigated. Both the carbonyl and carboxyl contents of the oxidized starches generally increased with progressive increases in the active chlorine concentration. No evidences of alteration in the morphology and X-ray diffraction pattern were observed after oxidation, while the decrease in relative crystallinity was found. The swelling power of the oxidized starch tended to decrease with the active chlorine levels, particularly at a low level of active chlorine (1–3%). No significant differences in the peak temperature (Tp) and the end temperature (Te) were found between the native and the oxidized starches, while the oxidized starches had lower onset temperatures (To). Parameters, such as pasting temperature, peak viscosity, and setback, decreased with the concentration of active chlorine. In addition, lower syneresis and turbidity were found in all oxidized starches during refrigerated storage compared to the native starch. © 2017 Taylor & Francis Group, LLC.