Efficient processing of cassava starch: Physicochemical characterization at different processing parameters

A. G. Ma’Aruf, H. R. Abdul

Research output: Contribution to journalArticle

Abstract

The aim of this study was to evaluate the physicochemical properties of cassava starch that was processed using different parameters (types of water, drying temperatures and milling sizes) to be added into the food products as an ingredient. Selected commercial cassava starch was used as a reference. Mineral water showed a significantly higher value (p<0.05) for the paste viscosity of cassava starch compared to the other types of water, but indicated no significant difference (p>0.05) with tap water for the swelling power, solubility and gel strength of cassava starch. The increase in the drying temperature significantly decreased (p<0.05) swelling power, paste viscosity and gel strength of cassava starch but significantly increased (p<0.05) its solubility. The increase in the milling size significantly increased (p<0.05) swelling power and solubility, paste viscosity and gel strength of cassava starch. For industrial benefits, the use of mineral water for starch processing, the lowest drying temperature of 70°C and the largest milling size of 63 μm shall be the best processing parameters to produce cassava starch with the highest swelling power which could act as a reliable expansion aid in food products. These parameters shall also be the best processing parameters to produce cassava starch with the highest paste viscosity which could function as a desirable food thickening or gelling agent, as well as the highest gel strength that could be applied as an excellent texture enhancer, binder, or coating for food products.

Original languageEnglish
Pages (from-to)143-151
Number of pages9
JournalFood Research
Volume4
Issue number1
DOIs
Publication statusPublished - Feb 2020

Fingerprint

cassava starch
Manihot
gel strength
drying temperature
Starch
swelling (materials)
Ointments
Viscosity
viscosity
Gels
solubility
mineral water
Solubility
foods
Mineral Waters
Food
Temperature
Water
thickeners
gelling agents

Keywords

  • Drying temperature
  • Gel strength
  • Milling size
  • Paste viscosity
  • Physicochemical
  • Starch processing

ASJC Scopus subject areas

  • Food Science

Cite this

Efficient processing of cassava starch : Physicochemical characterization at different processing parameters. / Ma’Aruf, A. G.; Abdul, H. R.

In: Food Research, Vol. 4, No. 1, 02.2020, p. 143-151.

Research output: Contribution to journalArticle

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