Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch
Commercial sago starch was obtained from nearby supermarket while traditional sago starch (lemantak) was obtained from local wet-market. In this study, the physicochemical (moisture content, colour, particle size and microstructure) and functional properties (FT-IR spectrometer) of both types of sta...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2016
|
| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/15154/ http://ir.unimas.my/id/eprint/15154/1/Comparisons.pdf |
| _version_ | 1848837793923465216 |
|---|---|
| author | Mustafa Kamal, M. Rubiyah, Baini Shahrol, Mohamaddan Henry Ragai, A.R. Soh Fong, L. Abdul Rahman, N. Mili, N. Siti Noor Linda, Taib Othman, A.K. Mohammad Omar, Abdullah |
| author_facet | Mustafa Kamal, M. Rubiyah, Baini Shahrol, Mohamaddan Henry Ragai, A.R. Soh Fong, L. Abdul Rahman, N. Mili, N. Siti Noor Linda, Taib Othman, A.K. Mohammad Omar, Abdullah |
| author_sort | Mustafa Kamal, M. |
| building | UNIMAS Institutional Repository |
| collection | Online Access |
| description | Commercial sago starch was obtained from nearby supermarket while traditional sago starch (lemantak) was obtained from local wet-market. In this study, the physicochemical (moisture content, colour, particle size and microstructure) and functional properties (FT-IR spectrometer) of both types of starch were compared. Traditional sago starch (lemantak) exhibits moisture content two times higher than the commercial sago starch. Providing that commercial sago flour has been bleached in the factory, its LAB value also shows higher value than lemantak. Moreover, the particle size of sago flour is also smaller than lemantak, as the effect of multiple-refining in the factory. Meanwhile, the microstructural analysis shows significant difference that is cluster-form-granule in lemantak and disassociated-form-granule in commercial sago flour, which proof that commercial sago flour has been in an extensive process. Finally, the FT-IR results indicated that both sago flour and lemantak has similar spectrometer patterns but differ in the peak intensities, which also indicates the changes in functional properties of sago flour. Results obtained here show that the modern processing equipment as well as the chemical and drying treatment in factory, had led to the loss in some of the purity and functional characteristic in sago starch |
| first_indexed | 2025-11-15T06:45:19Z |
| format | Article |
| id | unimas-15154 |
| institution | Universiti Malaysia Sarawak |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T06:45:19Z |
| publishDate | 2016 |
| publisher | EDP Sciences |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | unimas-151542022-02-08T02:21:09Z http://ir.unimas.my/id/eprint/15154/ Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch Mustafa Kamal, M. Rubiyah, Baini Shahrol, Mohamaddan Henry Ragai, A.R. Soh Fong, L. Abdul Rahman, N. Mili, N. Siti Noor Linda, Taib Othman, A.K. Mohammad Omar, Abdullah TJ Mechanical engineering and machinery TS Manufactures Commercial sago starch was obtained from nearby supermarket while traditional sago starch (lemantak) was obtained from local wet-market. In this study, the physicochemical (moisture content, colour, particle size and microstructure) and functional properties (FT-IR spectrometer) of both types of starch were compared. Traditional sago starch (lemantak) exhibits moisture content two times higher than the commercial sago starch. Providing that commercial sago flour has been bleached in the factory, its LAB value also shows higher value than lemantak. Moreover, the particle size of sago flour is also smaller than lemantak, as the effect of multiple-refining in the factory. Meanwhile, the microstructural analysis shows significant difference that is cluster-form-granule in lemantak and disassociated-form-granule in commercial sago flour, which proof that commercial sago flour has been in an extensive process. Finally, the FT-IR results indicated that both sago flour and lemantak has similar spectrometer patterns but differ in the peak intensities, which also indicates the changes in functional properties of sago flour. Results obtained here show that the modern processing equipment as well as the chemical and drying treatment in factory, had led to the loss in some of the purity and functional characteristic in sago starch EDP Sciences 2016-12-12 Article PeerReviewed text en http://ir.unimas.my/id/eprint/15154/1/Comparisons.pdf Mustafa Kamal, M. and Rubiyah, Baini and Shahrol, Mohamaddan and Henry Ragai, A.R. and Soh Fong, L. and Abdul Rahman, N. and Mili, N. and Siti Noor Linda, Taib and Othman, A.K. and Mohammad Omar, Abdullah (2016) Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch. MATEC Web of Conferences, 87. ISSN 2261236X https://www.scopus.com/inward/record.uri?eid=2-s2.0-85009133617&doi=10.1051%2fmatecconf%2f20178703007&partnerID=40&md5=8573b386ed9de12aa20c26877ff008bb DOI: 10.1051/matecconf/20178703007 |
| spellingShingle | TJ Mechanical engineering and machinery TS Manufactures Mustafa Kamal, M. Rubiyah, Baini Shahrol, Mohamaddan Henry Ragai, A.R. Soh Fong, L. Abdul Rahman, N. Mili, N. Siti Noor Linda, Taib Othman, A.K. Mohammad Omar, Abdullah Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch |
| title | Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch |
| title_full | Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch |
| title_fullStr | Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch |
| title_full_unstemmed | Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch |
| title_short | Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch |
| title_sort | comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch |
| topic | TJ Mechanical engineering and machinery TS Manufactures |
| url | http://ir.unimas.my/id/eprint/15154/ http://ir.unimas.my/id/eprint/15154/ http://ir.unimas.my/id/eprint/15154/ http://ir.unimas.my/id/eprint/15154/1/Comparisons.pdf |