Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties

Onitilo, M.O.; Sanni, L.O.; Oyewole, O. B.; Maziya‐Dixon, Busie

doi:10.1080/10942910601048994

Cited by 74 publications

(93 citation statements)

References 23 publications

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“…Consequently, the lower SWP obtained in TMS01/1371 BfCRS might suggest a more highly ordered arrangement in its granules than that of TMS01/1368 with the highest SWP. Nevertheless, the SWP obtained in this work for TMS01/ 1368 BfCRS was within the range reported by Onitilo et al [20] and Eke et al [21] but lower to that of Kay [22] for dried white-fleshed cassava root starches (WfCRS). This could be due to varietal differences.…”

Section: Discussionsupporting

confidence: 68%

Effect of varieties on the functional and pasting properties of biofortified cassava root starches

et al. 2015

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The effect of varieties on the functional and pasting properties of biofortified cassava root starches (BfCRS) was investigated. Dried starches were produced from three biofortified cassava roots (TMS01/1371, TMS01/1368 and TMS06/1630), and their functional and pasting properties were evaluated. The result revealed that significant (P B 0.001) variations exist in all the starch properties. The water absorption capacity (WAC) ranged from 75.86 to 86.50 %, dispersibility 80.00-86.00 %, swelling power (SWP) 6.27-9.59 %, solubility index (SI) 1.30-1.90 %, bulk density (BD) 69.52-70.32 % and least gelation concentration (LGC) 4.01-4.06 %. TMS01/1371 BfCRS had the highest BD and WAC; TMS01/1368 BfCRS had the highest SWP, SI and LGC while TMS06/ 1630 BfCRS had the highest dispersibility and amylose contents. The starch from TMS01/1371 had the highest peak, trough and final viscosities, and peak time; TMS01/ 1368 had the highest breakdown viscosity and TMS06/ 1630 was high in setback viscosity and pasting temperature. Therefore, any of the BfCRS could be used for food formulations depending on the quality desired in the final product.

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Section: Discussionsupporting

confidence: 68%

Effect of varieties on the functional and pasting properties of biofortified cassava root starches

et al. 2015

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“…There is a significant different (p<0.05) in both white and yellow Ogi. Onitilo (2007) have suggested that the swelling power granules reflect the extent of the association forces within the granules. Swelling power and solubility of the starches provide evidence of non covalent bonding between molecules within the starch granules.…”

Section: Resultsmentioning

confidence: 99%

Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production

Adegunwa¹,

Alamu²

2011

AJFN

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Ogi produced from two varieties of maize (White and yellow) at different length of fermentation using same method of processing were analyzed for chemical, functional, pasting and sensory qualities. For varietals influence, there were significant different in protein (10.05-10.55 %), Ash (0.86-1.10 %), moisture content (8.88-10-33 %). Functional properties of water absorption capacity ranged between 66.28-68.77 %, for swelling power 8.08-9.88 %, for solubility 7.02 -8.56 for Bulk density 0.623-0.66, for amylose 17.66-19.25 %. Pasting properties ranged between 143.58-176 RVU for peak viscosity, trough 115.42 -132.42 RVU, breakdown 28.17-43.58 RVU, setback 31.75-53.17 RVU. There were significant difference (p<0.05) in the sensory qualities of Ogi powder samples except for texture. Result of sensory evaluation shows that Ogi made from yellow variety of fermentation length of 3 days are more acceptable than Ogi made from white variety of fermentation length of 5 days. Therefore yellow Ogi has highest percentage protein, water absorption capacity, odour, colour, texture and overall acceptability by the panelist.

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“…The extensive thermal breakdown of the starch in the parboiled sample may have caused the very low viscosity values. Pasting profile of flour has been found to be influenced by its starch [19], protein [20], lipid [21] contents and the degree of starch damage during processing [22,23].…”

Section: Pasting Propertiesmentioning

confidence: 99%

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60˚C, 70˚C and 80˚C and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60˚C to 80˚C. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.

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Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties

Cited by 74 publications

References 23 publications

Effect of varieties on the functional and pasting properties of biofortified cassava root starches

Effect of varieties on the functional and pasting properties of biofortified cassava root starches

Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

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