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RETROGRADATION PROPERTIES OF HEAT MOISTURE TREATED (HMT) SAGO AND ARENGA STARCHES
2021
Indonesian Food and Nutrition Progress
This study aimed to investigate the retrogradation rate of heat moisture treated sago and arenga starches using different approaches, including a thermal approach using DSC (differential scanning calorimetry), a rheological approach using dynamic viscoelasticity as rheological and syneresis level. The autoclaving procedures prepared the HMT starches at 20% moisture content and warmed to 120°C for 60 min and 90 min for sago and arenga starches, respectively. The Avrami equation was used to
doi:10.22146/ifnp.44080
fatcat:lzlh2phvoree3azspepk7gc7c4