Physico-Chemical Properties of Cassava Starches in Thailand
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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
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