Abstract
Tapioca starch (TS) was treated by vibrating superfine mill with different micronization time (15, 30, 45, and 60 mins) and the solubility, viscosity and structural were also studied. The solubilities of treated samples were dramatically increased after micronization treatment. The Fourier Transform Infrared Spectroscopy (FTIR) spectrum of samples did not display any new peaks compared to native TS but had different intensity in some peaks. Rapid visco analyzer (RVA) determination suggested that micronization process altered pasting features, resulting in a decrease in viscosity and pasting temperature.
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Schedule a callMore From: IOP Conf. Series: Materials Science and Engineering
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