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A A Karim - One of the best experts on this subject based on the ideXlab platform.
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characteristics of metroxylon sagu resistant starch type iii as prebiotic substance
Journal of Food Science, 2015Co-Authors: Tan Zini, Hussin Napisah, A A Karim, Ahmad Rosma, Min-tze LiongAbstract:Resistant starch type III (RS3) was produced from Sago (Metroxylon sagu) and evaluated for its characteristics as a prebiotic. Two RS3 samples designated Sago RS and HCl-Sago RS contained 35.71% and 68.30% RS, respectively, were subjected to hydrolyses by gastric juice and digestive enzymes and to absorption. Both Sago RS and HCl-Sago RS were resistant to 180 min hydrolysis by gastric acidity at pH 1 to 4 with less than 0.85% hydrolyzed. Both samples were also resistant toward hydrolysis by gastrointestinal tract enzymes and intestinal absorption with 96.75% and 98.69% of RS3 were recovered respectively after 3.5 h digestion and overnight dialysis at 37 °C. Sago RS3 supported the growth of both beneficial (lactobacilli and Bifidobacteria) and pathogenic microbes (Escherichia coli, Campylobacter coli, and Clostridium perfringens) in the range of 2.60 to 3.91 log10 CFU/mL. Hence, prebiotic activity score was applied to describe the extent to which Sago RS3 supports selective growth of the lactobacilli and bifidobacteria strains over pathogenic bacteria. The highest scores were obtained from Bifidobacterium sp. FTDC8943 grown on Sago RS (+0.26) and HCl-Sago RS (+0.24) followed by L. bulgaricus FTDC1511 grown on Sago RS (+0.21). The findings had suggested that Sago RS3 has the prebiotic partial characteristics and it is suggested to further assess the suitability of Sago RS3 as a prebiotic material.
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physicochemical thermal and rheological properties of acid hydrolyzed Sago metroxylon sagu starch
Lwt - Food Science and Technology, 2012Co-Authors: M N Abdorreza, Marju Robal, A Y Tajul, L H Cheng, A A KarimAbstract:Abstract The effects of acid hydrolysis on physicochemical and rheological properties of Sago starch were investigated. Sago starch was hydrolyzed in hydrochloric acid at 50 °C for 6, 12, 18, and 24 h. The molecular weight distribution, physicochemical, thermal, and rheological properties of acid-hydrolyzed Sago starch (AHS) were determined. After 24 h of hydrolysis, molecular weight of amylopectin and amylose were decreased to 3.57 × 10 5 and 6.5 × 10 4 g/mol, respectively. Differential scanning calorimetry studies showed that the gelatinization temperature and enthalpy of AHS increased with increasing degree of hydrolysis. Hydrolyzed Sago starch containing low molecular weight fractions exhibited cold water solubility up to 100%. Setting temperature of AHS decreased with increasing hydrolysis time but amylose content and gel strength increased in the first 12 h of acid hydrolysis but decreased with extended hydrolysis time. Hydrolyzed Sago starch in concentrations lower than 8 g starch per 100 g water was cold water soluble and could be used to modify properties of starch for specific applications such as yogurt and concentrated milk processing.
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physicochemical properties of starch in Sago palms metroxylon sagu at different growth stages
Starch-starke, 2008Co-Authors: A A Karim, D M A MananAbstract:This study was aimed to examine the physicochemical properties of starch extracted from two different points (base and mid heights) of the Sago palms trunks (Metroxylon sagu) of different physiological growth stages namely, ‘Plawei’, ‘Bubul’, ‘Angau Muda’, ‘Angau Tua’ and ‘Late Angau Tua’ stages. The physicochemical properties of Sago starch studied were the morphology of starch, amylose content, particle size and distribution profile, pasting, thermal and retrogradation profiles. The results showed significant differences in the amylose and amylopectin content as well as in the granule sizes of starch from the different growth stages. Variation was observed in the proportions of granule sizes and pasting properties of starch from base and mid heights of the different growth stages while slight or insignificant differences was observed in the thermal properties of Sago starch.
