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Wet Storage of Cassava Starch: Use of Sodium Metabisulphite and Acetic Acid and the Effect on Starch Properties
Author(s) -
Jyothi Alummoottil N.,
Kiran Korapatti Sasi,
Wilson Barnabas,
Moorthy Subramoney N.,
Nambisan Bala
Publication year - 2007
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.200600583
Subject(s) - starch , chemistry , food science , food spoilage , acetic acid , sodium , swelling , viscosity , solubility , volume (thermodynamics) , materials science , biochemistry , organic chemistry , bacteria , genetics , physics , quantum mechanics , composite material , biology
Freshly extracted cassava starch was subjected to wet storage without any chemical treatment and also in presence of different concentrations of acetic acid and sodium metabisulphite, ranging from 0.5 to 2.0% based on the volume of starch milk. The viscosity characteristics, physicochemical properties, blue value and reducing value of the stored starch samples were studied at weekly intervals up to eight weeks of storage. Sodium metabisulphite (1%) was effective in prolonging the storage time of starch without any microbial spoilage. No significant change was observed in the swelling volume, reducing value, viscosity and pasting properties of the starch samples up to the sixth week of storage. Storage in acetic acid (1%) resulted in decrease in peak viscosity and increase in solubility and reducing value. However, the starch was free of microbial contamination.