Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch

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

[img] PDF

Download (59kB)
Official URL:


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

Item Type: Article
Uncontrolled Keywords: Chemical equipment; Granulation; Moisture; Moisture determination; Particle size; Spectrometers Drying treatment; FT-IR-spectrometers; Functional characteristics; Functional properties; Microstructural analysis; Peak intensity; Processing equipment; Sago starch, unimas, university, universiti, Borneo, Malaysia, Sarawak, Kuching, Samarahan, ipta, education, research, Universiti Malaysia Sarawak
Subjects: T Technology > TJ Mechanical engineering and machinery
T Technology > TS Manufactures
Divisions: Academic Faculties, Institutes and Centres > Faculty of Engineering
Faculties, Institutes, Centres > Faculty of Engineering
Depositing User: Ibrahim
Date Deposited: 03 Feb 2017 07:50
Last Modified: 08 Feb 2022 02:21

Actions (For repository members only: login required)

View Item View Item