Abstract

• This research was emphasized on the preparation of modified broken rice starch using both acid treatment method and cross-link method. Broken rice (Paw Hsan Hmwe) was collected from Bago Township, Bago Region. The most suitable parameters for the preparation of native starch were 1:8 (w/v) ratio of broken rice to water at 4 hr settling time. The optimum conditions for the preparation of modified broken rice starch by acid treatment were 1 mL of 10% HCl, 1mL of 1% NaOH at reaction temperature 65C for 15 min of reaction time. In cross-link method, the optimum parameters were 5mL of 2.5% sodium tripolyphosphate,5mL of 1% NaOH, 5mL of 5 % HCl at 45C for 10 min. The characteristics of modified starch such as ash, moisture, pH and gelatinization temperature, solubility, swelling power, amylose and amylopectin content were determined. The morphology properties, molecular components and structures of native and modified broken rice were determined with Scanning Electron Microscopy (SEM) and FT-IR Analysis.