| Autor: |
Awoyale, W., Sanni, L., Shittu, T., Adegunwa, M. |
| Zdroj: |
Journal of Food Measurement & Characterization; Jun2015, Vol. 9 Issue 2, p225-232, 8p |
| Abstrakt: |
The effect of varieties on the functional and pasting properties of biofortified cassava root starches (BfCRS) was investigated. Dried starches were produced from three biofortified cassava roots (TMS01/1371, TMS01/1368 and TMS06/1630), and their functional and pasting properties were evaluated. The result revealed that significant ( P ≤ 0.001) variations exist in all the starch properties. The water absorption capacity (WAC) ranged from 75.86 to 86.50 %, dispersibility 80.00-86.00 %, swelling power (SWP) 6.27-9.59 %, solubility index (SI) 1.30-1.90 %, bulk density (BD) 69.52-70.32 % and least gelation concentration (LGC) 4.01-4.06 %. TMS01/1371 BfCRS had the highest BD and WAC; TMS01/1368 BfCRS had the highest SWP, SI and LGC while TMS06/1630 BfCRS had the highest dispersibility and amylose contents. The starch from TMS01/1371 had the highest peak, trough and final viscosities, and peak time; TMS01/1368 had the highest breakdown viscosity and TMS06/1630 was high in setback viscosity and pasting temperature. Therefore, any of the BfCRS could be used for food formulations depending on the quality desired in the final product. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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