scholarly journals Application of crude pectolytic enzymes from Saccaharomyces cerevisiae (ATCC 52,712) to starch extraction in Ghana: effects of enzyme technology on pasting characteristics in different cassava varieties

2021 ◽  
Author(s):  
Japheth Kwame Agyepong ◽  
John Barimah
Keyword(s):  
Industrial Applications ◽  
Pasting Properties ◽  
Peak Time ◽  
Pectolytic Enzymes ◽  
Pasting Characteristics ◽  
Potential Alternative ◽  
General Response ◽  
Enzyme Application ◽  
Starch Yield ◽  
Cassava Varieties

AbstractPrevious work on enzyme application to starch extraction enhanced yield and starch recovery rates as well as modified some physicochemical properties of starches for potential alternative application to industry. The response of the technology, however, showed some sensitivity to variety. The knowledge gap therefore was to establish whether such physicochemical responses (by the technology) to variety affects the pasting parameters of the starches extracted. The pasting parameters of starches extracted from four different cassava varieties (‘Nkabom’, ‘Afisiafi’, ‘Bankyehemaa’ and ‘Esambankye’), with the aid of crude pectolytic enzymes from the Saccharomyces cerevisiae (ATCC 52,712), were investigated. Although a general response pattern was observed for most of the pasting parameters measured, which includes general enhancements (P < 0.05) in starch gelatinization viscosity, with improvements in gelatinization time and temperature and peak viscosities in most of the varieties, there were significant differences (P < 0.05) in their respective peak time and temperature requirements for the attainment of peak viscosity. Values for the breakdown viscosity were also generally increased (P < 0.05). The technology also increased values for setback viscosity in both the ‘Nkabom’ and ‘Bankyehemaa’ varieties but reduced setback values in the ‘Afisiafi’ and ‘Esambankye’ varieties. As pasting properties are one of the most important characteristics of starch that determine its overall utility, knowledge from this study should inform how adoption of the technology would help diversify the various cassava varieties for appropriate domestic and industrial applications while harnessing its benefits of improved starch yield.

scholarly journals Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

2020 ◽  
Vol 13 (1) ◽  
pp. 51-68
Author(s):  
O. F. Akinyele ◽  
A. V. Ikujenlola ◽  
T. O. Omobuwajo
Keyword(s):  
Water Absorption ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Peak Time ◽  
Standard Methods ◽  
Artocarpus Altilis ◽  
Swelling Power ◽  
Pasting Characteristics ◽  
Pasting Temperature

Abstract Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

scholarly journals Physico-chemical Properties of Starches from Two Varieties of Sweet Potato and Yam Tubers Available in Nigeria

2020 ◽  
pp. 28-38 ◽  
Author(s):  
N. S. Donaldben ◽  
O. O. Tanko ◽  
T. O. Hussaina
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Chemical Properties ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Weight Basis ◽  
Peak Time ◽  
Potato Varieties ◽  
Significant Difference ◽  
Starch Yield

The research sought to investigate the functional properties of starches obtained from four Nigerian root and tubers, yam and sweet potato varieties, in order to facilitate their exploitation as substitute raw material for the local food and pharmaceutical manufacturing industry. The varieties, namely: white yam (Dioscorea rotundata), water yam (Dioscorea alorta), orange flesh sweet potato (Ipomoea batatas) and cream flesh sweet potato (Ipomoea batatas), their respective starches were obtained by wet separation techniques and were analyzed for their pasting properties, physic-chemical properties, starch yield on dry and wet basis, functional, starch purity, amylase and amylo-pectin were undertaken in order to determine their suitability for food and other uses. The peak time, pasting temperature, peak viscosity, holding strength, breakdown, set from peak and set back from through ranged from 7.3 – 8.3 mins, 65.4 – 71.3°C, 511.5 – 1001.2 BU, 860.8 – 871.3 BU, 300.1 – 306.9 BU, 240.8 – 248.1 BU and 400.4 – 510.9 BU respectively. There were significant differences (p<0.05) in the pasting properties. The crude protein, crude fat, crude fibre, ash, moisture and carbohydrate ranged from 1.55 – 1.85%, 0.09 – 0.12%, 0.12 – 0.22%, 1.32 – 2.05%, 10.72 – 11.09% and 85.59 – 86.20% respectively. There were significant differences (p<0.05) in the proximate composition of the starches. The starch yield on dry weight basis, starch weight on fresh weight basis, starch yield from tubers and percentage dry matter ranged from 56.84 – 85.88%, 22.75 – 36.07%, 18.02 – 26.00% and 40.02 – 44.01% respectively. There were significant differences (p<0.05) in the all the parameters. The bulk density, water absorption capacity, oil absorption capacity, gelatinization temperature, starch purity, amylase, amylo-pectin and pH ranged from 0.56 – 0.61g/cm3, 86.8 – 99.4%, 103.2 – 125.4%, 59.78 – 60.42°C, 95.28 – 96.55%, 27.25 – 29.37%, 70.63 – 72.63% and 6.82 – 6.91 respectively. There were significant differences (p<0.05) in all the parameters but no significant difference (p>0.05) in the pH. The starches from yam and sweet potato varieties starches can be exploited for diverse uses based on their different characteristics.

