Cassava starch: composition, structure and behavior
1989
Blanshard, J.M.V. (Nottingham University (UK). Department of Applied Biochemistry and Food Science)
The composition of cassava roots and starch is reported as to MC, protein, fat, ash, reducing sugars, and starch. Starch content decreased after a peak value reached at 8 mo., accompanied by an increase in sugar content. Starch structure in terms of A and C X-ray diffraction patterns is mentioned. Gelatinization and pasting temp. are given for cassava, wheat, and potato starches; the former values for cassava were 58.75-70.0 degrees Celsius, determined by light microscopy. Values of pasting temp., peak viscosity range, and peak viscosity av. of 5 percent CS were 67-70 degrees Celsius, 500-1500, and 1000, resp. The instability of CS paste and its poor gelling characteristics are attributed to weak intermolecular forces within and between starch granules. The percentage wt. loss of water in cassava gel stored at room temp. for 6, 10, and 17 days was 0, 2.4, and 5.6, resp
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