scholarly journals Thermal and pasting properties of cassava starch-dehydrated orange pulp blends

2011 ◽  
Vol 68 (3) ◽  
pp. 342-346 ◽  
Author(s):  
Magali Leonel ◽  
Luciana Bronzi de Souza ◽  
Martha Maria Mischan
Keyword(s):  
Manihot Esculenta ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Quality Parameter ◽  
Relevant Parameter ◽  
High Moisture ◽  
Screw Speed ◽  
Variable Parameters ◽  
Orange Pulp ◽  
Paste Properties

Instant mixtures are easy to prepare and frequently present functional appeals. A quality parameter for instant mixtures is their rheological behavior. This study aimed at evaluating the effects of extrusion parameters on the pasting properties of cassava (Manihot esculenta L.) starch and dehydrated orange (Citrus sinensis (L.) Osbeck) pulp mixtures. The variable parameters were moisture of mixtures (12.5 to 19%), barrel temperature (40 to 90ºC) and screw rotation (170 to 266 rpm). The extruded mixtures did not show gelatinization enthalpy. Moisture had the greatest effect on paste properties. The initial pasting viscosity (before heating) of RVA (Rapid visco analyzer) is the most relevant parameter to instant mixtures. The highest cold viscosity values were obtained when mixtures were extruded under high moisture and high screw speed. High moisture (19.5%), intermediate temperature (65ºC) and screw speed (218 rpm) led to extruded mixtures production with low component degradation.

scholarly journals Physical characteristics of extruded cassava starch

2009 ◽  
Vol 66 (4) ◽  
pp. 486-493 ◽  
Author(s):  
Magali Leonel ◽  
Taila Santos de Freitas ◽  
Martha Maria Mischan
Keyword(s):  
Water Absorption ◽  
Specific Volume ◽  
Water Solubility ◽  
Cassava Starch ◽  
Physical Characteristics ◽  
Absorption Index ◽  
Starch Degradation ◽  
Screw Speed ◽  
Color Parameters ◽  
Paste Properties

Considering the importance of cassava starch for Brazilian industries, the current work aimed at evaluating the effects of extrusion parameters on the physical characteristics, mainly viscosity properties of extruded cassava starch. A factorial central composite design (2³) with three independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index, color and paste properties, according to the variations in the moisture content, barrel temperature and screw speed. Results indicated that barrel temperature influenced the expansion index, specific volume, water absorption index, all the color parameters, the initial viscosity, peak and final viscosity. Feed moisture influenced the specific volume, color parameters, final viscosity and retrogradation. The screw speed had effects on water absorption index, color components as well as on the final viscosity and retrogradation of extruded starch. High moisture, low screw speed and intermediate temperature provided lower starch degradation, which is desirable for pre-cooked starch.

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.

High moisture strength of cassava starch/polyvinyl alcohol-compatible blends for the packaging and agricultural sectors

2015 ◽  
Vol 22 (10) ◽  
Author(s):  
Mario Guimarães ◽  
Vagner Roberto Botaro ◽  
Kátia Monteiro Novack ◽  
Fábio Gomes Teixeira ◽  
Gustavo Henrique Denzin Tonoli
Keyword(s):  
Polyvinyl Alcohol ◽  
Cassava Starch ◽  
High Moisture

scholarly journals Influence of three alkalizing agents on some functional properties of cassava starch modified using epichlorohydrin

2015 ◽  
Vol 49 (2) ◽  
pp. 63-68
Author(s):  
B Daramola ◽  
EA Bamidele
Keyword(s):  
Functional Properties ◽  
Functional Property ◽  
Apparent Viscosity ◽  
Potassium Hydroxide ◽  
Room Temperature ◽  
Ammonium Hydroxide ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Modified Starch ◽  
Cross Linkage

Influence of three alkalizing agents namely, potassium hydroxide (KOH) , ammonium hydroxide (NH4OH), and dimethyl sulphoxide (DMSO) during modification as modification facilitator on some functional properties of cassava starch modified using epichlorohydrin (EPI) at room temperature was studied. Assessment of the principal functional property; pasting properties and associated pasting indices of technological importance, notably peak viscosity and set back viscosity. The low peak viscosity (RVU) of the cassava EPI-modified starch ranged from 119.67-178.17; 128.50-161.17 for samples alkalized using KOH and DMSO respectively in comparison to the high peak viscosity (RVU) of the native starch. NH4OH was less effective alkalizing agent under the conditions used in this study. Cassava- EPI modified starch showed improved paste stability expressed in breakdown viscosity (RVU) values of 22.08-48.75 and 37.92-55.58 for KOH and DMSO alkalized samples respectively. Evaluation of other functional properties such as swelling power, apparent viscosity and paste clarity of the cassava-EPI modified starch showed alkaline-type dependent cross linkage activity of EPI. Assessment of all the functional properties of starch accomplished under the conditions employed in this study revealed that irrespective of concentration of EPI added, activity of alkalizing reagents is in the order: KOH>DMSO>NH4OH. DOI: http://dx.doi.org/10.3329/bjsir.v49i2.21997 Bangladesh J. Sci. Ind. Res. 49(2), 63-68, 2014