scholarly journals Effect of drying method and variety on quality of cassava starch extracts

2013 ◽  
Vol 13 (60) ◽  
pp. 8351-8367
Author(s):  
BO Akintunde ◽  
◽  
TY Tunde-Akintunde
Keyword(s):  
Moisture Content ◽  
Binding Capacity ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Drying Methods ◽  
Peak Time ◽  
Water Binding ◽  
Swelling Power ◽  
Cassava Varieties

Cassava tubers are main sources of calories and dietary fibre for Nigerians. Cassava tubers are highly perishable and need to be processed immediately after harvest. Cassava can be used for human consumption, livestock feed or industrial purposes. Cassava starch is one of the main industrial products of cassava processing. The long drying times for cassava starch production during sun drying have necessitated the need for alternative drying methods. However, the quality of the starch obtained from these alternative drying methods needs to be investigated. Starch was produced from four different varieties (TME 1, TMS 30572, TMS 01/1235 and TMS 01/1181) of cassava using two drying methods (sun and oven drying at 40o C). The physical (yield and moisture content), functional (water binding capacity, swelling power and solubility) and pasting properties of the starch produced were investigated. The moisture content varied from 9.24 to 10.48%, with oven dried TME 1 having the lowest values and sun dried TMS 01/1181 having the highest value. The yield of starch obtained from drying the four varieties using the two drying methods increased from 458.5 to 687.2g per kg of cassava tuber. The water binding capacity, swelling power and solubility increased from 97.97 to 99.83 g water/g sample, 11.69–14.19 g/ml and 10.20 – 12.96% (g soluble solids/ g DM of whole starch sample) respectively, for the different varieties dried using the two drying methods. Peak viscosity, trough, break down, final viscosity, peak time and pasting temperature values for the four cassava varieties were in the range of 335.76–619.89 RVU, 135.67–192.35 RVU, 199.38–433.99 RVU, 196.01–257.72 RVU, 3.23–3.91 min and 70.05–72.95oC, respectively for the two drying methods. The values obtained from the cassava varieties considered were generally significantly different (except colour) which shows significant effect of cassava variety used on starch properties. Also, cassava starch samples dried at lower temperature have better functional and pasting properties. This indicates that alternative drying methods should be used at temperatures lower than 40oC in order to obtain products of high quality.

scholarly journals Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications

Data in Brief ◽  
2021 ◽  
pp. 107332
Author(s):  
Lifa Chimphepo ◽  
Emmanuel O. Alamu ◽  
Maurice Monjerezi ◽  
Pheneas Ntawuruhunga ◽  
John D.K. Saka
Keyword(s):  
Industrial Applications ◽  
Cassava Varieties

scholarly journals The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch

Polymers ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 321
Author(s):  
Greta Adamczyk ◽  
Magdalena Krystyjan ◽  
Grażyna Jaworska
Keyword(s):  
Fiber Type ◽  
Potato Starch ◽  
Hysteresis Loops ◽  
Textural Properties ◽  
Pasting Properties ◽  
Dietary Fibers ◽  
Flow Curves ◽  
Starch Concentration ◽  
Pasting Characteristics ◽  
Textural Parameters

The aim of this paper was to investigate the influence of dietary fibers from oat (OF) and apple (AF) (concentration 0.2%) on the pasting properties, rheological (including thixotropic and anti-thixotropic) and textural properties of 3% and 4% (w/w) waxy potato starch pastes. The samples were characterized by their pasting characteristics, the hysteresis loop test, and textural properties measured during storage. It was found that the breakdown viscosity values of the blends, including oat fibers, were lower than those of the others (waxy potato starch (WPS), WPS-AF), which suggests that these samples would have higher resistance to retrogradation and therefore would form a more stable paste. The pattern of flow curves showed that the investigated waxy potato starch and starch-fiber pastes were non-Newtonian fluids, thinned by shear. Areas of the hysteresis loops indicated that pastes with fibers had anti-thixotropic or mixed thixotropic/anti-thixotropic character. The greatest areas of the anti-thixotropy hysteresis loops were characteristic for WPS, while its mixtures with AF and OF caused a decrease in the value of these areas. It can indicate that starch-fiber blends were more stable during shearing. Fiber-type and starch concentration strongly affected the textural parameters of the starch-fiber gels.

scholarly journals Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch

Polymers ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 333 ◽  
Author(s):  
Ulin Basilio-Cortés ◽  
Leopoldo González-Cruz ◽  
Gonzalo Velazquez ◽  
Gerardo Teniente-Martínez ◽  
Carlos Gómez-Aldapa ◽  
...  
Keyword(s):  
Acid Hydrolysis ◽  
Short Range ◽  
Corn Starch ◽  
Morphological Characteristics ◽  
Industrial Applications ◽  
Peak Time ◽  
Starch Granules ◽  
Scanning Calorimetry ◽  
Pasting Temperature ◽  
Ftir And Raman Spectroscopy

