RESPONSE SURFACE METHODOLOGY FOR OPTIMISING CROSS-LINKING CONDITIONS OF UNRIPE BANANA (Musa balbisiana VAR. Abu) STARCH; [Kaedah Tindak Balas Permukaan untuk Pengoptimuman Keadaan Penghubung Silang Kanji Pisang Belum Masak (Musa balbisiana Var. Abu)]

• Published in: Malaysian Journal of Analytical Sciences
• Main Author: Nor Sham N.N.I.; Yusoff A.; Ahmad N.; Mutalib S.R.A.
• Format: Article
• Language: English
• Published: Malaysian Society of Analytical Sciences 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85188717001&partnerID=40&md5=ae893fe37d161224102a766f8eaad213

Starch is the most abundant organic compound found in nature after cellulose. However, native starch has undesirable properties which could limit its application in food industries. Therefore, starch modification is necessary to enhance its positive attributes and to eliminate the limitations of its specific application in food manufacturing. This study aims to optimize the conditions of the cross-linking of unripe banana (Musa balbisiana var. Abu) starch using response surface methodology (RSM). The optimization was conducted using the central composite design (CCD) approach. The extracted unripe banana (Musa balbisiana var. Abu) starch was cross-linked with sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) mixture as the cross-linking agent. The two independent variables selected were temperature (40.0-60.0 ℃) and pH (9.00-11.00). The maximum degree of cross-linking was obtained at the following optimum conditions: temperature 50.57 ℃ and pH 9.52. The degree of cross-linking obtained at the optimum conditions of RSM was verified, and the value obtained was 81.73%. There was no significant difference (p-value >0.05) between the predicted and verified degree of cross-linking values. Thus, it indicated that the predicted optimum condition by RSM can be accepted. These outcomes of this study are very important as they would assist the food industries in developing and designing the process of optimal cross-linking of starch from unripe bananas, which can be used in the future. © 2024, Malaysian Society of Analytical Sciences. All rights reserved.