scholarly journals Production of glucose and fructose syrups from cassava (Manihot esculenta Crantz) starch using enzymes produced by microorganisms isolated from Brazilian Cerrado soil

2010 ◽  
Vol 30 (1) ◽  
pp. 213-217 ◽  
Author(s):  
Roberto do Nascimento Silva ◽  
Fábio Pereira Quintino ◽  
Valdirene Neves Monteiro ◽  
Eduardo Ramirez Asquieri
Keyword(s):  
Aspergillus Niger ◽  
Manihot Esculenta ◽  
Glucose Isomerase ◽  
Cassava Starch ◽  
Maximum Activity ◽  
Brazilian Cerrado ◽  
Initial Activity ◽  
Manihot Esculenta Crantz ◽  
Streptomyces Sp ◽  
Optimum Ph

The high demands for sugars and the development of enzymatic technology have increased the production of sweeteners, especially for glucose and fructose syrups. This work describe a technology for glucose and fructose syrups from Brazilian cassava starch using enzymes produced by soil microrganisms isolated from the Brazilian Cerrado soil. Firstly, Aspergillus niger and Streptomyces sp. were isolated from the soil and used as glucoamylase (GA) and glucose isomerase (GI) producer sources. After characterization, GA and GI exhibited optimum pH 4.5 and 8.0, respectively. GA showed maximum activity at 60 ºC and GI at 85 ºC. GA and GI retained 65 and 80%, respectively, of initial activity after 180 minutes of incubation at 60 ºC. The kinetic parameters Km and Vmáx were 0.476 (mg.mL-1) and 8.58 (µmol/minute) for GA and 0.082 (M) and 48.20 (µmol/minute) for GI. The maximum glucose syrups production occurred after 24 hours of reaction with a 98% yield. The production of fructose syrups with 42% (w/v) was reached after 96 hours of reaction.

Pasting properties of cassava starch modified by heat-moisture treatment under acidic and alkaline pH environments

2019 ◽  
Vol 215 ◽  
pp. 338-347 ◽  
Author(s):  
Chatsachee Chatpapamon ◽  
Yuree Wandee ◽  
Dudsadee Uttapap ◽  
Chureerat Puttanlek ◽  
Vilai Rungsardthong
Keyword(s):  
Cassava Starch ◽  
Pasting Properties ◽  
Alkaline Ph ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz)

2007 ◽  
Vol 78 (4) ◽  
pp. 1212-1220 ◽  
Author(s):  
F. Martínez-Bustos ◽  
M. López-Soto ◽  
E. San Martín-Martínez ◽  
J.J. Zazueta-Morales ◽  
J.J. Velez-Medina
Keyword(s):  
Functional Properties ◽  
Manihot Esculenta ◽  
High Energy ◽  
Cassava Starch ◽  
Manihot Esculenta Crantz ◽  
High Energy Milling

The Experimental Research about the Influence of High Moisture Extrusion on Texture of Product

2011 ◽  
Vol 188 ◽  
pp. 246-249 ◽  
Author(s):  
P.L. Sun ◽  
Z.L. Sun ◽  
F.G. Jia ◽  
Y. Sun ◽  
Y. Cao
Keyword(s):  
Moisture Content ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Extrusion Temperature ◽  
High Moisture ◽  
Screw Speed ◽  
Soybean Protein Isolate ◽  
System Parameters ◽  
Extrusion Technology ◽  
High Moisture Extrusion

The high-emulation meat with 60% ~ 80% moisture content made use of high humidity extrusion technology. The effect of extrusion system parameters (extrusion temperature, screw rpm , moisture content and soybean protein isolate content) on product texture was studied. Results showed that: protein isolate content had the largest impact on elastic and hardness of the product. And screw speed mainly affected the chew of product. With the increasing of protein isolate content, hardness and elastic decreased and flexibility increased first and then decreased. Hardness and chewiness of product decreased with the increasing of moisture content. With the increasing of extrusion temperature, hardness decreased, flexibility increased first and then decreased, and chewiness decreased. Elastic increased and chewiness decreased with the increasing of screw speed.

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