Effect of Cultivar Difference and Root Growth Stage on the Thermal, Rheological, and In Vitro Digestibility Properties of Cassava Starch

Abstract

AbstractThe gelatinization, rheological, and in vitro digestibility properties of cassava starch isolated from the roots of five diverse cassava cultivars at different growth stages are studied. The thermal, rheological, and pasting properties of the starch vary significantly with the cultivar and the root growth stage. The onset gelatinization temperature (To) is significantly lower for the triploid starch of the cultivar, Sree Athulya; while the starch of the early maturing variety, Vellayani Hraswa has higher To. The popular normal duration edible variety, Malayan‐4 shows comparatively lower viscosity breakdown among the starches indicating its higher stability toward shear stress and temperature. All the starch gels exhibit weak gel properties. The resistant starch content of the starches shows no significant variation with the cultivar, ploidy level, and the growth stage of the crop. However, the slowly digestible starch content is lower for the edible cultivars. The cultivar type, its ploidy level, and root maturity have significant effect on the pasting, rheological, and in vitro digestibility properties of cassava starch. The results of this study help to identify the cultivar type and harvest stage for isolating starch to suit specific applications in food and other industries.