Effects of cultivar and growth season on the gelatinisation properties of cassava (manihot esculenta) starch

Autor:	M. Asaoka, John M.V. Blanshard, J. E. Rickard
Rok vydání:	1992
Předmět:	chemistry.chemical_compound Nutrition and Dietetics chemistry Agronomy Starch Organoleptic Manihot esculenta Food science Cultivar Agronomy and Crop Science Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 59:53-58
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740590108
Popis:	Starch was extracted from the roots of four different cassava cultivars (Munihot esculenta Crantz) grown in Colombia and harvested on four different occasions with a view to determining whether there was any relationship between the physicochemical properties of the starch and the texture of the cooked roots. The organoleptic quality of the cooked roots was evaluated by a trained taste panel and found to vary in terms of both their glassy texture and their hardness. Studies of the gelatinisation behaviour of the starches by DSC and amylography (with a Brabender amylograph), of the pasting properties by viscography and of the viscoelastic characteristics by a Bohlin rheometer demonstrated some differences between the physicochemical properties of the starches but insufficient to account for the pronounced textual differences.
Databáze:	OpenAIRE
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