Physicochemical changes in cassava starch stored at different humidity and its sorption isotherm
2000
Paisan Wuttijamnong | Sittichoke Wanlapatit | Klanarong Sriroth(Kasetsart Univ., Bangkok (Thailand). Cassava and Starches Technology Research Unit)
Viscosity properties of commercial cassava starch (95 percent starch content) stored at 30+-2 deg C under different relative humidities (RH) were analyzed using a Rapid Visco Analyzer (RVA). It was found that the pasting temperature of all samples (3.00 gram at 14 percent moisture content basis) after different storage periods (1, 2 , 3 and 4 weeks) did not show any statistically significant differences (at p=0.05). Similar results were obtained for peak and final viscosity, which were about 364 to 388 RVU and 241 to 249 RVU, respectively. the swelling power and solubility of all samples after a storage period of 0, 1, 2, 3 and 4 weeks were in the range of 26 to 32 percent and 6.2 to 11.9 percent, respectively. These values were statistically recognized to be different (at p LT 0.05) for those stored over different times at each relative humidity. The water activity (Aw) of 30 samples were analyzed and plotted on a sorption isotherm using either a non-linear regression, Hailwood and Horrobin or Henderson equation. The coefficient of determination (r sup(2)) of the three equations were found to be 0.969, 0.964 and 0.960, respectively.
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Эту запись предоставил Kasetsart University