Pasting Properties Of Cassava Starch Research Articles

Physicochemical, functional and pasting properties of cassava starch: Potential of developing flexible packaging film

Physicochemical, functional and pasting properties of cassava starch: Potential of developing flexible packaging film

Morphology, pasting and thermal properties of microwave-assisted cassava starch- stearic acid complex

In this study, the physicochemical properties of microwave-assisted cassava starch-stearic acid complex was investigated. The effects of the modification methods were assessed using a scanning electron microscope, differential scanning calorimeter and rapid visco analyser. Native cassava starch showed mostly polygonal shape with some granules irregular and round in shape. Native cassava starch with added stearic acid had slight changes in shape while microwaved cassava starch showed irregular and dented granules with pin-holes or fissures. Native cassava starch modified with stearic acid alone or microwaved cassava starch with added stearic acid showed decreased swelling power as compared to the native starch. Pasting properties of cassava starch were significantly affected by stearic acid addition or microwaving. Stearic acid addition alone reduced the peak viscosity slightly (approx. 7%), adding stearic acid to microwaved cassava starch reduced the peak viscosity by approximately 9%, while microwaving cassava starch-stearic acid mixture showed greater reduction in peak viscosity (approx. 19%). Pasting of native or microwaved cassava starch with stearic acid resulted in the formation of type I amylose-lipid complexes, with melting temperatures ranging from approx. 92 to 102oC. Microwaving can improve complexation of stearic acid with cassava starch to produce modified starch with higher thermal stability and increased final viscosity

Material properties of partially pregelatinized cassava starch prepared by mechanical activation

AbstractThis study has focused on the preparation of partially pregelatinized cassava starch (PPCS) by mechanical activation (MA) using a customized stirring ball mill. The changes in degree of gelatinization, crystal structure, particle size, surface morphology, powder characteristics, and pasting properties of cassava starch mechanically activated for different time were investigated by various characterizations. The results showed that MA could significantly destroy the crystal structure of starch granules, contributing to the increase of cold‐water solubility, flowability, and floodability, the variations of particle size and surface morphology, and the decrease in pasting temperature, viscosity of cooked PPCS paste, breakdown, and setback. It was also found that the PPCS with different degree of gelatinization could be prepared by controlling the milling time. With the unique properties induced by MA, the potential use of PPCS as excipient in pharmaceutical formulations is discussed.

Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends

The chemical, functional and pasting properties of cassava starch and soy protein concentrate blends intended for biofilm processing were studied. Cassava starch and soy protein concentrates were prepared and mixed at different proportions (100: 0%; 90 : 10%; 80 : 20%; 70 : 30%; 60;40% and 50: 50%). Addition of varying levels of soy protein concentrates to cassava starch led to increases in moisture (from 7.10 to 9.17%), protein ( from 0.32 to 79.03%), ash (from 0.45 to 2.67%) and fat (from 0.17 to 0.98%) contents while crude fiber, carbohydrate and amylose contents decreased from ( 1.19 to 0.38%, 90.77 to 57.01% and 29.45 to 23.04%) respectively . Water absorption capacity and swelling power of cassava starch were improved as a result of soy protein concentrate addition while syneresis and solubility value of composite blends were lower than 100% cassava starch. In general, cassava-soy protein concentrate blends formed firmer gels than cassava starch alone. There were significant (p ≤ 0.05) increases in peak viscosity (from 160.12 to 268.32RVU), final viscosity (from 140.41 to 211.08RVU) and pasting temperature (from 71.00 to 72.32°C ) of cassava starch due to addition of soy protein concentrate. These results suggest that the addition of soy protein concentrate to cassava starch affected the studied functional properties of cassava starch as evidenced by changes such as reduced syneresis, and solubility that are desirable when considering this biopolymer as an edible biofilm.

Effect of ozonation on the sensory characteristics and pasting properties of cassava starch

The effects of different ozone treatments on the sensory characteristics and pasting properties of cassava starch were studied. Cassava starch was humidified to obtain a final moisture content of approximately 30% and the product was exposed to ozone in gas form (14m3/hr) pumped into a horizontal dry mixer at approximate concentrations of 40ppm for 30, 60, 90 and 120min and 118ppm for 30 and 60min. The ozonized samples presented higher peak viscosities and lower cooking stability under agitation than the untreated and control samples. The treatments that affected the greatest number of viscoamylographic characteristics were at 40ppm/90min. and 118ppm/60min. On the other hand, the sample treated at 40ppm/30min. did not present any significant change on its pasting properties. For the sensory characteristics, the samples treated at 40 and 118ppm for 30min were scored as different from the untreated sample regarding the color and odor, and the sample treated at 40ppm for 90min was scored as different only regarding the odor. Previous work showed that ozone can be efficient to decrease starch microbial contamination. However, the ozone treatment partially changed the pasting properties and sensory characteristics of cassava starch.