Date of Publication
12-2022
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Biochemistry
Subject Categories
Biochemistry
College
College of Science
Department/Unit
Chemistry
Thesis Advisor
Mariafe Calingacion
Defense Panel Member
Raymond Malabed
Aldrin Bonto
Abstract/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.
Abstract Format
html
Language
English
Format
Electronic
Keywords
Starch; Millets—Philippines
Recommended Citation
Abac, K. Y., & Castilla, G. R. (2022). A comparative study of the starch characteristics of the various Coix lacryma-jobi (adlai) grains grown in the Philippines. Retrieved from https://animorepository.dlsu.edu.ph/etdb_chem/20
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Embargo Period
12-20-2022
