Physicochemical and Pasting Properties of Cross Linked-Banana Flour
Role of milieu pH at 5, 8 and 11 has been investigated to determine the effectiveness of cross-linking by STPP (Sodium tripolyphosphate) to banana flour. Change in physicochemical and pasting properties due to the treatments have been studied. The characterization by XRD and FTIR has also been carri...
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| Veröffentlicht in: | IOP conference series. Earth and environmental science 2019-06, Vol.292 (1), p.12006 |
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| creator | Marta, H Cahyana, Y Senia, E Djali, M Halim, I R Urrohmah, S Khairunnissa, D S Sutardi, A A |
| description | Role of milieu pH at 5, 8 and 11 has been investigated to determine the effectiveness of cross-linking by STPP (Sodium tripolyphosphate) to banana flour. Change in physicochemical and pasting properties due to the treatments have been studied. The characterization by XRD and FTIR has also been carried out to reveal the diffraction pattern and the change in the chemical functional group. The result showed that cross-linking at the pH studied did not change the diffraction pattern of banana flour. An investigation using FTIR indicated that peak absorbance at wavenumber 2300 and 928 cm−1 increased following the treatment with the increase of pH, suggesting the formation of diester phosphate and C-O-P linking respectively. Swelling volume and solubility were remarkably affected by crosslinking at pH 11 while freeze-thaw stability at pH 5. The effectiveness of cross-linking on changing the pasting properties was not affected by the pH but cross-linking per se decreased the breakdown viscosity compared to the native flour. |
| doi_str_mv | 10.1088/1755-1315/292/1/012006 |
| format | Article |
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Change in physicochemical and pasting properties due to the treatments have been studied. The characterization by XRD and FTIR has also been carried out to reveal the diffraction pattern and the change in the chemical functional group. The result showed that cross-linking at the pH studied did not change the diffraction pattern of banana flour. An investigation using FTIR indicated that peak absorbance at wavenumber 2300 and 928 cm−1 increased following the treatment with the increase of pH, suggesting the formation of diester phosphate and C-O-P linking respectively. Swelling volume and solubility were remarkably affected by crosslinking at pH 11 while freeze-thaw stability at pH 5. The effectiveness of cross-linking on changing the pasting properties was not affected by the pH but cross-linking per se decreased the breakdown viscosity compared to the native flour.</description><identifier>ISSN: 1755-1307</identifier><identifier>EISSN: 1755-1315</identifier><identifier>DOI: 10.1088/1755-1315/292/1/012006</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Crosslinking ; Diffraction ; Diffraction patterns ; Flour ; Freeze-thaw ; Freeze-thawing ; Functional groups ; pH effects ; Sodium triphosphate ; Sodium tripolyphosphate ; Wavelengths</subject><ispartof>IOP conference series. Earth and environmental science, 2019-06, Vol.292 (1), p.12006</ispartof><rights>Published under licence by IOP Publishing Ltd</rights><rights>2019. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). 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The effectiveness of cross-linking on changing the pasting properties was not affected by the pH but cross-linking per se decreased the breakdown viscosity compared to the native flour.