Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties
M.O. Onitilo, L.O. Sanni, O.B. Oyewole, Busie Maziya‐Dixon
International Journal of Food Properties
Abstract
This article reports our investigation on the effect of cassava varieties on the physicochemical and functional properties of sour starches. There were significant differences (P < 0.05) in the ash, pH, amylose, amylopectin, starch damage, total titratable acidity (TTA), sugar, and starch content but not moisture contents of various cassava sour starches. There were no significant differences (P > 0.05) in Water Absorption Capacity (WAC), swelling power, and solubility index, while significant differences were recorded in Least Gelation Concentration (LGC) and color at 5% level and granule size at P < 0.0001 for cassava sour starches. Peak viscosity values ranged from 333.17RVU (clone 4(2) 1425) to 380.75RVU (clone TME 1). There were significant differences (P < 0.05) in pasting properties except for pasting temperature and breakdown.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
cassava sour starches showed significant differences in Least Gelation Concentration (LGC) and color at 5% level and granule size
“There were significant differences (P < 0.05) in pasting properties except for pasting temperature and breakdown.”
cassava sour starches showed significant differences in ash, pH, amylose, amylopectin, starch damage, total titratable acidity (TTA), sugar, and starch content
“There were significant differences (P < 0.05) in the ash, pH, amylose, amylopectin, starch damage, total titratable acidity (TTA), sugar, and starch content but not moisture contents of various cas...”
cassava sour starches showed significant differences in pasting properties except for pasting temperature and breakdown
“There were significant differences (P < 0.05) in pasting properties except for pasting temperature and breakdown.”