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• W13862021 abstract "The effect of four parameters on the browning of sago pith was evaluated i.e.maturity of the sago palm, and holding time, pH and temperature of the sago pithslurry. The effect of sago palm maturity on the browning of sago pith was determinedusing sago pith slurries from three maturity stages i.e. young, premature and mature.The sago palms were sectioned into top and bottom to examine the effect of trunkgrowth on the concentrations of soluble phenolic compounds. Two soluble phenoliccompounds were found to be present in the sago pith i.e. (+)-catechin and(-)-epicatechin. Concentrations of (+)-catechin and (-)-epicatechin were higher inmature sago palms while distribution of these compounds with trunk gowth did notshow a clear correlation. Soluble polyphenol oxidase (SPPO) activity increased whilelatent polyphenol oxidase (LPPO) activity decreased with increase in maturity of thesago palms. Colour development in the slurry monitored in terms of lightness (L) andredness (a) using the HunterLab Ultrascan Spectrocolorimeter was more intense(darker and redder) in mature sago palms.The effect of holding time, pH and temperature of the sago pith slurry wasstudied using a mature sago palm. Browning was evaluated based on concentrationsof (+)-catechin and (-)-epicatechin and colour development in the sago pith slurry. Theeffect of holding time (duration for which sago pith slurries were held) on the browni ngof sago pith slurry was studied for 1, 6, 12 and 24 hours. An increase in holding timeresulted in significant (P<0.05) decreases of (+)-catechin and (-)-epicatechin. Colourdevelopment in the slurry was significantly (P<0.05) more intense with increasedholding time but was not significant (P<0.05) after six hours. The effect of pH on thebrowning of sago pith was studied using sago pith slurries with pH from 3.5 to 7.0 witha holding time of 24 hours. Concentrations of (+)-catechin and (-)-epicatechindecreased significantly (P<0.05) with an increase in pH particularly between pH 5.0and 6.5 which resulted in significant (P<0.05) colour development. The effect oftemperature on the browning of sago pith was investigated using sago pith slurries withtemperatures from 10°C to 50°C with a holding time of 24 hours . The amount of(+)-catechin and (-)-epicatechin decreased significantly (P<0.05) with the increase intemperature while colour development increased significantly (P<0.05) withtemperatures particularly above 40°C.The quality of sago starch extracted from slurries with different pH andtemperatures and held for 24 hours was determined. Starch quality was determined interms of colour development, granule morphology and pasting profile. Significant(P<0.05) colour development was noted in starches extracted from slurries of differentpH and temperatures though they were washed twice during extraction. Granulemorphology of the starches was observed using the Scanning Electron Microscope.Starches from slurries of strong acidic (pH 3.5 to 4.5) conditions exhibited fissures onthe surface of granules while those from weaker acidic (pH 5.0 to 7.0) conditions had minor protrusions. Starches from slurries at different temperatures had only minormodifications on the surface of the granules. The pasting profile of the starches wasexamined using the Brabender Viskograph. Starches from strong acidic conditionsshowed lower viscosities while starches from high temperatures (30°C to 50°C) were not greatly affected." @default.
• W13862021 created "2016-06-24" @default.
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• W13862021 date "2002-01-01" @default.
• W13862021 modified "2023-09-27" @default.
• W13862021 title "Factors Affecting Browning of Sago (Metroxylon Sagu Rottb.) Pith and Their Effects on Sago Starch" @default.
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