Effects of cassava variety and growth location on starch fine structure and physicochemical properties

Tappiban, Piengtawan; Sraphet, Supajit; Srisawad, Nattaya; Wu, Peng; Han, Huaxin; Smith, Duncan R.; Bao, Jinsong; Triwitayakorn, Kanokporn

doi:10.1016/j.foodhyd.2020.106074

Cited by 27 publications

(25 citation statements)

References 64 publications

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“…Sánchez et al (2013) noted that enzymatic hydrolysis can modify the ratio of amylose to amylopectin in the starch granules and the modification may significantly impact the physicochemical properties of starch. The values of amylose (22.05-26.41%) in this study agrees with previous reports on cassava starch (Chandanasree, Gul, & Riar, 2016;Nwokocha, Aviara, Senan, & Williams, 2009;Tappiban et al, 2020;Zhu, 2015).…”

Section: Starch Composition and Coloursupporting

confidence: 93%

“…The swelling power of the starches increased drastically between temperatures of 60 and 70 • C, indicating the gelatinization of starch. Previous researchers (Rolland-Sabaté et al, 2012Tappiban et al, 2020;Zhu, 2015) on cassava starch, reported a gelatinization temperature ranging between approximately 56 and 75 • C. Furthermore, starches from frozen cassava showed significantly (p < 0.05) higher swelling power than the control starch samples and this may be explained by the variation in amylose content of the starches (Table 1). Amylose in starch is known to restrict starch swelling (Naidoo et al, 2015) by forming a barrier around the starch granules (Sang, Bean, Seib, Pedersen, & Shi, 2008).…”

Section: Functional Propertiesmentioning

confidence: 79%

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Morphology and physicochemical properties of starch isolated from frozen cassava root

Kayode

Salami

et al. 2021

LWT

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Spoilage of cassava root begins immediately after harvest, but its shelf-life could be enhanced by adopting freezing as a storage method. This study investigated the physicochemical properties and morphology of starch isolated from cassava roots frozen for 0, 7, 14, 21 and 28 days. Extracted starches can be categorized as compound starches with most granules irregularly shaped, with some oval, round and truncated. The amylose contents (22.05-26.41%) decreased with an increase in the freezing time, but the starches showed similar crystallinity pattern (Type A). Fourier infrared transform spectroscopy showed a reduction in double-helical order structure of starches from frozen cassava roots. Starches from the stored roots were generally less firm, less sticky, more cohesive and had higher peak and trough viscosities compared to starch from freshly harvested roots. Starch from frozen cassava starch may be suited for use in certain types of noodles, such as Japanese noodles due to low amylose content. Future studies are however, required to explore the starches in food applications.

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Section: Starch Composition and Coloursupporting

confidence: 93%

Section: Functional Propertiesmentioning

confidence: 79%

Morphology and physicochemical properties of starch isolated from frozen cassava root

Kayode

Salami

et al. 2021

LWT

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“…causes plant stunting. Santisopasri et al (2001) and Tappiban et al (2020) state that environmental conditions at the initial and final growth stages are very important for root growth. Stress due to the lack of water in initial plant growth will affect its productivity (Santisopasri et al, 2001;El-Sharkawi, 2006).…”

Section: Resultsmentioning

confidence: 99%

Growth Response of Local Cassava to Cutting Models and the Number of Buds

Hartati¹,

Roini²,

Rodianawati³

2021

Caraka Tani J. Sustain. Agric.

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Cassava is one of the local food sources that are widely available in almost every region. Cuttings are used to plant cassava, and these cuttings will produce a number of roots and buds. The main purpose of this study was to evaluate the effect of cuttings slices model and the number of buds on the growth of Tobelo local varieties of cassava. This study employed a factorial Randomized Block Design (RBD), with the cuttings slices model as the first factor, consisting of three levels, namely: flat slice, one-sided slice and two-sided slice. The second factor is the number of buds, which is divided into three levels, 1 bud, 2 buds and 3 buds. The observation parameters in this study include plant height, number of leaves, stem diameter and leaf area. The results have revealed that the model of two-sided sliced cuttings combined with the number of one bud is the most effective treatment in improving the growth of cassava plants of Tobelo local varieties. The models of one-sided and two-sided oblique cuttings slices yield the highest average value for the parameters of plant height, stem diameter and leaf area, while the treatment with one bud tends to give the best results for the growth parameters.

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“…Sanni et al (2001) also reported that higher setback during cooling of lafun indicates higher amylose retrogradation. Tappiban et al (2020) demonstrated that the pasting properties, and in particular the setback, are influenced by the molecular size of amylose and amylopectin. Thus, the larger the amylose and the amylopectin, the higher the value of setback viscosity.…”

Section: Discussionmentioning

confidence: 99%

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties

Bouniol

Adinsi

Padonou

et al. 2020

Int J of Food Sci Tech

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Summay We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45°C for 5 and 24 h, in order to determine after-cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white-fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white-fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8-61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage.

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Effects of cassava variety and growth location on starch fine structure and physicochemical properties

Cited by 27 publications

References 64 publications

Morphology and physicochemical properties of starch isolated from frozen cassava root

Morphology and physicochemical properties of starch isolated from frozen cassava root

Growth Response of Local Cassava to Cutting Models and the Number of Buds

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties

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