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Effect of Microwave Heating on Potato and Tapioca Starches in Water Suspension

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@article{IJASEIT502,
   author = {Nurul Nadiah binti Ismail and Uthumporn Utra @ Sapina Abdullah and Syahariza Zainul Abidin},
   title = {Effect of Microwave Heating on Potato and Tapioca Starches in Water Suspension},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {5},
   number = {4},
   year = {2015},
   pages = {264--271},
   keywords = {Potato and tapioca, starch, microwave heating treatment, gelatinization temperature, X-ray diffraction, Scanning Electron Microscopy (SEM)},
   abstract = {The effects of microwave heating on properties of starch were studied on potato and tapioca starches in water suspension at different temperature (50°C and 60°C). Potato and tapioca starches were adjusted to 30% (w/v) and heat-moisture treated in a microwave oven and conventional heating.Conventional heating was carried out by direct heating the moisture heated sample at 50oC and 60oC while the microwave heating was carried out by microwave oven and the temperature was controlled approximately to 50oC and 60oC. The heated starch samples were analyzed for amylose content, pasting properties, swelling and solubility, thermal properties, light microscopy, scanning electron microscopy (SEM) and X-ray diffraction. There were present several changes on physicochemical and functional properties of heated starch for both heating methods. However, microwave method gave higher affect on heating treatment rather than conventional heating. Microwave heating was evidenced in affecting pasting properties of potato and tapioca starches by increase the pasting temperature and the paste stability. Microwave heating also significantly increased the amylose content and swelling power but reduced the solubility and enthalpy of gelatinization (ΔH) of those starches. There were changes in granule structure of starch observed by loss of birefringence and ruptures granule in SEM micrographs in both heating treatment. A change in the X-ray diffraction pattern from B-type to A-type was occurred in potato starch but tapioca starch shows no changes in X-ray pattern.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=502},
   doi = {10.18517/ijaseit.5.4.502}
}

EndNote

%A binti Ismail, Nurul Nadiah
%A Sapina Abdullah, Uthumporn Utra @
%A Zainul Abidin, Syahariza
%D 2015
%T Effect of Microwave Heating on Potato and Tapioca Starches in Water Suspension
%B 2015
%9 Potato and tapioca, starch, microwave heating treatment, gelatinization temperature, X-ray diffraction, Scanning Electron Microscopy (SEM)
%! Effect of Microwave Heating on Potato and Tapioca Starches in Water Suspension
%K Potato and tapioca, starch, microwave heating treatment, gelatinization temperature, X-ray diffraction, Scanning Electron Microscopy (SEM)
%X The effects of microwave heating on properties of starch were studied on potato and tapioca starches in water suspension at different temperature (50°C and 60°C). Potato and tapioca starches were adjusted to 30% (w/v) and heat-moisture treated in a microwave oven and conventional heating.Conventional heating was carried out by direct heating the moisture heated sample at 50oC and 60oC while the microwave heating was carried out by microwave oven and the temperature was controlled approximately to 50oC and 60oC. The heated starch samples were analyzed for amylose content, pasting properties, swelling and solubility, thermal properties, light microscopy, scanning electron microscopy (SEM) and X-ray diffraction. There were present several changes on physicochemical and functional properties of heated starch for both heating methods. However, microwave method gave higher affect on heating treatment rather than conventional heating. Microwave heating was evidenced in affecting pasting properties of potato and tapioca starches by increase the pasting temperature and the paste stability. Microwave heating also significantly increased the amylose content and swelling power but reduced the solubility and enthalpy of gelatinization (ΔH) of those starches. There were changes in granule structure of starch observed by loss of birefringence and ruptures granule in SEM micrographs in both heating treatment. A change in the X-ray diffraction pattern from B-type to A-type was occurred in potato starch but tapioca starch shows no changes in X-ray pattern.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=502
%R doi:10.18517/ijaseit.5.4.502
%J International Journal on Advanced Science, Engineering and Information Technology
%V 5
%N 4
%@ 2088-5334

