Abstract
AbstractEffect of steam‐hydrothermal treatment (SHTT) on functional properties of cassava was studied using fresh tubers of cultivar Malayan‐4 (M‐4). Fresh slices were steam‐processed for 5, 10 and 20 min at atmospheric pressure. Plain‐dried samples were also prepared for comparison. SHTT samples were found to have higher rehydration capacity, equilibrium moisture content by soaking (EMC‐S), and sedimentation volume at room temperature (28–30° C). These samples also showed a lower amylose content than plain‐dried samples. Electrolytes like sodium chloride, sodium sulphate and sodium phosphate at 1–0 N concentration changed the sedimentation volume, especially of SHTT sample:. Paste stability of steam‐processed samples at cooking temperature (95° C) was relatively higher than plain‐dried ones. Among the three SHTT samples, that steam‐processed for 10 min showed the highest paste consistency and set‐back ratio. X‐ray diffraction pattern of flour prepared from SHTT samples indicated a clear shift from crystalline to a partially amorphous state. Infra‐red spectra of cassava starch and flour samples were generally identical.
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