| dc.description.abstract | Queensland Arrowroot (Canna edulis, Ker.) representing one of the non-rice food
materials that has high nutrition, especially is carbohydrate content. Queensland
arrowroot starch modified by esterification using CH
COOH were checked to get
typical characteristics of modified starch, so that its optimal usage for the food is known. This research aim to know the influence of CH
COOH, reaction, and
treatment combination of physic, chemical, and functional characteristics in the
modified starch. The results indicate that the concentration CH
3
COOH give very real
influence to bulk angle, fat rate, protein rate, hot pasta viscocity, chilled pasta
viscocity, swelling strength and water absorption. Time of reaction give very real
influence to bulk angle, protein rate, temperature of gelatinization, chilled pasta
viscocity, swelling strength and water absorption. Combination of CH
3
COOH and
reaction time give very real influence to bulk angle, temperature of gelatinization,
hot pasta viscocity, chilled pasta viscocity , swelling strength and water absorption.
The textur and clearness characteristic of modified Queensland arrowroot starch is
visco elastic and clear. | en_US |
