Techno‐Functional Properties of Cheese Breads with Native and Modified Cassava Starch Produced in an Industrial System

2021 ◽  
pp. 2000116
Author(s):  
Ronei C. Dariva ◽  
Daniele Bucior ◽  
Rosicler Colet ◽  
Ilizandra A. Fernandes ◽  
Guilherme S. Hassemer ◽  
...  
Keyword(s):  
Functional Properties ◽  
Cassava Starch ◽  
Industrial System

The influence of the thickness on the functional properties of cassava starch edible films

2007 ◽  
pp. 291-300 ◽  
Author(s):  
Nivea Maria Vicentini ◽  
Paulo José do Amaral Sobral ◽  
Marney Pascoli Cereda
Keyword(s):  
Functional Properties ◽  
Edible Films ◽  
Cassava Starch

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

Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties

2016 ◽  
Vol 56 ◽  
pp. 383-395 ◽  
Author(s):  
Nelson Morante ◽  
Hernán Ceballos ◽  
Teresa Sánchez ◽  
Agnès Rolland-Sabaté ◽  
Fernando Calle ◽  
...  
Keyword(s):  
Functional Properties ◽  
Cassava Starch ◽  
Amylose Free

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

scholarly journals Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends

2014 ◽  
Vol 2 (2) ◽  
pp. 132-138 ◽  
Author(s):  
Olufunmilola O. Oladunmoye ◽  
Ogugua C. Aworh ◽  
Bussie Maziya‐Dixon ◽  
Ochuko L. Erukainure ◽  
Gloria N. Elemo
Keyword(s):  
Durum Wheat ◽  
Functional Properties ◽  
Cassava Starch ◽  
Durum Wheat Semolina

scholarly journals Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch

2017 ◽  
Vol 3 (1) ◽  
pp. 1296401 ◽  
Author(s):  
V.F. Abioye ◽  
I.A. Adeyemi ◽  
B.A. Akinwande ◽  
P. Kulakow ◽  
B. Maziya-Dixon ◽  
...  
Keyword(s):  
Functional Properties ◽  
Resistant Starch ◽  
Storage Time ◽  
Cassava Starch ◽  
Steam Cooking ◽  
And Storage

scholarly journals QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH

2020 ◽  
Vol 18 (1) ◽  
pp. 88-102
Author(s):  
A. T. OMIDIRAN ◽  
O. A. ADERIBIGBE ◽  
O. P. SOBUKOLA ◽  
O. O. AKINBULE
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Quality Attributes ◽  
Cassava Starch ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Flour Blends

This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p<0.05) in the functional properties of the flour blends. Bulk density, Water absorption capacity, Oil absorption capacity, swelling capacity ranged from 0.70 to 0.78 g/ml, 1.87 to 2.30 g/ml, 1.02 to 1.40 g/ml and 5.18% to 6.66%  respectively. There were significant differences (p<0.05) in the proximate composition of the pancake samples. The values ranged from 42.76 to 45.53%, 2.13 to 3.98%, 9.06 to 10.34%, 5.01 to 7.18%, 3.75 to 6.01% and 29.19 to 35.33% for moisture, ash, fat, protein, crude fibre and carbohydrate contents, respectively. Pancake produced from 100:0 peeled and unpeeled sweetpotato flour had the highest score for overall acceptability which can compare favorably, with pancakes from wheat flour which is the control sample. In conclusion, sweetpotato flour blended with cassava starch at different ratio gave good proximate and functional properties which resulted in pancakes of good quality attributes.    

Microstructural and techno-functional properties of cassava starch modified by ultrasound

2018 ◽  
Vol 42 ◽  
pp. 795-804 ◽  
Author(s):  
Yuliana Monroy ◽  
Sandra Rivero ◽  
María A. García
Keyword(s):  
Functional Properties ◽  
Cassava Starch
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