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    • ISSN: 2010-0221 (Print)
    • Abbreviated Title: Int. J. Chem. Eng. Appl.
    • Frequency: Quarterly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Prof. Dr. Shen-Ming Chen
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Editor-in-chief
Prof. Dr. Shen-Ming Chen
National Taipei University of Technology, Taiwan
 

IJCEA 2020 Vol.11(2): 67-70 ISSN: 2010-0221
doi: 10.18178/ijcea.2020.11.2.782

The Effect of Extrusion Temperature on Changes of Characteristics of Partially Pregelatinized Cassava Starch

Aton Yulianto, Fitri Nur Kayati, Bayu Novariawan, and Arni Supriyanti
Abstract—Indonesia has a large potential source of starch, such as cassava starch which can be used for food or pharmaceutical excipients. Weaknesses of cassava starch characteristics such as viscosity, flow characteristic and hard to dissolve in cold water can be improved by physical, chemical and biological modifications.This study was carried out, to modified cassava starch by extrusion system. This process was resulting in the prototype of partially pregelatinized cassava starch (PGCS). The form of PGCS granules has changed from the round shape to flat and widened by heat and pressure of the extrusion process. Likewise, the results of polarizing microscopy observations show that some starch granules have lost their birefringence properties, and some remain intact. The effect of temperature of extrusion on the change of characteristics of partially pregelatinized starch was analyzed using analysis of variance (ANOVA). Based on the p-value regression, the ANOVA analysis showed that the temperature of extrusion has a significant effect on changes in starch viscosity, bulk density, tapped density, and compressibility. But it did not significantly influence the value of moisture content of PGCS.

Index Terms—Characteristics of partial pregelatinized starch, cassava starch, extrusion variable.

The authors are with National Laboratory for Starch Technology, Agency for the Assesment and Application of Technology, Lampung, Indonesia (e-mail: fitri.nur@bppt.go.id, arni.supriyanti@bppt.go.id, bayu.novariawan@bppt.go.id).

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Cite: Aton Yulianto, Fitri Nur Kayati, Bayu Novariawan, and Arni Supriyanti, "The Effect of Extrusion Temperature on Changes of Characteristics of Partially Pregelatinized Cassava Starch," International Journal of Chemical Engineering and Applications vol. 11, no. 2, pp. 67-70, 2020.

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