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pasting and retrogradation properties of alkali treated Sago metroxylon sagu starch
Food Hydrocolloids, 2008Co-Authors: A A Karim, M Z Nadiha, Y P Phuah, Y M Chui, F.-k. Chen, A. FazilahAbstract:Abstract Sago ( Metroxylon sagu ) starch was treated with 0.1% (w/v) and 0.5% (w/v) alkali (sodium hydroxide, NaOH) for 0, 15, and 30 days at ambient temperature (30 °C). Alkali-treated starches were characterized for pasting properties, retrogradation, intrinsic viscosity, swelling power, and solubility using various physical methods. Increase in swelling power and solubility of the alkali-treated starch could be attributed to the leaching of amylose chain, probably due to the propensity of alkali to attack the amorphous regions of the granules. This was evident by the blue regions (amylose–iodine complex) which were recognizable outside the starch granules when observed using iodine staining microscopy. Partial depolymerization of starch by alkali was also evidenced by a decrease in intrinsic viscosity. Peak viscosity and breakdown of alkali-treated starch were significantly reduced, whereas pasting temperature was not significantly affected. Microscopic examination showed that the granular shape of starch was less affected by alkaline treatment, except for the roughened surface on some granules treated with 0.5% NaOH. The effect of alkali on the crystalline region was not pronounced because the X-ray diffraction pattern was not significantly altered and the birefringence of the alkali-treated starch still remained after 30 days of treatment. Data from pulsed nuclear magnetic resonance and uniaxial compression tests for starch gels stored for 7 days at 4 °C indicated that retrogradation was markedly reduced, possibly due to depolymerization of starch polymer chains. The effects of alkali on pasting and retrogradation properties were more pronounced for starch treated with 0.5% alkali and longer duration.
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Starch from the Sago (Metroxylon sagu) palm tree - Properties, prospects, and challenges as a new industrial source for food and other uses
Comprehensive Reviews in Food Science and Food Safety, 2008Co-Authors: A A Karim, A. Pei Lang Tie, D M A Manan, I S M ZaidulAbstract:The common industrial starches are typically derived from cereals (corn, wheat, rice, sorghum), tubers (potato, sweet potato), roots (cassava), and legumes (mung bean, green pea). Sago (Metroxylon sagu Rottb.) starch is perhaps the only example of commercial starch derived from another source, the stem of palm (Sago palm). Sago palm has the ability to thrive in the harsh swampy peat environment of certain areas. It is estimated that there are about 2 million ha of natural Sago palm forests and about 0.14 million ha of planted Sago palm at present, out of a total swamp area of about 20 million ha in Asia and the Pacific Region, most of which are under- or nonutilized. Growing in a suitable environment with organized farming practices, Sago palm could have a yield potential of up to 25 tons of starch per hectare per year. Sago starch yield per unit area could be about 3 to 4 times higher than that of rice, corn, or wheat, and about 17 times higher than that of cassava. Compared to the common industrial starches, however, Sago starch has been somewhat neglected and relatively less attention has been devoted to the Sago palm and its starch. Nevertheless, a number of studies have been published covering various aspects of Sago starch such as molecular structure, physicochemical and functional properties, chemical/physical modifications, andquality issues. This article is intended to piece together the accumulated knowledge and highlight some pertinent information related to Sago palm and Sago starch studies.
D M A Manan - One of the best experts on this subject based on the ideXlab platform.
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physicochemical properties of starch in Sago palms metroxylon sagu at different growth stages
Starch-starke, 2008Co-Authors: A A Karim, D M A MananAbstract:This study was aimed to examine the physicochemical properties of starch extracted from two different points (base and mid heights) of the Sago palms trunks (Metroxylon sagu) of different physiological growth stages namely, ‘Plawei’, ‘Bubul’, ‘Angau Muda’, ‘Angau Tua’ and ‘Late Angau Tua’ stages. The physicochemical properties of Sago starch studied were the morphology of starch, amylose content, particle size and distribution profile, pasting, thermal and retrogradation profiles. The results showed significant differences in the amylose and amylopectin content as well as in the granule sizes of starch from the different growth stages. Variation was observed in the proportions of granule sizes and pasting properties of starch from base and mid heights of the different growth stages while slight or insignificant differences was observed in the thermal properties of Sago starch.
