Comparison of physical chemical and functional properties of broken rice and breadfruit starches against cassava starch


Citation

Koh Soo Peng, . and Kamariah Long, . Comparison of physical chemical and functional properties of broken rice and breadfruit starches against cassava starch. pp. 211-219. ISSN 1394-9829

Abstract

The physical chemical and functional properties of starch differ with different starch sources. In general breadfruit starch was closer to cassava starch characteristics compared to broken rice starch. Among the starch sources cassava starch showed the highest paste clarity at all pH values. The broken rice starch had poor paste clarity even though it has the smallest starch granules. Compared to both broken rice and cassava starches breadfruit starch was found to have the highest swelling power water binding capability water absorption index bulk density dispersibility capability and required the highest enthalpy energy during the gelatinization process.


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Abstract

The physical chemical and functional properties of starch differ with different starch sources. In general breadfruit starch was closer to cassava starch characteristics compared to broken rice starch. Among the starch sources cassava starch showed the highest paste clarity at all pH values. The broken rice starch had poor paste clarity even though it has the smallest starch granules. Compared to both broken rice and cassava starches breadfruit starch was found to have the highest swelling power water binding capability water absorption index bulk density dispersibility capability and required the highest enthalpy energy during the gelatinization process.

Additional Metadata

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Item Type: Article
AGROVOC Term: Cassava starch
AGROVOC Term: Physical properties
AGROVOC Term: Chemical properties
AGROVOC Term: Rice
AGROVOC Term: Breadfruit (tree)
AGROVOC Term: Gelatinization
AGROVOC Term: Temperature
AGROVOC Term: Amylose
AGROVOC Term: Granules
AGROVOC Term: Swelling
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:29
URI: http://webagris.upm.edu.my/id/eprint/24506

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