Abstract
The aim of this study was to evaluate the physicochemical properties of cassava starch that was processed using different parameters (types of water, drying temperatures and milling sizes) to be added into the food products as an ingredient. Selected commercial cassava starch was used as a reference. Mineral water showed a significantly higher value (p<0.05) for the paste viscosity of cassava starch compared to the other types of water, but indicated no significant difference (p>0.05) with tap water for the swelling power, solubility and gel strength of cassava starch. The increase in the drying temperature significantly decreased (p<0.05) swelling power, paste viscosity and gel strength of cassava starch but significantly increased (p<0.05) its solubility. The increase in the milling size significantly increased (p<0.05) swelling power and solubility, paste viscosity and gel strength of cassava starch. For industrial benefits, the use of mineral water for starch processing, the lowest drying temperature of 70°C and the largest milling size of 63 μm shall be the best processing parameters to produce cassava starch with the highest swelling power which could act as a reliable expansion aid in food products. These parameters shall also be the best processing parameters to produce cassava starch with the highest paste viscosity which could function as a desirable food thickening or gelling agent, as well as the highest gel strength that could be applied as an excellent texture enhancer, binder, or coating for food products.
Highlights
Cassava, scientifically known as Manihot Esculenta Cranz, is a type of plant that is consumed across the world as one of the main sources of carbohydrates and as a staple food (Alves, 2001)
Commercial cassava starch produced by a local starch manufacturer in Malaysia that was used as a reference in this experiment showed very low paste viscosity that could render it less suitable to be applied as thickener and gelling agent in food (Berski et al, 2011) and very low gel strength that may hinder its capacity as a texture enhancer in food products like frozen surimi products (Liu et al, 2014)
The commercial starch and cassava starch treated with both mineral water and tap water displayed higher swelling power and shall be more suitable to be applied as an expansion aid in food products comparison to cassava starch treated with deionized water
Summary
Scientifically known as Manihot Esculenta Cranz, is a type of plant that is consumed across the world as one of the main sources of carbohydrates and as a staple food (Alves, 2001). Commercial cassava starch produced by a local starch manufacturer in Malaysia that was used as a reference in this experiment showed very low paste viscosity that could render it less suitable to be applied as thickener and gelling agent in food (Berski et al, 2011) and very low gel strength that may hinder its capacity as a texture enhancer in food products like frozen surimi products (Liu et al, 2014). These problems eventually may lead to fewer consumers’ acceptance and loss of profits. The need to inquire into processing factors that may lower the quality of cassava starch has emerged so that these factors can be controlled or modified in order to meet the quality standards that are highly anticipated by consumers or manufacturers
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