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Starch from the Sago (Metroxylon sagu) palm tree - Properties, prospects, and challenges as a new industrial source for food and other uses
Comprehensive Reviews in Food Science and Food Safety, 2008Co-Authors: A A Karim, A. Pei Lang Tie, D M A Manan, I S M ZaidulAbstract:The common industrial starches are typically derived from cereals (corn, wheat, rice, sorghum), tubers (potato, sweet potato), roots (cassava), and legumes (mung bean, green pea). Sago (Metroxylon sagu Rottb.) starch is perhaps the only example of commercial starch derived from another source, the stem of palm (Sago palm). Sago palm has the ability to thrive in the harsh swampy peat environment of certain areas. It is estimated that there are about 2 million ha of natural Sago palm forests and about 0.14 million ha of planted Sago palm at present, out of a total swamp area of about 20 million ha in Asia and the Pacific Region, most of which are under- or nonutilized. Growing in a suitable environment with organized farming practices, Sago palm could have a yield potential of up to 25 tons of starch per hectare per year. Sago starch yield per unit area could be about 3 to 4 times higher than that of rice, corn, or wheat, and about 17 times higher than that of cassava. Compared to the common industrial starches, however, Sago starch has been somewhat neglected and relatively less attention has been devoted to the Sago palm and its starch. Nevertheless, a number of studies have been published covering various aspects of Sago starch such as molecular structure, physicochemical and functional properties, chemical/physical modifications, andquality issues. This article is intended to piece together the accumulated knowledge and highlight some pertinent information related to Sago palm and Sago starch studies.
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Stress Relaxation Test for Sago–Wheat Mixtures Gel
International Journal of Food Properties, 2003Co-Authors: I S M Zaidul, D M A Manan, Alias A. Karim, A. Azlan, N.a. Nik Norulaini, A.k. Mohd OmarAbstract:Abstract Viscoelastic properties of Sago starch and wheat flour, and Sago–wheat flour mixtures at different percentages of Sago substitution were studied. Swelling characteristics of high protein wheat (HPW), medium protein wheat (MPW) and low protein wheat (LPW) flour, and Sago starch were determined at various temperatures (55°–95°C). Both Sago and wheat starch granules started to swell from 55°C and reached a maximum at 75°C. Flour gels containing mixture of Sago + wheat of different protein content at different levels of Sago substitutions were prepared as follows: Sago + HPW, Sago + MPW, and Sago + LPW flours. Stress relaxation (SR) test for control Sago and control wheat flours and Sago–wheat mixtures were carried out at different percentages of Sago substitutions from 10 to 50%. For control flours the value of asymptotic residue modulus, E A for HPW and MPW was rapidly increased with the increase of the gel concentration up to 30% but it decreased at 20%. For LPW it decreased at 20 and 25%, and inc...
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rheological behaviour of Sago metroxylon sagu starch paste
Food Chemistry, 1999Co-Authors: Mohd Nurul, B Mohd M N Azemi, D M A MananAbstract:Abstract Rheological behaviour of gelatinized Sago starch solution was studied over the shear rate range of 13.61–704 s −1 at various concentration and temperature ranges. A power law equation was used to describe the rheological behaviour of the starch solution, while the effect of temperature was evaluated by the Arrhenius equation. The effect of starch concentration on apparent viscosity was studied using the exponential model describing the relationship between apparent viscosity and concentration. Consistency index (κ) increased with concentration and decreased with the increase of temperature. Flow behaviour indices (η) were within the range of 0.495–0.559 which indicated the pseudoplastic nature of gelatinized Sago starch. The amount of starch and shear rate affect activation energy (Δ E ). Depending on the shear rate and concentration, activation energy varied from 0.619 to 1.756 kcal mol −1 . A mathematical relationship correlating the various parameters (temperature, concentrations, shear rates) was tested for its significance and validity.
Yusuke Goto - One of the best experts on this subject based on the ideXlab platform.
