Effect of Ultrasound Treatment on Physicochemical and Functional Properties of Cassava Starch

Krishnakumar, T.; Sajeev, M. S.

doi:10.20546/ijcmas.2018.710.362

Cited by 25 publications

(22 citation statements)

References 30 publications

(34 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Tubers were peeled and crushed with plenty of water. The extract was filtered through a muslin cloth and kept at undisturbed conditions for 2 days, and the supernatant was discarded, and starch particles settled down were then dried at 70–80°C and converted into powder (Krishnakumar & Sajeev, 2018).…”

Section: Methodsmentioning

confidence: 99%

Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

Giri

Sakhale

2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Cookies were formulated with orange‐fleshed sweet potato (OFSP) flour, amaranth flour (AF), and cassava starch powder (CSP) in the ratio of 0:50:50 (control), 40:30:30 (T1), 50:25:25 (T2), 60:20:20 (T3), 70:15:15 (T4), 80:10:10 (T5), 90:05:05 (T6), and 100:0:0 (T7), respectively. The cookies were prepared and evaluated for physicochemical, nutritional, and sensory characteristics. Significant decrease in water absorption, oil absorption, increase in spread ratio, spread factor, and hardness of gluten‐free (GF) cookies with an increase in the incorporation of OFSP flour. The dough stability, consistency, and farinograph quality number were increase. The OFSP cookies were superior to control for bioactive components and antioxidant activity. The cookies containing 70% OFSP flour with 15% AF and CSP found organoleptically acceptable and safe for 90 days of storage period. Practical applications The orange‐fleshed sweet potato tubers are rich in health benefit components such as β‐carotene, phenolic acids, carbohydrates, fibers, thiamine, riboflavin, niacin, potassium, zinc, calcium, iron, and vitamins A content. The potential of orange‐fleshed sweet potato flour was utilized for the development of gluten‐free (GF) cookies enriched in carotenoids content. The in‐depth study of various functional, nutritional, and rheological properties of orange‐fleshed sweet potato flour with amaranth flour and cassava starch powder represents its suitability for the preparation of functional GF cookies enriched in micronutrients. The additional benefits of combinations of these ingredients in GF cookies can be used for celiac patients, fasting purpose, and to combat the deficiency of vitamin A.

show abstract

Section: Methodsmentioning

confidence: 99%

Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

Giri

Sakhale

2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…The standard procedure was adopted for cassava starch extraction according to Krishnakumar and Sajeev (2018) . The fresh cassava tubers were peeled (skin and rind) and cut into small pieces using a motor operated chipping machine, then crushed in a mobile type starch extraction unit with adequate quantities of water.…”

Section: Preparation Of Starchmentioning

confidence: 99%

“…It is considered as poor man's crop and is a staple food for millions of people in the tropical countries. It is one of the major tuber crops cultivated in India having an area of 0.20 million hectares with a total production of 4.34 million tonnes (Krishnakumar and Sajeev, 2018). It is a good source of minerals such as calcium, iron, magnesium and phosphorus and carries high calorific value compared to other tubers such as yam, potato and sweet potato (Krishnakumar and Sajeev, 2017).…”

Section: Introductionmentioning

confidence: 99%

Studies on the development of cassava based reconstituted dry starch sago with modified starch as binder and characterization of its physico-functional properties

Krishnakumar¹,

Sajeev²,

Raju³

et al. 2020

JEB

Self Cite

View full text Add to dashboard Cite

Aim :Methodology : Results :Interpretation :The objective of the study was to develop and characterize the properties of sago (sabudana) from cassava based reconstituted dry starch with addition of pre-gelatinized starch and wet starch as binders.The dry starch was soaked for 12 hrs at 30 % concentration and then sago was prepared at 40% moisture content with addition of pre-gelatinized starch and wet starch as binders in different treatment combinations.The sago developed from the combination of reconstituted dry starch (75%) and wet starch (25%) had an optimal commercial size (3.36 mm) and shape (sphericity value, 76 %). The swelling power (5.98%) was high in reconstituted dry starch sago and solubility (13.42 %) was high in wet starch sago without the addition of any binders. The increase in cooking time (10.37%) and decrease in cooking loss (1.73%) were observed for sago developed with pre-gelatinized starch as binder. -1The lowest oil absorption index (0.45 g g ) was noticed for sago prepared with wet starch as a binder. The storage modulus was comparatively lower for sago paste prepared using wet starch and thus the sago gel behaved like a dilute solution with increase in storage modulus and phase angle.The physico-functional properties of the cassava -based reconstituted dry starch sago can be improved by adding wet starch as a binder due to less retrogradation rate. Further, the addition of pre-gelatinized starch as a binder with reconstituted cassava dry starch can reduce the cooking loss in sago.

show abstract

“…Cassava (Manihot esculenta Crantz) is one of the major tuber crops, locally called as tapioca and cultivated in tropical and subtropical regions of the world. It is the third largest source of carbohydrates after rice and wheat for people all over the world and the starch content of cassava tubers varies according to varieties (Krishnakumar et al 2019) [7] . In India, it is cultivated about 0.20 million hectares with a total production of 8.13 million tonnes and a productivity of 22.3 metric tonnes per hectare (Krishnakumar et al 2020) [8] .…”

Section: Introductionmentioning

confidence: 99%

Effect of planting methods and varieties on performance of modified TNAU cassava harvester

Krishnakumar¹,

Ms²,

Suja³

2020

Int. J. Chem. Stud.

View full text Add to dashboard Cite

Cassava is one of the most important tropical tuber crops that ensure food and nutritional security in the developing countries. In India, cassava is cultivated mainly in the southern states viz., Tamil Nadu, Kerala and Andhra Pradesh. Harvesting is one of the major difficult and labour intensive operations in cassava cultivation. In India, cassava is mostly harvested manually by hand. This study was attempted to evaluate the performance of tractor operated Tamil Nadu Agricultural University (TNAU) cassava harvester with two industrial varieties (H-165 and Mulluvadi) and two commercial planting system (Mound and Ridge) using six treatments in a randomized complete block design (RCBD). Based on the field performance trial, the shank length and width of digging blade were modified and then their dimensions were optimized for better performance. Among the selected treatments, it was found that a minimum damage of 4.12% was observed for H-165 variety under manual harvesting and a maximum damage of 9.05% for Mulluvadi variety in mound planting system under mechanized harvesting was noticed. The tuber spread length was highly correlated with the per centage damage (%) of cassava tubers. Thus, the tuber spread length is an important agronomical parameter to be considered while selecting the variety for mechanization of cassava harvesting. This study also confirmed that the ridge planting system is highly suitable for operating mechanized harvester as compared to mound planting system.

show abstract

Effect of Ultrasound Treatment on Physicochemical and Functional Properties of Cassava Starch

Cited by 25 publications

References 30 publications

Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

Studies on the development of cassava based reconstituted dry starch sago with modified starch as binder and characterization of its physico-functional properties

Effect of planting methods and varieties on performance of modified TNAU cassava harvester

Contact Info

Product

Resources

About