Composition, structure, physicochemical properties, and modifications of cassava starch

The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.

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Ultrasonication Improves the Structures and Physicochemical Properties of Cassava Starch Films Containing Acetic Acid

Starch - Stärke ◽

10.1002/star.202000094 ◽

2020 ◽

pp. 2000094

Author(s):

Fuqi Wu ◽

Zeguang Zhou ◽

Manling Liang ◽

Lei Zhong ◽

Fengwei Xie

Keyword(s):

Acetic Acid ◽

Physicochemical Properties ◽

Cassava Starch ◽

Starch Films

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Hydrophilicity and physicochemical properties of chemically modified cassava starch films

Industrial Crops and Products ◽

10.1016/j.indcrop.2016.11.018 ◽

2017 ◽

Vol 95 ◽

pp. 599-607 ◽

Cited By ~ 31

Author(s):

J. Colivet ◽

R.A. Carvalho

Keyword(s):

Physicochemical Properties ◽

Cassava Starch ◽

Chemically Modified ◽

Starch Films

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Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone

MATEC Web of Conferences ◽

10.1051/matecconf/201815601027 ◽

2018 ◽

Vol 156 ◽

pp. 01027 ◽

Cited By ~ 1

Author(s):

Isti Pudjihastuti ◽

Noer Handayani ◽

Siswo Sumardiono

Keyword(s):

Physicochemical Properties ◽

Water Solubility ◽

Amylose Content ◽

Reaction Times ◽

Cassava Starch ◽

Carboxyl Content ◽

Effect Of Ph ◽

Swelling Power ◽

Starch Modification ◽

High Amylose

Nowadays, starch modification is carried out in order to change the native properties into the better ones, such as high stability, brightness, and better texture. The objectives of this study are to investigate the effect of pH on carboxyl content, swelling power, and water solubility of starch. This research was divided into two main stages, i.e. starch modification by ozone oxidation and analysis. The physicochemical properties of modified cassava starch were investigated under various reaction pH of 7-10 and the reaction time between 0-240 minutes. Reaction condition at pH 10 provided the higher value of carboxyl content and water solubility, but the lower of swelling power. This increase in solubility indicates that the modified oxidation starch readily dissolves in water, due to its small size granules and high amylose content. The significant changes of both parameters were achieved in the first 120 minutes of ozone reaction times. The graphic pattern of water solubility was in contrast with swelling power.

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