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growth behavior of suckers derived from transplanted Sago palm metroxylon sagu rottb
Plant Production Science, 2016Co-Authors: Keita Nabeya, Takayuki Nakajima, Satoshi Nakamura, Yusuke GotoAbstract:AbstractDuring the growth of Sago palm (Metroxylon sagu Rottb.), primary suckers appear from the main stem (MS) of transplanted suckers. Then, secondary suckers appear from the primary suckers. After the MS (trunk) is first harvested 10 and several years after transplantation, trunks can be harvested persistently using the primary, secondary, and subsequent suckers, which are designated as derivative suckers, growing with the MS. However, little knowledge exists about the growth behavior of derivative suckers. This study clarified how derivative suckers, especially the primary and secondary suckers, spread in the horizontal direction, and how they form a plant with the MS during the creeping growth stage. Most derivative suckers crept in the direction of about 70° subtended by the mother stem. However, two primary suckers that appeared early after transplantation crept in an obtuse angle to the creeping direction of the MS. As the reason for this obtuse angle direction, we considered the following four fa...
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growth behavior of Sago palm metroxylon sagu rottb from transplantation to trunk formation
Plant Production Science, 2015Co-Authors: Keita Nabeya, Teiji Nakamura, Youji Nitta, Takayuki Nakajima, Satoshi Nakamura, Manabu Watanabe, Akihiro Fujii, Yusuke GotoAbstract:AbstractBecause of the large amounts of starch accumulated in its trunk, the Sago palm (Metroxylon sagu Rottb.) growing in tropical areas of Southeast Asia has received much attention as a starch crop mainly for use as an industrialraw material. Sago palm propagates generally by transplantation of suckers, but little agronomical knowledge is available for transplanted sucker growth. Our objectives are to clarify Sago palm growth after transplantation and to assess the transition of stem growth from horizontal to vertical. The transplanted sucker stems elongate horizontally, creeping along the ground surface in the early growth stage. Subsequently, the stem elongation shifts gradually from horizontal to vertical. The creeping stem stands up, drawing a large arc and elongating vertically. The horizontal stem elongation stops at around 6.5 years after transplantation and the stem growth curve shows a sigmoidal curve. The stem growth stage of a transplanted sucker is divisible into three stages based on its e...
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position and development of differentiated lateral buds in Sago palm metroxylon sagu rottb
Plant Production Science, 2015Co-Authors: Keita Nabeya, Satoshi Nakamura, Yusuke GotoAbstract:Abstract:During Sago palm cultivation, many suckers appear from the mother stem as it grows. Some suckers are thinned out, but the rest are left to grow to be harvested several years later after harvesting of the mother stem (trunk). Proper management of the suckers from the mother stem is important to obtain successive Sago trunks from a single transplantation. Nevertheless, little scientific knowledge exists about the sucker growth, even the development of its primordium. Our objective is to clarify the differentiation position and the development of the Sago palm lateral bud, which is the sucker bud. Results show that in Sago palm, the sucker bud differentiates inside of the connate part of the leaf petiole, which is opposite to the axil side. Swelling of tissue is first visible inside of the third leaf from the growth point (rbL 3). Sucker bud initiation is visible at almost all leaf positions lower than rbL 5. Furthermore, at each leaf position, one or two (rarely three) buds are observed. Differenti...
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a method for estimating Sago palm metroxylon sagu rottb leaf area after trunk formation
Plant Production Science, 2009Co-Authors: Satoshi Nakamura, Youji Nitta, Manabu Watanabe, Yusuke GotoAbstract:It is important to measure the individual leaf area and leaf area index (LAI) of Sago palm (Metroxylon sagu Rottb.) to determine the appropriate planting density and maintain populations that are highly productive with regard to starch production. However, the accurate estimation of Sago leaf area from the entire leaf profile or the projecting area of the plant is not possible. Thus, we developed a method for estimating leaf area of Sago palm after trunk formation by integrating the leaflet areas. All leaflets were diagrammatically converted to rectangles, each having the same area as that of the corresponding leaflet, and these rectangles were arranged on the rachis to initiate the shape of a leaf without overlapping leaflets and gaps between their bases and between their tips. The leaf shape thus produced by the arrangement of these rectangles was represented as ellipsoidal in the apical half and as trapezoidal in the basal half. The ratios of the estimated to the actually measured area of the apical and the basal half of the leaf were 99-107% and 94-108%, respectively. The ratio of the estimated area of the whole leaf to the measured area was 98-104%. From these results, the method for estimating the whole leaf area by converting the leaflets diagrammatically to rectangles, and calculating the area as the sum of the ellipsoidal apical half and trapezoidal basal half, is considered to be accurate and simple.
