International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 5 (2019)

Alteration of cassava starch properties after ozone-oxidation treatment in different time


Wiwit Murdianto, Yudi Pranoto, Sri Anggrahini, Sutardi

Starch is an essential source of raw materials for food and other industries. One source of starch which is currently abundant and easily obtained is cassava. Ozone is a reliable and safe modifying agent to use. Ozone is non-toxic, harmless to humans and the environment, and it quickly decomposes into oxygen and leaves no waste. The effect ozone-oxidation on cassava starch at a different time (15 min, 30 min, 45 min, and 60 min at 30OC) was investigated for FTIR spectroscopy, pH, X-ray diffraction, WBC and OBC, and morphology of granules starch. The result showed that FTIR spectra of ozone-oxidized cassava starches did not show any difference compared to native starch. However, the pH and OBC showed decreased with increasing oxidation time and decreased from 7.24-4.09, and 127-99%, respectively. Moreover, the WBC and relative crystallinity (RC) showed risen from 71-97% and 29.90-37.58%, respectively. The morphology of native and ozone-oxidized cassava starch granules showed different from each other.
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