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Gelatinisation and Liquefaction of Cassava Flour: Effect of Temperature, Substrate and Enzyme Concentrations
Author(s) -
Vijayagopal K.,
Balagopalan C.,
Moorthy S. N.
Publication year - 1988
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19880400807
Subject(s) - liquefaction , viscosity , food science , chemistry , amylase , enzyme , substrate (aquarium) , hydrolysis , biochemistry , materials science , organic chemistry , biology , composite material , ecology
The effect of concentration and temperature on the gelatinisation of cassava flour was studied. It was found that at the same temperature, higher concentration of flour led to higher viscosity and early gelatinisation. Increasing concentration also resulted in higher breakdown in viscosity. Temperature increase brought about increase in viscosity. These results showed that viscosity depended both on concentration and temperature. The effect of α‐amylase on gelatinisation and liquefaction of cassava flour was also examined. Three concentrations of the enzyme were tried on three flour concentrations. The amount of enzyme required for liquefaction and the temperature to be used for gelatinisation‐liquefaction in presence of amylase, appeared to be less than previously reported.