Physico-Chemical Properties of Cassava Starch

Defloor, I; Dehing, Isabel; Delcour, Jan A.

doi:10.1002/(sici)1521-379x(199803)50:2/3<58::aid-star58>3.0.co;2-n

Cited by 117 publications

(87 citation statements)

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“…Starch when heated in the presence of excess water undergoes gelatinization which involves granule swelling, amylose leaching and amylopectin fusion and upon cooling due to retrogradation, solubilized starch forms a viscous dispersion or paste or gel depending on the temperature of processing and concentration of dispersion, varieties, harvesting age and growth season Asaoka et al , 1992Defloor et al 1998;Lagarigue and Alvarez 2001;Moorthy 2001;Fourmann et al 2003). The viscoelastic behavior of starchy food systems is characterized by dynamic rheological tests and can be evaluated by Maxwell and power law models (Montalvo et al 1996;Steffe 1996;Subramanian and Gunasekharan 1997;Cortes et al 1999;Rao 1999;Ak and Gunesekharan 2001;Acharya et al 2004;Cuppola et al 2004;Ortega-Ojeda et al 2004a, b, 2005Nishinari 2007).…”

Section: Introductionsupporting

confidence: 56%

“…Variation in the associated force in the starch granules can also be responsible for the observed differences in the pasting properties among varieties which are in conformity with the results of Rickard et al (1991), Asaoka et al (1992). Defloor et al (1998) and Moorthy (2001) on the varietal difference in the pasting properties.…”

Section: Dynamic Rheological Propertiesmentioning

confidence: 99%

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Kinetics of thermal softening of cassava tubers and rheological modeling of the starch

et al. 2010

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Cassava or tapioca (Manihot esculenta Crantz) tubers having high amount of carbohydrate are utilized after boiling or processing into starch and flour. Textural properties of raw and cooked tubers depend on variety, maturity, growing environment, physico-chemical and starch properties. Starch is used in food preparations as gelling and thickening agent, stabilizer and texture modifier. This study aims at analyzing and modeling the textural, dynamic rheological and gelatinization properties of selected cassava varieties. The thermal softening behavior was analyzed by linear regression and fractional conversion techniques, rheological properties of the gelated starch by Maxwell and power law models. The varieties were classified based on their physico-chemical, texture profile, rheological and gelatinization properties by multivariate analysis. The textural, rheological and gelatinization properties were significantly affected by the varieties (p<0.05). Thermal softening of tubers was modeled by dual mechanism first order kinetic model with rate constant values ranging from 0.081 to 0.105 min −1 . Linear regression models with extremely good fit were obtained to explain the relationship between the degree of cooking and relative firmness. The dynamic spectra of the gelated starch showed the characteristics of concentrated biopolymer dispersion and described using Maxwell and power law model. The results showed that textural, rheological and gelatinization properties varied considerably among the varieties and besides the physico-chemical properties, interaction between them and structural make up of the tuber parenchyma had a great influence on cooking quality and rheological properties.

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Section: Introductionsupporting

confidence: 56%

Section: Dynamic Rheological Propertiesmentioning

confidence: 99%

Kinetics of thermal softening of cassava tubers and rheological modeling of the starch

et al. 2010

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“…2b) with an average granule size of 14.7 mm. The physicochemical properties of cassava starch presented in Table 2 shows that the total AM content in cassava starch has been reported to range from 13.6 to 23.8% [44][45][46][47][48] and the blue values corresponding to total amylase varied from 0.50 to 0.55 for seven cassava varieties developed at Central Tuber Crops Research Institute CTCRI, India, indicating only very minor variation among the varieties [49]. The crystallinity of cassava starch has been shown to be 38% [50] and the gelatinization temperature ranged between 59.6 and 87.28C [44,50].…”

Section: Cassava (Manihot Esculenta Crantz)mentioning

confidence: 99%

Potentials of tropical starches as pharmaceutical excipients: A review

Odeku

2012

Starch Stärke

103

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Tropical roots and tubers, grains, cereals, and fruits are crops that have served as staple foods for millions of people throughout the hot and humid regions of the world for many centuries. Some of these crops grow in abundance with little or no artificial input. These tropical crops contain starch of as one their major component, which has made them good sources of starch that could be used as pharmaceutical excipients. In recent time, some of these starches have been investigated for use as fillers, glidants, binders, and disintegrants in pharmaceutical tablet formulations. The diversity of the starches from these plants has shown that some of the starches can be used in place of commercially available chemically modified starches. Their application as excipients can add value to some of these neglected and underutilized crops and also provide starch with special properties for specific applications. This review summarizes the present knowledge on the starches extracted from tropical plants that have been evaluated as pharmaceutical excipients and their potential usefulness, with a view to providing suggestions for needed research to adopt the utilization of these starches in the pharmaceutical industry.

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“…Cassava is a root crop and constitutes an important source of energy in the diet of 600 million people in tropical and subtropical countries (Defloor et al, 1998). The starch content of cassava roots ranges from 65-91% of its total root dry weight depending on the cultivar (Sanchez et al, 2009).…”

Section: Introductionmentioning

confidence: 69%

Influence of Marker Genes on Physicochemical Properties of Starch Produced by Transgenic Cassava (Manihot esculenta Crantz) Plants

Opabode¹,

Akinkunmi²,

Akinyemiju³

2012

JAS

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The study monitored the influence of genetic modification of cassava plants with NPT-II and GUS genes on starch content and physicochemical properties of transgenic starch for three cycles of vegetative propagation from 2010-2012. There were no significant (p>0.05) differences in the starch content and physicochemical properties among the three cycles of vegetative propagation. The NPT-II and GUS genes were strongly expressed in the vascular bundle, starch synthesizing and storage cells. The type of TME 12 variety (transgenic vs non-transgenic) has significant (p<0.05) influence on starch content, crude fibre, pasting viscosity and breakdown value. Starch content and crude fibre of non-transgenic plant (83.9%, 3.6%) were significantly (p<0.05) higher than that of transgenic plant (77.5%, 2.9%). Similarly, pasting viscosity and breakdown value (783.2 mPa s, 284.2 mPa s) of non-transgenic plants were greater than that of transgenic plant (621.0 mPa s, 133.1 mPa s) significantly. The implications of the findings on future genetic modification of cassava with NPT-II and GUS genes for starch quality improvement are discussed.

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Physico-Chemical Properties of Cassava Starch

Cited by 117 publications

References 0 publications

Kinetics of thermal softening of cassava tubers and rheological modeling of the starch

Kinetics of thermal softening of cassava tubers and rheological modeling of the starch

Potentials of tropical starches as pharmaceutical excipients: A review

Influence of Marker Genes on Physicochemical Properties of Starch Produced by Transgenic Cassava (Manihot esculenta Crantz) Plants

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