Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch

Abstract

The effect microwaving power and time on the functional, pasting and thermal properties of cassava starch was investigated. Cassava starch at a moisture content of 30% was microwaved at 600 and 700 W for 0, 5, 15, 30 and 60 s following a preliminary study. Microwaving power and time did not alter the crystalline pattern of the starch, but there were obvious changes in the starch morphology. Starch colour was significantly (P ≤ 0.05) altered by microwave heating, with the total colour difference increasing from 4.85 to 43.01. Microwave treatment increased starch gelatinisation temperatures but decreased the swelling power, water absorption capacity and the relative crystallinity. These changes were influenced by microwave heating power and time. The results further revealed that the peak viscosity (3714.00-1947.00 cP) and setback ratio (1.70-1.49) decreased with increasing microwave heating time. However, breakdown viscosity (322.67-897.63 cP) and pasting temperature (1947.00-3714.00°C) increased.

Gummy candies produced with acid‐thinned cassava starch: Physical and sensory evaluation

“…Different uses and modifications of cassava starch have been published recently, showing the versatility of the product. Starch modifications can be defined according to the final application, such as the use of cassava flour in gluten‐free noodles (Rachman et al, 2020), changes in the pattern of type A crystals of cassava starch by glycerol and moist heat treatment (Chatpapamon et al, 2021) and the effects of microwave power and time on the properties of cassava starch (Oyeyinka et al, 2020).…”