Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches.

Toae Toae,Chatakanonda Chatakanonda,Chotineeranat Chotineeranat,Piyachomkwan Piyachomkwan,Rojanaridpiched Rojanaridpiched,Sriroth Sriroth,Wansuksri Wansuksri,Vichukit Vichukit

doi:10.3390/plants8110447

Toae Toae, Chatakanonda Chatakanonda + Show 6 more

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https://doi.org/10.3390/plants8110447

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Abstract

Waxy cassava roots of nine varieties successfully developed in Thailand by a non-genetic modification (non-GM), conventional breeding method were used for extracting starches and their starch physico-chemical properties were evaluated and compared with normal cassava starches, commercial waxy starches (i.e., waxy maize starch and waxy rice starch) and commercial stabilized starches (i.e., acetylated starch and hydroxypropylated starch). All waxy cassava varieties provided starches without amylose while normal cassava starches contained 18%–20% amylose contents. As determined by a Rapid Visco Analyzer (RVA) at 5% (dry basis), waxy cassava starches had the highest peak viscosity and the lowest setback viscosity. Cooked paste of waxy cassava starches had the greatest clarity and stability among all starches during storage at 4 ℃ for 7 days as evidenced by its high light transmittance (%T) at 650 nm. No syneresis was detected in waxy cassava starch gels after subjecting to four freeze-thaw cycles (4 weeks) indicating high potential use of waxy cassava starches, free from chemicals, to replace stabilized starches as thickening and texturing agents in food products.

Highlights

Cassava (Manihot esculenta Crantz) is an important food crop in many parts of Asia, Africa andSouth America
The amylose contents of waxy cassava starches determined in this study were in agreement with those of the spontaneous mutation WC reported by other researchers analyzed by colorimetry, high performance size exclusion chromatography (HPSEC), differential scanning calorimetry (DSC) and iodine binding capacity (IBC) methods [1,8,11,12,14]
Results are mean ± S.D.; values followed by different superscripts within the same column are significantly different (p ≤ 0.05)

Summary

Introduction

Cassava (Manihot esculenta Crantz) is an important food crop in many parts of Asia, Africa and. It is mainly used as a raw material for extracting cassava starch which contains low protein, lipid and phosphorus and is considered a great source of carbohydrate. Cassava starch is pure white and its granules are generally round or oval, with a flat surface on one side (truncated end) and is approximately 7–20 μm in size [1] depending on genetics, growth periods and seasons [2]. The amylose contents of cassava starches from a world collection of 4,050 genotypes were reported between 15.2%–26.5% and 20.7% in average [3]. As compared with other crop starches including maize, rice, wheat and potato starches, cassava starch has fewer variations in its compositions.

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