Preparation and physico-chemical properties of hydrogels from carboxymethyl cassava starch crosslinked with citric acid

2014 ◽  
Author(s):  
Sasikan Boonkham ◽  
Kunruedee Sangseethong ◽  
Pathama Chatakanon ◽  
Chalida Niamnuy ◽  
Kiyohiko Nakasaki ◽  
...  
Keyword(s):  
Citric Acid ◽  
Chemical Properties ◽  
Cassava Starch ◽  
Physico Chemical

scholarly journals Green preparation of citric acid cross-linked starch for improvement of physico-chemical properties of Cyperus starch

2019 ◽  
Vol 0 (0) ◽  
pp. 0-0 ◽  
Author(s):  
Bunmi Olayemi ◽  
Christianah Yetunde Isimi ◽  
Kokonne Ekere ◽  
Ajeh Johnson Isaac ◽  
Judith Eloyi Okoh ◽  
...  
Keyword(s):  
Citric Acid ◽  
Chemical Properties ◽  
Physico Chemical

scholarly journals Development and Optimization of Ready to Serve (RTS) Beetroot Drink

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Atul Dhiman ◽  
Devanshi Chawla ◽  
Dhruv Thakur ◽  
Divya Chauhan ◽  
Chirag Bharara ◽  
...  
Keyword(s):  
Citric Acid ◽  
Chemical Properties ◽  
Black Pepper ◽  
Beetroot Juice ◽  
Ginger Extract ◽  
Physico Chemical ◽  
Evaluation Test ◽  
Original Product ◽  
Life Analysis ◽  
Juice Content

Beetroot is rich in various nutrients. Hence the present study was conducted to develop a ready to serve (RTS) drink using beetroot juice. The juice of beetroot was extracted and added with different concentrations of sugar and citric acid to optimize the best-suited combination of ingredients. Standardization of RTS was done using ranking sensory evaluation test. Two variants of ginger and black pepper flavor were also prepared and standardized. The standardized amount of ingredients after sensory analysis for RTS was found to be 17.7% juice content, 7.5% sugar and 0.1% citric acid. The black pepper variant was standardized at 0.4% black pepper in the original product and the ginger variant standardized at 1.5% ginger extract. The beetroot drink and its variants having an optimized amount of ingredients were analysed for their physico-chemical properties. Shelf life analysis for a period of one month was also carried out.

scholarly journals Effect of Modifying Shellac with Citric Acid on Shellac-Bagasse Biocomposite

2019 ◽  
Vol 32 (1) ◽  
pp. 13-16
Author(s):  
Nanik Dwi Nurhayati ◽  
Karna Wijaya ◽  
Triyono ◽  
Eddy Heraldy
Keyword(s):  
Tensile Strength ◽  
Citric Acid ◽  
Intrinsic Viscosity ◽  
Testing Machine ◽  
Chemical Properties ◽  
Low Density ◽  
Universal Testing Machine ◽  
Universal Testing ◽  
Physico Chemical ◽  
Mechanical Tensile

This study was aimed at modifying local Shellac with citric acid in varied concentrations of 2, 4, 6, 8 and 10 % (w/w) to prepare Shellac-Bagasse (Sh-Bg) biocomposite and determining its physico-chemical properties. The biocomposite was made from the natural Shellac matrices and Bagasse fibers. Physico-chemical properties of non-modified Shellac and Shellac modified with citric acid including functional groups, intrinsic viscosity, density, and mechanical tensile strength were characterized using Fourier transform infrared spectrometer (FTIR), Oswald viscometer and Universal Testing Machine (UTM). The analysis results showed an optimum modification of shellac-citric acid at a concentration of 4% (w/w). FTIR analysis of the modified Shellac showed a broad absorption at 3448 cm–1 which indicated the presence of hydroxyl groups (-OH). The presence of C=O ester groups was indicated by the absorption appearing at 1712 cm–1. The absorption at 1251-1250 cm–1 indicated the presence of C-O groups, while the presence of -CH2 methylene groups was indicated by the absorption at 1465 cm–1. The modified Shellac with its optimal intrinsic viscosity of 169.97 mL/g indicated that there was a reaction between citric acid and Shellac to form an ester, so that the polymer chains formed were longer with a low density of 0,6662-0,8168 mg/L when compared to Shellac without modification. The low density indicated that the citric acid-modified Shellac could be processed to be biocomposite. The biocomposite was made with various compositions of Shellac and Bagasse with hot press at 80 °C and under a pressure of 6 Kgf/cm2. The optimum ratio of Shellac to Bagasse in Shellac-Bagasse (Sh-Bg) biocomposite was of 60:40 %. While, the analysis using Universal testing machine resulted a mechanical tensile strength of 0.6 MPa and an elongation at break of 0.45 %.

