Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches
| Autor: | Rungtiva Wansuksri, Kuakoon Piyachomkwan, Chareinsuk Rojanaridpiched, Sunee Chotineeranat, Klanarong Sriroth, Roselawatee Toae, Pathama Chatakanonda, Vichan Vichukit |
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| Rok vydání: | 2019 |
| Předmět: |
Starch
Dry basis 02 engineering and technology Plant Science Maize starch Article cassava chemistry.chemical_compound 0404 agricultural biotechnology Amylose Food science waxy Ecology Evolution Behavior and Systematics High potential Ecology Syneresis starch Botany food and beverages 04 agricultural and veterinary sciences 021001 nanoscience & nanotechnology 040401 food science chemistry non-GM Food products QK1-989 Thickening 0210 nano-technology |
| Zdroj: | Plants Plants, Vol 8, Iss 11, p 447 (2019) Volume 8 Issue 11 |
| ISSN: | 2223-7747 |
| Popis: | Waxy cassava roots of nine varieties successfully developed in Thailand by a non-genetic modification (non-GM), conventional breeding method were used for extracting starches and their starch physico-chemical properties were evaluated and compared with normal cassava starches, commercial waxy starches (i.e., waxy maize starch and waxy rice starch) and commercial stabilized starches (i.e., acetylated starch and hydroxypropylated starch). All waxy cassava varieties provided starches without amylose while normal cassava starches contained 18%&ndash 20% amylose contents. As determined by a Rapid Visco Analyzer (RVA) at 5% (dry basis), waxy cassava starches had the highest peak viscosity and the lowest setback viscosity. Cooked paste of waxy cassava starches had the greatest clarity and stability among all starches during storage at 4 ℃ for 7 days as evidenced by its high light transmittance (%T) at 650 nm. No syneresis was detected in waxy cassava starch gels after subjecting to four freeze-thaw cycles (4 weeks) indicating high potential use of waxy cassava starches, free from chemicals, to replace stabilized starches as thickening and texturing agents in food products. |
| Databáze: | OpenAIRE |
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