2 klasifikasi pati

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KLASIFIKASI DAN BAHAN BAKU PRODUK BASIS PATI

Keberadaan

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Merupakan senyawa polimer alami yang disintesis oleh tanaman dengan bantuan sinar matahari.

Banyak terdapat sebagai cadangan makanan tanaman Ubi kayu (singkong/cassava)Ubi jalar (sweet potato)Kentang (potato)Jagung (corn)Gandum (wheat)Padi (rice)Garut (arrow root)Sagu (palm)

Keberadaan (Lanjutan)

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Sebagian besar digunakan untuk makanan sumber kalori (1 gr setara 4 kalori).

Banyak digunakan dalam berbagai industri :Pangan (industri aneka kerupuk)Sizing dan finishing tekstilIndustri FarmasiProduksi kertasMakanan ternak (tepung gaplek dll)

SIFAT-SIFAT

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Pati merupakan senyawa polimer dari glukosa

Senyawa pati dapat dibedakan menjadi 2 macam :a. Amilosa (rantai lurus)b. Amilopektin (rantai cabang)

Proporsi kedua senyawa menentukan tingkat kekentalan gel (viskositas)

Carbohydrates

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Exist in a variety of forms

Major differences in chemical properties

and functions are related to sugars andpolysaccharides

Starch sources

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Plants store their surplus energy in two forms: starch or fat

Starch is stored in under-ground plant organs such as roots (cassava), tubers (arrowroot, potatoes) as well as in above ground fruits and seeds cassava, arrowroot potato as well as in above ground fruits and seeds.

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Plant groups whichcontain high concen-trations of starch

are cereals (amaranth,barley, buck wheat, corn, millet, oats, rice, rye, sorghum, whea) and legumes (a great variety of beans, peas, lentils).

Starch

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Starch is a form of polysaccharides macromolecules composed of thousands of small sugar molecules

Starch consist of glucose molecules

Starch Molecule

A starch molecule may have hundreds or thousands of glucose units linked together

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Starch Molecule

The enzyme AMYLASE breaks down this long chain of GLUCOSE units into shorter chains (DEXTRINS) or into pairs of glucose units (MALTOSE).

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Starch Molecule

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The maltose units cannot be absorbed into the blood stream and so are further digested by the enzyme MALTASE (in the intestines) to produce glucose molecules

Starch configuration

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Starch exists in two different confi- gurations: 1. Amyloseis in the form of linear chains 2. amylopectinis highly branched.

Most starches consist of bothforms -at different ratios.

Amylose contributes to thegelling property of starch

Amylopectin contributes highviscosity

Both properties are used in thepreparation of food.

Starch granules

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Depending on their sources, starch granules differ widely in shapes and dimensions

Starch granules

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If we look at a potato cell under the microscope ....we see the starch granules stained blue (by iodine), the cell wall and with difficulty the cell membrane

The cell wall is composed of cellulose and offers some resistance to ‘break’

The cytoplasm contains the dissolved sugars and salts - the fluids of the cells

Cooked potato granules

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During MOIST cooking the starch granules absorb water and swell.

The granules are now softer and more digestible. The cell walls soften too and the fork meets less

resistance when it is pushed into potatoes which are adequately cooked.

Further cooking results in the starch granules BURSTING -the long molecules of starch form aGEL withwater.

This is called GELATINISATIONand occurs when starch (and flour) is used to thicken -sauces and custard.

Starch Gelatinization

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The cooked (gelatinized) starch is more digestible - our enzymes (amylases in the saliva and produced by the pancreas) break down the long starch molecules into dextrins and maltose.

Uses of Starch

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Cassava (manioc) starch is processed into tapioca,which is an ingredient used mostly to make puddings.

The raw starch is made into pregelatinized beads

which are subsequently softened by short-time cooking.

In addition to food uses, corn and potato starches

are widely used in paper and textile industries.

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