Volume 3, Issue 2

Effect of Isolation Methods on Physicochemical and Functional Properties of Cassava Starch

Author

J. SudhakaraRao and R. Parimalavalli*

Abstract

Physicochemical and functional properties of cassava starch determine its applications in food systems. This study was undertaken to isolate and to determine the physicochemical and functional properties of cassava starch. Cassava starch was isolated from fresh root and dry chips by centrifugation and sedimentation methods. Physicochemical and functional properties of the starches were analyzed. Fresh root yielded (26.07-30.17%) the highest starch followed by dry chips (17.59-23.60%) in sedimentation method. Fresh root starch had lower moisture content (8.88-10.24%), high swelling power (10.86-11.58g/g) and water absorption capacity (84.02-86.18%) compared with dry chips starch. Nevertheless no significant difference was seen in dry matter (87.17-89.99%), ash content (0.23-0.41%), and pH (5.07-5.50), among the isolated starches. Hence fresh root starch with high water absorption capacity and high swelling power could be used for the preparation of bakery products.

DOI

https://doi.org/10.62226/ijarst20140225

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