Effect of sugar and egg yolk addition on gelatinization temperature and paste stability of breadfruit and sweet potato starch

• Published in: Jurnal Penelitian Pengembangan Wilayah Lahan Kering (Indonesia) no. 17
• Main Authors: Nurdjanah, S. (Universitas Lampung, Bandar Lampung (Indonesia). Fakultas Pertanian), Rangga, A
• Format: Journal Article
• Language: English
• Published: 1996
• Subjects: ALMIDON; AMIDON; ARTOCARPUS ALTILIS; AZUCARES; BATATA; EGG YOLK; GELIFICACION; GELIFICATION; JAUNE D'OEUF; JELLIFICATION; PASTA; PASTAS ALIMENTICIAS; PATATE DOUCE; PATE ALIMENTAIRE; STARCH; SUCRES; SUGARS; SWEET POTATOES; YEMA DE HUEVO
• ISSN: 0215-0638

The objective of this work was to study the effect of adding sugar and egg yolk on gelatinization temperature and paste stability of breadfruit and sweet potato starch. Treatments were arranged as factorial in a randomized complete block design with two replications. The data were statistically analyzed with ANOVA and continued with orthogonal polynomial. The first factor was the concentration of sugar (0 percent, 10 percent, and 20 percent), while the second factor was the concentration of egg yolk (0 percent, 5 percent, and 10 percent). The results showed that gelatinization temperature of breadfruit starch was significantly influenced by sugar only, while for sweet potato starch, it was influenced by interaction between sugar and egg yolk. It was also observed that interaction between sugar and yolk significantly influenced the paste stability of breadfruit and sweet potato starch. The addition of sugar tended to raise gelatinization temperature of breadfruit starch and sweet potato starch except for sample treated with 5 percent egg yolk. Addition of sugar significantly increased paste stability of both starches. Addition of egg yolk tended to increase breadfruit starch paste stability except for sample treated with 20 percent sugar. On the contrary, the addition of egg yolk into sweet potato starch suspension decreased paste stability