A comparative study of the starch characteristics of the various Coix lacryma-jobi (adlai) grains grown in the Philippines
Starches are used for many things around the globe, and Filipino cuisines and settings can greatly benefit from understanding Adlai. Adlai has been around for some time now, but the Philippines barely have any background on local-grown adlai, as published works are mostly foreign. The study was cond...
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| Main Authors: | , |
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| Format: | text |
| Language: | English |
| Published: |
Animo Repository
2022
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| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/etdb_chem/20 https://animorepository.dlsu.edu.ph/cgi/viewcontent.cgi?article=1022&context=etdb_chem |
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| Institution: | De La Salle University |
| Language: | English |
| Summary: | Starches are used for many things around the globe, and Filipino cuisines and settings can greatly benefit from understanding Adlai. Adlai has been around for some time now, but the Philippines barely have any background on local-grown adlai, as published works are mostly foreign. The study was conducted to compare the different starch properties of various local adlai to bridge that gap. The study attempts to determine if there are significant differences in adlai in terms of its morphology, apparent amylose content, Fourier-transform infrared (FTIR) spectroscopy, thermal analyses (differential scanning calorimeter & thermogravimetric analysis), and moisture content analysis. The samples, HLB, PAB, and ZFB, were from Bukidnon, while ANE was grown in Nueva Ecija. All four samples portray similar characteristics concerning the morphology, FTIR spectra, gelatinization, and short and long-term retrogradation graphs. However, the four samples are significantly different in apparent amylose content, and moisture content analyses. Such indicates that while the samples are slightly similar, they are variations in their internal structures that influence the fluctuation in their respective data. |
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