MODIFIKASI PATI HANJELI (Coix lacryma-jobi L.) BERPORI MELALUI ULTRASONIKASI DAN OZONASI

<p>Adlay (Coix lacryma-jobi L.) is a potential source of starch but has not been utilized optimally. Native adlay starch has several weaknesses such as functional properties of low swelling volume and solubility, prone to retrogradation, and low stability. Physical modification of ultrasonication and chemical modification by oxidation using ozone can be an alternative to improve the functional properties of adlay starch through the formation of porous starch. The aim of this research was to produce porous adlay starch by ultrasonication and ozonation. The study consisted of several different treatments on hanjeli starch (ozonation starch, ultrasonication of 15 minutes, ultrasonication of 30 minutes, combined ultrasonication of 15 minutes and 30 minutes with ozonation). The results showed the appearance of pores on the surface of the granules of modified adlay starch with the best results being modified combination of ultrasonication 30 minutes and ozonation, which resulted in a decrease in swelling volume from 18.13 ± 3.98 mL/g to 15.71 ± 0.35 mL/g, an increase in solubility from 6.76 ± 0.62% to 9.59 ± 0.44%, and a decrease in water absorption capacity from 1.25 ± 0.02 g/g to 1.13 ± 0.02 g/ g. Modification of adlay starch by ultrasonication, ozonation, and their combination effectively produced porous starch granules, but did not cause the formation of new functional groups in starch.</p>

Development of technology for modified starch incorporated grains and pulse blended bakery and pasta products

The study aimed to investigate the appropriate technology for the development of modified starch and standardize the millet-based bakery and pasta products incorporated with modified starch and measure the glycemic index of the standardized therapeutic baked and pasta products. The physical modification and chemical modification techniques were performed to optimize the technology for modified starch. Refined wheat flour was substituted with millet flour, modified starch and pulse flour at various percentages to optimize the flour blend for pasta and bakery products. The products were subjected to in vitro study to measure the glycemic index. Physical modification technique, i.e. autoclave-cooling, was found to be optimum for the development of modified starch. The optimum flour blend for pasta products was whole wheat flour(50%), millet flour (25 and 50%), cassava modified starch (15 and 25%) and green ram flour (10%) and it was found to be acceptable without affecting its sensory attributes. The optimum blend for bread was whole wheat flour (50%), kodo / barnyard millet flour (50%) with cassava modified starch (10%) and for low-fat cookies, it was millet flour (20%) and modified starch (15 %). Among the three pasta products, noodles and macaroni were found to be highly acceptable with minimum cooking loss. The in vitro study showed that the pasta products have a hypoglycemic effect suitable for lifestyle disorder patients and do not involve high production costs and earn good returns to the entrepreneurs.

Influence of polystyrene modifier on features of polyvinylchloride plastics production

The main methods of physical modification of PVC materials is the combination with other polymers, including PS plastic, and the creation of polymer (nano) composites containing metal and silicate fillers. Modification of polyvinyl chloride by polystyrene plastic leads to obtain materials with reduced degree of plasticizer release out of matter volume, adjustable elastic-plastic characteristics, and enhanced physico - mechanical and thermal properties. Physical modification of vinyl chloride polymers by other polymers or nanoscale particles of inorganic nature enables predictable affect on the morphology of these materials and directed regulate their technological and performance properties.

Investigation of physical modification of poly(lactiс acids)

The physical modification of poly(lactiс acid) materials suitable for use in the form of films for the packaging industry and paper lamination has been studied. Modification of poly(lactiс acids) of different degrees of crystallinity with glycerol was performed. The peculiarities of the formation of film materials on the basis of poly(lactiс acids) and their mixtures with glycerin are investigated, the choice of the optimal solvent (chloroform) for the formation of films by irrigation is substantiated and carried out. Concentration and temperature-time characteristics of formation of modified poly(lactiс acid) films are determined. On the basis of the performed researches the main stages of manufacturing of modified poly(lactiс acid) films are substantiated and their physical and mechanical properties are investigated.