Phosphorylation of sago (Metroxylon sagu) starch cross-linked with sodium triphosphate and the physicochemical properties of the potential application in batter

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Phosphorylation of sago (Metroxylon sagu) starch cross-linked with sodium triphosphate and the physicochemical properties of the potential application in batter

This study evaluated the effect of sago starch cross-linked phosphorylated with sodium tripolyphosphate (STPP) (4%, 8%, and 12%) in fried batter. The 12% STPP produced cross-linked starch with the highest degree of substitution (DS) at 0.017. The swelling power, amylose content, peak viscosity, brea...

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Bibliographic Details
Main Authors:	Seet, Chi Yau, Abd Razak, Hanisah Kamilah, Yusoff, Nor Shariffa, Abdullah, Uthumporn Utra @ Sapina
Format:	Article
Published:	Wiley-Blackwell 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/94572/

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