Effect of varieties on the functional and pasting properties of biofortified cassava root starches
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Date
2015-02-04
Journal Title
Journal ISSN
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Publisher
Springer
Abstract
The effect of varieties on the functional and
pasting properties of biofortified cassava root starches
(BfCRS) was investigated. Dried starches were produced
from three biofortified cassava roots (TMS01/1371,
TMS01/1368 and TMS06/1630), and their functional and
pasting properties were evaluated. The result revealed that
significant (P B 0.001) variations exist in all the starch
properties. The water absorption capacity (WAC) ranged
from 75.86 to 86.50 %, dispersibility 80.00–86.00 %,
swelling power (SWP) 6.27–9.59 %, solubility index (SI)
1.30–1.90 %, bulk density (BD) 69.52–70.32 % and least
gelation concentration (LGC) 4.01–4.06 %. TMS01/1371
BfCRS had the highest BD and WAC; TMS01/1368
BfCRS had the highest SWP, SI and LGC while TMS06/
1630 BfCRS had the highest dispersibility and amylose
contents. The starch from TMS01/1371 had the highest
peak, trough and final viscosities, and peak time; TMS01/
1368 had the highest breakdown viscosity and TMS06/
1630 was high in setback viscosity and pasting temperature.
Therefore, any of the BfCRS could be used for food
formulations depending on the quality desired in the final
product.
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Citation
68. Awoyale, W., Sanni, L.O., Shittu, T.A. and Adegunwa, M.O (2015): Effect of varieties on the functional and pasting properties of biofortified cassava root starches. Journal of Food Measurement and Characterization, 9(2): 225 - 232. http://doi.org/10.1007/s11694-015-9227-6.