Open AccessEfficient processing of cassava starch: physicochemical characterization at different processing parameters
Author(s) -
A. G. Maaruf,
Abdul Hakim Ramli
Publication year - 2019
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.4(1).235
Subject(s) - starch , swelling , ingredient , solubility , viscosity , food science , thickening agent , materials science , swelling capacity , chemistry , composite material , thickening , organic chemistry , polymer science
The aim of this study was to evaluate the physicochemical properties of cassava starchthat was processed using different parameters (types of water, drying temperatures andmilling sizes) to be added into the food products as an ingredient. Selected commercialcassava 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, butindicated 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 temperaturesignificantly decreased (p<0.05) swelling power, paste viscosity and gel strength ofcassava starch but significantly increased (p<0.05) its solubility. The increase in themilling size significantly increased (p<0.05) swelling power and solubility, paste viscosityand gel strength of cassava starch. For industrial benefits, the use of mineral water forstarch processing, the lowest drying temperature of 70°C and the largest milling size of 63μm shall be the best processing parameters to produce cassava starch with the highestswelling power which could act as a reliable expansion aid in food products. Theseparameters shall also be the best processing parameters to produce cassava starch with thehighest paste viscosity which could function as a desirable food thickening or gellingagent, as well as the highest gel strength that could be applied as an excellent textureenhancer, binder, or coating for food products.