</description><subject>Crosslinking</subject><subject>Diffraction</subject><subject>Diffraction patterns</subject><subject>Flour</subject><subject>Freeze-thaw</subject><subject>Freeze-thawing</subject><subject>Functional groups</subject><subject>pH effects</subject><subject>Sodium triphosphate</subject><subject>Sodium tripolyphosphate</subject><subject>Wavelengths</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>O3W</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqFkNFLwzAQxoMoOKf_ggR88aU2lzRJ-6hlU2HgQH0OWZq4zq2tyfaw_34plYkgyD3cwX3ffccPoWsgd0DyPAXJeQIMeEoLmkJKgBIiTtDouDg9zkSeo4sQVlEgM1aMUDlf7kNtWrO0m9roNdZNhec6bOvmA89921m_rW3ArcOlb0PAs7r5tFXyoJtYeLpud_4SnTm9Dvbqu4_R-3TyVj4ls5fH5_J-lhhGqUgcB7EAzRjLQRvJpFk4AkXhxMJKV0ghuJTccZIRLQ2rcu5AMp5JSS3XmWZjdDPc7Xz7tbNhq1YxvYmRinIu8wwE5VElBpXp__XWqc7XG-33Cojqgameheq5qAhMgRqARSMdjHXb_Vz-13T7h2kyef0lU13l2AFJVnez</recordid><startdate>20190601</startdate><enddate>20190601</enddate><creator>Marta, H</creator><creator>Cahyana, Y</creator><creator>Senia, E</creator><creator>Djali, M</creator><creator>Halim, I R</creator><creator>Urrohmah, S</creator><creator>Khairunnissa, D S</creator><creator>Sutardi, A A</creator><general>IOP Publishing</general><scope>O3W</scope><scope>TSCCA</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20190601</creationdate><title>Physicochemical and Pasting Properties of Cross Linked-Banana Flour</title><author>Marta, H ; Cahyana, Y ; Senia, E ; Djali, M ; Halim, I R ; Urrohmah, S ; Khairunnissa, D S ; Sutardi, A A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3226-f516b1a33381ac737cbf0199f6be7f97665775f5040a7c3d85f17354772e5a4a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Crosslinking</topic><topic>Diffraction</topic><topic>Diffraction patterns</topic><topic>Flour</topic><topic>Freeze-thaw</topic><topic>Freeze-thawing</topic><topic>Functional groups</topic><topic>pH effects</topic><topic>Sodium triphosphate</topic><topic>Sodium tripolyphosphate</topic><topic>Wavelengths</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Marta, H</creatorcontrib><creatorcontrib>Cahyana, Y</creatorcontrib><creatorcontrib>Senia, E</creatorcontrib><creatorcontrib>Djali, M</creatorcontrib><creatorcontrib>Halim, I R</creatorcontrib><creatorcontrib>Urrohmah, S</creatorcontrib><creatorcontrib>Khairunnissa, D S</creatorcontrib><creatorcontrib>Sutardi, A A</creatorcontrib><collection>Institute of Physics Open Access Journal Titles</collection><collection>IOPscience (Open Access)</collection><collection>CrossRef</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection (Proquest) (PQ_SDU_P3)</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database (Proquest) (PQ_SDU_P3)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. Earth and environmental science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Marta, H</au><au>Cahyana, Y</au><au>Senia, E</au><au>Djali, M</au><au>Halim, I R</au><au>Urrohmah, S</au><au>Khairunnissa, D S</au><au>Sutardi, A A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical and Pasting Properties of Cross Linked-Banana Flour</atitle><jtitle>IOP conference series. Earth and environmental science</jtitle><addtitle>IOP Conf. Ser.: Earth Environ. Sci</addtitle><date>2019-06-01</date><risdate>2019</risdate><volume>292</volume><issue>1</issue><spage>12006</spage><pages>12006-</pages><issn>1755-1307</issn><eissn>1755-1315</eissn><abstract>Role of milieu pH at 5, 8 and 11 has been investigated to determine the effectiveness of cross-linking by STPP (Sodium tripolyphosphate) to banana flour. Change in physicochemical and pasting properties due to the treatments have been studied. The characterization by XRD and FTIR has also been carried out to reveal the diffraction pattern and the change in the chemical functional group. The result showed that cross-linking at the pH studied did not change the diffraction pattern of banana flour. An investigation using FTIR indicated that peak absorbance at wavenumber 2300 and 928 cm−1 increased following the treatment with the increase of pH, suggesting the formation of diester phosphate and C-O-P linking respectively. Swelling volume and solubility were remarkably affected by crosslinking at pH 11 while freeze-thaw stability at pH 5. The effectiveness of cross-linking on changing the pasting properties was not affected by the pH but cross-linking per se decreased the breakdown viscosity compared to the native flour.</abstract><cop>Bristol</cop><pub>IOP Publishing</pub><doi>10.1088/1755-1315/292/1/012006</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Crosslinking Diffraction Diffraction patterns Flour Freeze-thaw Freeze-thawing Functional groups pH effects Sodium triphosphate Sodium tripolyphosphate Wavelengths |
| title | Physicochemical and Pasting Properties of Cross Linked-Banana Flour |
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