The effect of dual modification of corn starch, including hydrolysis and succinylation, were evaluated through peak viscosity (PV) analysis, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and Raman spectroscopy. This dual modification was shown to increase the reaction efficiency (RE) and degree substitution (DS) compared with starches that were not subjected to acid hydrolysis pretreatment with a 44% and 45% increase respectively. After acid hydrolysis pretreatment, the surface of the corn starch granules exhibited exo-erosion and whitish points due to the accumulation of succinyl groups. The peak viscosity was reduced significantly with the acid hydrolysis pretreatment (between 3 and 3.5-fold decrease), which decreased the pasting temperature and peak time to 20 °C and 100 s respectively. In addition, the dual modification of corn starch altered certain thermal properties, including a reduction in the enthalpy of gelatinization (ΔH) and a higher range of gelatinization (around 6 °C), which may effectively improve industrial applications. Modifications on the FTIR spectra indicated that the dual modification affected the starch crystallinity, while the Raman spectra revealed that the dual modification disrupted the short-range molecular order in the starch. Rearrangement and molecular destabilization of the starch components promoted their granular amphiphilic properties.

Effect of Accelerated Retting Process on Physiochemical and Pasting Properties of Cassava (Manihot esculenta Crantz) Flours

2020 ◽  
pp. 45-52
Author(s):  
Nardis Nkoudou Ze ◽  
Robert Ndjouenkeu ◽  
Jean Justin Essia Ngang
Keyword(s):  
Tap Water ◽  
Pasting Properties ◽  
Food Science ◽  
Control Groups ◽  
Manihot Esculenta Crantz ◽  
Spontaneous Fermentation ◽  
Titratable Acid ◽  
Pasting Characteristics ◽  
Baked Products ◽  
The University

Aims: To compare the physicochemical (water, total titratable acid, amylose and amylopectin contents), functional (swelling and solubility powers) and pasting characteristics of cassava flour retted in two different ways. Study Design: Flours were produced from two cassava cultivars subjected to natural and accelerated fermentations using a multi-strain mixed starter. Place and Duration of Study: Department of Microbiology of the University of Yaounde 1 and Department of Food Science and Nutrition at the University of Ngaoundere, both in Cameroon, between November 2019 and February 2020. Methodology: The cassava roots of each cultivars were divided into two groups and fermented by submerging peeled roots in tap water. One group of each cassava cultivar was inoculated with 1% (w/w) of the starter, while the other was subjected to a spontaneous fermentation. Retting stopped after the softening of the roots; that is after twenty-six hours for the inoculated groups, and after seventy-two hour for the control groups. The fermented roots were then squeezed, dried and grounded in a blender. Flours obtained were subjected to physicochemical, functional and pasting analysis. Results: Flours produced in accelerated fermentation (AF) were characterized by their low amylopectin contents (46.59% and 43.57%), swelling power (6.71% and 7.56%), solubility (6.03% and 7.96%), and peak viscosity (6182 cP and 5676 cP) for Six-mois and Mintol-meko flours respectively. Whereas setback viscosity (1032 cP and 1068 cP), stability (0.27 and 0.24) and final viscosity (3565 cP and 3566 cP) of flours from natural fermentation (NF) were lower than those from AF. Conclusion: The accelerated fermentation reduces the tendency of paste to downgrade, that is responsible for staling in baked products and could therefore produce flours that are less fluid.

Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration

2015 ◽  
Vol 11 (3) ◽  
pp. 349-358 ◽  
Author(s):  
Onder Yildiz ◽  
Bayram Yurt ◽  
Omer Said Toker ◽  
Mehmet Murat Ceylan ◽  
Mustafa Tahsin Yilmaz ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Water Concentration ◽  
Textural Properties ◽  
Pasting Properties ◽  
Peak Time ◽  
Drying Temperature ◽  
Starch Concentration ◽  
Type Composition ◽  
Pasting Temperature

Abstract Kofter is a traditional product which is composed of water, molasses and starch. The quality of Kofter depends on many factors involving concentration of the ingredients, starch concentration and type, composition and type of the molasses and drying temperature and time. In the present study, the effect of molasses concentration (75–25%) on the pasting and textural properties of the Kofter samples was investigated. All pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, pasting temperature) were significantly affected by molasses concentration used in the formula. The increase in water concentration generally caused increase in hardness, adhesiveness, gumminess and chewiness value of the Kofter samples. Sensory analysis was also performed to determine mostly preferred sample regarding appearance, color, texture, taste, odor and overall preference. According to the sensory results, Kofter sample including 40% molasses and 60% water was found to be mostly preferred sample.

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