IEEE

Nurul Nadiah binti Ismail,Uthumporn Utra @ Sapina Abdullah and Syahariza Zainul Abidin,"Effect of Microwave Heating on Potato and Tapioca Starches in Water Suspension," International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 4, pp. 264-271, 2015. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.5.4.502.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - binti Ismail, Nurul Nadiah
AU  - Sapina Abdullah, Uthumporn Utra @
AU  - Zainul Abidin, Syahariza
PY  - 2015
TI  - Effect of Microwave Heating on Potato and Tapioca Starches in Water Suspension
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 5 (2015) No. 4
Y2  - 2015
SP  - 264
EP  - 271
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Potato and tapioca, starch, microwave heating treatment, gelatinization temperature, X-ray diffraction, Scanning Electron Microscopy (SEM)
N2  - The effects of microwave heating on properties of starch were studied on potato and tapioca starches in water suspension at different temperature (50°C and 60°C). Potato and tapioca starches were adjusted to 30% (w/v) and heat-moisture treated in a microwave oven and conventional heating.Conventional heating was carried out by direct heating the moisture heated sample at 50oC and 60oC while the microwave heating was carried out by microwave oven and the temperature was controlled approximately to 50oC and 60oC. The heated starch samples were analyzed for amylose content, pasting properties, swelling and solubility, thermal properties, light microscopy, scanning electron microscopy (SEM) and X-ray diffraction. There were present several changes on physicochemical and functional properties of heated starch for both heating methods. However, microwave method gave higher affect on heating treatment rather than conventional heating. Microwave heating was evidenced in affecting pasting properties of potato and tapioca starches by increase the pasting temperature and the paste stability. Microwave heating also significantly increased the amylose content and swelling power but reduced the solubility and enthalpy of gelatinization (ΔH) of those starches. There were changes in granule structure of starch observed by loss of birefringence and ruptures granule in SEM micrographs in both heating treatment. A change in the X-ray diffraction pattern from B-type to A-type was occurred in potato starch but tapioca starch shows no changes in X-ray pattern.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=502
DO  - 10.18517/ijaseit.5.4.502

RefWorks

RT Journal Article
ID 502
A1 binti Ismail, Nurul Nadiah
A1 Sapina Abdullah, Uthumporn Utra @
A1 Zainul Abidin, Syahariza
T1 Effect of Microwave Heating on Potato and Tapioca Starches in Water Suspension
JF International Journal on Advanced Science, Engineering and Information Technology
VO 5
IS 4
YR 2015
SP 264
OP 271
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Potato and tapioca, starch, microwave heating treatment, gelatinization temperature, X-ray diffraction, Scanning Electron Microscopy (SEM)
AB The effects of microwave heating on properties of starch were studied on potato and tapioca starches in water suspension at different temperature (50°C and 60°C). Potato and tapioca starches were adjusted to 30% (w/v) and heat-moisture treated in a microwave oven and conventional heating.Conventional heating was carried out by direct heating the moisture heated sample at 50oC and 60oC while the microwave heating was carried out by microwave oven and the temperature was controlled approximately to 50oC and 60oC. The heated starch samples were analyzed for amylose content, pasting properties, swelling and solubility, thermal properties, light microscopy, scanning electron microscopy (SEM) and X-ray diffraction. There were present several changes on physicochemical and functional properties of heated starch for both heating methods. However, microwave method gave higher affect on heating treatment rather than conventional heating. Microwave heating was evidenced in affecting pasting properties of potato and tapioca starches by increase the pasting temperature and the paste stability. Microwave heating also significantly increased the amylose content and swelling power but reduced the solubility and enthalpy of gelatinization (ΔH) of those starches. There were changes in granule structure of starch observed by loss of birefringence and ruptures granule in SEM micrographs in both heating treatment. A change in the X-ray diffraction pattern from B-type to A-type was occurred in potato starch but tapioca starch shows no changes in X-ray pattern.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=502
DO  - 10.18517/ijaseit.5.4.502