Abstract
Applying infrared radiation heat treatment is an alternative production process of modified starch. The infrared radiation heat treatment for modifying tapioca starch was set at 170, 190 and 210°C. The properties of starch including swelling power, total color difference and blue value were determined every 2 h until 20 h of heating. The results showed that increasing the heating temperature and time decreased the blue value of starch-iodine complex. Meanwhile, the swelling power and total color difference increased with the heating temperature and time.
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Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
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