Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 19 ISSUE 3
Written by Nazar STUPEN, Myroslav BOHIRA, Oksana STUPEN, Zoriana RYZHOK

Cross-link flour modification accomplished by using a phosphor which is consisted in a phosphate salt, that will form a cross-linking bridges in a granule starch structure. The used of a STPP (Sodium Trypolyphosphate) as a cross-linking reagent is a solution to resolve the issue of a native sorghum starch. The goal of the research is to determine the concentration of STPP which produces the sorghum flour with a proper physicochemical properties. The method that used in this research is an experimental method which is continued by descriptive analysis with five treatments and two replications. Research was accomplished by creating a native sorghum flour and modified sorghum starch (cross-link) with four concentrations of STPP, which are: 0.05%, 0.10%,0.15%, and 0.20%. The result of the research showed the following physicochemical characteristics: whiteness 53.95%, water content 9.62%, water absorption capacity 21.61%, water absorption capacity 21.61%, swelling power 6.53%, solubility 4.67%, oil absorption capacity 11.94%, protein content 6.26%, fat content 1.69%, ash content 1.14%, 81.30% carbohydrate; the starch content 53.16%, amylose content 13.23%, and amylopectin content of 39.94%.

[Read full article] [Citation]

SPUPOPUPNO1