Comparative studies of the functional and physico-chemical properties of isolated Cassava Cocoyam and Breadfruit starches

Gbadamosi S. O., . and Oladeji B. S., . Comparative studies of the functional and physico-chemical properties of isolated Cassava Cocoyam and Breadfruit starches. pp. 2273-2277. ISSN 22317546

Starches were isolated from cassava cocoyam and breadfruit by wet milling process. The physicochemical functional and pasting characteristics of the isolated starches were then examined and compared. Moisture and fat contents varied between 4.91 “ 12.94 and 0.90 “ 2.20 respectively. Bulk density and pH ranged between 0.64 “ 0.68 and 5.53 “ 6.15 respectively. Cassava and breadfruit starches exhibited higher water absorption capacity (1.03 and 1.02 g water/g sample respectively) than breadfruit starch (0.71 g water/g sample) while all the starch samples absorbed almost equal weights of oil. The swelling power was found to increase with increasing temperature with cassava starch exhibiting highest swelling power (2.70 “ 5.25) between 60-80C and breadfruit starch showing the greatest tendency to swell (10.80) at 90C respectively. Cassava and breadfruit starches formed stable and firm gels at 8 w/v starch concentrations while cocoyam starch was able to form a gel at 10 starch concentration. The pasting temperatures of 63 74 and 66C and peak viscosities of 400 860 and 960 BU were obtained for cassava cocoyam and breadfruit starches respectively. The lowest setback viscosity was recorded for cocoyam starch while cassava starch demonstrated the greatest stability towards retrogradation. The starches could find suitable applications in various food products owing to the differences in their physicochemical properties.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(05)%202013/31%20IFRJ%...

Abstract

Starches were isolated from cassava cocoyam and breadfruit by wet milling process. The physicochemical functional and pasting characteristics of the isolated starches were then examined and compared. Moisture and fat contents varied between 4.91 “ 12.94 and 0.90 “ 2.20 respectively. Bulk density and pH ranged between 0.64 “ 0.68 and 5.53 “ 6.15 respectively. Cassava and breadfruit starches exhibited higher water absorption capacity (1.03 and 1.02 g water/g sample respectively) than breadfruit starch (0.71 g water/g sample) while all the starch samples absorbed almost equal weights of oil. The swelling power was found to increase with increasing temperature with cassava starch exhibiting highest swelling power (2.70 “ 5.25) between 60-80C and breadfruit starch showing the greatest tendency to swell (10.80) at 90C respectively. Cassava and breadfruit starches formed stable and firm gels at 8 w/v starch concentrations while cocoyam starch was able to form a gel at 10 starch concentration. The pasting temperatures of 63 74 and 66C and peak viscosities of 400 860 and 960 BU were obtained for cassava cocoyam and breadfruit starches respectively. The lowest setback viscosity was recorded for cocoyam starch while cassava starch demonstrated the greatest stability towards retrogradation. The starches could find suitable applications in various food products owing to the differences in their physicochemical properties.

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Item Type:	Article
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Isolation
AGROVOC Term:	Cassava starch
AGROVOC Term:	Cocoyam (taro)
AGROVOC Term:	African breadfruit
AGROVOC Term:	Starch
AGROVOC Term:	Milling
AGROVOC Term:	Moisture content
AGROVOC Term:	Fat content
AGROVOC Term:	Density
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21349

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