Physico-Chemical Properties of Cassava Starches in Thailand
Article Sidebar
Main Article Content
Abstract
Casava starches prepared from 7 recommend (Thai Ministry of Agriculture and Cooperative) varieties of cassava roots Rayong 1, Rayong 3, Rayong 5, Rayong 60, Rayong 90, Kasetsart 50 and Sriracha 1 were studied in detail. The chemical properties were moisture content (7.02-9.12%), phosphorus content (0.014-0.017%), lipid content (0.019-0.104%), crude protein content (0.097-0.190%) and amylose content (12.66-16.74%). The physical properties were; granular size (average 12.64-15.67 µm) granular shape (magnification x 1000), percent transmittance (%T) (80.06 – 83.50), X-ray diffraction pattern (scanning region 4° - 60° of 2θ), gelatinization temperature (60.45-69.75°C), maximum viscosity of starch paste (315-495 B.U.), and thermal properties (To = 63.97-68.05 °C, Tp= 70.60-73.90 °C, Tc= 81.20-84.40 °C, ΔH = (-436.37) – (-660.37) cal/mol. In addition, 2 brands of commercial cassava starches were analyzed to compare with the recommended-variety cassava starches. Some differences properties were found between the two groups of cassava starches.
Keywords: Cassava starches, recommended-variety cassava starches, commercial cassava starches
Corresponding author: E-mail: kkarunee@kmitl.ac.th
Article Details
Copyright Agreement Statement
The corresponding author has to submit Copyright Agreement form after the article is accepted for publication in order to warrant that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
The author(s) grant Current Applied Science and Technology a non-exclusive, irrevocable, royalty-free license to publish, reproduce, distribute, and archive the article in print and electronic form with effect if and when the article is accepted for publication. In the event that the article is withdrawn prior to acceptance or is declined, this agreement shall have no effect, and no party shall be bound by it.
The author(s) retain copyright of this article, including but not limited to the right to reproduce and distribute the article, to include it in a thesis or book, and to post it on an institutional or personal repository, provided that the original publication in Current Applied Science and Technology is properly cited.
References
[2] The Thai Cassava Flour Industries Trade Association, 18th Anniversary the Thai Cassava Flour Industries Trade Associations, 1994.
[3] Rayong Field Crops Research Center, Field Crops Research Institute, Department of Agricultural, Ministry of Agriculture and Cooperatives, Report of Cassava Starch, September, 1994.
[4] J.A. Radley, Starch Production Technology, Applied Science: London, 1970, 135-201.
[5] AOAC Official Methods of Analysis. 13th ed., Association of Official Analytical Chemists, Washington, D.C. 1980.
[6] L.W. Aurand, A.E. Woods and M.R. Wells, Food Composition and Analysis, Van Nostrand Reinhold: USA, 1987, 29-30.
[7] L.Z. Wang and P.J. White, “Structure and Physico-Chemical Properties of Starches from Oats with Different Lipid Contents”, Cereal Chem. 71(5), 1994, 443-450.
[8] C. Balagopalan, and others. Cassava in Food, Feed, and Industry, CRC: Boca Raton, 1988, 113-190.
[9] J.L. Jane, L. Shen and F. Agiular, “Characterization of Pejibaye Starch”, Cereal Chem. 69(1), 1992, 96-100.
[10] M. Wooton and D. Madhar, “Properties of Starches from Australian Part 2: Some Physico-Chemical Properties”, Starch/Stärch, 45, 1991, 295-299.
[11] Asaoka, M. and Rickard, J.E. “Season Effects on the Physico-Chemical Properties of Starch from Four Cultivars of Cassava.”, Starch/Stärch, 43(12), 1991, 455-459.