scholarly journals Properties of Carboxymethylated-Cassava and Sago Starches Prepared by using Sodium Monochloroacetate

2020 ◽  
Vol 32 (3) ◽  
pp. 678-682
Author(s):  
E. Ruriani ◽  
N. Salim ◽  
D. Mangunwidjaja ◽  
N. Richana ◽  
T.C. Sunarti
Keyword(s):  
Chemical Properties ◽  
Cassava Starch ◽  
Ftir Spectrum ◽  
Sago Starch ◽  
Two Stage ◽  
Carboxymethyl Starch ◽  
Native Starch ◽  
Glucose Unit ◽  
Physico Chemical ◽  
Different Sources

In the present study, carboxymethyl starch (CMC) were produced from different sources of starch and their physico-chemical properties were evaluated. Carboxymethylation was performed using different concentrations of sodium monochloroacetate (1.1, 1.3 and 1.5 mol/mol of anhydrous glucose units) in a three-necked round-bottom flask (250 mL) for approximately 3 h (250 rpm and 40°C) in a two-stage reaction comprising alkalization and etherification. The introduction of carboxymethyl groups was confirmed in the results by the appearance of a new peak in the FTIR spectrum in 1650.10-1649.76 cm-1 region. In addition, degree of substitution (DS) of produced CMS was ranged from 0.53-0.60. An increase in the concentration of sodium monochloroacetate (1.1, 1.3 and 1.5 mol/mol of anhydrous glucose unit) resulted in greater paste clarity, higher solubility and greater swelling than native starch. Furthermore, cassava starch (tapioca) produced a CMS exhibited greater swelling than sago starch, however by contrast, CMS-sago was more soluble and clearer than CMS-cassava.

scholarly journals Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt

2017 ◽  
Vol 5 (3) ◽  
pp. 353-367 ◽  
Author(s):  
Herve Mwizerwa ◽  
George Ooko Abong ◽  
Michael Okoth ◽  
Martin Ongol ◽  
Calvin Onyango ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Corn Starch ◽  
Starch Content ◽  
Chemical Properties ◽  
Cassava Starch ◽  
Quality Parameters ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Total Solids ◽  
Physico Chemical

Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch in popular foods such as yoghurt. The current research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety on physico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4oC for 21 days and the effect of starch modification on resistant starch content, viscosity, syneresis, total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and 1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s, 2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the least syneresis (22.25%). Addition of cassava starch rich in resistant starch significantly increased (p≤0.05) the total solids content of yoghurt but did not significantly (P>0.05) change the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with acceptable sensory and physico-chemical properties.

scholarly journals VARIOUS FACTORS AFFECT THE QUALITY OF FERMENTED CASSAVA STARCH

2020 ◽  
Vol 20 (2) ◽  
pp. 107-117
Author(s):  
Bambang Triwiyono ◽  
Abdurachman Abdurachman ◽  
Aton Yulianto
Keyword(s):  
Growth Rate ◽  
Starch Granule ◽  
Chemical Properties ◽  
Cassava Starch ◽  
Production Processes ◽  
Expansion Property ◽  
Physico Chemical ◽  
Natural Characteristic ◽  
Fermentative Process

Fermented cassava starch is one of modified cassava starch products and used in many countries in several food products. The fresh extracted cassava starch is modified by a process of fermentation and sun drying by means the traditional methods. Several works have shown that fermentative process alters the starch granule, giving fermented starch its characteristics are different from those of the native cassava starch. The main difference between fermented cassava starch[A1]  and native cassava starch reside in the expansion property. Understanding the transformation of physico-chemical properties of cassava starch during fermentation is important for controlling the production processes. This discourse refers to the several works that intend to chemically show the expansion property of fermented cassava starch, considered a chemically and enzymatically modified product, with acidic characteristics, perforated granules and high expansion capacity.  Expansion is a natural characteristic of fermented cassava starch, defined as the growth rate of the dough during oven cooking, also referred to as expansion rate. The main aim of this discourse is to get a better understanding how to manage the production processes in order to achieve greater consistency in the quality of sour cassava starch. 

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