I S M Zaidul - One of the best experts on this subject based on the ideXlab platform.
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Starch from the Sago (Metroxylon sagu) palm tree - Properties, prospects, and challenges as a new industrial source for food and other uses
Comprehensive Reviews in Food Science and Food Safety, 2008Co-Authors: A A Karim, A. Pei Lang Tie, D M A Manan, I S M ZaidulAbstract:The common industrial starches are typically derived from cereals (corn, wheat, rice, sorghum), tubers (potato, sweet potato), roots (cassava), and legumes (mung bean, green pea). Sago (Metroxylon sagu Rottb.) starch is perhaps the only example of commercial starch derived from another source, the stem of palm (Sago palm). Sago palm has the ability to thrive in the harsh swampy peat environment of certain areas. It is estimated that there are about 2 million ha of natural Sago palm forests and about 0.14 million ha of planted Sago palm at present, out of a total swamp area of about 20 million ha in Asia and the Pacific Region, most of which are under- or nonutilized. Growing in a suitable environment with organized farming practices, Sago palm could have a yield potential of up to 25 tons of starch per hectare per year. Sago starch yield per unit area could be about 3 to 4 times higher than that of rice, corn, or wheat, and about 17 times higher than that of cassava. Compared to the common industrial starches, however, Sago starch has been somewhat neglected and relatively less attention has been devoted to the Sago palm and its starch. Nevertheless, a number of studies have been published covering various aspects of Sago starch such as molecular structure, physicochemical and functional properties, chemical/physical modifications, andquality issues. This article is intended to piece together the accumulated knowledge and highlight some pertinent information related to Sago palm and Sago starch studies.
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Stress Relaxation Test for Sago–Wheat Mixtures Gel
International Journal of Food Properties, 2003Co-Authors: I S M Zaidul, D M A Manan, Alias A. Karim, A. Azlan, N.a. Nik Norulaini, A.k. Mohd OmarAbstract:Abstract Viscoelastic properties of Sago starch and wheat flour, and Sago–wheat flour mixtures at different percentages of Sago substitution were studied. Swelling characteristics of high protein wheat (HPW), medium protein wheat (MPW) and low protein wheat (LPW) flour, and Sago starch were determined at various temperatures (55°–95°C). Both Sago and wheat starch granules started to swell from 55°C and reached a maximum at 75°C. Flour gels containing mixture of Sago + wheat of different protein content at different levels of Sago substitutions were prepared as follows: Sago + HPW, Sago + MPW, and Sago + LPW flours. Stress relaxation (SR) test for control Sago and control wheat flours and Sago–wheat mixtures were carried out at different percentages of Sago substitutions from 10 to 50%. For control flours the value of asymptotic residue modulus, E A for HPW and MPW was rapidly increased with the increase of the gel concentration up to 30% but it decreased at 20%. For LPW it decreased at 20 and 25%, and inc...
Mitsuru Osaki - One of the best experts on this subject based on the ideXlab platform.
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Starch Properties of the Sago Palm (Metroxylon sagu Rottb.) in Different Soils
Plant Foods for Human Nutrition, 2004Co-Authors: K. Nozaki, Tanit Nuyim, S. Hamada, Takuro Shinano, H. Matsui, Mitsuru OsakiAbstract:We investigated the relationships between starch concentrations and activities of starch synthetic enzymes in Sago palms ( Metroxylon sagu Rottb.) under acid sulfate and mineral soil conditions. Plants grown naturally that had reached their maturated stage were sampled. We found that the growth in acid sulfate soil is lower than that in mineral soil and that starch granules were larger and there was more amylase activity in acid sulfate soil than in mineral soil. Lower amylase activity in mineral soil could eliminate the degradation of starch, making the smaller granules suitable for storing large amounts of starch in a limited space inside cells.
